Spicy prawn and eggplant pasta tossed with addictive spicy-sweet sauce with kaffir lime leaves. Topped with scallion and freshly squeezed lime juice.
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I was craving for a bowl of curry laksa but my fridge almost empty so I made this rice noodles soup with anything left. I use seafood stock & Thai red curry paste as the base of the broth. For the topping, I use shrimp, fried tofu, fish balls & fish cakes.
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This is my vegetarian version of yaki udon or stir-fried udon.
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This rice vermicelli and dried squid salad inspired by a classic Khmer noodle salad, though there is a lot of Thai and Vietnamese influence in this recipe. Rice noodles served with crisp vegetables, grilled dried squid, fresh herbs and sweet-tangy dressing.
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I used a mixture of shiso (green perilla) and basil leaves to make this light and fresh Japanese-inspired shiso pistou. You can stir it through the pasta, spread it over the warm baguette, or add it to vegetable soup.
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Easy yet delicious vegan-friendly dinner. A steaming bowl of spicy mushroom noodle soup with hot and sour broth and meaty mushrooms. Sear the mushroom in a cast-iron skillet to achieve perfect golden crispiness
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Mie goreng is a classic Indonesian dish where noodles are stir-fried with a paste made of shallots, garlic, and candlenuts. Kecap manis (sweet soy sauce) is another main ingredient that makes mie goreng different than other fried noodles.
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