How To Cook Glass Noodles Stir Fry

Ingredients

• 50 grams glass noodles
• 100 grams chicken breast
• 1 egg, whisked and season with a pinch of salt 
  
  
  
• 50 grams cabbage
• 1/2 carrot, cut into matchstick size
• 1/2 onion, cut into thin slices
• 1 clove garlic, minced
• 1/2 red bell pepper
• 1 to 1.5 tablespoon vegetable oil

Stir Fry Sauce

• 1.5 tablespoon light soy sauce
• 0.75 teaspoon dark soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/2 tablespoon sugar

Instructions

1. First, soak the noodles in boiling water for 10 to 12 minutes. Rinse it with cold water. Drain it out. Then cut the long noodle strands into half and set it aside. 
   
   
   
2. Mix all the stir fry sauce ingredients in a small bowl. Whisk it untill sugar dissolves and set it aside. 

   

   
   
3. Cut the chicken into small pieces and season it with 2 teaspoons of stir fry sauce mixture. 

   

   

   
   
4. Heat the pan on medium-high heat. Drizzle 1 tablespoon of oil. Pour the whisked egg. Let it set for a few seconds and then crumble it into small pieces. 

   

   
   
5. Remove it from pan and set it aside. 

   

   
   
6. Drizzle more oil into the pan. Add garlic and stir it for a few seconds. 

   

   
   
7. Add the chicken pieces and cook it for 2 to 3 minutes or untill it is thoroughly cooked. 

   

   

   
   
8. Add the onion and carrots. 

   

   

   
   
9. Next, add the cabbage and stir it well. 

   

   

   
   
10. Place the glass noodles and pour in the sauce mixture into it. 
11. Toss well to combine everything evenly and cook it till the noodles has absorbed all the sauce. 
12. Then, add the crumbled egg and spring onion. Combine it well with all the ingredients. 

    

    
    
13. Remove it from heat and transfer to serving plate. 

How To Cook Pork Rib Soup With Noodles

 

Ingredients

• 1 kg pork short spare ribs
• 1/2 tablespoon vegetable oil
• 1/2  spring onions, cut into 4" batons
• 1/2 stick celery
• 1 slice ginger
• 1 tablespoon garlic, minced
• 1/2 carrot, chop it into thin strips
• 0.06 cup dark soy sauce
• 1/2 tablespoon light soy sauce
• 0.06 teaspoon black peppercorns
• 1 star anise
• 1/2 tablespoon apple cider vinegar
• 0.38 teaspoon salt
• 400 grams egg noodles
• 0.5 scallions, thinly sliced for garnish

Instructions

1. In a large deep pan, heat the oil untill hot. Fry the spare ribs for 2 to 3 minutes per side untill browned. Remove them from the pan. 
   
   
   
2. Clean the pan and fill it with about 800ml of water. Bring it to a boil and then drop the spare ribs. Cook them over a rolling boil for 3 to 4 minutes to draw out the impurities. Drain the water and rinse the spare ribs. 

   

   
   
3. Wipe clean the pan and add another 2 litres of water. Return the ribs to the pan. Add the spring onion, celery, ginger, garlic, carrot, soy sauces, black peppercorns, star anise and apple cider vinegar. 

   

   

   

   
   
4. Bring it to a simmer, then reduce the heat to very low. 

   
   
5. Cover the pan and cook it for 2 1/2 hours or till the ribs are cooked and tender. 

   

   
   
6. Season it with salt to your liking and remove it from heat. 

   

   
   
7. Discard the ginger and star anise.
8. Cook as much egg noodles as you need. Then drain away the water.
9. Arrange the noodles in a deep bowl. 

   

   
   
10. Ladle over the soup broth with the vegetables. Add the spare ribs on top and sprinkle the chopped scallions over the bowl.
11. Serve it hot. 

How To Cook Chicken Curry With Potatoes

 

Ingredients

• 1 pack instant curry paste
• 3 peeled potatoes, cut into halves
• 2 chicken thighs, sliced into pieces
• 3 shallots, peeled and sliced thinly
• 2 stalks lemongrass (only the white parts)
• 1 tablespoon cooking oil
• 2 cups water
• 1/2 cup coconut milk
• 1 sprig curry leaves

Instructions

1. Heat up a deep pot and add the oil.
2. Saute the sliced shallots untill aromatic or light brown in colour. 
   
   
   
3. Add the curry paste into the pot and stir it untill aromatic. 

   

   
   
4. Add the chicken meat and lemongrass. 

   

   

   
   
5. Stir it for 1 minute before adding the water. 

   

   
   
6. Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat. 

   

   
   
7. Add the potatoes and allow it to simmer for 20 minutes or so or till the chicken becomes tender. 

   

   
   
8. Add the coconut milk and bring it to a boil. Serve it with steamed rice.

   

   
   
   
   
   

How To Cook Osmanthus Eggs with Glass Noodles

 

Ingredients for Scrambled Eggs

• 1 large egg
• 0.25 teaspoon corn flour
• 0.25 tablespoon water
• 0.06 teaspoon salt
• 12.5 grams dried scallops, soaked and shred into strips

Ingredients for toppings

• 12.5 grams dried scallops, soaked and shred into strips
• 0.25 tablespoon garlic, minced
• 0.25 tablespoon cooking oil

Other ingredients

• 0.15 carrot, cut into strips
• 0.5 stalk spring onion
• 15 grams fish golden slices
• 1 dried shiitake mushroom, soaked, drained and cut into strips 
  
  
   
  
  
  
• 7.5 grams glass noodles, soaked till soft 

  

Seasonings

• 0.25 teaspoon light soy sauce
• 0.06 teaspoon salt
• 0.06 teaspoon ground white pepper
• 0.25 teaspoon sesame oil
• 0.25 tablespoon shaoxing wine

Instructions

1. Soak dried scallop for 20 minutes till they soften. Then tear it into strips and set it aside. 
   
   
   
2. Break the egg into a bowl. Add corn flour solution and salt. Mix together using a fork. 

   

   
   
3. Then add in half of the soaked scallop and mix into the egg mixture. 

   

   
   
4. Soak dried mushrooms and glass noodles in room temperature water till soft for about 15 minutes. Then drain it well. Squeeze out water from mushrooms. 
   
5. Cut the glass noodles into 1 1/2 inch in length. 

   

   
   
6. Remove tip from soaked mushrooms. Cut it crosswise into 2 pieces and then cut into thin strips. 
7. Shred carrots into strips. Cut spring inions into 1 1/2 inch in length and then shred into strips. 
8. Heat up 1 tablespoon of oil in a pan. Saute minced garlic. Add in the other half of the soaked dried scallop and fry it till golden brown and crispy. Transfer it into a bowl for topping. 

   

   

   
   
9. Heat up another 1 tablespoon oil in the pan. Add in dried shiitake mushrooms and carrot strips. 

   

   
   
10. Stir fry to mix them together. 

    

    
    
11. Then add in the fish golden slices, glass noodles and cut spring onion. Stir fry briefly to mix everything together. Do not overcook the ingredients. 

    

    

    
    
12. Transfer it into a plate and set aside. 

    

    
    
13. Add 2 tablespoons oil in the pan. Pour the prepared egg gradually from a height into the heated oil over medium heat. 

    
    
14. Cook the egg undisturbed for about 10 seconds. Then scramble the eggs to break them into pieces. 

    

    
    
15. Add the sauteed mushrooms, carrots, fish golden slices, glass noodles and spring onions back into the pan. 

    

    
    
16. Then add in the light soy sauce, salt, sugar, ground white pepper and sesame oil. 
17. Mix well well and before dishing up, drizzle shaoxing wine over the dish. 

    

    
    
18. Get a deep-medium-sized bowl. Fill it up nicely with the osmanthus eggs with glass noodles. Gently pack it down with a flat spoon so that they won't fall apart later.
19. Garnish lettuce at the bottom and serve the dish with crispy scallops on top of the dish. 

    

    
    
20. We are done!