Zaru Soba 日式蕎麥涼麵

Let’s slurp the simplicity of chilled soba noodles with just a handful of ingredients and minimal cooking time. It’s a light and refreshing delight that’s simply delicious!

Curious about the term “Zaru (ざる)”? It’s a nod to the traditional bamboo tray or strainer used to serve these chilled noodles. This handy tool allows excess water to drain away, ensuring your noodles stay cool and perfectly textured. (While I may not have a bamboo soba strainer, I’ve found an easy-cleaning alternative that helps me recreate this perfect cold soba dish.) And stay tuned for more refreshing cold noodle content! ✨

INGREDIENTS
- 1-2 bundles of soba noodles
- Seaweed flakes for garnish
- Ice cubes to serve (optional)

TO MAKE DIPPING SAUCE
-3 tbsp soy sauce
-2 tbsp mirin
-1 tbsp sake (or cooking wine)
-12 tbsp cold water

OTHER INGREDIENTS FOR DIPPING SAUCE
- Grated ginger
- Spring onion
- Sesame seeds

METHOD
1. Cook soba noodles in boiling water for 5 minutes (according to packaging instructions). Once cooked, drain and rinse under running cold water to get rid of the excess starch.

2. Transfer the rinsed soba noodles to a large bowl of iced water and let them chill for a few minutes. Drain and set aside.

3. Prepare the dipping sauce by combining soy sauce, mirin, sake, and cold water.

4. Serve soba noodles with dipping sauce on the side. Add ginger, spring onion, and sesame seeds to the sauce. Dip soba noodles into the sauce and enjoy!

View this post on Instagram

A post shared by Wanting (@iswanting)

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

 

Taiwanese Style Seafood & Noodles Stir-Fry / Squid Chow Mein 台式章魚炒麵

Introducing another delicious but lesser known Taiwanese dish - Taiwanese Style Seafood & Noodles Stir-Fry 台式海鮮炒麵

 

Taiwan is an island in the Pacific Ocean with a strong fishing heritage, so Taiwanese people eat seafood a lot and love it so much. Seafood & noodles stir-fry is a very common and stable dish that you can order at roadside markets or local restaurants, the ingredients usually consist of various types of seafood together such as prawns, squid or octopus, sometimes with pork strips. (海陸炒麵)

 

Since I just bought a pack of squid legs from my local butcher, I decided to replicate this local well-loved Taiwanese cuisine at home. It’s saucy, satisfying to eat, full of umami; the squid legs tasted great with sweet and svoury flavour and I do love it! Just can’t wait to make it again soon.

 

I referred to the recipe from @e.g.kitchen but modified the ingredients a bit. Highly recommend to use ‘You Mian’油麵 (Taiwanese style yellow noodle) for making this dish if possible. Here I chose Japanese yakisoba to substitute Taiwanese You Mian as it has similar looks.

 

INGREDIENTS (Serving 2)

-270g squid legs, add salt to release slime and rinse off with water.

-1/2 carrot, julienned.

-1/2 onion, sliced.

-4 cloves garlic, sliced.

-1 pak choi, sliced.

-2 packs yakisoba.

-50ml rice cooking wine.

-200ml water.

-2 tbsp soy sauce.

-1 tbsp oyster sauce

-1/2 tsp white pepper

-1 tbsp vinegar

 

METHOD⁠⁠

1. Heat oil in a pan over medium heat, add carrots, garlic and onion slices, stir fry until softened and fragrant.

2. Add squid legs and rice cooking wine, cook over high heat until evaporated.

3. Add water, soy sauce, oyster sauce, and white pepper, cook over medium heat for 2-3 minutes.

4. Add pak choi and noodles, stir well until softened. (about a further 2-3 minutes)

5. Add vinegar (optional) and remove from the heat, serve on a plate and enjoy!

 

 

在 Instagram 查看這則貼文

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

Black Carbonara Squid Ink Pasta 培根蛋黃墨魚麵

Have you been to Eataly ? This hyped Italian food market is definitely a new trendy spot in East London offering a huge selection for Italian food obsessives. The first time I went to Eataly, it was just a quick look around, but during the second time visit I got myself squid ink pasta from their fresh pasta counter as I just can’t resist its gorgeous black colour. I made black carbonara which is very simple and doesn’t take too much time from start to finish. Also, I thought squid ink pasta would taste more salty and briny, but it actually tastes just like normal pasta with a very light seafood hint. However, its dramatic colour would certainly give you a delightful visual treat to enjoy a dish.

 

Here is how I make my Black Carbonara:

 

INGREDIENTS
-120g squid ink pasta 
-40g bacon lardons 
-1 egg and extra 1 egg yolk
-2 tbsp grated cheese⁠

-Basil and additional grated cheese to garnish.

-Ground black pepper to taste. (optional)

 

METHOD

1. Cook pasta in a large pan of boiling salted water until al dente. (I cook for 6-7 mins)

2. Beat 1 egg with grated cheese in a bowl.

3. Fry bacon lardons in a heated pan with 1-2 tbsp oil until brown and crispy.

3. When the pasta is ready, drain and transfer to the pan with bacon fat over low heat, mix well to coat thoroughly.
4. Turn off the heat, stir in egg and cheese mixture, season with black pepper if needed.

5. Drop an egg yolk, garnish with basil and additional grated cheese.

 

 

Creamy Tuna Mayonnaise Udon Noodles 鮪魚美乃滋烏龍麵

 

This is my quick udon noodles recipe ready to slurp in less than 15 minutes when I feel lazy at cooking. Just whip everything together and it’s no brainer. To upgrade, top with trout caviar, egg yolk, or grated cheese. Recommend to use Kewpie mayo as it’s creamier.

 

INGREDIENTS

-1 pack of udon noodles

-80g tuna in olive oil

-1 tbsp Japanese Kewpie Mayo

-1/2 tsp sugar

-1 tbsp soy sauce

-1 small piece of butter

 

TOPPINGS (Optional)

-Nori seaweed

-Trout caviar

-White sesame seeds

-Salad cress

As the method is very easy, you can watch my Reels to see how I make it:

在 Instagram 查看這則貼文

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