My mom’s own version. Simply delicious! My mom has a remarkable cooking talent that can be likened to a musician who plays by ear. Her taste buds is so impressive that if she were to take Gordon Ramsay’s replicate-the-dish test at Hell’s Kitchen, she’d pass with flying colors!
Ingredients:
200 to 250g deep fried noodles
200g boneless chicken breast, sliced into strips
100g shrimps, shelled and deveined
100g pork strips, sliced thinly
100g green beans
1 pc small carrot, peeled, cut into thin strips
1 pc small red capsicum, seeded, cut into thin strips
6 cloves garlic, minced
1 medium-sized onion, peeled and diced
2 tbsps cooking oil
3 tbsps dark soy sauce
½ tsp …read more

This week’s Wiggly Wednesdays entry is adapted from Kittencal of RecipeZaar.com:
Ingredients:
1 head iceberg lettuce, chopped
4-5 cooked boneless chicken breasts, chopped
2 green onions, chopped
1 1/2 cups dry chow mein noodles (or use as much as desired)
1 (11 ounce) can mandarin orange segments, well drained
1 1/2 tbsps toasted sesame seeds
Dressing:
1/4 cup brown sugar
1 tbsp soy sauce
1-2 tsps sesame oil
6 tbsps rice wine vinegar
1/2 cup vegetable oil
1 pinch garlic powder
Directions:
1. For the dressing, whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
2. In a large serving bowl, combine the lettuce with chopped …read more

The Japanese has yet again come up with a whole new, unique way of enjoying their food. The Ramen Burger, as described by the Asahi Shimbun is as amusingly different as the challenges they come up with in their game shows:
In place of the hamburger buns, the Furusato-tei restaurant uses boiled ramen noodles baked into small round cakes. Rather than a meat patty, the ramen “buns” sandwich other ingredients often found in a ramen dish, such as char siu roasted pork, menma, a condiment made from dried bamboo, and naruto sliced fish cake.
While the first bite of the baked noodles …read more

Image credit: Stephen Jack
Wiggly Wednesdays invite you to celebrate the Year of the Ox with Ants Climbing A Tree! Well, not literally. It is actually a noodle dish aptly named after the appearance of the minced meat pieces against the noodle strands. Read on as I share with you Stephen Jack’s delicious recipe:
Ingredients
200g (7 oz) mung bean noodles
200g (7 oz) lean minced pork
4 tablespoons soy sauce
1 tablespoon rice wine
2 tablespoons chilli sauce
1 teaspoon corn flour
1 tablespoon vegetable oil
3 stalks scallions, sliced into small pieces
1/2 cup chicken stock
Garnish: cilantro or scallions
Method
1. Add soy sauce, rice wine, chilli sauce, and corn flour …read more

Image credit: The New York Times

This entry is intended to be my first for Wiggly Wednesdays. Oh well, better late than never. I chanced upon this healthy concoction through the NY Times website. Can’t wait to try it out soon:
You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).
For the dressing:
1/4 cup fresh lime juice
2 tablespoons Thai fish sauce or 1 tablespoon soy sauce
1 teaspoon sugar
2 to 3 …read more

Like most Kiwi parties I’ve been too, tomorrow’s invite requires us to “bring-a-plate.” Not an empty plate, but a plate of food! I believe this is more known as “potluck.” Anyway, after days of deciding what to bring for our Christmas lunch, I finally made up my mind and chose to cook something festive – Singapore Noodles:

Ingredients:
300g dried rice vermicelli
600g raw prawns
2 tbsps oil
2 cloves garlic, finely chopped
350g pork loin, cut into strips
1 large onion, cut into thin wedges
1 tbsp mild curry powder
155g green beans, cut into small diagonal pieces
1 large carrot, cut into fine matchsticks
1 tsp caster sugar
1 tsp …read more

During one of my frequent visits at the nearby Asian grocery store, I found this Chinese Barbecued Pork displayed at the counter. It looked very appetizing, I was told it was newly-cooked, I just had to buy some.
Instead of eating it with rice, I used it to complete the ingredients for this delectable noodle recipe I tried:

Ingredients:
10 large raw prawns
200g Chinese barbecued pork
500g Shanghai noodles
1/4 cup peanut oil
2 tsps finely chopped garlic
1 tbsp black bean sauce
1 tbsp soy sauce
1 tbsp white vinegar
1/4 cup chicken stock
123g fresh bean sprouts
3 spring onions, finely sliced
fresh coriander leaves, for garnish
Procedure:
1. Peel and devein the …read more

Here’s another Thai recipe my sister shared me. I tried it myself and I must say, it didn’t disappoint. I didn’t expect something so flavorful could be so easy to cook!
Ingredients:
1/2 chicken breast (cut into thin slices)
3 tbsp oil
2 garlic cloves, minced
1 egg, beaten
1/2 packet Thai noodles, soaked and drained
2 tbsp tomato sauce
1 tbsp oyster sauce
2 tbsp sugar
1 tbsp fish sauce
1/4 tsp chili powder
2 spring onions, sliced 1 inch long
250g fresh beansprouts
2 tbsp roasted peanuts, chopped
fresh coriander
4 tbsp water
Procedure:
In a wok or frying pan, heat 1 tbsp of oil. Add the beaten egg, cooking for less than a minute, then …read more

In keeping up with the summer-inspired recipes I have recently posted, here’s another one I discovered from the Ladies’ Home Journal:
Ingredients
* 1/2 cup seasoned rice vinegar
* 1/4 cup Asian fish sauce (nuoc nam or nam pla)
* 2 tablespoons packed light brown sugar
* 1 garlic clove, finely chopped
* 1/2 teaspoon crushed red pepper flakes
* 3 ounces vermicelli bean thread (cellophane) noodles
* 1/2 pound peeled cooked medium shrimp, halved horizontally
* 1/2 peeled mango, flesh cut into julienne strips
* 1/2 seedless cucumber, seeded and cut into julienne strips
* 34 cup fresh mint leaves
* …read more

Instant noodles come in all sorts and sizes.  Here we have yaki soba but it is ridiculously big.  As the speedometer style image on the front shows this guy is big.  Three times bigger than the standard size and just as good.  I’m ashamed to say that it beat me.  There was just too much for me to eat.  But it was still worth it.