Quick and Easy Hawker Noodle Recipes

Noodles are generally high in carbohydrates and low in fat. When added to soups and stir fries dishes, they make a complete nutritious meal. It doesn't matter whether the noodles comes in the form of fresh or dried, they have the same nutritional value.

Fresh and pre-cooked noodles can be kept in the refrigerator for three or five days if the packet is not open. However, it is advisable to use fresh noodles on the day of purchase. Dried noodles can be kept at a longer period, depending on the expiry date on the packet

Yellow noodles have been part of everyday Asian cooking. People all over the world consume noodles in different ways. Noodles are usually used in stir-fry, curry, light broth soup and dry methods. Some people have noodles for breakfast or lunch because they are not heavy meals.

There are dry noodles and fresh noodles. Most are made of wheat, rice, buckwheat or mung beans, green tea and each has its' unique taste and flavor.

Japanese noodles are becoming popular in the market too. Most consumers eat "Udon" and "Somen" which are wheat noodles, "Ramen" is under the egg noodles and "Soba" is much healthier, buckwheat noodles. These noodles are thicker , longer and one bowl of them is enough for 2 servings!

Frequently consume noodles varies on each countries and culture habits. Noddles popularly found in the wet market and hypermarket are the following:-

• RICE VERMICELLI ( also known as Bi-Hun)- often used in soups. Commonly sold in big packets. You can stir fry Bi-Hun in sambal which is a popular meal for Asians.

• YELLOW MEE- Oily, soft, slurpy and easily cook. Often used in soups and stir fried.

• HONG KONG MEE- These pre-cooked egg noodles are crispy. Just add hot mushroom sauce over the noodles and you can have a hearty meal.

• EGG NOODLES-WHEAT FLOUR VERMICELLI ( also known as Mee Suah )
• RICE NOODLES ( also known as Kueh-Teow )
• WHEAT NOODLES
• BEAN VERMICELLI ( also known as Tang-Hoon )
• WIDE NOODLES ( also known as Mee-Pok )

Most people love their noodles to be serve hot especially in soup base. However, Koreans and Japanese prefer theirs cold. Instant noodles are a popular meal for those consumers who are low in budget because they are cheaper and comes in 5 packs in a bag. Many prefer instant noodles because they are quick and easy to cook, requires less ingredients and takes around 5 minutes to cook. The instructions shown on the packets are easily understood with additional pictures for those who are illiterate and the seasoning comes in many flavors. 

Fresh noodles are a little oily. Therefore, wash the noodles under cold, clean water in order to discard the excess oil and drain them before you cook the noodles in boiling water. Fresh noodles can be done in  one or two minutes. 

Dried noodles require ten to 15 minutes soaking in clean water before cooking.  The longer you soak them, the softer they turn out. Some people are lazy to soak dried noodles claiming that it is troublesome. I would recommend to go through the hassle due to the preservatives in the food which are unhealthy for our body in long term run. Similar to fresh noodles, this is to remove the excess preservatives in the noodles.

Ingredients

800ml Chicken stock (see below for preparation)

600g fresh prawns- remove shells, leave head intact

12pcs fish balls

4pcs fishcakes-fried and sliced

1/2 cup chinese / shiitake mushroom- parboiled and sliced

1 bunch caixin or kangkung or cabbage- parboiled

500g yellow noodles

• To prepare Chicken Stock

500g chicken bones

1 onion-quartered

1 carrot-quartered

3 slice young ginger

2 litre water

Method:

1. Combined all ingredients in a large pot .
2. Simmer for 1 hour.
3. Add salt and pepper to taste.
4. Remove all ingredients. Retain stock for later use.

• To prepare Prawn Noodle

Method:

1. Heat up 800ml chicken stock. Add in fish ball and prawns.
2. Turn off heat once the prawns are cooked and fish balls floats.
3. Remove the prawns and fish balls aside.
4. Boil another pot of water.
5. Once the water starts boiling, add in noodle for 1 serving. Cook for 3min.
6. Remove noodles and transfer to a bowl.
7. Arrange prawns, fish balls, mushrooms, fish cakes and caixin on top of the noodles.
8. Pour a ladle of chicken stock over them.
9. Season with pepper, spring onions and fried onions.