Vietnamese Beef and Noodle Salad

It’s been a while since my last post.. havent been feeling upto blogging much lately… Sometimes it feels like I blog to myself.. until I bumped into a family friend who told me she had been trying out recipes from my blog.. knowing that people are trying and appreciating my recipes encouraged me to get back into yet..

And my husband has been encouraging me too 🙂

Enough about me and now back to cooking ……….

This is what I eat when it is hot and I can’t be bothered standing infront of my electric stove top for long…

It is healthy and delicious.. try it out and it would be a sure favourite lunch for the hotter months.

Serves 2:

2 servings of dry thin rice noodles – cook according to packet instructions (usually you just soak in boile water for a couple of mins)

thin strips of red pepper and carrots – 1/4 cup each (i use a eg peeler to make thin ribbons of carrot)

1/4 cup sliced celery

1/4 cup salted roasted peanuts

fresh mint and/or thai basil / corriander leaves – few roughly torn

small clove of garlic minced, added to noodles while hot (to avoid stinky breath!)

small handful fried shallots for garnish (optional)

For dressing

2 tablespoons of soy sauce (i use Maggi seasoning sauce as it has a nice flavour) you can also use fish sauce.

about 2 tsp sugar

squeeze of lemon or lime (approx 1 tablespoon )


250 gms beef  topside cut into thin strips

1 tablespoon kecap manis

1 tablespoon soy sauce

1 tablespoon honey

1/2 tablespoon minced ginger

1 small clove minced garlic

mix everything together and allow to marinate, then stir fry in some oil until crsipy, taste to adjust seasoning.

To make the salad, mix everything together and add dressing to taste.

Enjoy hot, warm or cold!



Ginger-Snapper Meatballs and Vegie Noodle Stir-Fry

Needed an omega-3 boost in my diet.. so today was fish day!

You will need:

Approx 300 gms snapper fillets

Half a tablespoon minced ginger

One tablespoon corn starch

2 spring onions-chopped

One medium onion-sliced

Vegetables of your choice

Cooked egg- noodles (approx 300 gms)

Salt and pepper

Hoisin sauce (optional- approx 2 tablespoon)

Kecap manis (approx 2 tablespoons)

Chilli sauce (approx 1 tablespoon)

To make:

Finely chop the snapper to make a fine paste (you may also use a food processor). Mix in cornstarch, salt and pepper and ginger. Set aside

Shape into round balls (approx 4 cm) and fry in a few tablespoons of oil until golden.

Strain and set aside.

In the same pan add sliced onions and stir fry until they pick up a bit of colour. Add your veggies in the order of longest to cook to shortest to cook. Season well and add spring onions. Stir fry for a few seconds then add your sauces, noodles and fish balls. Stir fry for a few seconds until well combined and piping hot.

Easy, quick, healthy meal and very delicious!


  • These fishballs are delicious on their own or can be added to soups or curries.

Tofu, egg, vegie and noodle stirfry.

Tofu puffs… dont be scared of them. With the right flavour, they can be an awesome addition to your stir fry.

This was today’s lunch. Still infront of me, took no more than 5 mins.

You will need:

3 tofu puffs

1-2 eggs (beaten + tiny  pepper)

1 spring onion – sliced. Greens seperated from white parts.

1 medium clove of garlic (minced)

approx 1/2 tablspoon garlic (minced)

Noodles (i used vermicilli but this would work great with hokien noodles)

1 large carrot

Handful of fresh brocolli

A few tablespoons of oil.

0.75 to 1 tablespoon of fish sauce

1.25 tablespoon of sweet soy sauce (ketcup manis)

1 tablespoon tomato sauce (ketchup)

1/2 tablespoon of chilli tomato sauce (optional- can substitute for small red chilli + more tomato sauce)

1 small birds eye chilli (optional)

You can also add prawns, chicken or even pinapple pieces/capsicum for a sweet/sour taste


make an omlette with the egg and allow to cool. Slice and set aside.

Meanwhile add a couple tablespoons of oil into a wok or pan along with whites of  the spring onions, garlic, ginger and chopped carrots.

Stir fry for about 1-2 mins

Add brocolli and stir fry for another 1 minute.

Then add sliced egg, greens of spring onions and tofu.

Add fish sauce, soy sauce, tomato sauce and chilli sauce.

Taste for seasoning. If you like it sweetier/tangier you may need to add more tomato sauce and vice versa.

Mix together and add noodles at the end. Stir in after heat is turned off so they dont go mushy.


On a roll..

It seems I have been ”on a roll” of late.. I like most of my meals rolled up. Sushi.. and of course rice paper rolls! One of my all time favs!!

They are super easy to make and delicious. I even got my husband to try and enjoy a few..

I usually make them with tuna/mayo, avocados and grated carrots. But this time I made them with stir-fried chicken breast, vermicilli noodles, bean shoots, carrots and some roasted peanuts.

You will need:

For the chicken:

Approx 1/2 a large chicken breast (sliced)

One clove of minced garlic

1/3 tablespoon fresh minced ginger

One tablespoon of oil.

Small dash of fish sauce (or salt) and some black pepper.

For dipping sauce:

3 Tablespoons Fish sauce

4 Tablespoons Lime juice (more or less to taste)

2 Tablespoons White sugar (can add more or less depending on preference)

2 bird-eye red chillis (less for less spicy). Chopped really finely.

1/4 small clove minced garlic

Mix together and allow to rest for at least an hour to infuse flavours. But you can use straight up if in a hurry.

For the rolls:

any veg filling you want, cucumbers, carrots (julliened), bean sprouts, roasted peanuts, cooked vermicilli noodles, chicken/prawn etc..

Rice papers.

Dip one side of the paper roll in water for approx 2 seconds.. flip over and repeat.

Remove from water, shaking off excess and laying out on a clean flat surface. Wait about 10 seconds until it becomes plyable but not too soft (it will soften more after they are rolled so it is important not to soak for too long)

Lay out your fillings. A little bit goes a long way. So dont be tempted to over-fill your roll.

Fold the edge that is closest to you inwards on top of the filling.. Followed by the side edges inwards.. then just roll into a cylinder (packets usually have diagrams to follow).

Repeat the process until you have as many as you want. Serve with your favourite dipping sauce.(soy, hot chilli etc)

A bit of Japanese..

Well not really..

More japanese inspired..

The closest I get to authentic japanese food is eel sushi from china town.. but purists would disagree with it being authentic japanese.. avocados and all. I say what really matters is the taste..

Ok back to recipes.

This is a teriyaki inspired beef stirfry. Teriyaki sauce is typically made of soy sauce, sugar and mirin (rice wine). As a muslim I dont consume alcohol, so i substitute that for some rice vinegar. I like to add a bit of garlic, ginger and spring onions for more flavour.

Here is what you will need:

1/2 kg beef (beef stir fry strips are ideal.. but last night I only had cubes)

4 Tablespoons of Kikoman soy sauce

3 Tablespoons of Brown sugar (level)

1 Tablespoon of Rice Vinegar (also known as rice wine vinegar)

1 clove of garlic -minced (more to taste)

1 teaspoon minced fresh ginger (more or less to taste)

Oil for stir frying (couple of table spoons)

One spring onion finely sliced (optional)


Marinate all ingredients (except for the oil) for a few hours.. stirring every hour or so to obtain an even marination.

Heat oil in a pan or wok.. stir fry meat until glossy and a bit crisp. Make sure you drain the sauce out before frying and dont add the spring oninions as they may burn.

Add your choice of chopped vegetables and stir in for a few minutes.

Before finishing off, add remaining marinade sauce and stir in for a minute to ensure it is thorougly cooked (remember it had raw meat in it)

Sprinkle with sesame seeds and serve with noodles or rice.