Tag Archives: organic

Lotus Root Noodle Soup

21 Mar

We came across a rather interesting organic noodle, when we were doing our weekend grocery shopping, which is the Lotus Root Noodle. It comes in 4 square flat blocks of noodles, which could look deceiving, as it is probably enough to feed 3 person. Lotus root soup yes, but noodles, this is rather new. Hence the curious me decided that we shall be cooking noodle this week.

How do I prepared it? Noodle soup, of course. Serving it with a clear soup broth and garnish it with my favorite dishes. That’s how.

It does looked delicious doesn’t it? In fact, I am really happy with how the noodle suited the noodle soup really well. It’s so YUMMY! LOL!

Here’s the combination, my recipes are as below:

Soup ingredients:

1/2 cup  dry anchovies, wash and rinse
1 carrot, peeled and slice
1/4 size  yellow onion
1/4 cup  china salted vegetable (tung choy)


1. Drop the anchovies into a medium sized pot which can cater soup for 2-3 person. Fry in medium-low fire for about 5mins, allowing the anchovies to dry-up before adding in one tablespoon of vegetable oil.
2. Add in some salted vegetable, followed by 2 bowls of water, and add in the remaining ingredients, then allow it to boil in high fire.
3. Once it is boiled, set fire to low heat, continue to allow it to boil for about 30mins. Lastly, add in some salt and pepper to moderate the taste.


Noodles and Other ingredients:

3 square flat blocks,  Lotus Root noodle
1 pack  Enoki mushroom, cut the stalks and clean them
1/2 pack  Organic Choy Sum, cut the stalks and clean them
3 pieces of pork roll with beancurd skin/ngor hiong, clean them  and leave dry
8 slices beancurd skin/fu chuk, clean and rinse


1. Add water into a pot and bring it to boil, then add in some salt and one teaspoon of vegetable oil.
2. Cook the noodles for about 3-5mins then move to noodles into cold water.
3. Continue to cook vegetables, mushroom then place them aside.
4. Clean the  pot.
5. Then, prepare a pan with medium fire to reheat the pork roll/ngor hiong without using oil for about 10-15mins, make sure you turn it from time-to-time to avoid burn.

1. Remove the noodles from cold water and place them into some nice bowls.
2. Place the ingredients in according to your liking. If you refer to my garnishing, I have place beancurd skin, choy sum, pork roll and mushroom.

To serve, add in the hot boiling broth/soup into the individual bowl which you have garnish earlier. And not to forget the Malaysian favorite, chili padi with soy sauce to serve along. 🙂 LOL! If you ask my hubby about this, he will totally agree with it. hahaha! Enjoy, the yummy noodle.

Note: If you do not have some of the ingredients above, feel free to change according to your liking. All my recipes are flexible in style. 🙂

Seaweed Vegetable Soba Noodle Soup served with Salted Minced Meat

27 Apr

Wondering what’s on Winnie’s Dinner Menu tonight?

Well, we are eating noodle soup and since my hubby loves seaweed soup, I had prepared…a seaweed based noodle soup.

Here’s the combination, my recipes are as below:

Stir-fry Salted Vegetable with Minced Meat


2 cloves garlic, chopped
2 shallots, sliced
1 cup minced meat
1 tbsp preserved salted radish (choi po)
1 tbsp china salted vegetables


1. Preheat 2 tbsp of vegetable oil with medium fire, add in garlic and shallot. Stir till it turns golden, add in salted vegetables. Mixed in some pepper into the minced meat, add the meat into the other mixture. Stir fry till fragrant. Set aside.

Seaweed Vegetables Soba Noodle Soup
(Serves 2 persons)

Soup ingredients:

2 carrots, sliced and cut into flower shapes
1 fish cake, sliced
2 stalks organic leeks, sliced
2 organic beancurd, pan-fried and cut into cubes
3 tbsp dry seaweed, wash and rinsed
1 pack enoki mushroom, clean and boiled
Salt and pepper to taste


1. Use the same pot which you cooks the minced meat, add in leeks, fish cake and follow by some carrot. Stir fry for 2 minutes then add in 2 bowl of water. Boil for 10-15 minutes.
2. Pan fried the beancurd and cut it into cubes.
3. Boil enoki mushroom into a hot boiling water to cook for 5 minutes. Set aside to cool off.

I have chosen, Zaru Soba Noodles for this combination. For two servings, I cooked 3 sticks of soba noodle.

How do you prepare some sumptuous tangling Soba Noodle?
Well, here’s the secret…
1. First, boil a pot of water. Once water is boiled, add in Soba noodle to cook for 15 minutes.
2. Make sure the noodle is fully submerged in boiling water to allow even cooking.
3. Once the noodle is cooked, place the noodle into cold water to settled it.

Winnie’s tips to a perfectly cooked bowl of noodles:
1. To ensure thorough cooking, take a sampler string of the noodle and sliced into half to see if there’s still any presence of uncooked flour in it’s core. If you still see some white colored core it means that the noodles need to be boil a little longer. Otherwise, congrats, your noodles are now cooked.
2. Placed the cooked noodle into cold water to stop noodles from cooking and it allow your noodle to settle.

At last, garnishing the soba noodle and other vegetables is fun. I like to organize it in an appetizing way, for example. Beancurd one side, seaweed, enoki mushroom, carrots and leeks, minced meat placed it in different area. Finally, scoop the soup into the bowl of noodle and ready to be served. Yummy.. The combination is perfect, soup is plain and minced meat is salty. Enjoy!

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