Udon, wonton or Hokkien mee, the family will love thesedelicious, creative dinner options.
Udon, wonton or Hokkien mee, the family will love thesedelicious, creative dinner options.
Wonton Noodle Soup
Prep 10 mins / Cook 30 mins / Serves 4.
250 g pork mince.
2 tbsps finely chopped chives.
1 tsp soy sauce.
1 tsp sesame oil.
½ tsp Chinese five-spice powder.
20 wonton wrappers.
1 tbsp vegetable oil.
1 onion, diced.
2 tsps finely grated ginger.
2 garlic cloves, crushed.
8 cups salt-reduced chicken stock.
6 cups water.
200 g cooked wonton noodles.
1 bunch baby bai cai, trimmed, halved.
150 g green beans, trimmed, cut into thirds.
Coriander sprigs, chilli sauce, to serve.
1. In a bowl, combine mince, chives, soy, sesame oil and five-spice.
2. Working with 5 wrappers at a time, place on a clean work surface. Spoon heaped tsps of mixture into centre of each. Brush one side of wrapper edge with a little water. Fold in half and press edges firmly together. Repeat with remaining wrappers and filling. Chill (see Chef’s Tip).
3. In a saucepan, heat oil on medium. Saute onion, ginger and garlic 2 to 3 mins. Add stock and water. Bring to boil then simmer 10 mins. Add dumplings to pan and cook 2 mins, until almost cooked through. Add noodles, bai cai and beans. Simmer 1 to 2 mins. Serve soup sprinkled with coriander and drizzled with chilli sauce.
Chef’s tip: Dumplings can be made ahead of time and chilled or frozen until required.
Aloha Meatballs With Udon
500 g pork mince.
½ cup panko breadcrumbs.
1 red onion, finely diced.
1 egg, whisked.
1 tbsp Worcestershire sauce.
3 cm ginger, peeled, grated.
¼ cup cooking oil.
1 red capsicum, seeded, thinly sliced.
440 g can crushed pineapple.
½ cup light soy sauce.
½ cup water.
1/3 cup brown sugar.
2 tbsps apple cider vinegar.
270 g udon noodles.
Thinly sliced green onions, to serve.
1. In a bowl, combine pork mince, breadcrumbs, onion, egg, sauce and ginger. Season and mix well. Roll 2 tbsps mixture at a time into balls. Arrange on a lined oven tray.
2. In a large frying pan, heat half oil on medium. Cook meatballs in 2 batches, 3 to 4 mins each, until browned. Drain on paper towel.
3. In same pan, heat remaining oil on high. Saute capsicum 3 to 4 mins, until softened.
4. Add pineapple, soy sauce, water, sugar and vinegar. Bring to a simmer, stirring. Return meatballs to pan. Reduce heat to low and simmer 20 to 25 mins, until sauce is thick and sticky.
5. Meanwhile, cook udon noodles following packet instructions. Serve meatballs on noodles, sprinkled with sliced green onion.
Cook’s solution
Multi-Tasking Must-Have
One of the essentials for any Asian kitchen is a trusted cooking oil. Knife 100% Pure Rice Bran Oil, with its delicate and light flavour, is ideal for cooking and baking, and can also be used for salad dressings and dips. Extracted from the germ and inner husk of rice grains, it’s free of trans fats and cholesterol, making it a healthier choice. At $9.50 (2 L), from leading supermarkets.
Caramel Pork
Prep 20 mins / Cook 55 mins / Serves 4 to 6
500 g pork rashers.
1/3 cup finely grated palm sugar.
1 onion, thinly sliced.
2 tbsps fish sauce.
1 bunch baby bai cai, separated, steamed.
Wonton noodles, prepare according to packet instructions, to serve.
1. Remove bones and rind from rashers, slice into 3-cm pieces.
2. In a saucepan, stir combined sugar and ¼ cup water on low until sugar dissolves. Increase heat to high and simmer 4 to 5 mins, until it begins to turn golden brown.
3. Add pork and onion to caramelise, stirring gently to coat. Add fish sauce, a little white pepper and 1 cup water.
4. Simmer, covered, 10 mins. Uncover and cook 30 to 35 mins, stirring occasionally, until meat is tender.
5. Serve on a bed of wonton noodles, with steamed bai cai and a sprinkling of sesame seeds, if liked.
Mongolian Beef Stir-Fry Hokkien Mee
500 g minced beef.
1 tbsp light soy sauce.
1 tbsp grated fresh ginger.
2 garlic cloves, crushed.
1 tsp sesame oil.
450 g thin hokkien noodles.
1 tbsp peanut oil.
2 cups shredded Chinese cabbage.
1 red capsicum, seeded, thinly sliced.
4 green onions, 2.5 cm batons, plus, 1 extra.
1/3 cup beef stock.
¼ cup rice-wine vinegar.
¼ cup hoisin sauce.
2 tbsps oyster sauce sliced chilli, to serve.
1. In a bowl. Combine mince, soy, ginger, garlic and sesame oil. Set aside 10 mins. Prepare noodles following packet instructions.
2. In a wok, heat peanut oil on high. Stir-fry mince mixture 4 to 5 mins, breaking up lumps. Add cabbage, capsicum and green onion. Stir-fry 2 to 3 mins, until Chinese cabbage begins to wilt.
3. In a jug, combine stock, vinegar, hoisin and oyster sauce. Add to wok and stir-fry 1 to 2 mins. Toss cooked noodles through.
4. Serve stir-fry sprinkled with extra green onion and thinly sliced red chilli, if preferred.
Cook’s Solution
Open Sesame!
It’s that magic ingredient that has the power to transform any dish. Add just a splash of Chee Seng 100% Pure White Sesame Oil to your stir-fries, stews or salad dressings, and you’ll lend a deeper flavour profile to your dishes. Made with the finest quality white sesame seeds, it also contains vitamiun E and omega-6 fatty acids. At $4.50, from leading supermarkets.
Prawn Pad See Ew
1 cup crunchy peanut butter.
1 cup hot water.
2 tbsps soy sauce.
2 tbsps oyster sauce.
1 tbsp kecap manis.
3 tsps sambal oelek.
375 g packet rice stick noodles.
2 tbsps peanut oil.
750 g green prawns, peeled, deveined (see Chef’s Tip).
1 bunch broccolini, trimmed, halved lengthways.
1 red onion, thinly sliced.
1 cup bean sprouts, trimmed.
¼ cup chopped toasted peanuts.
1 long red chilli, thinly sliced.
Lemon wedges, to serve.
1. In a large jug, whisk peanut butter, water, soy, oyster sauce, kecap manis and sambal oelek.
2. In a large saucepan of boiling water, cook noodles 3 mins, until softened. Drain.
3. In a wok or large frying pan, heat half oil on high, swirling to cover wok. Stir-fry half prawns 2 to 3 mins until just cooked. Transfer to a bowl. Stir-fry remaining prawns. Remove.
4. In same wok, heat remaining oil on high. Stir-fry broccolini and onion 1 to 2 mins, until tender. Add noodles, prawn and sauce, tossing 2 to 3 mins to combine and heat.
5. Serve Pad See Ew sprinkled with bean sprouts, peanuts and chilli. Accompany with lemon wedges.
Chef’s Tip: You could use a combinationof prawns and chicken, or another seafoodof choice.
PHOTOS PHILLIP CASTLETON, PABLO MARTIN & ROB SHAW / BAUERSYNDICATION.COM.AU.
