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    Recipes — noodle soup

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    Prawn Laksa

    Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps peanut oil
        •    200g rice vermicelli
        •    1/3 cup (80ml) lime juice
        •    1 tbsp grated palm sugar
        •    2 kaffir lime leaves, halved
        •    1/3 cup (100g) laksa paste
        •    3/4 cup (60g) bean sprouts
        •    3 cup (750ml) coconut milk
        •    250g cherry tomatoes, halved
        •    1/3 cup fresh coriander leaves
        •    4 tbsps fried shallots (optional)
        •    1 medium (130g) lebanese cucumber
        •    1 litre (4 cups) fish or vegetable stock
        •    12 large uncooked prawns, peeled, deveined, tails intact

    Method

    1. Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.

    2. Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.

    3. Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.

    4. Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.

    5. Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-laksa-17932

    Pad Thai with Prawns

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 eggs, lightly beaten
        •    20ml (1 tbsp) peanut oil
        •    40ml (2 tbsps) lime juice
        •    Fried shallot*, to garnish
        •    2 garlic cloves, chopped
        •    40ml (2 tbsps) fish sauce
        •    50g deep-fried tofu puffs*
        •    1/2 cup trimmed beansprouts
        •    2 red chillies, seeded, chopped
        •    200g medium-thick rice noodles
        •    1/4 cup chopped fresh coriander
        •    150g green prawns, peeled, with tails on
        •    1 tbsp shaved palm sugar* or brown sugar
        •    4 spring onions, sliced, plus extra to garnish
        •    1/4 cup roasted chopped peanuts, to garnish

    Method

    1. Place noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.
    2. Heat the oil in a wok over high heat. Add the garlic, onion and chilli and stir-fry quickly for a few seconds. Add the prawns and cook for 1 minute, then add the fish sauce, sugar, lime juice, egg and tofu.
    3. Cook, stirring, for a further minute until combined, then toss in the coriander and beansprouts.
    4. Pile into serving bowls and garnish with peanuts, onions and fried shallots.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pad-thai-prawns/d4c523df-dd1b-423f-8b7f-2a0b100f0643?current_section=recipes&r=recipes/collections/prawnrecipes

    Aromatic Pork and Noodle Soup

    Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 cinnamon stick
        •    2 star anise pods
        •    1 tsp fennel seeds
        •    2 tbsps vegetable oil
        •    2 garlic cloves, crushed
        •    8 ounces thin rice stick noodles
        •    8 cups low-sodium chicken broth
        •    1 1” piece ginger, peeled, crushed
        •    Kosher salt and freshly ground black pepper
        •    1 medium onion, peeled, halved through root end
        •    2 bone-in pork shoulder steaks (about 12 oz. each)
        •    2 chiles de árbol or ½ tsp. crushed red pepper flakes
        •    Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)

    Method

    1. Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
    2. Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
    3. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
    4. Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top soup with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.



    This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/quick-pork-pho