Mee Sua with Egg in Chicken Soup by Louis Ho

Recipe Link: http://www.noobcook.com/birthday-longevity-noodles/

Udon Zha Jiang Mian (Udon Noodles) by Mary Koh

Method:

1. Coat udon with flour and mixed herbs, deep fry for 4-5 mins, set aside.

2. Sautee lotsa minced garlic & ginger, and sliced onion

3. Add in minced pork (or minced chicken, marinated with salt, black and white pepper, sesame oil, shao xing wine for at least an hour). Stir only after 30sec. You might want it to char a bit for better taste. When its 80% cooked, add in oyster sauce, mixed herbs and black and white pepper.

4. Add in mushroom of preferred choice and spinach (all small pcs).

5. Add two big bowls of water, allow to simmer for about 1-2 mins.

6. Add corn starch to thicken sauce. 

7. Pour sauce over udon.

8. Garnish with shredded cucumber and deep fry shallot for that extra crunchiness.

Mee Jawa by Sherly Chan

You can use sweet potatoes (orange) or pumpkin to make the soup. I used pumpkin.

Soup Ingredients:
800g diced Pumpkin
2 stalks lemon grass
2 large tomatoes
3 slices of Asam keping (soaked and rinse)
water
3 cloves garlic sliced
1 large onion sliced
1/2 tablespoon cooking oil

Seasoning:
1/2 tablespoon curry powder
salt and sugar to taste

Method:

1. Heat oil in pot and saute garlic and onion until fragrant. 

2. Add in tomatoes, lemon grass and pumpkin, add water until they are just covered. Once the water is boiled, turn to medium low heat and cover. Cook until the pumpkins are soften. 

3. Transfer the soup into a blender and blend.
4. Then return to pot and add seasoning to taste. Let it simmer for a while and serve with fresh yellow noodles, fried veggie cake, boiled potatoes, fried bean curds, hard boiled eggs and sambal chili. Garnished with chopped celery leaves.

Braised Ee-Fu Noodles by Florence Tay

Recipe Link : http://discoverytogether.blogspot.sg/2014/05/braised-ee-fu-noodles-with-lobster.html?m=1

Sarawak Kolo Mee by Quequek Yeo

Recipe Link : https://kwgls.wordpress.com/2013/10/09/a-noodle-dish-that-chinese-sarawakian-would-not-be-able-to-let-go-sarawak-kolo-mee/

Homemade Carrot, Beetroot, Purple Potato Noodles by Chen Yen Ling

Ingredients (roughly):
500g all purpose flour
40ml grape seed oil
2 whole eggs
1 medium size carrot/1 medium size purple potato/half medium size beetroot

Method:
1. Put all ingredients into a bread maker, select kneading dough function. (my BM is 15 mins, I repeat 3 times)
2. Take out dough and separate into 5 portions.
3. Take 1 portion of dough, use noodle maker to flatten dough. Then fold it then spin again. Repeat roughly 4-5 times until firm.
5. Use the noodle maker to the dough into noodles. Sprinkle some tepung ubi (tapioca flour). Can keep refrigerated for roughly 4 -5 days.

Dry Sesame Oil Noodle by Lee Kah Inn

Taste Iike the dry instant noodles but healthier.

Method:
1. Cook any noodles that you prefer in a pot.
2. Heat sesame oil on LOW fire in a pan, add in minced garlic ( I added small amount of ginger also)
3. Pour the hot oil in a bowl and mix with oyster sauce. ( I added some oyster sauce in the bowl, for lo below 1yo may omit seasoning).
4. Add in any cooked meat you like. ( I cook the minced meat in the pot of hot water)
5. Toss the oil with the hot cooked noodles and coat well. Can add few spoons of soup if you find the noodle is dry.

Note: make sure the sesame oil doesn't dry up coz sesame oil will dry up when heated.

Fried Bee Hoon (Rice Vermiceli) with Stewed Pork by Lilian Liong

Recipe Link : http://www.noobcook.com/fried-bee-hoon-rice-vermicelli-with-stewed-pork/

Noodles with Mushroom White Sauce by Sherly Chan

Ingredients: (adjust according to preference)
Fresh Onions - 1tsp diced
A handful Fresh Mushrooms (I used Grey Oyster Mushrooms) - sliced
Ghee Oil (can be substituted with butter or other oil)
Ground Black Pepper (just a bit)
Plain flour (1 tsp)
Fresh Milk (60 ml)
Water (60ml)
Grated Cheddar Cheese (about 2 tablespoon)
Oat Noodles (You can use any noodles/pasta)
Salt to taste (optional)

Method:

1. Add some Ghee Oil into a skillet and fry the onions until fragrant. Then put in flour followed by mushrooms, stir until well mix.

2. Add some water and simmer for about 5 minutes. Add milk and seasoning (Black Pepper, Cheese) and cook until cheese is melted. Adjust the water and milk level to achieve your desired thickness of the sauce.

3. Boil and drain noodles. Pour sauce over the cooked noodles.

Noodle / Pasta Ideas by Janice Toh

Saute garlic, onions, mushrooms then put the flame up high to flash fry the pork, then add cherry tomatoes and a quarter can of diced can tomatoes and a tablespoon and a half of red pesto (store bought though I am sure you can make it) and some whole milk. A dash of pepper and italian herbs.

Stir fried soba noodles with garlic, onions, green beans, carrots, peas, corn and bacon with dashes of soy sauce and mirin

Cod in creamy green pesto sauce and brussel sprouts served with spaghetti

1. Season cod in salt and pepper and garlic powder.

2. Quarter brussel sprouts and blanch. Strain and add some butter. 

3. Boil water, then add spaghetti. 

4. Sweat some onions in olive oil on medium high heat and sear cod fish, 2 mins each side then add 1/4 cup water and turn heat down to medium. Add 2-3 tbsp of green pesto to taste. Put in the brussel sprouts when fish is opaque, add a dash of whole milk or if you prefer, some cream. Season with pepper.

Mee Suah with Konbu Stock by Ann Thong

Mee Suah with veg soup (soup base - sweet potato + zucchini + cherry tomato + konbu stock + sesame oil)

Konbu Stock: 

Ingredients:
1 pc Japanese Konbu / Kelp (about 5-6cm)
5g bonito flakes
1000ml water

Method:

1. Rinse konbu briefly. Place water and konbu in a pot and bring it to boil over medium heat. Once konbu floats to the surface, remove it.

2. Add in bonito flakes and turn off the heat immediately. Cover the lid and let the bonito flakes steep in the stock for 10 minutes. Strain over a piece of muslin cloth and keep the stock.

Notes:

Konbu

Bonito Flakes

Pasta / Noodles Ideas by Mummy Love Jayna

Spaghetti with bolognese sauce (salmon) and vegetables

Steam carrot, celery and tomato using avent steamer. Last 7 min add salmon and 1/2 tspn tomato paste. Blend and pour on top of cooked spaghetti. 

Steam pumpkin, cauliflower and one white button mushroom. Add some ABC soup until desired consistency. Pour on top of hot macaroni. Add some grated cheese.

Cauliflower and white button mushroom, steam and blend. Add grated cheese, milk and black pepper.

Soup using red and white radish soup with poached kampung egg

Use 6g konbu and 1/2 small packet bonito flakes to make the soup. Sauté garlic, add grated sweet potato and zucchini, cherry tomato and pre boiled 1.5 brown rice Mee suah, sesame oil. 

Wanton Noodles by Alicia Gan

For tossing the noodle:-
1 tbsp of fried shallot oil/ ginger oil/ vege oil
1 tsp of light soy sauce
1 tsp of vegetarian oyster sauce
1/2 tsp of dark soy sauce

Wanton filling:
Chopped chinese mushroom, water chestnut, carrot & some vegetarian roasted chicken. (Stirfry vegetarian roasted chicken and mushroom first)
Seasoning: a bit of everything: Vegetarian oyster sauce, pepper, five spice powder, light soya sauce, egg & corn flour. May omit egg for vegan.

Fried Mee Siam by Jaimy Chan

Method:
Soak beehoon in hot water for about 15-30 mins. Fry egg omelette, let it cool, later fold into half and cut into strips. Heat the pan, put in garlic oil ( or oil + garlic ), add in sambal belacan paste, put in prawns and squid, do a quick stir fry. Drain the beehoon, add in. Then put in taugeh and chinese chives, stir fry until dry and even. Deco with spring onion and red chilli.

Inspiration from http://rasamalaysia.com/mee-siam-spicy-rice-vermicelli-recipe/

Hokkien Mee (Vegetarian) by Alicia Gan

Ingredients:-
500g Yellow Noodles
Some carrot (julienne)
Chinese mushroom (julienne)
1 handful Choy sum (cut)
Some Ginger (chopped)
Tofu puff
1 cup of Water

Seasoning:- 
1 1/2 tbsp Light soya sauce
1 tbsp Dark soya sauce
Pepper to taste
1 tbsp Vegetarian Oyster/mushroom sauce

Method:
1) Place noodles in a bowl and pour boiling water over the top. Set aside, tossing now and again.

2) Heat a little oil in a wok and gently sauté ginger. Add carrot, tofu puff & mushrooms. Toss well and cook for a few mins.

3) Then add water and a good sprinkling of seasoning. Mix well, cook for another few minutes. (Try to taste the sauce, add salt/ soya sauce if necessary)

4) Add drained noodles and choy sum.

5) Toss until noodles are hot or gravy become thick. Served hot with cili padi or sambal.

Wanton Noodles with Prawn Dumplings by Jaimy Chan

Recipe Link for Wanton Noodles: http://rasamalaysia.com/wonton-noodles-malaysian-wantan-mee-recipe/2/

Dumpling fillings: 

Minced pork, roughly chopped small prawns, chopped carrot, chopped water chestnut, sesame oil, hsiaoshing wine, reduced sodium soya sauce, a dash of white pepper (marinate since morning), add egg white and little corn starch stir until sticky.

To assemble: 

Put one XL/L size prawn (marinate with little salt and hsiaoshing wine) on the dumpling skin, scoop the fillings, add one parsley leave on top, put some egg yolk at the side of the skin, put another dumpling skin on top, press. 

Steam version : put on greased plate, steam for 12-15 mins

Fried version : gently drop into pan with heated oil, monitor, turn & fry until golden

Spinach and Carrot Noodles by Denise Chye

Spinach Noodle
Ingredients:
250g Plain Flour (Replace half with high protein flour)
1g Salt
½ Egg, lightly beaten
150g Spinach Leaves(I used baby spinach)
70ml Water(Re-use the water that was used in cooking the spinach)
1/2 tbsp Oil

Method:

1. Boil a pot of water. Blanch spinach leaves in hot boiling water not more than 10 seconds. Spoon out & place in a blender. Add water. Puree the spinach.

2. Place the spinach puree in a fine strainer, press to get 100ml of spinach juice. If not enough juice, simply add 10ml of water at a time through the fine strainer. Set aside to let the juice to cool down before use.

3. Mix flour, salt, egg & spinach juice in a stand mixer (or bread maker) at medium speed for 3-5 minutes until a smooth dough is formed.

4. Add oil into the dough. Let the machine to do the rest of the kneading at medium speed for another 15 minutes.

5. Divide dough into 2 portions. Roll into balls & place in a bowl. Spread with some water. Cover with cling wrap. Rest for an hour. *After 30 minutes, spread with some water again.*

6. Roll out the dough into oval. Transfer the dough to the pasta maker (if you have any).

7. Cut the noodle by choosing your favourite setting in the pasta maker.

Alternatively, you can roll the dough with a rolling pin to your desired thickness. Then cut with a sharp knife.

8. Repeat the same steps for other dough. Hang the noodles to dry for 10 good minutes before cooking.

Carrot Noodle

Ingredients:

250g Plain Flour

1g Salt

½ Egg, lightly beaten

100ml Carrot Juice (I used about 3.5 small carrots)

1/2 tbsp Oil

Method:

As per above.

Note:

Top Left Bowl : Fried some pork, black fungus and mushroom with dark soya sauce and some cooking wine. 

Wanton Noodle with BBQ Pork by Jaimy Chan

Recipe Link for Wanton Noodle : http://rasamalaysia.com/wonton-noodles-malaysian-wantan-mee-recipe/2/
Recipe Link for BBQ Pork : http://rasamalaysia.com/bbq-pork-recipe-char-siu/2/

Note: Noodles bought from Aeon (Jaya Jusco)

Birthday Longevity Noodles by Allyson Lee

Prawn Noodle by 持っている信仰

Method:
1. Stir fry chopped garlic & onion till fragrant.
2. Add in prawn head & lightly smashed it until it turn orange or smells fragrant.
3. Prepare a pot & put all the above in, use chicken stock, pork ribs and boil on slow fire for about 15-20 mins. Add in pepper to taste.
4. Prepare the noodle of your choice, add veg, prawn. Pour the soup in.

** Do note, if you prefer a thicker taste, use more prawns or alternatively you could add in crab into the soup.