NOODLE DISHES

SPAGHETTI CHICHARON with BABY SPINACH AND HERVE SAUCE

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes
  • Serves: 4 persons

Spaghetti Chicharon with Baby Spinach and Herve Sauce Ingredients:

  • 1 ½ cups chicharon – crumpled

  • 1 lb spaghetti

  • 1 cup chicken stock

  • 1 pc yellow onion, chopped

  • 4 cloves garlic, minced

  • 1 ½ cups frozen peas or fresh peas

  • 1 tbsp basil

  • 3 handful spinach

  • ¼ cup parsley

  • ½ cup julienne basil

  • 1/3 cup light whipped cream

  • 2 tbsp parmesan cheese

  • 2 tbsp olive oil

Spaghetti Chicharon with Baby Spinach and Herve Sauce Instructions:
  1. Cook spaghetti in salted water. Bring to a boil until al dente. Drain well.
  2. Pour ½ cup of chicken stock in a pot. Add onion, cook over low heat, stirring often for 4-5 minutes. Stir in garlic, peas, 1 tbsp basil and cook for 1 minute. Add remaining stock. and ½ cup water, bring to a boil. Simmer for 1 minute.
  3. Add parsley, julienne basil. Season with salt and pepper to taste. Simmer for 2 minutes. Increase heat. Reduce the sauce to light consistency. Add cream and parmesan cheese. Adjust the seasoning. Add spinach.
    Add the spaghetti to the sauce. Toss lightly the ingredients.
  4. Divide into four. Sprinkle with olive oil. Garnish with parmesan cheese and chicharon.
  5. Serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
MIKI SOUP

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 40 minutes
  • Cooking time: 40 minutes
  • Serves: 4 persons

Miki Soup Ingredients:

  • 9 oz shrimp

  • 2 handful baby spinach or bok-choy

  • 1 lb fresh miki noodles

  • 1 tbsp peanut oil

  • 1 pc yellow onion, finely chopped

  • 5 litres chicken stock

  • 2 tbspsoy sauce

  • Patis (fish sauce) to taste

  • 1 cup green onion, chopped

  • 2 tbsp fried garlic

  • Salt and pepper to taste

Miki Soup Instructions:
  1. Remove the shells, devein and wash shrimp.
  2. Wash the spinach or bok-choy
  3. Add miki noodles to boiling water. Cook for 2 minutes or until tender. Drain and set aside.
  4. Heat the oil in a large pan. Add onion. Cook over medium heat, until translucent, stirring regularly.
  5. Add chicken stock, soy sauce, patis (fish sauce). Bring to a boil. Reduce heat and add shrimp. Simmer for 8 minutes, and cook for 6 minutes over medium heat, stirring regularly. Remove shrimp.
  6. Divide noodles among large soup bowls. Divide the shrimp and spinach leaves. Pour over boiling chicken stock and top with green onion.
  7. Serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
UDON SOUP with CELERY AND PORK

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes
  • Serves: 4 persons

Udon Soup with Celery and Pork Ingredients:

  • 1 pack udon noodles

  • 1 litre water

  • 3 tsp Dashi granules (Japanese combination of spices)

  • 2 pcs celery stalks – washed, cut into thin slices

  • 7 ozs pork loin, cut into thin strips

  • ½ cup Kikkoman soy sauce

  • 2 tbsp rice wine

  • 4 stems spring onions – washed and cut finely

  • Shichimi togarashi or Maggi Savor

Udon Soup with Celery and Pork Instructions:
  1. Cook the noodles in a large pan with boiling water. Drain and cover.
  2. Combine 1 litre of water and dashi in a large pan. Bring to a boil. Add the celery, pork, soy sauce and rice wine. Simmer until pork is
    cooked.
  3. Divide noodles into 4. Pour over the soup. Garnish with green onion.
  4. Add Shichimi togarashi or Maggi Savor.
  5. Serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
FRIED MIKI NOODLES with TIGER SHRIMP

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 40 minutes
  • Cooking time: 40 minutes
  • Serves: 4 persons

Fried Miki Noodles with Tiger Shrimps Ingredients:

  • 2 tbsp peanut oil

  • 2 tsp sesame oil

  • ½ cup onion

  • 3 cloves garlic – finely chopped

  • 5 oz raw tiger shrimp

  • 1 pack firm tofu, cut into cubes

  • 2 cups fresh mushrooms or mushrooms in can, thinly sliced

  • 1 pc red bell pepper, thinly sliced

  • 1 pc carrot, thinly sliced

  • ½ cup water

  • 2 tbsp sweet soy sauce

  • 1 pack Miki noodles

Fried Miki Noodles with Tiger Shrimps Instructions:
  1. Heat the peanut oil over medium heat. Add onion, garlic, and shrimp. Stir for 1 minute. Remove mixture from pan. Set aside.
  2. Add Tofu to the pan, mixing occasionally. Cook until slightly brown. Remove from pan. Set aside.
  3. Add oil to the pan. Add vegetables and stir fry for 2 minutes. Add water, soy sauce, noodles to the pan. Toss carefully until all the ingredients are mixed and the noodles are cooked.
  4. Add shrimp mixture and tofu and toss for another 2 minutes.
  5. Add sesame oil. Toss and serve.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped
BLACK SESAME CHICKEN AND PASTA STIR FRY

 


 

Prepared by: Chef Reggie Torres
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes
  • Serves: 4 persons

Black Sesame Chicken and Pasta Stir Fry Ingredients:

  • 1 pack pasta

  • 1 tbsp peanut oil

  • 1 tbsp fresh ginger

  • 2 cloves garlic – finely chopped

  • 1 lb chicken breast

  • 2 tbsp soy sauce

  • 2 tbsp oyster sauce

  • 2 tbsp peanut butter

  • 2 tsp  sesame oil

  • 1 cup  asparagus – sliced

  • 1 carrot julienne

  • 2 tsp black sesame seed – toasted

Black Sesame Chicken and Pasta Stir Fry Instructions:
  1. Cook pasta and drain. Rub small amount of peanut oil. Set aside.
  2. Heat oil in a non stick pan. Add ginger. Cook for 1 minute. Add chicken and stir fry for 5 minutes until cooked.
  3. Add garlic and cook for 30 seconds. Add soy sauce, sesame oil, oyster sauce, peanut butter. Toss to coat.
  4. Add asparagus, carrots.  Toss the mixture until tender. Add noodles, toss until all the ingredients are mixed.
  5. Sprinkle with sesame seeds and serve.
    Note: if the mixture is dry, just simply add small amount of water.
    For pasta and portioning, follow the package instructions.
1 package soft Tofu, cut in cubes
1 yellow onion,  finely chopped
4 cloves of garlic
1 tbsp fresh ginger
2 tbsp Alamang (fermented shrimp)
¼ cup cooking oil
1 tbsp curry
1 cup Island Pacific coconut milk
1 cup coconut water or plain water
1 tbsp sweet soy sauce
2 tomatoes, chopped