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Contents
Chow Mein............................................................................................................................................................2
Nasi Goreng (Indonesian fried rice)............................................................................................................6
Pad See Ew..........................................................................................................................................................9
Vietnamese Broken Rice (Com Tam)........................................................................................................11
Japanese Pan Noodles....................................................................................................................................13
Bibimbap............................................................................................................................................................15
Chicken pad Thai.............................................................................................................................................18
Chicken satay noodle bowl..........................................................................................................................20
Tofu and egg rice bowl..................................................................................................................................22
BBQ prawn noodle bowl................................................................................................................................24
Korean beef rice bowl....................................................................................................................................26
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Chow Mein
Serves: 10
Ingredients
Ingredient name Ingredient Special customer
quantity requests
Chicken Breast or 200g Substitute with tofu for
Thigh Fillets thinly vegetarian customer.
sliced
Green Cabbage, finely 4 cups Remove cabbage
shredded
Peanut Oil (or other 1 ½ tbsp Substitute with
cooking oil) sunflower Oil
Garlic finely chopped 2 cloves Remove Garlic
Chow Mein Noodles 200g Spaghetti or Linguini
Use instead of noodles
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Carrot , Julienned 1 Either shredded or
remove carrot
Bean sprouts 1 ½ cups No bean sprouts on top
Green Onions, Cut into 3 No onions
5cm/2" pieces
Water ¼ cup (65 ml) --
CHOW MEIN SAUCE:
Ingredient Ingredient Special customer
quantity requests
Cornflour / Corn-Starch 2 tsp Plain Flour
All Purpose or light Soy 1 ½ tbsp Gluten free soy sauce
Sauce,
Oyster Sauce 1 ½ tbsp Remove or add
Worcestershire sauce
Chinese Cooking Wine 1 ½ tbsp White or red wine
OR Mirin
Sugar 2 tsp --
Sesame Oil ½ tsp No sesame oil
White Pepper Black cracked pepper
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Directions
SAUCE:
Step 1
Mix together cornflour and soy sauce, then mix in remaining ingredients.
Step 2
Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
CHICKEN & NOODLES
Step 1
Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to
marinate for 10 minutes.
Step 2
Noodles: Prepare the noodles according to the packet instructions (my pack says soak in
boiled water for 1 minute), then drain.
COOKING:
Step 1
Heat oil in wok or large fry pan over high heat.
Step 2
Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
Step 3
Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw -
about 1 minute.
Step 4
Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk).
Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
Step 5
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Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
Step 6
Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until
the bean sprouts just start to wilt.
Step 7
Remove from heat and serve immediately.
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Nasi Goreng (Indonesian fried rice)
Serves: 4
Ingredients
Ingredient name Ingredient Special customer
quantity requests
White long-grain rice 270g (1 1/3 Brown rice
cups)
Brown onion, coarsely 1 No onion
chopped
Garlic cloves, coarsely 4 No garlic
chopped
Sambal oelek 1 tsp Sriracha sauce
Peanut oil 80ml (1/3 cup) Vegetable oil
Lilydale Free Range 300g No chicken
Chicken Breast, thinly
sliced
Green prawns, peeled 16 Remove shrimps for
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leaving tails intact, veg options
deveined
Kecap manis 1 1/2 tbsp Gluten free sweet soy
Light soy sauce 1 tbsp GF Soy sauce
Eggs 4 Well-done egg
Lebanese cucumber, 1 No cucumber
thinly sliced
Tomato, thinly sliced 1 Crushed tomato
Prawn crackers 12 --
(optional), to serve
Sweet chilli sauce ---
(optional), to serve
Directions
Step1
Cook rice following packet directions. Spread over a large baking tray. Cover and place in
the fridge overnight to chill.
Step 2
Place the onion, garlic and sambal oelek in the bowl of a small food processor and process
until smooth.
Step 3
Heat 1 tablespoon of oil in a wok over high heat until just smoking. Add the chicken and
stir-fry for 5 minutes or until golden. Transfer to a plate. Add the prawns to the wok and
stir-fry for 3 minutes or until the prawn’s curl and change colour. Transfer to the plate.
Step 4
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Add 2 tablespoons of the remaining oil to the wok. Reduce heat to low. Add the onion
mixture and cook, stirring often, for 10 minutes or until the mixture is dark red. Increase
heat to high. Add the rice, kecap manis and soy sauce and stir-fry for 5 minutes or until
rice is heated through.
Step 5
Add the chicken and prawns to the wok and toss to combine. Transfer to a large bowl.
Cover to keep warm.
Step 6
Heat remaining oil in the wok. Crack 2 eggs into the wok. Cook for 3 minutes or until
whites set and yolks are almost set or until cooked to your liking. Transfer to a plate.
Repeat with remaining eggs.
Step 7
Divide the rice among serving plates. Top with the cucumber, tomato and fried eggs.
Serve with the prawn crackers and sweet chilli sauce, if desired.
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Pad See Ew
Serves: 8
Ingredient name Ingredient Special customer
quantity requests
Package wide rice 1 (225g) Vermicelli Noodles
noodles
Bite size broccoli 1 cup Remove broccoli
pieces
Vegetable oil 1 tbsp. Olive oil
Crushed garlic 1 tsp. No garlic
Rib-eye steak, sliced 225g replace with
thin porterhouse or rump
Water ½ cup --
1 tablespoon 1 tbsp. Plain flour
cornstarch
Oyster sauce 3 tbsp. Fish Sauce
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Soy sauce 3 tbsp. Gluten free soy sauce
Fish sauce 1 tbsp Worcestershire
White sugar 1 tbsp Remove
Salt and ground black 1 pinch ---
pepper to taste
1 egg 1 Egg white only
Directions
Step 1
Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft
but not mushy, about 10 minutes. Drain and set aside.
Step 2
Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and
still firm, 5 to 7 minutes. Drain and set aside.
Step 3
Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to
5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning
from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour
into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice
noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the
mixture to simmer while you prepare the egg.
Step 4
Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in
the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the
other skillet and stir to incorporate. Serve hot.
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Vietnamese Broken Rice (Com Tam)
Serves: 2
Ingredient name Ingredient Special customer
quantity requests
INGREDIENT A
Broken Rice Gao Tam 2 cups Replace it with brown
rice
Water --
INGREDIENT B
Vietnamese Grill Pork 200g Grill Steak
Egg Meatloaf 4 pcs Replace it with tofu
Shredded Pork Skin 4 tbsp remove
Tomato 1/2 pcs remove
Stick Cucumber 1/2 remove
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Vietnamese Sweet 100ml Sweet soy sauce
Sauce
Carrot Pickles 4 tbsp Fresh carrots
Directions
Step1
RICE PREPARATION
Wash and rinse rice a few times until water becomes clear. Place-soaked rice into rice
cooker and pour water enough to cover the rice. Set to cook using the rice cooker.
(Soak rice with water for 1 hour in the rice cooker before cooking for a better outcome.)
Step 2
DISH PREPARATION
Scoop then place rice in the middle of a plate, then arrange Ingredient B accordingly
around the plate. Ready to serve.
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Japanese Pan Noodles
Serves: 10
Ingredient name Ingredient Special customer
quantity requests
Package fresh udon 1 (283g) Linguini pasta
noodles
Sesame oil, divided, or ½ tsp remove
to taste
Chopped broccoli 2 cups Replace with
cauliflower
Green bell pepper, cut ½ Red Capsicum
into matchsticks
Small carrots, cut into 2 remove
matchsticks, or to
taste
Zucchini, thinly sliced ½ remove
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Soy sauce 2 tbsp Gluten free soy sauce
Mirin (Japanese sweet 2 tbsp Red wine
wine)
Chili-garlic sauce 1 tbsp Sambal oelek
Minced ginger ¾ tsp Remove
Directions
Step1
Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring
occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and
rinse with cold water. Stir in a few drops of sesame oil.
Step 2
Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until
bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook
and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened,
about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to
combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2
minutes more.
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Bibimbap
Serves: 4
Ingredient name Ingredient Special customer
quantity requests
English cucumber, cut 1 Lebanese cucumber
into matchsticks
Gochujang (Korean hot ¼ cup --
pepper paste)
(Optional)
Fresh spinach, cut into 1 bunch --
thin strips
Soy sauce 1tbsp. GF soy sauce
Olive oil, divided 2 tsp. --
Carrots, cut into 2 --
matchsticks
Clove of garlic, minced 1 --
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Red pepper flakes 1 pinch --
Thinly-sliced beef top 450g --
round steak
Large eggs 4 --
Cooked white rice 4 cups Jasmine Rice
Toasted sesame oil, 4 tsp. --
divided
Sesame seeds 1 tsp. --
Gochujang (Korean hot 2 tsp. --
pepper paste), divided
(Optional)
Directions
Step 1
Stir together cucumber pieces and gochujang paste in a bowl; set aside.
Step 2
Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until
bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture
as possible; set spinach aside in a bowl and stir in soy sauce.
Step 3
Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened,
about 3 minutes. Stir in garlic and cook just until fragrant, about 1 minute. Stir in
cucumber mixture; sprinkle with red pepper flakes. Set mixture aside in a bowl.
Step 4
Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set
aside.
Step 5
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Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry
eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
Step 6
Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of
beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1
teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste
if desired
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Chicken pad Thai
Serves: 4
Ingredients
Ingredient name Ingredient quantity Special customer
requests
Dried rice stick noodles 250g --
Rice bran oil 1 ½ tbsp. Olive oil
Chicken thigh fillets, fat trimmed, 350g Chicken breast
thinly sliced
Carrot, peeled, cut into 1 no. --
matchsticks
Shallots, cut into 3cm lengths 4 no. --
Snow peas, trimmed, halved 150g --
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Thai paste 240g Jar pad --
Eggs, lightly whisked 2 no. --
Bean sprouts, trimmed 65g Remove bean sprouts
Fresh coriander leaves ½ cup Parsley
Roasted unsalted peanuts 55g --
Directions
Step 1
Prepare the noodles following packet directions. Drain.
Step 2
Heat 1 teaspoon oil in a wok over high heat until just smoking. Stir-fry half the chicken for
3 minutes or until cooked through. Transfer to a plate. Repeat with the remaining chicken.
Step 3
Heat remaining oil in the wok over medium heat. Stir-fry carrot and shallot for 1 minute.
Add snow peas and pad Thai paste. Stir-fry for 1 minute or until vegetables are tender
crisp. Make a well in the centre. Add egg. Stir-fry for 1 minute or until egg is almost
cooked. Add noodles and chicken. Stir-fry for 1 minute or until combined. Top with the
bean sprouts, coriander and peanuts.
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Chicken satay noodle bowl
Serves: 4
Ingredients
Ingredient name Ingredient Special customer
quantity requests
Peanut Oil 1 Tbsp ---
Chicken Tenderloins 600g Chicken thigh
Satay Sauce 1/2 Cup --
Coconut Milk 1 Cup Oat milk
Finely Grated Fresh Ginger 2 Tsp --
Sweet Chilli Sauce 2 Tbsp --
Packet Fresh Hokkien 430g Linguini
Noodles
Fine Cut Coleslaw 300g --
Lebanese Cucumber 1 --
Green Onion 1 --
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Chopped Unsalted Roasted --
Peanuts, To Serve
Directions
Step 1
Boil kettle.
Step 2
Heat oil in a large frying pan over medium-high heat. Add chicken to pan. Season with salt
and pepper.
Step 3
Meanwhile, place the satay sauce in a small saucepan over medium-high heat. Add
coconut milk, ginger and sweet chilli sauce. Bring to a simmer. Reduce heat to low.
Step 4
Place noodles in a heatproof bowl. Pour the boiling water over noodles. Turn the chicken.
Cook until browned and cooked through.
Step 5
Meanwhile, place coleslaw in a large bowl. Grate cucumber over coleslaw. Season with salt
and pepper. Toss to combine. Set aside.
Step 6
Drain noodles. Thinly slice green onion. Arrange noodles in a serving bowl. Add coleslaw
and chicken. Spoon sauce over chicken. Sprinkle with green onion and nuts. Serve.
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Tofu and egg rice bowl
Serves: 4
Ingredients
Ingredient name Ingredient Special customer
quantity requests
Jasmine Rice 1 1/2 Cups (300g) Long grain rice
Australian Free-Range 4 --
Eggs
Thai Marinated Tofu 2 X 200g Pkts --
Asian Style Salad Kit 350g Pkt --
Sesame Seeds, Toasted 2 Tsp
Directions
Step1
Cook the rice following packet directions.
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Step 2
Meanwhile, spray a large non-stick frying pan with olive oil spray. Place over medium heat.
Crack each egg into the pan, allowing room for spreading. Cook the eggs for 4-5 mins or
until the whites are set and yolks are still runny. Transfer to a plate and loosely cover with
foil to keep warm.
Step 3
Add the tofu to the pan. Cook for 2 mins each side or until heated through.
Step 4
Place the dressing from the salad kit in a small bowl. Add 1/4 cup (60ml) warm water and
stir to combine. Divide rice evenly among serving bowls. Top with tofu, vegetable mix
from the salad kit and eggs. Drizzle with the dressing mixture. Sprinkle with sesame
seeds.
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BBQ prawn noodle bowl
Serves: 4
Ingredients
Ingredient name Ingredient Special customer
quantity requests
Raw Banana Prawns 16 ----
Asia Udon Noodles 2 X 400g Pkts Spaghetti
Green Beans, Halved 100g --
Diagonally
Asparagus, Woody Ends 1 Bunch --
Trimmed, Cut Into 3cm
Lengths
Salt-Reduced Soy Sauce 1/4 Cup (60ml) Gluten free soy
sauce
Rice Wine Vinegar 2 Tbsp White Vinegar
Asia Sesame Oil 1 Tsp --
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Radishes, Thinly Sliced 4 --
Directions
Step 1
Heat a barbecue grill or chargrill on medium-high. Cook prawns for 2 mins each side or
until the prawns curl and change colour.
Step 2
Meanwhile, cook noodles following packet directions. Drain well.
Step 3
Cook the beans and asparagus in a saucepan of boiling water for 2 mins or until bright
green and tender-crisp. Refresh under cold water. Drain.
Step 4
Combine the soy sauce, vinegar and sesame oil in a small bowl.
Step 5
Divide the noodles, bean mixture, radish and prawns among serving bowls. Drizzle with
soy sauce mixture to serve.
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Korean beef rice bowl
Serves: 4
Ingredients
Ingredient name Ingredient quantity Special customer
requests
Steak and buk choy:
Beef Chuck Steak, Sliced Against 350g --
The Grain Into 6mm Thick Slices,
Then Pounded To 3mm Thickness
Mandarins, Zest Finely Chopped, 2 Small Remove it
Juiced
Fresh Ginger (15g), Peeled, 3cm Piece --
Finely Chopped
Garlic, Finely Chopped 2 Cloves --
Birds Eye Chilli, Finely Chopped 1 Frankston hot sauce
Honey 1 1/2 Tbsp --
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Kikkoman Soy Sauce 1 1/2 Tbsp ---
Olive Oil 1 1/2 Tbsp --
Baby Buk Choy, Quartered 1/2 Bunch --
Carrot Salad:
Small-Medium Carrots (160g), 2 Julienne cutting of carrots
Peeled, Cut Into Thin Matchstick-
Size Strips
Sesame Seeds, Toasted 2 Tsp --
Sesame Oil 2 Tsp Vegetable oil
To Serve:
Long Grain Rice, Cooked 3/4 Cup Brown rice
Spring Onion, Thinly Sliced 1 ---
Free Range Eggs, Fried Sunny- 4 ---
Side Up
Directions
Step 1
To prepare the steak and buk choy, place the sliced steak in a large zip lock bag. In a
medium bowl, whisk the mandarin zest, juice, ginger, garlic, chilli, honey, soy sauce, and 1
tablespoon of the oil. Coat the steak with 1 1/2 tablespoons of the marinade. Seal the bag
and marinate the steak for at least 1 hour. Reserve the remaining marinade.
Step 2
Heat a char-grill pan over medium-high. In a large bowl, toss the buk choy with the
remaining 1/2 tablespoon oil, season with salt, and grill for about 1 minute per side, or
until grill marks form. Transfer the buk choy to a cutting board and cut out the cores.
Return the buk choy to the bowl and toss with half of the reserved marinade.
Step 3
Dry the marinade off of the steak and season with salt. Increase the heat for the char-grill
to high. Working in batches, grill the steak for about 30 seconds per side, or until grill
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marks form and the steak is cooked to medium-rare doneness. Transfer the steak to a
cutting board and rest for about 2 minutes. Cut the beef into 3cm bite-size pieces and toss
with the remaining reserved marinade.
Step 4
Meanwhile, to make the carrot salad and serve, in a small bowl, toss the carrot, sesame
seeds, and sesame oil to coat and season with salt.
Step 5
Divide the rice among 4 bowls. Place the buk choy, carrot salad, and steak over the rice,
spooning any sauce that has accumulated from the steak into the bowls. Top each with an
egg, sprinkle with spring onions and serve.
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