Category Archives: Asian Culinary/Curry/Noodles
Beef and potato curry
Char chee yoke bee hoon noodle soup
Char chee yoke shin ramyun noodle soup
Fried bee hoon vegetables with eggs
Char chee yoke (Braised pork belly)
Malaysian Hakka yong tofu
Fried bee hoon
Assam pedas fish
Spinach noodles soup
Stir fry spinach noodles with minced pork carrots and vegetables
Shin ramyun noodle char siu and bitter gourd egg soup
Penang char koay teow
Shin ram yun combinations noodle soup with XO chili sauce
Kung pao chicken with capsicums
Stewed pork udon and vermicelli noodles with vegetables
KL Hokkien Mee
Carrot and daikon chicken soup
Shanghainese pork & vegetables noodles serve with dumplings
Yee mee stir fry
Stewed pork udon and vermicelli noodles with vegetables
Kwonlow mee with roasted chicken
Minced pork congee with sai choy chili and soy sauce
Pepper spice chicken, dried mushrooms glass noodle soup
Hainanese chicken rice flavoured minced pork and fish congee with carrots daikon preserved olive leaves shallots and Xo chili sauce
Pork and vegetables stir fry noodles with parsley and chili sauce
Kwonlow mee with minced pork with kai lan
Pork and vegetables stir fry noodles with parsley
Shredded chicken minced pork spinach congee with paratha and chili sauce
Fish and minced pork congee with stir fry green beans, spinach and tofu with sweet chili sauce
Pork and vegetables egg noodles with cut chili and sauce
Fish and minced pork congee with preserved olive leaves, fried shallots, spring onion and XO chili sauce
Chicken and vegetables noodles in tahini soup
Fish and minced pork congee with stir fry vegetables
Fish and minced pork congee (porridge)
Bean and carrot minced pork with stir fry broccolini serve with rice
Green tea noodles
Who doesn’t love those smell of cooking from the kitchen on winter’s day?
As I gaze out my bedroom window, I see the cherry blossoms in my garden. It’s so beautiful, and harmony atmosphere which reminded me of Japan, cherry blossoms trees along the road. That thought brought me to create a Japanese style noodle soup.
A while ago, I saw a recipe from Rasa Malaysia: Green Tea Rice. Rasa Malaysia link is attached at the bottom. Her recipe said its not recommended to use matcha powder. I have decided to make mine with noodles and matcha powder rather than using green tea leaves which is so expensive. As I have matcha powder why buy tea leaves.
My recipe is a simple Japanese noodles with a savory soup of green tea, which is completely comfort, hearty, delicious and filling on warm on winter days. In addition, I have also made green tea egg with green vegetables. Yes, I mean green tea egg.

Be courageous and adventurous not just in travelling but in cooking. Fill your kitchen with green tea fragrant smell and tummy with satisfying inspiration and brighten your soul.
To do one day in advance
Green Tea Eggs Ingredients
2 eggs, plus water to boil eggs
20 g matcha powder
1 oolong tea bag or any green tea (OPT)
4 Tbs brown sugar
1/4 c soy sauce
1/4 Tbs miso paste
1/2 Tbs ginger powder
1/2 Tbs garlic minced
40 ml mirin
1 cinnamon stick
6 cloves
6 black peppercorn
2 1/2 c water, more if needed

Strain the soup by using double layer muslin clothes into a jar, then strain again using a new double muslin into a bowl. Now add noodles, coat into soup, followed by buk choy, egg and broccolini. Sprinkle some black sesame over the vegetables, egg and noodles. Sprinkle garlic on to broccolini. Enjoy!!!!
Rasa Malaysia link: https://testing.rasamalaysia.com/green-tea-rice/
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Method
Bring a pot of water enough to cover eggs to boil over medium heat, cook eggs for about 10 minutes. Drain the water, place egg in ice water and in fridge for about 45 minutes. When eggs are cool, crack the shells and set aside in bowl.
Using the same pot, add eggs, matcha, tea bag, brown sugar, soy sauce, miso paste, ginger, garlic, mirin, cinnamon, cloves, black peppercorn and 2 1/2 c of water. Stir to mix well. Let’s simmer for 2 hours; occasionally stir to coat the eggs. By 1 hour, water will reduced, add more to cover the eggs. Continue to simmer and stir for another 1 hour. After 2 hours, switch off, remove from hob and sit on bench top to cool. Remember, stir t coat the eggs every 30 minutes. Let it sit in marinade overnight.
Noodles Ingredients
200 g Japanese egg noodles, plus water to cook Japanese egg noodles and dash of sesame oil
1/2 bunch of buk choy, halved lengthwise and separate
1/2 bunch broccolini, cut into bite size
black sesame seeds
cooked garlic minced, sprinkle on to broccolini (OPT)
Method
Bring water to boil, put noodles in a strainer, stir to break loose about 3 minutes. Lift the strainer and drain well. Put in bowl, drizzle sesame oil and toss. Set aside. Now remove the green eggs, cut in halved and set aside in bowl. Using the green tea marinade from making the eggs with 1 c of water from cooking the noodles to cook broccolini until tender. Then blanch buk choy about 4-5 minutes. Remove vegetables, set aside.