Archive for ‘Noodles’

August 9, 2012

Hakubaku Organic Noodles

by KK

 

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I received a telephone call from my real estate the other day, and was told that there was a parcel sent to my old house  (we moved in July) and the current tenant was kind enough to hand it to her so I can pick it up. Wondering what it was, I opened to find a big surprise!

 

20120809-094338.jpg A merit prize from HAKUBAKU, organic noodle company!

 

Last summer, I was making lots of somen recipes, and sent them one of my favorites. I think this one won the prize for me! Inside, there were set of HAKUBAKU products.

I’ve used there udon and ramen as well, but never tried the soba.

There were two types of soba (buck wheat noodle), Cha soba and regular soba.

I am still thinking what to cook with them, and can’t wait to share the recipe again!

 

 

 

Thank you HAKUBAKU, for the lovely present, it will be a joy to try it!

 

 

February 27, 2012

Sweet Chili Chicken Noodle

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Is it only me that buys different sauce and seasonings to cook new flavors, but don’t know how to use it up before it goes bad? Living in Sydney for almost 6 months, I used up more than 3 bottles of soy sauce, 2 bottles of sake(cooking rice wine), 1 bottle of vinegar, 1 bottle of sesame oil and 2 packets of miso. So these things, I know how to use everyday.

However, I have bottles of fish sauce, sweet chili sauce, tomato sauce, and many other sauces that I don’t know how to use very much.

Sweet chili sauce, I bought it to make Vietnamese rice paper roll, and I think I made it more than 3 times, but the sauce is still here. Today, I decided to make some noodle from this, and believe it or not, it is YUMMY!

 

Ingredients (for 2 people)

-1/2 Onion

-1/2 cloves Garlic

-1 bunch Coriander

-Leftover vegetables (I used, 1/4 Carrot, 1/4 Red Capsicum, 2 Tomatoes, Lettuce)

-2 bunch of Organic Somen Noodle

-1 1/2 cups Asian Chicken Stock (Home made)

-2 Tablespoon Sweet Chili Sauce

-1-2 Limes

 

How to Cook:

Step 1: Cut all the vegetables into thin strips, in a large pot, stir fry onion, garlic and half the coriander using a little bit of oil. Add all the vegetables EXCEPT lettuce and cook.

 

Step 2: Pour the chicken stock and sweet chili sauce; in a separate pot, prepare the noodle.

 

Step 3: Put the noodle in a bowl to serve, pour over the soup, garnish with lettuce, remaining coriander and leftover chicken meat.

 

Enjoy with lots of limes and beer! YUM 🙂

I used lettuce, but you can use bean sprouts to make it more Vietnamese. Or even cucumber. The point is to have some fresh (Uncooked) vegetable on top as a garnish to give you some texture while you are eating.

This Asian Chicken Stock is sooooo handy, yet I forgot to introduce it! Will do so soon 🙂

 

February 5, 2012

Salad Noodle

by KK

Hi, this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂
Thank you for visiting my blog.

 

Today, I would like to introduce how to make Salad Noodle.
This is a great dish to make for weekend lunch or quick snack for kids.
My husband Hide loves it so much, he asks me to make it at least once a week!

 

20120205-200506.jpg 

You can use any vegetable you like for topping, but make sure to cut them into thin strips so that they mix well with the noodle when you eat!

Here is one of our favorite combination.

1 Tomato

1/2 Lebanese Cucumber

1/3 Carrot

1/2 Kholrabi or 1/4 Daikon

I also added

1 Egg

2 Chicken Drumstick

for extra taste. You can use ham or any left over meat you like, as long as they are shredded into small pieces.

For the sauce, you need

1 teaspoon Organic raw sugar (brown sugar or white sugar can be used)

2 teaspoon Apple vinegar (you can use rice vinegar or white vinegar but not balsamic vinegar)

3 teaspoon Soy sauce

1 teaspoon Sesame oil

Today, I added a touch of chili paste, but this is to your preference.

This amount is enough for 2 bundles of Organic noodle, so just remember the 1:2:3 ratio, and you can use any size spoon to match your family.

 

To cook the Salad Noodle;

Step 1: Prepare the Chicken, boil water in small saucepan, add salt and cook chicken until tender, cool slightly and shred them in small pieces. I repeat, you can use leftover meat or ham or turkey or omit this whole process

 

Step 2: Beat egg in small bowl, make thin crepes, cut into thin strips

 

Step3: Boil water in large pot, cook noodle according to the package. (You can use Ramen, Somen, Soba or any type of noodle you like, we use Udon at home because it stays strong and firm even after it is drained and washed under cold water.)

 

Step 4: Cut vegetables into small strips, mix ingredients for sauce.

(Since Udon takes 11 min to cook, I chop the vegetables while I wait. If you are using Somen, which requires much shorter cooking time, be sure to chop the vegetable before you start boiling the noodle.)

 

Step 5: Drain noodle, rinse under cold water, drain and put in deep dish, arrange vegetables, eggs, meat, pour sauce and serve!

 

This sauce matches most vegetables, but I think it goes especially well with tomato and cucumber. Sometimes, I cut cucumber into bite size, marinate it in this sauce overnight (obviously you have to use tablespoons  to make enough sauce for marinating!) and have it as a side dish. Or, I slice some tomato on a plate, boil eggs and cut them into dices, put in on the tomato and pour this sauce. Yum, yum goes so well with cold beer!

 

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