On hotter days, I often skip doing any serious cooking and turn to making simple and easy-to-prepare meals for lunch, like this cold soba noodle salad. This Asian inspired fusion one-dish meal is welcomed most by my family who loves both noodles and salad. It’s so refreshing and appetizing yet filing that we don’t mind having it as meal for the whole day.   Soba noodles, a type of Japanese thin...

  My first experience in tasting stir-fry udon was at a Chinese restaurant many years ago. After trying it out, I got hooked on udon, especially this stir-fry version even until now. But I never expect my son to also enjoy eating this fat and chewy noodle as much as I do. In fact, udon is his first choice among all Japanese noodles (such as somen, soba and ramen) on the menu at a Japanese restaurant when...

  Have you tried eating brown beehoon (brown rice vermicelli) before? If this is the first time you come across it, don’t be taken aback with the word “brown” and associate it with brown rice or whole wheat noodles. The one that I tried is totally different in term of flavor and texture. It is a product of Thailand (Star Lion brand – see photo below) which I bought from my local supermarket. I...

I prefer to use my AMC wok to cook “fried” noodle because it is so simple and easy. No stir-frying required and lesser oil. When it is cooked, the noodle is very moistured even after several hours later. Serve: 5-6 Ingredients: 120g meehoon/ rice vermicelli (soaked with tap water) 30g dong fen/ glass noodles (soaked with hot water) * The ratio for these 2 noodles can be varied ie 70%:30%, 50%:50%...