Vegetarian Curry Mock Abalone Rice Vermicelli

Embrace simplicity ... enjoy here and now in order to discover the beauty of the present moment and simple thing.

A simple bowl of Curry Mock Abalone with Rice Vermicelli yet it can be quickly and easily transform to be served as a presentable party food. By adding some garnish or simple special ingredient like mock floss or crispy cereal with curry leaves or what you can think of, it will be a unique dish. 

P.S: Fresh veggies have vibrational frequencies which are not found in processed or canned food or meat that is beneficial to our body.  

Preparation:      5 mins, Cooking time:   5 mins

               

Ingredients (serves 2)

°         150g rice vermicelli, blanched in hot water and drained well

°         1 can vegetarian mock abalone, drained

°         1-2 tablespoons curry powder

°         3-5 tablespoons water

°         6 slices of carrot, shredded

°         1 tablespoon olive oil

°         salt to taste (optional)

°         some fresh Chinese celery (optional), for garnish

Method

1.   Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.

2.   Heat oil in a non-stick wok. Stir in curry paste and fry over medium heat until fragrant. 

3.   Throw in vegetarian mock abalone and stir-fry for 1-2 minutes and off the heat.

4.   Add in rice vermicelli, carrot shreds and mix well. Sprinkle some water for easier tossing, if needed.  Season to taste with salt if necessary.

5.   Dish up, garnish with Chinese celery and serve immediately.

Angel 'N' Penne playing with Curry Leaves

This was an impromptu creation for dinner last night using whatever left over ingredients I have. Therefore, I didn't even write down the quality used for each ingredient. It was only after cooking, those curry leaves look so harmonize with the pasta, radiate a kind of simple beautiful energy that captured my heart.  Therefore I took a picture of it and share it with you.  

It could be I was experiencing a feeling of great satisfaction yesterday. I went for my 9th blood donation at Blood Bank [yep, passed haemoglobin check, Thalassemia Minor have a much higher requirement than normal person]. 

I have small vein and the staff nurse was surprised that my blood flow so smooth and fast that within 3 mins 47 secs, they collected 450ml of my blood (weight 45-50kg only 350ml blood will be taken, > 50kg 450ml blood will be taken). The fastest record according to her was a guy with big vein within 3 mins 20 secs.  The friendly staff-nurse really knows how to bring surprises to me.

Could it be the vegetarian diet or could it be I have drink lots of plain water prior to the blood donation that resulted such an uncongested good flow? I don't really know.

Few days back, I just attended an EFT (Emotional Freedom Workshop) conducted by Ms Tan Hwee San (Counsellor and Healer), learning a little about Emotional Acupressure and Energy Psychology. On my way to the blood bank which was about 1 hour train journey and having nothing to do, I started to do some simple tapping near the end points of my energy circuits or meridians. Maybe, that also helps to create that small wonder too.

Back to this pasta, it calls for pasta, minced garlic (optional), curry leaves fried in olive oil, salt and curry power for garnishing.  So just play with any ingredients, have no expectation and be surprise by the outcome ... 

Quick Bitter Gourd 'N' Tofu Noodle Soup

Cooking for ONE can be simple, easy and yet nutritious too!

Preparation:     10 mins Cooking time: 10 mins

           

Ingredients (serves 1)

°         50g bean vermicelli

°         50g bitter gourd, sliced

°         1 tomato, cut into quarters

°         1/4 pack silken tofu

°         few slices carrot

°         few vegetarian mushroom

°         2 slices deep-fried beancurd skin (optional)

°         375ml water

°         salt and pepper, to taste

°         granulated mushroom bouillon (optional), to taste

Method

1.    Place bean vermicelli and water in a pot and bring to a boil and simmer 3-5 minutes.

2.    Add in bitter gourd, tomato, tofu, carrot, vegetarian mushroom and beancurd skin and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.

3.    Serve with a small plate of sliced red chilli with light soy sauce. 

Mee Suah in Thunder Tea Rice Broth

Happy Lunar New Year!

 May All be well, happy and prosperous ...

January gone! and it is now February 2010, getting near to Chinese New Year which is on 14 February! I still have not started working on any of my to-do list.  Busy and will be very very busy, as I fallen in love with -  Doing Nothing at all and trying too enjoy the Sound of Silence ...

What I had for lunch yesterday was just a bowl of Simple Mee Suah in Thunder Tea Rice Broth! I got the handmade Mee Suah (product of malaysia) from someone quite awhile ago and still have not finished the pack.  Just throw the mee suah in boiling water to cook it for a minutes or two and then transfer to the piping hot Thunder Tea Rice Broth, garnish with some coriander leaf and chilli if desired.

Too plain? Add something to it - blanched shimeji mushroom maybe! Or some veggies!

Super Simple Soupy Wonton Wrapper Noodle ...

When writing the post (Revolutionized instead of Veganized), I recalled my late mother brought back some dried wonton wrappers from Malaysia few decades ago. She used them to cook a piping hot soupy "wonton wrappers" noodle for us. I could not remember what soup base or ingredients she used now. But what still lingers in my mind is the delicious silky smooth wonton skin …

Am I craving for this – No, of course not! It is just to share some information, hopefully new ideas leads to new thinking about Vegetarian Food. As a Vegetarian or Vegan, in fact, you still can have fun with food and enjoy terrific food … 

So, I made myself a bowl for lunch – super easy and simple. Just remember, when cooking the wonton wrapper in boiling water, don’t throw it all together! Gently one by one or few pieces by few pieces in ample boiling water, so it will not stick together. After that, add them to the soup or broth. I cut the normal wonton wrapper into 4 small squares portion prior to cooking it.

The key to this is good broth, if not substitute with granulated mushroom bouillon and soy sauce and drizzle some shallot/sesame oil. Garnish with spring onion or Chinese celery. Is this too plain, add some mushrooms – pair with right type of mushroom or pair with veggie side dishes or a plate of Dry Instant Noodle or whatever you desire or …

  

This dish is good for very young kids  …

Simplified Dry Tom Yum Vermicelli

This might be a good, pretty simple to whip up and yet impressive item for party or fun fair, as all the ingredients can be prepared in advance and just mixed them prior to serving and it will not go wrong at all even without any stir-frying.

This can also be an item that can be given to your helpful guests who want to help out in your party or easy task for little boys and girls to do. Remember to taste and add more lime juice or tom yum paste if necessary. Use shallot oil instead of olive oil, have some fresh shallot slices, if desired. Pea shoots is too common to add as addition green veggies for this dish, try something else … julienned green mango or something that does not required too much work …

How about putting in a beautiful bento box with some fruit/veggie salad or a cup of lovely smoothies/juices/soya blends plus crispy cracker and take it to work for lunch?

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2-8)
° 150g rice vermicelli, cooked according to packet’s instruction
° 1 firm tofu, cubed and pan-fried
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, thinly sliced
° 5-6 kaffir lime leaves, finely cut/snip just before using
° 25g carrot, shredded
° some fresh coriander leaves, for garnish
° 1 fresh red chilli or 3 chilli padi, sliced
° some toasted sesame seeds (optional)

Tom Yum Sauce
° 1 tablespoon olive oil
° 2 tablespoons vegetarian tom yum paste or to taste
° 2 tablespoons light soy sauce or to taste
° 2 tablespoons (4 limes) freshly squeezed kalamansi lime juice
° 4 tablespoons (60ml) water
° ¾ tablespoon sugar or to taste

Method
1. Place the Tom Yum sauce ingredients in a bowl and mixed well.
2. In a big bowl, throw in the vermicelli, corianders, chilli, tofu, carrot, lemongrass, kaffir lime leaves.
3. Pour the Tom Yum sauce over, toss and mix well. Sprinkle some water if it is too dry. Taste and add more Tom Yum Paste (more fiery and spicy) or lime juice, if necessary. Garnish with sesame seeds and serve.

My Miso Japanese Ramen (Vegetarian/Vegan)

Miso Ramen with okra, shiitake mushroom and carrot toppings Miso Ramen with nori shreds, shanghai green, mock meat and carrot toppings

Have I gone crazy about Ramen? No, not me! Just to finish up all the Ramen that was sitting in the freezer, so I decide to have a different variant – Miso. Miso Broth for Japanese Ramen is common. Veg*n version is not difficult to recreate. Of course, if you have good broth, it definitely gives this dish a boost. As for the shiitake mushroom and okra, you can blanch them in the broth prior to adding miso and rice wine to broth.

Oh yeah, keep the kelps to make a Seasoned Kelps side dish or added to this Miso Ramen if desired. Shredded kelps might looks more appealing compare to kelps in knots.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 2 Japanese Ramen, cooked
° 2 okra, sliced lengthwise and blanched
° 6 fresh shiitake mushrooms, blanched
° 10 slices carrot, for garnish
° some freshly spring onion, shredded or chopped

Broth
° small handful kelps in knot
° 3 slices ginger
° 750ml water
° 1 tablespoon miso or to taste
° 1 tablespoon rice wine (optional)

Method
1. Place the kelps, ginger and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove all the ingredients. Season to taste with miso and rice wine.
2. Meanwhile, place the ramen in each individual bowl, top okra, mushroom, spring onion and carrot.
3. Ladle the soup into individual serving bowls and serve immediately.

Dried Japanese Ramen (Vegetarian/Vegan)

This is real simple! What you need to do is to cook the Japanese Ramen based on the instruction given on the packaging. Using Vegetarian BBQ Sauce沙茶酱) to transform it to a bowl of palatable Dried Japanese Ramen. Add a bit of olive oil to the Ramen so that it does not stick together. Or add some vegetable stock to make it tastier. As for the topping, any ingredients you prefer. I like to use King Oyster Mushroom, as it is easily available and the price is reasonable, it gives some textures to this dish. Opt for Bailing Mushroom (which has the abalone texture) specially braised if prefer to give a more posh feel. Pair this with a decent small bowl of soup to make it perfect!

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 2 Japanese Ramen, cooked
° 50g king oyster mushroom, sliced and blanced/cooked
° 10 slices carrot, for garnish
° some freshly spring onion, shredded or chopped
° Vegetarian BBQ sauce (沙茶酱) to taste

Method
1. Place the ramen in each individual bowl, top with the king oyster mushroom, spring onion, carrot and Vegetarian BBQ sauce. Serving bowls and serve immediately.

Dried Green Curry Udon

I had cooked this dish "It's OK to be Wrong" Dried Green Curry Udon before but was a failure. Finally, I gave it another try it. Slightly better than the previous creation. In fact, some deep-fried tofu mini cube or toasted tempeh cube or mushroom or young corn can be added. Replace the udon with pasta, if desired.

Preparation: 10 mins Cooking time: 10 mins

Ingredients (serves 1)
° 1 pack (200g) udon noodle, blanched
° 20g basil leaves
° 1 kaffir lime leave (optional)
° 1 tablespoon green curry paste
° 1 tablespoon olive oil
° 125ml fresh coconut milk or soy milk
° salt to taste
° 2 dried chilli, sliced and pan fried/toasted

Method
1. Combine the basil leaves and coconut milk in a blender and blend. Set aside.
2. Heat the oil in a wok. Add the green curry paste, kaffir lime leaves and fry till fragrant.
3. Pour in the coconut milk and bring to a boil. Season to taste with salt.
4. Add in the udon and mix well.
5. Garnish with dried chilli and serve immediately.

Vegetarian Au Lac Pho

I have never tasted the non-vegetarian Au Lac Pho before, but I had the vegetarian version of it at Loving Hut at Suntec City Mall, Sky Garden. I like the herbs especially the mint leaves in this Vietnamese soupy noodle. Therefore, I whipped up a modified, simplified version and have that for quick lunch … I didn’t have green lime, so I used lemon which I find in my kitchen. As for the vegetarian fishball, I just added one to make it looks nice, it is optional. As for red dates, I used it to sweeten the soup base, omit it if you find using it too ‘heaty’ for the body.

I know just having this for lunch is insufficient and as Vegetarian I must eat well and, have a balanced diet. Just that today, I am real lazy, so I allow myself a break and shall remember to eat well tomorrow.

Preparation: 10 mins Cooking time: 20 mins

Ingredients (serves 1)
° 200g , blanched rice noodle/Kway Teow
° 25g beansprout, tailed and blanched
° Some basil leaves
° Some mint leaves
° 1 wedge green lime or yellow lemon
° 3 chinese dried mushrooms
° 1 vegetarian fishball (optional)
° 3 seedless red dates (optional)
° 1 slices ginger
° 300ml water or vegetable stock
° 1 tablespoon light soy sauce
° granulated mushroom bouillon (optional), to taste

Chilli Sauce
° 1/4 teaspoon sugar
° 1 tablespoon light soy sauce
° 1-2 red or green chilli padi, sliced

Method
1. Combine the sugar and light soy sauce for the chilli sauce in a small serving plate and mix well. Add in chilli and set aside.
2. Place the mushrooms and water in a pot and soak for 15 minutes. Add in red dates, ginger and bring to a boil and simmer for 10 minutes. Season to taste with light soy sauce and granulated mushroom bouillon.
3. Place the noodle, bean sprout, basil leaves and mint leaves in a serving bowl. Pour in the soup. Serve immediately with the chilli sauce and lime or lemon.

Simplified Vegetarian Dried Pawn Mee

This bottle of Vegetarian Penang Pawn Mee Paste (from Friendly Vegetarian Supplier) comes handy. If you want a quick dried noodle dish, just used it together with vegetarian belacan powder , oil and toss well with blanched cooked yellow noodle/hokkien mee. I added some toasted vegetarian belacan to give it a more robust tasty, omit this if you don’t have any on hand. You can add some water convolvulus/kangkong, if desired.

Preparation: 5 mins Cooking time: 5 mins

Ingredients (serves 2)
° 200g hokkien mee, blanched
° 1½ -2 tablespoons Vegetarian Penang Pawn Mee paste, or to taste
° ¾ teaspoon toasted vegetarian belacan powder (optional), or to taste
° 1 tablespoon shallot oil or olive oil
° a small handful fresh spring onion or fresh coriander leaves, for garnish
° some deep-fried shallot (optional), for garnish
° 1 chilli padi (optional), sliced

Method
1. Mix hokkien mee with Vegetarian Penang Pawn paste, vegetarian belacan powder, oil and spring onion or coriander leaves. Toss evenly. If it is too dry, just add a little bit of hot water. Divide hokkien mee between individual serving plates.
2. Garnish with deep-fried shallot, spring onion or coriander leaves and serves.

Cha Soba with Sweet Miso

If you are running out of time to prepare the sauce for cha soba, you can consider using this – sweet miso paste … Toss well, garnish with more shredded nori and sesame seeds before tucking in … Or you can divide this into 4-8 smaller portions and serve that as a appetizer.

By the way, the dipping sauce with grated diakon for Agedashi Tofu goes well with cha soba too. So, unleash your creativity and churn up some new recipes for cha soba! Explore and have some fun …

Preparation: 5 mins Total time: 5 mins

Ingredients (serves 1)
° 100g cha soba, cooked
° some roasted sesame seeds, for garnish
° some nori shreds, for garnish
° few slices spring onion or coriander leaves (optional), for garnish

Sweet Miso Paste
° ¾ tablespoon miso paste
° 1 tablespoon hot water
° 1 tablespoon sugar
° 1 tablespoon sesame oil

Method
1. To make the miso paste: combine all sauce ingredients in a bowl and mix well.
2. Place the cha soba on a serving plate and top with sweet miso paste.
3. Sprinkle some sesame seeds on it, garnish with spring onion or coriander leaves, nori shreds and serve.

Summer Noodles with Vegetable (Bibim Guksu)

Well, Bibim guksu, is a popular traditional cold noodle dish using thin wheat flour noodles called somyeon and a special spicy, sweet and sour sauce. You can cook this in advance since this is a cold noodle dish. This is something like Bibimbap and you can add any vegetable like shredded cucumber or nori shred to it. In here I used dried udon noodle - Kiw Ami Udon which I got from Daiso.

Preparation: 20 mins

Ingredients (serves 1)
° 100g dried udon noodle or wheat flour noodles , cooked
° 25g carrot, shredded
° 25g lettuce, shredded
° 1 (25g) tempeh, diced, mix well with chinese 5 spices salt or BBQ salt and panfried for 1-2 minutes
° 2 shiitake mushrooms, sliced and blanched
° some roasted sesame seeds

Sauce
° 2 tablespoon gochujang (Korean Hot Bean Paste)
° 1 tablespoon light soy sauce
° 1 teaspoon sesame oil
° 1 tablespoon apple cider vinegar
° 1 tablespoon water
° ½ teaspoon sugar

Method
1. Place all the sauce ingredients into a bowl and mix well. Set aside.
2. Place the noodle on a serving plate and garnish with sesame seed. Arrange shredded carrot, lettuce, tempeh and mushroom. Serve with the sauce.

Shell Pasta with Dried Chilli Flake

Simple and nice! Instead of using freshly cut chilli, I used of dried chilli flake, making this easier to cook and no worry if you run out of fresh chilli. Want some? It is real delicious, maybe I am happy or I am real hungry today that this pasta taste so delectable! Was doing marketing yesterday, I saw a packet of shell pasta which is gluten free – Rice Shell Pasta. It is translucent white.

For Buddhist Vegetarian, you may want to omit garlic and use some slice of ginger to fragrant the oil and replace spring onion with coriander leaves.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 300g shell pasta, cooked
° 2 cloves garlic, finely chopped
° 2 tablespoons olive oil
° 1½ teaspoon dried chilli flake, or to taste
° salt to taste
° freshly chopped spring onion (optional), for garnish
° some roasted sesame seed (optional), for garnish

Method
1. Heat the oil in a wok or frying pan over medium heat. Stir fry the garlic for 1 minute.
2. Throw in the shell pasta and season to taste with salt and dried chilli flake.
3. Transfer to a serving dish and garnish with spring onion and sesame seeds.
4. Serve immediately.

Simple Claypot Noodle

Crave for claypot noodle? No problem, it can be easily done in 10 minutes. Here is the simple recipe for it.

The bad news for me, is that I broke my camera yesterday while rushing to take picture, get ready for dinner, listening and commenting on my boy’s day in school. Moral of the story – never multitasks! So until I can a new one, I might not be able to post any recipe even I have quite a long list of to-do dishes. The good news, I still have 2-3 more recipes haven’t post yet and to think positively I can have a longer break again! Thinking of spending money to get a new camera is real heartache, so to comfort myself – all things are impermanence … Any suggestions for good and reasonable price camera are always welcome, thank you :)

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 1)
° 250g fresh cooked noodle, blanched
° 3-4 fresh shiitake mushrooms
° 100g cai xin, cut into small section
° 1 slice ginger
° 375ml water
° ½ teaspoon sesame oil (optional)

Seasoning
° 2 tablespoons vegetarian oyster sauce, or to taste
° 3 tablespoons water
° 1 tablespoon corn flour

Method
1. Combine all seasoning ingredients in a bowl and mix well. Set aside.
2. Place ginger, mushroom and water in a pot. Bring to a boil and simmer for 3 mins.
3. Throw in the cai xin, noodle and seasoning and bring to a boil.
4. Serve immediately.

“No Gongfu” Noodle

Gongfu (Chinese 功夫 ) means long, hard and skilful work. As the title suggests, the “No Gongfu noodle” needs ry little work, and requires absolutely no skill at all! This recipe does not need any stir-frying, so any kid can just whip up this dish and impress their friends/ parents, plus you don’t have spend so much time in cleaning up the kitchen.

You don’t have to worry about not having enough oil for the stir-fry, broccoli not cooked or not acting fast enough to ensure the noodle doesn’t stick to the wok. Relating yet again to the title “No Gongfu Noodle”. You can even omit the heating of the garlic or ginger in oil and replace with just olive oil, if desired. The reason for heating the garlic or ginger in oil is to have some aroma to the noodle.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 250g broccoli florets
° 25g carrot, peeled and shredded
° 400g fresh cooked noodle
° 1 litre water
° 1 tablespoon olive oil
° 1 clove garlic or 1 slice ginger
° some spring onion or coriander leaves for garnish

Seasoning
° 2 tablespoons vegetarian oyster sauce, or to taste
° 4 tablespoons light soy sauce, or to taste
° 1 teaspoon sesame oil (optional)

Method
1. Combine all seasoning ingredients in a bowl and mix well. Set aside.
2. Place water in a pot and bring to a boil. Blanch the broccoli florets for ½ minute. Drain well and set aside.
3. Bring the pot of water to boil again. Blanch the fresh cooked noodles for 2-3 minutes. Drain well and set aside.
4. Heat oil in a wok. Fry the garlic or ginger for half a minute or until fragrant. Off heat.
5. Throw in the carrot, noodle, broccoli and seasoning. Toss well.
6. Garnish with spring onion or coriander leaves and serve immediately.

Vegetarian Trishaw Noodle

Have you eaten Trishaw Noodle before? I am not too sure about the history of the Trishaw Noodle in Singapore. My guess is that it is an economical street food. It is a very simple soup noodle and we can hardly find this soup noodles nowadays. I replace Cai Xin with Shanghai Green and meat with Vegetarian Mock Abalone which I still have some left over from the previous dish.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 1)
° 100g fresh cooked noodle, blanched
° 2 stalks shanghai green
° 2-3 slices carrot
° 1 slice ginger
° 6 vegetarian mock abalone with sauce
° 300ml water
° salt and pepper to taste
° light soy sauce to taste
° 1 teaspoon sesame oil
° some spring onion (optional) for garnish

Method
1. Place the ginger, carrot, water in a pot and bring to a boil.
2. Throw in the noodle, shanghai green, vegetarian mock abalone with sauce and bring to a boil for ½ a minute. Season to taste with salt, pepper, light soy sauce and sesame oil.
3. Garnish with spring onion and serve immediately.

Curry Lo Shi Fun

Yesterday, I was trying to teach my boy how to cook a curry noodle. Since, this is his first try, I made the recipe real simple, no fuss and just a notch up from cooking instant noodle. Standing beside him, giving all the instructions and without a few minutes we have 2 bowls of piping hot Curry Lo Shi Fun.

Ha., boys can cook too! I remember teaching ‘Teach Me To Fish’ programme in Catholic High Primary, which was organized by the Parents Support Group. Look at the primary school boys, they love the cooking sessions so much. For 2008, the programme for P6, was teaching “How to fry an egg” and I brought something extra – noodle and veggies, just in case we have too much time left as the class only had 22 pupils.

So at the end, I got Gabriel and Felix do a simple Stir-fried Noodle with Veggies and the noodle was shared among their classmates. Brandon thought that the noodle was cooked by me and told me it was delicious. When I told him, it was done by his classmates, he just could not believe it! What I enjoy most was, how these young gentlemen do the cooking, so engrossed and dedicated … And they really enjoy what they had cooked.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 300g Lo Shi Fun, blanched
° 5-6 fried bean curds, blanched and sliced
° 1 tablespoon curry powder
° ½ teaspoon chilli powder (optional), or to taste
° 3 tablespoons water
° 20 curry leaves (optional)
° 250ml water or vegetable stock
° 500ml unsweetened soy milk
° 1-1½ tablespoons olive oil
° salt to taste
° granulated mushroom bouillon (optional), to taste

Method
1. Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.
2. Heat oil in a non-stick wok. Add in the curry leave and fry for half a minute. Stir in curry paste and fry over medium heat until fragrant.
3. Pour in water, unsweetened soy milk, fried bean curds and bring to a boil. Season to taste with salt and granulated mushroom bouillon.
4. Divide Lo Shi Fun into individual serving bowls. Ladle the soup and serve immediately.

Udon with Fried Bean Curd

Wow, a hot bowl of Udon with Fried Bean Curd that is simple enough for anyone to whip up. If you know how to cook a packet of Instant Noodle, I can assure you that it is not a problem at all. Simple and yet tasty – the secret – use good quality ingredients. I depend on the light soy sauce to bring some flavour to the soup and no salt is added. It will look beautiful if you add one small piece of Tang-O for garnishing.

As for the kelps, toss well with simple ingredient like sesame oil, sugar, salt and sesame seeds, you will have a nutritious side dish.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 1)
° 1 pack (200g) udon noodle, cooked according to instructions on the packet
° 1-2 fried bean curds, blanched and sliced
° 10 dried kelps in knot
° 2 thin slices ginger
° 500ml water
° 2½ tablespoons light soy sauce, or to taste
° ¼ teaspoon sesame oil (optional)
° finely shredded spring onion or coriander leaves, for garnish
° some roasted sesame seed (optional), to garnish

Method
1. Place the dried kelps, ginger and water in a pot. Bring to a boil and simmer for 10 minutes. Season to taste with light soy sauce and sesame oil. Discard the kelps or use it to makes a seasoned kelps side dish.
2. Transfer the udon and fried bean curd in a bowl. Ladle the soup and sprinkle some spring onion or coriander leaves and sesame seeds. Serve immediately.

Noodles with 'Feng Cheng Toon Vegetarian Chops’

HA! You don’t need any cooking skill to whip up this dish. Just blanched the yellow noodle in boiling water and drained. Next, add ‘Feng Cheng Toon Vegetarian Chops’ (香椿素食肉燥), no other seasoning or oil is required. Toss well and enjoy a simple bowl of noodle.

For garnishing, some toasted sesame seeds or freshly chopped spring onion or sliced Lady’s Finger (blanched).