Showing posts with label NOODLE. Show all posts
Showing posts with label NOODLE. Show all posts

Sunday, March 23, 2014


Sometimes we love to skip our regular diet by having  various type of noodles, flat bread or even pasta. For today, I'm going to cook my favorite Chicken Noodle Soup.

My recipe was a bit different since I have added bird's eye chili,  to make it spicier and ground almond for slight nuttiness to the soup. This is the most loved chicken soup by my family.

Whenever I cooked any chicken dish, I make sure to remove the skin and excessive fat hidden in between the flesh. You can always ask the poultry seller to remove the skin and cut the chicken according to your requirement, how big you want it to be.

In addition of cooked noodle, you  can make this heavenly soup with pasta or rice cake (lontong) too. You can  control the spice of this Spicy Chicken Noodle Soup by adding more or less chili and also modify the vegetables  to your preference.

Instead of serving the chicken as it is, you can shred the chicken with your fingers as you pick it off the bone. Simply pull the meat apart into chunks.

Warm the belly and heart with  a big bowl of  Spicy Chicken  Noodle  Soup.  This endless  customized recipe is healthy addition to any meal or a great centerpiece  dish in its own right.

Servings     :    4-6

600 g fresh yellow noodle/rice noodle
2 carrot peeled and thickly sliced
2 potato peeled and cubed
3 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1/2  tsp turmeric
1 stalk lemon grass bruised
4 whole almond  ground
10 bird's eye chili or 1 tsp ground pepper
2 big onion chopped
2  big onion sliced and fried till  crisp
2 cloves garlic minced
1 thick slice ginger
6 cups water
salt to taste
chopped cilantro
1.75 kg chicken pieces  with bone still in
2 tablespoon oil


Heat the oil in a deep pot, add in lemon grass and onion  fry until it turns translucent.

Add in coriander. cumin. fennel, turmeric,  ginger, garlic,  bird's eye chili and little water, cook until fragrant.

Now add the ground almond and chicken pieces, stir until chicken is coated with spices.

Add 6 cups of water, carrot and salt, let simmer until chicken is half cooked.

Now add the potato, continue cooking until potato turns soft and chicken is fully cooked. Check if more salt is needed.

Remove from heat. Bring a large pot of water to boil,  When water is boiling, put in noodles, let  cook   for 3-5 minutes (this is for fresh noodle). If using dried noodle, cook it longer.  Strain.

To serve, put the noodles in a bowl, add soup and garnish with fried onion and chopped cilantro.

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Sunday, September 15, 2013


Mee Tomato  is my son favorite noodle. I cook this quite often whenever we want a change  in our regular diet. Mee or noodles are made of plain flour or rice flour and they come in various shape and sizes. I don't have wheat noodles so I have to improvise by using thick rice noodle instead.

It is eaten with a spicy,  sour and slightly sweet gravy. If you can't take the heat, reduce the chili paste used.

Traditionally bean sprout is a must for noodle,  since  my son  doesn't like it,   have used peas instead. In fact mustard greens  and  napa  cabbage  are perfect addition to this noodle. It is a complete meal in a bowl!

Monday, June 6, 2011


Noodle Recipe  @

This is a famous hawker food found in Malaysia, Brunei, Indonesia and Singapore. It is made from flat rice noodle, stir fried with light and dark soy sauce.

During olden days, char kway teow is labelled as "unhealthy" due to its high saturated fat content mainly to serve the labourer as their cheap source of energy and nutrients. As this dish has become increasingly popular, the latest version of this noodle is much healthier, free from lard but using cooking oil and more vegetables. You can add almost anything from seafood, meat or chicken to them.

Thursday, January 6, 2011



This is a perfect sauce to be taken with noodle. You can add a variety of ingredients to the finished sauce to create a completely different dish. I'm using fresh yellow noodle, just blanch for 1-2 minutes in a pot of boiling water. If you're using dry noodle, please prepare them  according to the package instruction. Any type of pasta works well too.

There are several ways to cook this dish. One method is to boil the meat until soft, retaining the stock before you start cooking. Either way you choose, it turns out great and flavorful. The thickness of the soup is up to you, add less water for a thicker sauce.

Serves 4-6

500g fresh yellow noodle blanch and drain
2 big onion chopped
3 cloves garlic chopped
1 in ginger chopped
2 T chili paste
2 tomato chopped
500g sliced beef
250g carrot or other vegetable
3 T tomato sauce
2 T chili sauce
salt and sugar to taste
6 cups water
coriander leaves
red/green chili for garnish
3 T oil


* Heat the oil, fry the onion, garlic, chili paste and ginger until fragrant Add tomato, cook until tomato turns soft.

* Add in sliced beef, stir for 1 minutes then add the required water, simmer until beef turns soft.

* Pour in tomato sauce, chili sauce, salt and sugar, bring to boil again.

* Now add the vegetable., once the vegetable  is cooked, remove from heat.

* To serve, place noodle in a small bowl, pour the gravy and sprinkle with coriander leaves and sliced red/green chili..

Friday, October 1, 2010



I used to cook idiyappam (string hoppers) with coconut milk few months back. It is a quick and yummy South Indian breakfast using rice noodle. My sons suggested why not we have this for our breakfast. But now I did with bee hoon (rice vermicelli) instead.

It came out pretty well and retain the same taste as we did with idiyappam. So those without string hoppers, in case of emergency, make your favorite dish using rice vermicelli. Using evaporated milk but coconut milk will make it taste even better. For vegetarian can omit the eggs.

Here is the recipe for this hearty breakfast or quick dinner.

Serves 2- 3 servings

150g dry bee hoon soaked
3 eggs (optional)
2 Onion chopped
2 green chili sliced
2 red chili sliced
1 tsp mustard seed
1/2 cup hot water
3/4 cup evaporated milk
salt and sugar to taste
3 tbsp vegetable oil
2 sprig curry leaf
4 tbsp raisin


* Soak bee hoon for 1 hour. Drain.

* Heat the oil, add in mustard seed fry until it crackles. Put in onion, curry leaves, green chili and red chili, fry until fragrant.

* Keep aside this mixture, add come more oil, add in eggs, let it sets and brake into small pieces.

* Add the bee hoon and hot water, stir until the water is absorbed.

* Now add the milk and sugar to taste. Stir for few more minutes until well mixed.

* Remove, sprinkle raisin and serve hot.


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Tuesday, September 21, 2010



Bee hoon is a thin noodle made of rice, dry packed and requires soaking before you proceed to prepare any dish using rice vermicelli.

It is particularly prominent in the cuisines of China, Hong Kong and most South East Asian countries. It is either stir fried or served along with a soup. Sometimes fish ball, beef, prawn or egg are added along with other ingredients.

What I have prepared is vegetarian version, feel free to include chicken, beef or prawn if you want and adjust the spice level to your liking. Adding chili paste is personal preference you can either add or omit this.

Serves 3-4 persons

250g bee hoon (rice vermicelli)
1 big onion chopped
2 tomatoes chopped
3 cloves garlic minced
1 cup bean sprout, tail removed
Small cabbage shredded
1 carrot cut into matchsticks
1 cup button mushroom cut into 2
2 T chili paste
2 T tomato sauce
2 T chili sauce
3/4 cup hot water
2 T oil
salt and sugar to taste
red and green chili for garnish


* Soak bee hoon with cold water for 1 hour then drain.

* Heat the oil, fry the onion and garlic until fragrant.

* Add in the tomato and salt, cook until tomato turns soft.

* Now add the chili paste and fry until the raw smell goes.

* Pour chili sauce, tomato sauce and sugar to the chili mixture, add 3/4 cup hot water let it boils.

* Mix in carrot and cabbage, stir for a few minutes, add bee hoon and mushroom.

* Once the bee hoon turns soft, add salt and sugar if needed, turns off heat.

* Now add the bean sprout, stir well. Garnish with sliced red and green chili before serving. Enjoy...

Saturday, June 5, 2010



We had a change of plan, I was supposedly not cooking today since my children are away but got a call that their original plans were cancelled and was requested to cook something fast and easy.

Immediately went to my kitchen and checked what I have in my fridge. Cooked this dish without usual meat, seafood and vegetable. Surprisingly turned out delicious and received compliments from my children. Really happy to see it gone in no time.


800g yellow noodle
3 T chili paste
4 medium tomatoes chopped
3 cloves garlic minced
2 big onion sliced
5 chicken sausage cut into small pcs
12 fish balls halved
1/2 T sweet soya sauce
2 T tomato sauce
3 T cooking oil
salt to taste
3 firm tofu cubed and fried


* Heat the oil, fry onion until light brown, add in garlic, fry until fragrant.

* Now add the tomatoes, cook until tomato turns soft. Add chili paste, soya sauce, tomato sauce and salt. Stir for few minutes, add sausages and fish ball, mix well.

* Add the noodle and tofu, mixing all ingredients well. Serve immediately.

Have a great weekend everyone!!

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Mee Goreng on Foodista

Sunday, January 24, 2010



This dish is made from flat rice noodles and this is soupy type not the typical one sold at hawker stalls which is fried, laden with fat. If you prefer spicy one add more pepper.


500g kway teow fresh or dry
300g minced meat/chicken
200g chye sim (mustard green) cut
200g medium prawn keep the tail intact
100g bean sprout tail removed
4 tablespoons tomato soup
2 tablespoons corn flour
3 shallots chopped
3 cloves garlic chopped
1 teaspoon pepper powder
salt to taste


1. Combine minced meat, shallot, salt, pepper and corn flour together, mix well.

2. Shape into balls and fry in hot oil. Remove and strain.

3. In the same pan, remove excess oil then fry the garlic until fragrant.

4. Add in prawn and tomato soup, cook until the prawn turns orange in color.

5. Pour in the meat balls, chye sim, kway teow, some water and salt, stir for a few minutes.

6. Just before removing from heat, add the bean sprout, a dash of white pepper, stir again.

7. Serve hot.

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Sunday, November 1, 2009


Mee Goreng Recipe @

Mee Goreng or fried noodle is a famous hawker food in South east Asian countries. It is so delicious and spicy. Normally seafood, chicken or meat is added together with vegetable such as cabbage or bean sprout. What I used here is the precooked noodle made of wheat flour. If unavailable you could use dry egg noodle which requires boiling before you proceed to cook.

Addition of blended dry chili, sauces and tomato really enhance the flavor of this noodle. Kindly adjust the chili used according to your taste. You could easily omit the chicken or seafood making this a complete vegetarian dish. Here's the recipe:

Friday, October 30, 2009


Mee Jawa Recipe @

Mee Jawa or Jawa Noodle is quite similar to mee rebus which is popular hawker food in Singapore and Malaysia but Mee Jawa does not use salted soya bean (taucheo) unlike  mee rebus.

Made with yellow noodles accompanied with thick, spicy and slightly sweet gravy. The gravy is thickened with mashed sweet potato, seasoned with curry powder and dried shrimps. This dish is garnished with a hard boiled egg, limes, red chili, fried tofu, fried onion and bean sprouts.

Tried  this version by Chef Hanieliza which produce perfect result. Here's the recipe: