Delicious and Easy-to-cook meals specially created by our noodle experts.
Noodle Recipes
Healthier Mee Ramen
Chicken Ramen Noodles
Serves 4
Preparation Time: 40 mins
Ingredients:
4 serving portions of Healthier Mee Wholegrain
Ramen noodles
Soup:
1 litre of good quality chicken stock
4 stalks of spring onions, cut into fours
5cm piece of ginger
60g dried shiitake mushrooms, soaked
4 tbsp of mirin
4 tbsp of soya sauce
Salt and pepper to taste
Fried chicken cutlet:
200g of chicken breast meat
2 eggs
1 cup of flour
1 cup of panko breadcrumbs
Salt and pepper to taste
Toppings:
Soft-boiled egg
Dried seaweed or nori
Spring onions, sliced
Recipe:
1. In a large pot, add chicken stock, spring onions, ginger, shiitake mushrooms, mirin, soya sauce, salt and pepper. Bring it to a boil. Lower it to medium heat and simmer for 25 minutes. When done, strain the soup and return the rest to the pot.
2. Beat the chicken breasts with a mallet to flatten until about ½ inch thick. In one dish, combine the flour, salt and pepper together. In the second dish, lightly beat eggs. In the last dish will be the panko crumbs. Take each piece of chicken and coat with the flour mixture, before dipping in the egg and lastly with panko crumbs. Be sure to shake off excess flour and crumbs where possible.
3. Heat a pan to medium temperature and cook the chicken about 2 to 3 minutes per side or until golden brown and fully cooked. Remove from heat and set aside.
4. In a separate medium sized pot, add ramen noodles and cook instructions on how to prepare (see below).
5. Portion the ramen noodles for each individual bowl and add the soup on top of it. Top with the chicken cutlet, soft-boiled egg, dried seaweed and spring onions to serve.
Healthier Mee Pan Mee Broad
Pan Mee Broad Stir Fry Beef Noodles
Serves 4
Preparation Time: 30 mins
Ingredients:
4 serving portions of Healthier Mee Wholegrain
Pan Mee Broad noodles
⅓ white onion, sliced
60g bean sprouts
1 stalk of spring onions
Marinated meat:
150g flank beef steak, cut thinly against the grain
2 tbsp light soya sauce
½ tsp dark soya sauce
½ tsp corn starch
2 tbsps water
Ground white pepper to taste
Sauce for noodles:
4 tbsp light soya sauce
2 tbsp dark soya sauce
1 tsp sugar
Recipe:
1. Mix well and marinate meat for about 15 minutes.
2. In a separate pot of boiling water, cook the pan mee according to the instructions on how to prepare (see below).
3. In a wok, heat up the pan with vegetable oil and cook the beef steak until 80% cooked and set aside.
4. Clean the wok and add more oil. Cook the white onion for about 1 minute.
5. Add the noodles and sauce, stirring together to keep the noodles soft.
6. Throw in the bean sprouts, spring onions and precooked beef and toss everything together in the wok. Remove from heat and serve.
Healthier Mee Pan Mee Kia
Pan Mee Seafood Noodle Soup
Serves 4
Preparation Time: 30 mins
Ingredients:
4 portions of Healthier Mee Wholegrain Pan Mee Kia noodles
150g dried anchovies or ikan bilis, rinsed and soaked in water
1 litre of water
2-3 slices of ginger
50g Soya beans
Soya sauce
Salt & pepper to taste
150g of mixed seafood - prawns, squid, clams, fish Baby bok choy
Lettuce
Recipe:
1. In a large pot, add vegetable oil and fry the slices of ginger until they are fragrant.
2. Add the water, dried anchovies and soya beans and bring to a boil. Add soya sauce, salt and pepper to taste. Lower heat and simmer for 15 minutes.
3. Bring to a boil again and add the mixed seafood and bok choy until cooked.
4. Remove and set aside the seafood and vegetables. Strain the stock and return to the pot at reduced heat.
5. In a separate pot, cook the pan mee kia according to the instructions on the package.
6. Portion the noodles for each bowl, add some seafood, baby bok choy and lettuce for garnishing.
7. Add the soup stock to the bowl and enjoy.
Healthier Mee Pan Mee Pok
Chilli Pan Mee Seafood Noodles
Serves 4
Preparation Time: 40 mins
Ingredients:
4 serving portions of Healthier Mee Wholegrain
Pan Mee noodles
4 large prawns
4 eggs poached
Minced chicken, marinated:
200g minced chicken meat
3 tsp light soya sauce
1 tsp cornstarch
Salt and pepper to taste
2 tsp oyster sauce
3-4 dried Chinese shiitake mushrooms, soaked overnight:
1 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1/2 tbsp sesame oil
1/2 tsp sugar
100ml cup of water
Chilli sauce:
4 shallots, chopped
1-2 chilli peppers
2-3 tbsp dried chilli flakes, rinsed, soaked and drained
¼ tsp white sugar
Recipe:
1. Soak the pieces of Chinese mushroom overnight or in hot water for at least 30 minutes before slicing them thinly. In a small pot, add the sliced mushrooms and seasonings and bring them to a boil. Slowly reduce the heat to low temperature and continue to braise for 1 hour or until soft. Prepare ahead and keep aside.
2. Marinate chicken meat with salt, pepper, 1 tsp light soya sauce, cornstarch and set aside for 15 minutes.
3. In a food processor, add chilli peppers and half of the shallots. Add salt and pepper to taste and a couple of teaspoons of vegetable oil. Blend to form a chilli mixture.
4. In a wok, add some vegetable oil and fry the chilli mixture, adding sugar until it is golden brown and set it aside.
5. Poach the eggs in a medium pot and set aside.
6. Cook the pan mee noodles according to the package instructions.
7. Drain the noodles and portion them in the individual serving bowls.
8. Use a wok to saute the remaining shallots with vegetable oil.
9. Add the marinated minced chicken and stir fry well. Add prawns and remaining soya sauce, oyster sauce, ½ cup of water and salt and pepper.
10. To assemble, add your braised mushrooms, minced chicken meat, prawns and poached egg on top of your noodles. To eat, stir well and enjoy.
Healthier Mee Egg Mee Kia
Bak Chor Mee
Serves 4
Preparation Time: 40 mins
Ingredients:
4 serving portions of fresh Healthier Mee Wholegrain Egg Mee Kia noodles
3-4 Dried Chinese shiitake mushrooms, soaked overnight:
1 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1/2 tbsp sesame oil
1/2 tbsp sugar
100ml cup of water
Minced chicken, marinated:
200g minced chicken
2 tbsp light soya sauce
1 tsp fish sauce
1 tbsp sesame oil
1 tsp of sugar and a dash of white pepper
Soup broth:
6 litres of chicken stock, fresh or packaged
150g dried anchovies or ikan bilis
Salt to taste
Sauce for noodles per bowl:
1 tsp garlic or shallot oil
1 tsp light soya sauce
1 tsp fish sauce
1 tsp Chinese black vinegar
1 tbsp sambal chilli sauce, optional
1 tbsp gravy from braised mushrooms
Garnishes:
Fish balls, blanched
Fish cake, blanched
Fried garlic or shallots for garnish
Chilli, sliced and seeded
Recipe:
1. Marinate the minced chicken with the seasonings. Store overnight in the refrigerator.
2. Soak the pieces of Chinese mushroom overnight or in hot water for at least 30 minutes before slicing them thinly. In a small pot, add the sliced mushrooms and seasonings and bring them to a boil. Slowly reduce the heat to low temperature and continue to braise for 1 hour or until soft. Prepare ahead and keep aside.
3. Bring chicken stock to a boil. Add dried anchovies and salt, continue to cook over low to medium heat for another 30 minutes.
When you’re ready to serve:
4. Prepare the sauces for the noodles in each serving bowl.
5. Bring the soup broth to a boil. Blanch the fish balls and fish cake in the broth and set aside.
6. Cook the noodles according to the instructions on the package. Divide the noodles evenly for the individual bowls and toss them with the sauce.
7. Portion the minced chicken meat for each bowl. Blanch in the broth using a sieve or ladle and chopsticks to stir them, and add to the noodles in the bowl.
8. Garnish the rest of the noodles with the braised mushrooms, fish balls, fish cake, lettuce, slices of chilli and fried shallots.
9. Serve with the broth on the side.
Healthier Mee Egg Mee Pok
Fishball Mee Pok Noodles Soup
Serves 4
Preparation Time: 30 mins
Ingredients:
4 serving portions of Healthier Mee Wholegrain Egg Mee Pok noodles
150g dried anchovies or ikan bilis
1 litre of water
20 fresh fish balls
1- 1 ½ pieces of fish cakes, sliced
Light soya sauce to taste
Minced chicken, marinated:
200g minced chicken
1 tbsp light soya sauce
Ground white pepper to taste
1 tsp corn flour
1 tsp sesame oil
Recipe:
- Marinate the minced chicken in the seasonings for about 15 minutes.
- Bring water to a boil in a large pot and add the ikan bilis. Add light soya sauce to taste. Remove the ikan bilis and simmer the stock.
- Add the fish balls and fish cake to the pot and cook. Add the minced chicken to be cooked in the stock as well.
- In a separate pot, bring water to boil and cook the mee pok noodles according to the instructions on the package.
- Remove and portion the noodles into individual bowls.
- Ladle the ingredients and soup over the noodles.
- Garnish with chilli, spring onions and fried shallots or garlic.
