Event - Night Noodle Market 2015 @ Hyde Park

Crispy Rice Fingers drenched in sweet chilli jam + sesame seeds $5/cup

Poklol's Chichi Fries $15.00

(Super crunchy beer battered fries with your choice of bulgogi beef/chilli chicken/ chilli pork, kimchi, cheese, fresh shallots, fried shallots, Mayo and a sweet Korean chilli sauce.

Cooking Lab - Soy Bean Paste Noodle (豆干炸醬麵)

Cooking Lab - Salted Chicken Toss Noodle (鹽焗雞撈麵)

Cooking Lab - Wokful of Wonders (Spicy Stir fry Udon w Wagyu Beef) 香香 快炒鍋 (四川辣味)

Cooking Lab - Vietnamese Beef Noodle Salad

Summer is just around the corner and this refreshing Vietnamese-style salad is gorgeous on its own. Or you add some sizzling beef for a perfect evening meal. 

(c) GMV - Got My Vote!(^O^)／

I just love the flavour explosion of Vietnamese salad, the fresh herbs, slippery noodles and the drizzle of lemon juice. It gets better from the first bite :)

It is so refreshing and filling. I feel so healthy with this salad. I can eat as much as I can :)

Ingredients: 

- 250g rice vermicelli

- 1 cup fresh coriander

- 1/2 cup fresh mint

- 1/4 cup fresh shallot

- 1/4 cup fresh basil

- 1 carrot

- 200g pistachio 

- 2 tablespoon of fried onion 
- 250g beef slices 
- 50g kale 
- 3 tablespoon soy sauce 
- 1 tablespoon fish sauce 
- 1/2 tablespoon Worcestershire sauce 
- 1 teaspoon chili 
- 1/2 lemon 
- Salt and pepper to season

*Add some French onion and Lebanese cucumber if available...

Salad Dressing:

- 1/4 cup extra virgin olive oil

- 1/8 cup white vinegar

- 2 tablespoon soy 

- 1 tablespoon brown sugar

- Juice of 1 lemon 

- 1/2 tablespoon of fish sauce

Instructions:

1. Cook the vermicelli noodles according to the packet instructions.

2. Rinse the noodle under running cold water.

3. Keep it cool with ice.

4. Rinse the fresh herbs: coriander, basil, mint and shallot under running cold water.

5. Grate carrot into long stripes.

6. Soak the carrot stripes in sweet vinegar water.

7. Marinate the beef slices in soy sauce, fish sauce, red wine, Worcestershire sauce, fried onion, salt and pepper for at least 30 minutes.

8. Place the pistachio nuts in a food processor and grind until coarse.

9. Heat up a grill pan over medium-high heat. Add some olive oil and grill the beef slices until fragrant.

10. Add some slices of onion and kale. Season with salt and pepper.

11. Place the cooled vermicelli noodles in a large serving platter.

12. In a small bowl, combine the salad dressing ingredients and mix well. Adjust if necessary. The taste should be sweet, tangy and sour.

13. Chop the coriander, mint, basil and shallots in small pieces and toss on top of the vermicelli noodles. Place the pickled carrots around the side.

14. In a large bowl, toss the vermicelli noodle, herbs and chili with half of the salad dressing. 

15. Garnish with fried onions and pistachio nuts on top.

16. Serve together with grilled beef.

17. Squeeze some lemon juice on top to lighten up the meal.

Cooking Lab - Chilli Somen Noodle

This somen noodle dish is very flavoursome. Between the red sweet chili sauce, sesame seeds and black rice vinegar, these noodles hit all the flavour notes: sweet, salty, tangy and nutty! 

Somen noodles are thin wheat noodles, they are as thin as vermicelli but the taste is a lot more delicate.


(c) GMV - Got My Vote!

A very healthy and delicious noodle dish.

Ingredients:

- 1 pack of somen noodle 
- 4 cups of chicken stock 
- 2 cups water 
- 150g pork mince 
- 100g shiitake mushroom 
- 1 small onion 
- 4 free range eggs 
- 200g winter vegetables 
- 50g garlic chives 
- 3 tablespoon sweet chili sauce 
- 1/2 cup Japanese soy sauce 
- 1 teaspoon chicken powder 
- 1 teaspoon rock sugar 
- 10g roasted white sesame seeds - 1 tablespoon black rice vinegar 

Instructions:

1. Finely dice the onions; slice shiitake mushrooms and winter vegetables in equal length.

2.  Add some oil to the pan and brown the shiitake mushrooms.

3. Remove from pan.

4. Spray some more oil to the pan. Stir in the pork mince.

5. Fry the pork mince until caramelized.

6. Season with white pepper.

7. Return the shiitake mushrooms to the pan.

8. Add a dash of chicken powder.

9. Mix well until well-cooked.

10. Add soy sauce, mirin and rock sugar to the mixture until you get a deep golden sheen.

11. Cook somen noodles according to package. Approx 3 minutes in boiling water.

12. Drain the noodles under running cold water and set aside.

13. Add sweet chili sauce and black rice vinegar to the flavoured somen noodles. Mix well to combine.

14. Add the chicken stock and water to the pan. Bring it to a boil.

15. Poach the eggs in the broth for 60 seconds.

16. Remove and set aside.

17. Season the broth with salt. Add in the winter vegetables into the boiling broth.

18. Add in the somen noodles and cook for 2-3 minutes.

19. Divide somen noodles into 4-6 equal portions.

20. Add some broth to the noodles.

21. Serve with winter vegetables, shiitake mushrooms and the poached egg.

22. Garnish with roasted sesame seeds and nori flakes.

This one is an easy healthy noodle recipe and can be adapted in so many ways, depending on what you fancy and ... mostly important what you have in your fridge :) 

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