Noodle Dishes of Southeast Asia – Recipes
Noodle Dishes of Southeast Asia Recipes
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
We cooked:
- Mee Jawa
- Prawn Noodles
- Fried Mee Hoon
Mee Jawa
Ingredients: for 1 person
- 150g thick egg noodle – yellow in colour
- 150 ml beef stock
- 150 ml fish stock
- 3 tablespoons oil
- 1 onion
- 2 cloves garlic
- 2 Tbsp dried shrimp
- 1 Tbsp chili paste
- 1 tablespoons curry powder
- ½ cup mashed sweet potatoes & ¼ cup mashed potatoes
- 2 Tbsp ground peanuts
- ½ tsp salt and ½ tsp sugar
Garnish:
- 30g bean sprout, run through hot water to blanche
- 1 hard boiled egg
- 1 pc beancurd, sliced.
- 1 green chillies, thinly sliced
- Fried shallots
- 1 lime
Method:
- Chop onion, garlic and dried shrimp. Grind ingredients until fine
- Mix ground ingredients with chili paste and curry powder
- Heat oil; sauté mixed ground ingredients, until fragrant – occasionally stirring it
- Add both mashed potatoes and sweet potatoes, stir well
- Add ground peanuts, salt and sugar, mix well
- Pour in both beef and fish stocks
- Reduce heat and simmer very gently, uncovered
- Turn off the heat
To Serve:
- Place noodles in bowls topped with boiled egg, bean curd, bean sprout, chillies and fried shallots. Ladles the hot gravy onto the noodles and squeeze in the lime.
Prawn Noodles
Ingredients: for 1 person
- 100g thick egg noodle (yellow in colour) and 50g vermicelli noodle
- 3 Tbsp oil
- 50 ml chicken stock
- 200 ml fish stock
- 1 tsp shrimp paste
- 2 Tbsp chili paste
- 1 Tbsp rock sugar
- 1 tsp salt
Garnish:
- 5 cooked prawns
- 1 hard boiled egg
- 1 fried beancurd
- ¼ cup bean sprout, scalded and drained
- ¼ cup water spinach, scalded and drained
Method:
- Heat up oil, fry shrimp paste until aromatic
- Add chili paste until aromatic
- Add both stocks, bring to a boil
- Add rock sugar and salt, stir and bring it to a boil
- Continue to simmer for a few minutes, turn off the heat
To Serve:
- Place noodles in bowls topped with cooked prawns, egg, bean curd, water spinach and bean sprouts. Ladle in the broth
Fried Mee Hoon
Ingredients: for one person
- 2 Tbsp vegetable oil
- 150g vermicelli noodle
- ½ shallots, slice finely
- 2 garlic, chop finely
- 1 egg
- 80g chicken, coat with corn flour and soya sauce
- ¼ cup of cabbage and ½ cup of carrot, cut into tin long strips
- ½ cup beansprout
- 1 tsp Sesame oil
Seasoning Ingredients: (Mix all the ingredients together)
- 2 Tbsp water
- 1 Tbsp tomato ketchup
- 1 Tbsp chili sauce
- 1 Tbsp light soya sauce
- ½ Tbsp dark light soya sauce
- 1 Tbsp oyster sauce
- Pinch of white pepper
- Pinch of salt
Method:
- Heat up oil to medium
- Add chicken, fry until cooked, remove from wok and set aside
- Continue to fry vegetables for a few minutes, remove from wok and set aside
- Using the same oil, fry shallots and followed by garlic, until aromatic, remove and set aside
- Add noodles, fry them for a few minutes
- Push the noodle aside, scramble the egg, then mix with noodle
- Add the seasoning, stir and mix well
- Add all the fried ingredients, toss well with noodle , mix well
- Add beansprout, toss for a few seconds
- Add sesame oil, for a few seconds, turn off the heat
We hope you enjoyed the class!
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