3. A handful of greens, up to your individual preference. (I used green bai chye here)
4. 1 pack vegetarian sotong (素花枝)
5. 1-1/2 piece of fish cakes, sliced
6. 1 tbsp chopped garlic
7. Tomato puree 1 cup
8. 2 tbsp tomato sauce
9. A bit of salt for taste & a little vinegar at end
1. Soften the noodles and divide into different bowls
2. Use the same water to blanch the greens
3. Blanch the vegetarian sotong and set aside
4. Add some oil to the pan and fry the chopped garlic till fragrant
5. Put the tomato puree and tomato sauce in a bowl. Add a cup of water to the sauces and mix well
6. Pour sauce mix into pan with the fried garlic
7. Put in fish cakes and fry a while, add in the blanched greens and vegetarian sotong
8. Add a little bit more water if there is not enough sauce
9. Once the ingredients and sauce come to boil, add a bit of salt and vinegar to taste.
10. Dish noodles and serve!
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Kids's Meal - Chicken + Vegetables
with Joyfull Huai Shan Noodles
Cook a simple meal for the kids.
- 2 bowls of water
- 5 chicken wings (I used anxin chicken) - Nai bai (or any veggie you have)
- one handful of wolf berries
- 3 packs of Huai San noodles (My kids can really eat if they like the food)
- 1 scoop of @wens Ikan bilis powder
Method: - Bring water to a boil
- Add wings and wolf berries
- Add one scoop of ikan bilis powder
- Boil and simmer for about 30 mins
- Add Huai San noodles and cook for about 3 mins
- Add veggies
-ready to eat
It’s my first time cooking the Huai San noodles from @nutrirainbow. Did you know that Huai San has many health benefits? It strengthens the spleen and builds immunity, eliminating dampness and nourishes the kidney. It can also lower blood sugar and nourish our lungs!
Lastly, it’s J1’s favourite food! I always cook it with lotus root in soup. The noodles are soft and chewy and not starchy after cooking. My kids polished off the whole pot!
Mrs Serene Lim
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Mushroom + Lotus Root with JoyfullyWolfberry Noodles
- 1 pack @nutrirainbow wolfberry noodles
- 2 tablespoons oil
- 2 sliced of ginger.
- 2 cloves garlic
- 4 shiitake Mushrooms (cut into half)
- 150g frozen lotus root.
- 1 tablespoons dark soy sauce
- 1 tablepoons light soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon sugar.
- 1/2 teaspoon pepper
- 1 teaspoon @Liloikanbilis mushroom powder
- 300ml water
- 1 teaspoon potato starch.
1. Prep the sauce mixture and set aside.
2. Boil a pot of water to cook the noodles and veggies for 3 mins. Drain and toss with garlic oil /sesame oil to loosen it. Transfer it to serving plate.
3. For braise, heat up the clay pot over medium high heat, add in the oil, garlic and sliced ginger. Fry about 1-2 mins.
4. Add in the mushrooms and lotus root. Turn to high heat.
5. Continue to stir fry for another 2-3mins, add in the sauce mixture and mix well. Bring to simmer for 20 mins with low heat. (Do check every 5mins to make sure its not dry up. Add a little bit of water if required.) Simmer slightly longer if time allows, as it will further develop the flavour.
6. Pour over the braised mushrooms and lotus root into the serving plate. Serve. .
☆ You may add salt, more pepper to taste..
☆ Add the noodles into the claypot, toss with the sauce is equally yummy 😋 .
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Creations with Joyfull Huai Shan Noodles - VIP Mdm Susan Lim
1. 1 round noodle (面饼)
2. Spring onions amount as individual desire
3. Oil to fry the spring onions
4. Soy sauce (estimate)
5. Lao gan ma crispy chilli (estimate)
1. Cook the noodles till soft as per instruction and drain for later use
2. Pour the oil in wok and fry the spring onion till fragrance
3. Add a bit of soy sauce and the crispy chilli to it mix well and off fire
4. Place the noodles into the cooked spring onion with crispy chilli and mix well. Serve.
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Wats app 9388 0138
Meatless Zh Jiang Huai Shan Noodles (Vegeterian)
1. 3-4 pics brown tau kwa , cut into cubes
2. 1 tsp of sweet cai pu, washed
3. Maize, a few stalks up to liking, cut into small cubes
4. 1/4 big onion, diced
5. 1 Japanese cucumber, cut into strips as garnish
Making of sauce
1. 1-2 tsp of hoisin sauce
2. A bit of bean paste (豆瓣酱), can use spicy up to individual liking
3. Light & dark soy sauce, estimate amount to suit taste buds
4. Mix them all together with water to form a sauce
1. Huai shan noodles, blanched in hot water and drained
2. Also blanch the cut maize & drain for later frying
3. Add a bit of cooking oil to pot, fried the onions, then sweet cai pu follow add in tau kwa and blanched maize
4. Mix the sauce in, taste to see if it suits your taste buds
5. Fry till bubbling can turn off fire
6. Line the noodles in middle of plate and the cucumbers strips garnish around the side.