Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a deep bottom pan or wok, heat the vegetable oil over medium heat. Add the minced garlic along with the onion. Saute for 1-2 minutes until fragrant.
3. Next add the chicken mince, broccoli florets and stir fry for 4-5 minutes or until vegetables are tender crisp. Ensure the chicken mince is cooked through.
4. In a small bowl, mix the soy sauce, oyster sauce, black pepper, stock and sugar. Pour the sauce into the pan, stir well to coat the meat and vegetables evenly.
5. Now add the cooked udon noodles, the bell peppers and bok choy to the wok. Toss everything together until the noodles are well coated with the sauce and heated through, for about 2-3 minutes.
6. Add in the chopped spring onions greens and remove from heat.
7. Garnish with sesame seeds if desired, and serve hot.

Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic, grated ginger, sliced bell pepper, and Thai red chillies. Cook for another 2-3 minutes until fragrant.
3. Stir in the fish or light soy sauce, followed by the coconut milk and fish fillet and the stock. Now, bring to a gentle simmer.
4. Once the soup is simmering, add the lime zest and juice.
5. Next add the fish fillet to the pan along with salt to taste. Cook over medium-low heat for about 5-7 minutes until the fish is opaque and breaks into flakes easily with a fork.
6. Stir in the bok choy, green peas, bell pepper (if you are using any) and cook for an additional 2-3 minutes.
7. Ladle the coconut lime fish soup into individual bowls and serve immediately. Top with fresh cilantro and lime wedges on the side.

Instructions

Instruction for the Curry Paste :

1. Grind all the ingredients into a smooth paste using a blender or food processor. Add a little water while blending. Set aside.

Instruction for the Chicken or Vegetable Stock :

1. In a deep bottom pan, make the Chicken stock by adding the chicken pieces, diced carrots, onions, coriander stems, ginger, garlic, water. Replace chicken with vegetables  if you want a vegetable stock instead
2. Once water starts boiling, cover and cook on sim till chicken is cooked.
3. Remove from heat and cool. Strain the stock and keep ready for use.
4. Shred or cut the cooked chicken in pieces to be used for topping.

Instruction for the Coconut Broth :

1. Use a mortar and pestle to lightly crush the lemongrass for the broth.
2. Heat oil in a large pot or wok. Add the garlic and sauté lightly. As the garlic turns golden in colour, add the onion or shallots, fresh red chilli and curry leaves.
3. Sauté for 2-4 minutes until slightly translucent. Now add the ground curry paste and cook over a medium flame for 5 mins or until the raw aroma disappears.
4. Add the gram flour to the pan. Stir well to combine. Cook for 2 more minutes or so, stirring constantly.
5. Slowly add the chicken or vegetable broth and keep mixing until there are no lumps.
6. Add the vegetables, salt and cook on medium-low flame for 10 – 12 mins. Let the flavours infuse well in the broth. Next add the thick coconut milk and the sugar (if you are using any). Stir and mix well. Check for the seasoning one last time before you turn off the flame. Set aside to serve.

Instruction for the Noodles :

1. In a stockpot, bring water to  a boil. Add some salt and oil to the water to prevent noodles from sticking.
2. Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.

To Assemble :

2. In a stockpot, bring water to  a boil. Add some salt and oil to the water to prevent noodles from sticking.
3. Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.

Instructions

1. Cook the noodles and keep them handy. Remember to rinse under cold water only for a few seconds and also add a few drops of oil through, just to keep your prepared noodles tangle -free.
2. Add all the other ingredients (except the 3 tbsp vegetable oil and freshly cooked noodles) one by one into the serving bowl, chopped spring onions, red chilli flakes, red chilli powder (or paprika), crushed Szechuan peppercorns, minced garlic, sesame oil, dark soya sauce, light soya sauce, sugar, thinly sliced ginger, toasted sesame seeds and salt.
3. Heat 3 Tbsp of oil in a small pan until smoking hot. Pour the piping hot oil on top of the spices and condiments in the serving bowl. Wait for the amazing sizzle to happen, before topping with the cooked noodles. Toss well and mix together thoroughly.
4. Garnish with some more green onion, sesame seeds and cilantro and serve immediately. You may even add a squeeze of lime if you like it a bit tangy.