Cold Peanut Sesame Noodles 花生麻醬冷麵

This is one of my popular posts on instagram and I know you all love it! SAVE this mouthwatering cold noodle recipe to chill out this summer.

INGREDIENTS

-1 pack Asian noodles of your choice

-Cucumber strips (optional)

-Sesame seeds to garnish

 

FOR THE SAUCE

-1 tbsp Gochugaru (Korean red pepper powder)

-1 tbsp sesame seeds

-1 tbsp chopped spring onion

-1 tbsp chopped garlic

-2-3 tbsp vegetable oil

-2-3 tbsp soy sauce

-1 tbsp white vinegar

-2 tbsp peanut sesame paste

-2 tbsp water

 

Feel free to adjust the ratio for your liking.

 

In this recipe, I used Taiwanese peanut sesame paste (花生麻醬). You can easily find other similar peanut sesame paste options in most Oriental supermarkets. Alternatively, regular peanut butter can be used as a substitute. Not recommend using Tahani as I feel its flavour is quite different.

 

 

METHOD

1. In a heatproof bowl, combine Gochugaru, sesame seeds, spring onion, and garlic.

2. Heat 2-3 tbsp vegetable oil over medium high heat until it shimmers, then pour the hot oil over the spice mixture.

3. Add soy sauce and white vinegar to the spice mixture, stirring well until thoroughly combined.

4. In a separate bowl, mix peanut sesame paste with water until smooth. Adjust the water amount to achieve the desired sauce consistency.

5. Combine peanut sesame sauce with spice mixture sauce together.

6. Cook noodles until al dente, then rinse them in ice-cold water to halt the cooking process. Drain the noodles and place them in a noodle bowl.

7. Pour the sauce over the noodles. Top the dish with cucumber and sprinkle additional sesame seeds before serving. Enjoy!

在 Instagram 查看這則貼文

Wanting | My Homecooks & Eats（@iswanting）分享的貼文

You can also pour this mouthwatering sauce over steamed vegetable like this. It's an ultimate sauce!

Curry Cumin Noodles

When I saw many people making this curry cumin noodles online, I was curious and wanted to give it a try. Then you know what? The combination of curry, cumin, and spices… is surprisingly a knockout with addictive chemicals! Don’t know who created this recipe originally, it’s a genius take, and I think this is the noodle dish I can slurp every day and not getting tired of it. You can surely make in just 10 minutes, so SAVE & TRY it.

 

INGREDIENTS

- Noodles of your choice

- Coriander & sesame seeds (optional)

 

CURRY CUMIN SAUCE

(feel free to adjust the ratio for your liking)

- 1 tbsp sesame seeds

- 1 tbsp mild chilli powder

- 1 tbsp ground cumin

- 1 tbsp sugar

- 1 tbsp spring onion

- 1 tbsp oyster sauce

- 1 cube Japanese curry (about 20g)

- 3 tbsp vegetable oil

 

METHOD

1. Add sesame seeds, chilli powder, cumin, sugar, oyster sauce, spring onion and curry cube in a heatproof bowl.

2. Heat 3 tbsp vegetable oil over medium high heat until shimmering, pour the hot oil over the spice mixture. Stir well until all combined.

3. Mix with cooked noodles, top with fried egg, coriander, and sesame seeds if you like!

 

在 Instagram 查看這則貼文

Wan Ting | My Homecooks & Eats（@iswanting）分享的貼文

 

Rice Paper Thick Noodles in Creamy Gochujiang Saice

Craving noodles but don’t have it at home…but I have rice paper! Rice Paper is definitely one my favourtie ingredients to explore different recipes. This is super easy to make and you got to try it:

 

INGREDIENTS

- 8-10 sheets of rice Paper

- 3 cloves of garlic, chopped.

- 1/4 onion

- 1 tbsp gochujang

- 1 tbsp soy sauce

- 1 tsp sugar

- 200ml cream

- Grated cheese

- Seaweed flakes

- Frankfurters (optional)

METHOD

1.      Dip one sheet of rice paper in a shallow dish of warm water, drain and place on a work surface until softened.

2.      Gently fold up until completed enclosed to look like noodle. Repeat the rest ones.

3.      Mix gochujang, soy sauce and sugar in a bowl.

4.      Heat oil in a pan over medium heat, sauté garlic and onion until softened and browned, add gochujang mixture and keep stirring.

5.      Reduce the heat, add cream to mix.

6.      Put rice paper noodles in, simmer for a few minutes until the sauce begins to thicken.

7.      Add grated cheese and seaweed flakes before serving.

(I also added frankfurters hot dogs but it’s delicious enough just with the sauce.)

 

在 Instagram 查看這則貼文

Wan Ting | My Homecooks & Eats（@iswanting）分享的貼文

 

Pepper Lunch Style Mushroom Fried Rice 黑胡椒菇菇炒飯

I made this Pepper Lunch Style Mushroom Fried Rice for my vegetarian day!

Pepper Lunch is a famous Japanese sizzling steak restaurant franchise, their significant pepper beef rice has become one of the most popular recipes, I also made it before and absolute love it.

This is my take on no meat version, the ingredients are pretty simple, I made an easier recipe for the sauce mixture as well, it was so good and tasted so so delicious!

INGREDIENTS

- 250g mushrooms *I use 2 types of shimeji mushrooms

- 5 baby corns, diced

- Spring onion

- Sesame seeds

- Rice

　　

SAUCE

- 2 tbsp tomato sauce

- 2 tbsp vegetarian oyster sauce

- 2 tbsp soy sauce

- 1 tbsp sugar

- 2 tbsp water

 

OTHER INGREDIENTS

- 1 tbsp black pepper

- 1 tbsp slurry

 

METHOD

1. Mix all the ingredients for the sauce.

2. Heat oil in a small sauce pan over medium heat, stir in black pepper.

3. Pour the sauce in the pan, cook over low heat until everything mixed thoroughly and bubbles appear.

4. Add slurry and keep stirring until thicken, turn off the heat and set aside.

5. Heat up sufficient oil in another pan, stir fry mushrooms and baby corns over medium to high heat until browned or to your liking.

6. Put the rice in the middle, add spring onion and pour black pepper sauce.

7. Mix everything together, sprinkle more spring onions and sesame seeds as preferred, enjoy it!

 

You can check my cooking video on my instagram:

在 Instagram 查看這則貼文

Wan Ting | My Homecooks & Eats（@iswanting）分享的貼文

And this has become my Vegetarian Day's stable! I made it another day simply with mushrooms and sweetcorn, quick, easy and absolutely satisfying to eat.