2 Ways to do Noodles

Quite a lot of people probably have instant noodles in their kitchens now...stocking up perhaps due to the #StayHome policy of most governments. I only have the noodles without the seasoning, because too much MSG is bad for you. So while there are a few blogs out there that show you how to 'upgrade' your instant ramen, I'm going to show you how you can create totally new dishes that are healthy and easy to cook. Great for those days where your family is sick of rice or pasta.

I'm only going to mention the ingredients for the toppings since you can use any type of noodles as your base. What I used was Koka's Purple Wheat Noodles (this seems to fly off shelves) as they contain antioxidants and make me feel less bloated after eating them. The portion size is also perfect for me.

All recipes below are for 1 serving

Chicken Innards with Mui Choy

Ingredients: 

• half a block of firm tofu (aka tau gwa), cut into large cubes
• 1/2 cup mui choy (salted preserved vegetables)
• 4-5 pieces of chicken innards (you can swap this with chicken meat)
• 2 tsp sugar
• 2 tbsp light soy sauce
• 1 tsp oyster sauce
• 2 cups water
• canned baby abalone (optional)

Method: 

1. Dump everything except the tofu into a pot and bring it to a boil. If your pot is wide and the water doesn't cover the vegetables and chicken, feel free to add in more water. 
2. Boil until the innards are tender, or if the meat is cooked.
3. Taste and add in more soy sauce if necessary. Do note that it does need to be a little salty because it will be balanced out when you mix it with your noodles.
4. Add in your tofu and continue to boil for another 5 minutes.
5. Add in canned baby abalone if you wish.
6. Serve it on top of your cooked noodles.

Note: Don't pour ALL the sauce into your bowl because it might get too salty. Instead, pour enough to flavour your noodles. If you have extra sauce, keep it and freeze it so that you can cook it another day for another batch. (:

Stir-fried Broccoli with Scallops and Sliced Fish

Ingredients: 

• 1.5 -2 cups of broccoli (I used frozen broc)
• 1 tbsp wolfberries (aka goji berries)
• 4 scallops
• 4 slices of fish (any of your choice)
• 2 cloves of garlic, minced
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 2 tbsp water
• 1 tsp cornstarch

Method: 

1. Heat up some oil in a wok or frying pan. When the oil is hot, add in the minced garlic.
2. Once the garlic is golden brown, take out half for garnishing.
3. To the remaining garlic and oil, add in your fish and scallop. Once the scallops and fish are cooked, take it out and set aside.
4. Add in the broccoli, stir fry for a bit before adding the water, wolfberries, water, oyster sauce and soy sauce. Once the broccoli is about 90% cooked, add the fish and scallops back in the pan. Continue to cook until the broccoli is thoroughly cooked. Feel free to add in more water at any point in time, if necessary.
5. Slowly add in a bit of cornstarch to thicken the sauce. You may not end up using the whole teaspoon as this depends on how much liquid you have in your wok/pan.
6. Pour over noodles and garnish with the fried garlic. Serve.