Marion’s Kitchen noodle recipes | Marion's Kitchen

Leftover Chicken Pho

Toon — Fri, 23 Feb 2024 06:56:53 +0000

Make a knockout Vietnamese noodle soup in a fraction of the time and using your leftover store-bought rotisserie chicken, for the perfect weeknight pick-me-up. Saves on time, saves on food waste… but it sure does deliver on the flavour. You won’t believe it until you try it.

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Make it the most delicious Lunar New Year yet

Marion's Kitchen — Mon, 05 Feb 2024 17:11:50 +0000

Make it the most delicious Lunar New Year yet

The dishes to encourage prosperity, health, wealth and happiness this Lunar New Year.

With feasting a big part of the lunar new year celebrations, you’re going to want some seriously delicious Asian recipes up your sleeve. I love how many ingredients and dishes have symbolic meanings, with specific foods eaten to bring luck, wealth and prosperity. Here are some of my recipes for how to celebrate the year of the rabbit…

Lunar New Year recipes

Ring in the Year of the Rabbit at home with these much-loved dishes.

Spring rolls

Spring rolls are packed with cultural meaning. Not only is the golden colour of those deep-fried wrappers meant to represent the colour of gold, but the shape of the rolls represent gold bars themselves! If you’re wanting to encourage wealth this Lunar New Year, you’ll want to rustle up a batch.

Mini Prawn Spring Rolls

Juicy, crunchy and so good dipped into a chilli sauce. Get ready to roll, people!

San Choy Bow Spring Rolls

The combo of your favourite san choy bow filling in crisp-fried spring roll wrappers? Worth celebrating.

Hoisin Duck Spring Rolls

Using ready-cooked roast duck and frozen spring roll wrappers to make these quick and easy party pleasers. Serve with a dipping sauce such as sweet chilli sauce or sweet and sour chilli coriander sauce, or eat them on their own.

Longevity noodles

For Lunar New Year, it’s all about loooooong noodles, or longevity noodles. They are meant to represent a long life and are typically served fried or boiled, together with lots of meat and vegetables. I might not have recipes for longevity noodles as such, but I DO have some pretty epic noodle recipes regardless. Give these a whirl… and ALWAYS serve them uncut!

Spicy Prawn Chow Mein

This stir-fried noodle dish might look deceptively simple, but with a few tips and tricks up your sleeve, it really gets elevated to new heights. Prawns (which represent laughter and happiness, since the Cantonese word for prawns sounds like ‘ha’), bouncy noodles and a delicate hum of spice make this dish a delicious Chinese New Year recipe.

Spicy Sichuan Pepper Chicken Noodles

Sichuan peppercorns are the star of the show when it comes to this easy weeknight stir-fry. They bring high citrusy notes and an almost numbing sensation, but it has to be tried to be believed. Cook this one up and you won’t regret it!

Spicy Pork Hand Pulled Noodles

Now you guys know how much I love noodles, and this one is an absolute favourite. Ready in under 30 minutes, this spicy pork dish pairs perfectly with my homemade hand-pulled noodles, and equally as well with pasta or udon noodles if that’s what you have to hand.

Fish

Fish symbolises prosperity, abundance and luxury, and is a very traditional Lunar New Year food in many countries. It’s most often served whole: the head and tail represent a good beginning for the new year, and a good ending to the last.

Crispy Fish with Sweet & Sour Sauce

If you’re looking for a showstopper dish, this whole fried fish will do you proud – and it’s not as scary as it looks! Boasting crispy skin, tender flesh and a tangy sweet and sour sauce, it will earn you serious kudos in the kitchen. I like to use a white fish, like snapper or seabass.

Barbecued Fish

Time to put an Aussie spin on your Lunar New Year recipes! Grilling a whole fish on your barbecue might seem intimidating, but I’m here to show you it’s actually really straightforward – and really impressive, too!

Sichuan Spicy Fish

OK, so it’s not a WHOLE fish… but the flavour is totally amazing! This is one fish dish that makes you sit up and take note. It’s spicy, tingly and absolutely full of gusto. Definitely one for fans of heat.

Dumplings

Dumplings represent money, especially if they’re purse-shaped. Try these delicious recipes for to mark Lunar New Year.

Northern Chinese Beef Dumplings

It’s no secret I’m a huge dumpling fan, and these beefy parcels of heaven are a pure flavour sensation. I love the hum of the Sichuan pepper in the background, and with a chilli oil kick on top? Epic! If you have time, try making homemade dumpling wrappers – they really do make all the difference come folding time.

Prawn & Chive Potstickers

The perfect ratio of chewy wrapper, crispy base and a sweet prawn, water chestnut and garlic chive filling.

Prawn Dumplings in Red Oil

Sometimes the simple things are the best… like these prawn dumplings, which are classic, elegant and oh-so epic! Speaking of epic, the spicy red oil I’ve paired them with is unbelievably good.

Whole chicken

Having a whole chicken for your Lunar New Year banquet symbolises reunion of the family and togetherness. So try these chicken recipes and get celebrating!

Roast Chicken & Treasure Rice Stuffing

This awesome stuffing can be used for chicken or turkey and is gluten-free. The ‘treasures’ in the stuffing include lap cheong sausage and dried shiitake mushrooms for delicious umami flavour.

Salt & Pepper Roast Chicken

Get a 10/10 roast chicken – I’m talking golden, crispy skin and soft, succulent meat – EVERY TIME with my totally foolproof technique. Thank me later!

Soy Sauce Roast Chicken

Super-simple ingredients take the humble roast chicken to new heights. An absolute standout for your next family sitdown.

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The THREE soy sauces your cooking is crying out for

Toon — Tue, 16 Jan 2024 17:44:20 +0000

The THREE soy sauces your cooking is crying out for

This is the trio of soy sauce no kitchen should be without (plus a bonus fourth variety).

Soy sauce is a true staple ingredient for me. It adds a salty, savouriness to a dish as well as a gorgeous colour. (Psst: have you tried my Soy Sauce Roast Chicken yet?) But not all soy sauces are created equal. In fact, I’d recommend stocking your pantry with three different varieties so you always have the right product to hand. But with ‘soy’ much to choose from, where do you start? If you’re wondering what type of soy sauce is best for your Asian (and even your fusion!) cooking, you’ll want to read this handy guide.

What's soy sauce used for?

Soy sauce adds a strong umami flavour to dishes. Made from fermented soybeans, it’s salty and savoury and helps to level up the flavour profile of a number of Asian dishes, especially Chinese recipes. Try it as a dipping sauce for your dumplings, sushi or sashimi, to add extra umami goodness to soups, stews and broths, or as part of a marinade for meat and seafood.

What is soy sauce made of?

There are several varieties of soy sauce, and as such there can be variations when it comes to the ingredients. However, soy sauce is typically made using soybeans, wheat, salt and a fermenting agent – typically yeast.

What soy sauce should I buy?

It’s a good idea to keep your pantry essentials stocked up with a couple of different variations of soy sauce, as they are each have their strengths when used in certain dishes. Hopefully this guide to the types of soy sauce will help!

Light soy sauce

Usually, whenever one of my recipes calls for soy sauce, I’m using an everyday, Chinese variety, which for me is ‘light soy sauce’. It might sound a bit confusing at first, but the ‘light’ part actually refers to the colour, rather than its level of saltiness. Try it in my Traditional Pad See Ew recipe (which uses dark soy sauce, too!). Want to know what is the difference between light soy sauce and dark soy sauce? Read on!

I use two varieties of soy sauce in my popular Pad See Ew Noodles.

Dark soy sauce

Next up, I’d recommend having a dark soy sauce in your cupboard. It’s less salty than your regular light soy sauce, and has a darker, more intense colour. Because it’s been aged for longer, it has a richer flavour, and therefore adds more depth to a dish. I find it’s a good one for marinades, or when you want that deep brown hue adding to a dish. Try it in my Soy Sauce Chicken & Noodles.

The difference between light soy sauce and dark soy sauce is mainly what they are used for. Light soy sauce is saltier and used more for flavour, and dark soy sauce is generally thicker, less salty and slightly sweeter than light soy sauce, so ideal for adding colour.

Dark soy sauce adds intensity and colour to my Soy Sauce Chicken & Noodles.

Dark sweet soy sauce

Finally, a sweet dark soy sauce – such as your Indonesian kecap manis – will give your dish a beautiful mahogany colour and a lovely layer of sweetness. You’ll notice it has a much thicker consistency than the other soy sauces I mention above. Try it in my Indonesian Nasi Goreng.

My version of Nasi Goreng features kecap manis, or dark sweet soy sauce.

Bonus buy: a Japanese soy sauce

I know I said three soy sauces… but just throwing this additional one out there for consideration! When I’m cooking Japanese-style dishes, like with my Shoyu Ramen, I tend to favour a Japanese soy sauce. I find it gives a rounder flavour and isn’t as salt-aggressive as the Chinese-style varieties.

I favour Japanese soy sauce when cooking dishes that typically originate there.

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Street Food-Style Pad Thai

Marion's Kitchen — Wed, 22 Nov 2023 06:55:49 +0000

Pad thai: is there a more quintessential recipe to come out of Thailand? For me, it comes down to three things: the noodles, the sauce and the technique. Accept no imitations – here, I’m teaching you how to make the real-deal, street food-style pad Thai.

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How to stir-fry: 10 common mistakes to avoid at all costs

Ploy — Thu, 16 Nov 2023 17:08:42 +0000

How to stir fry: 10 common mistakes to avoid

Done right, stir-frying is a fast, fresh and fabulous way of cooking Asian food. To help you achieve wonders with your wok, here’s my tips on what to avoid…

Stir-frying is one of my favourite cooking techniques, and is the basis for a lot of my Marion’s Kitchen recipes. From traditional pad Thai to tender, juicy meat (hello, Ultimate beef and broccoli!), it guarantees seriously good dishes. But have you ever wondered how to make stir-fry the best it can be?

Unless you’re a fan of stewed meat, soggy veggies and off-balance flavours, there are several things you’ll want to avoid. Read on for the 10 most popular mistakes when stir-frying.

How to avoid grey, soggy beef mince: all your stir-frying secrets, right here!

But first... what is stir frying?

Stir frying is a way of quickly cooking food (usually in a wok) over a high heat, and with only a little oil. Because of this, it helps ingredients stay crunchy, colourful and downright delicious. Many reasons why you’ll want to master stir-frying and avoid these doozies…

#1: Using the wrong pan

Guys, it’s all about the wok when it comes to stir-frying – those deep, sloping sides really help concentrate the heat and cook food quicker. You can use a deep, wide frying pan or skillet in a pinch, but I personally reckon the wok is king here (ahem, have you met my very own MAKO wok yet?). I prefer carbon steel, as it gets better each time you use it and imparts a wonderful smoky flavour, or ‘wok hei’ to your food.

My MAKO wok… everything other woks aren’t.

#2: Slicing ingredients too large or thick

Each of your stir-fry components need to be cut into small, bite-sized chunks. This helps everything cook uniformly, quickly and evenly.

#3: Being unorganised

Stir-frying happens quickly – like, super quickly. Here’s the fundamental rule: always, ALWAYS get everything ready before you start cooking. Your prep is hands down one of the most important keys for stir-frying success.

#4: Not getting the pan hot enough

For anyone who’s watched some of my videos, you’ll know I say this a lot: you want your wok SCARY HOT, so crank up that heat. You want your wok absolutely searing, so that when your ingredients make contact with it, they’re going to be hitting it at the perfect temperature for fast and hard cooking.

#5: Adding the oil before the wok is hot

This is another big stir-frying no-no. You want to ensure you preheat your wok before you add your cooking oil. If you add oil to a cold wok, you risk your ingredients not cooking all the way through.

#6: Throwing every ingredient in at once

Some ingredients are going to take a bit longer than others (broccoli, for instance, is a bit hardier), so you’ll need to add things in stages rather than all at once. Why? Because when you overcrowd the pan, things start steaming rather than searing. Just like us people, ingredients need their personal space, my friends!

#7: Crowding the protein

Which leads me nicely on to this point: when it’s time to cook your meat, you want each piece to make contact with the wok. That way, you get a lovely char on the edges, and even cooking. Whether it’s minced, sliced or chunks, spread your protein out around the bottom of the wok, and leave it for a few moments. Trust me: this is essential stir-frying 101!

#8: Using a round spoon

Believe it or not, there is definitely a best utensil for stir-frying. And it is NOT a round spoon. Those bad boys aren’t going to let you get in there and scrape up all the golden goodness off the pan. Choose a spatula instead: wood or plastic ones will protect the coating on a non-stick pan, while metal is fine for a stainless steel wok.

#9: Your sauce isn’t punchy enough

It’s how to make stir-fry 101: the sauce has to be rich and bold.

For maximum deliciousness, you want your sauce to be super concentrated and bold – you’ll often have juices and watery liquid coming out of the protein and/or vegetables anyway. (Just be sure to not overcrowd, otherwise you’ll encourage everything to get a bit soggy!) Making it from scratch is best.

#10: Using the wrong oil

Because stir-frying uses a very high heat, you want a cooking oil that has a high smoke point. Vegetable, canola or peanut oil are my trustee go-tos, and all have a neutral taste, so won’t affect flavour. Do not – I repeat, DO NOT – use butter!

And there you have it, 10 common mistakes to avoid when stir-frying. Now it’s time to practise your skills… let’s fry!

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These are the types of noodles you NEED in your life

Chompoo — Mon, 13 Nov 2023 17:49:44 +0000

These are the noodles you NEED in your life

Noodles are the backbone to a lot of Asian dishes… something I’m very happy about as I can’t get enough of them! So what are the different types of noodles commonly used? Here’s my quick guide to my favourite varieties.

There are so many different types of Asian noodles out there – which is great news if you’re as much of a noodle-lover as me! But with great variety can often come great confusion. Which noodles are the right type for salads? And which noodle is best for stir-frying? What about noodle soups? To get you cooking with confidence, here are some quick tips about my favourite kinds of popular Asian noodles, how to prepare them and what dishes they work best in. And, for all you die-hard fans out there, you can even try and make homemade Chinese noodles or make your own rice noodles from scratch!

Prefer your info in video form? Then watch my handy guide to noodles here!

What are the different types of noodles?

There are an eye-watering amount of types of noodles out in the ether. Here, I’ll concentrate on the main types of noodles it helps to be familiar with, such as egg noodles (common in Chinese cuisine), rice noodles (often used in Vietnamese cuisine and Thai cuisine), and wheat and buckwheat noodles, like ramen, udon and soba noodles, which are popular in Japanese cuisine.

What types of noodles are gluten free?

If you’re gluten intolerent, you can still enjoy noodle recipes. Rice noodles are typically gluten free since they’re made with rice flour and not wheat flour. Always check the packaging to make sure things are suitable for you.

Glass/cellophane noodles

When cooked, these turn beautifully translucent and take on heaps of flavour. Don’t be tempted to boil them: just pop in some warm water for five minutes and they’re ready. Try them in pad woonsen, glass noodle salad or my ‘Ants climbing a tree’ noodles.

Rice stick noodles

Perfect in pad Thai, the secret to avoiding rice stick noodles going all gluggy and clumping together is to soak them in room-temperature water to soften them BEFORE you cook them. Prepped this way, they’re nice and strong when cooked, so great for stir-fries and soups.

Pad Thai is one famous dish that uses rice stick noodles.

Rice vermicelli noodles

A skinnier version of the rice stick noodles, rice vermicelli are great in salads. Soak them in some just-boiled water for a couple of minutes then, if you’re using them cold, rinse them until they’re cool to the touch to stop them cooking further. I also like to use them hot in Singapore noodles and in my One-pan Filipino ‘pancit bihon’ noodles.

Udon/ramen noodles

Both these varieties are thick and chewy noodles that hail from Japan, and are usually bought pre-cooked in vacuum-sealed packs. You just need to refresh them before cooking by dropping them in boiling water for just under a minute. They don’t need long so keep a close eye on them – no getting lost in your Instagram feed and forgetting about them!

These Sichuan Bang Bang Chicken Noodles feature chewy udon – delicious!

Hokkien noodles

Hokkien noodles are a variety of egg noodle I like to use, and they’re really popular in Malaysian and Singaporean cuisines. They usually come vacuum-sealed (or you can pick them up fresh from an Asian grocer) too, so a quick refresh is all it takes. Delicious and bouncy, they’re ideal in stir-fries like Hokkien Mee or my Special Hokkien Noodles.

Fresh egg noodles

Head to your Asian grocer for these bouncy beauts – they’ll be in the fridges and are well worth seeking out. They don’t need a long cook at ALL. Simply add to some boiling water and cook for about 2 minutes – you still want them to have some bite to them as many dishes typically finish them off in a hot wok. It can help to cut them into more manageable lengths (don’t tell my Asian ancestors!), then using a pair of tongs to ‘shake’ them in the water as they cook. This will help separate the noodle strands.

Flat rice noodles

Soft, flat and pliable, these wide white noodles are used in the famous Thai stir-fry, Pad See Ew. You can pick these up in your local Asian grocer, but if you’re feeling adventurous, why not make your own? My recipe for homemade rice noodles is actually way easier than you might think, so don’t be shy – give it a go! If you buy store-bought, just give them a super-quick refresh before you start stir-frying so that they separate.

And there you have it: a super-simple, quick guide to some of the most popular noodle types. Enjoy!

What is the most popular type of noodle dish?

Noodle dishes are super popular all throughout Asia, but the way each cuisine uses noodles is unique to that area. For example, Japan is well known for ramen, Vietnam is known for its pho (which uses dried rice stick noodles) and China is particularly known for its spicy Dan Dan Noodles, which use Chinese thin wheat noodles. Thailand is another country known for its noodle dishes, in particular Pad Thai, which uses dried rice noodles. There is no one ‘most popular’ noodle dish – they’re all just too good!

What are the 3 types of noodles in Japan?

Japanese cuisine has three main types of noodles that are super popular in a number of Japanese dishes. There are udon noodles, thick wheat noodles, ramen noodles, also wheat noodles and finally soba noodles, which are thin, straight noodles made of buckwheat.

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Vietnamese Grilled Chicken & Spring Roll Noodle Bowl

Marion's Kitchen — Thu, 19 Oct 2023 05:16:50 +0000

Grilled chicken: sometimes it can flummox the best of us. How do you get crispy skin without overcooking the bejesus out of it? How can you know when it’s cooked? Ponder no more. This noodle and salad bowl recipe takes the pondering and turns it into perfection. You’ll see.

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Classic Thai Wonton Chicken Noodle Soup

Toon — Wed, 11 Oct 2023 02:56:31 +0000

The broth, the noodles, the wontons… when you get all those elements right, you’re in for an absolute treat. This recipe is my homemade version of the classic Thai wonton chicken noodle soup you find on the streets of Thailand. One taste, and you’ll be transported – to food heaven. Pack your bags. It’s a destination you won’t want to leave.

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Everything you want to know about boiled eggs

Marion's Kitchen — Thu, 28 Sep 2023 03:17:43 +0000

Because yes, the internet tells me there are QUESTIONS.

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Rice-cooker Thai Chicken Noodle Soup

Marion's Kitchen — Wed, 23 Aug 2023 03:44:38 +0000

Ever dreamed of the most comforting chicken soup recipe that has all the hallmarks of a Thai street dish? Well, life finds a way. And so do I.

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Pad See Ew Udon Noodles

Marion's Kitchen — Tue, 08 Aug 2023 01:25:30 +0000

Pad see ew noodles: total classic, total fave. But what about when that craving hits and – gasp! – you can’t get hold of fresh rice noodles? There’s a way. And spoiler alert… this recipe will get you there.

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15-Minute Japanese Curry Ramen

Marion's Kitchen — Wed, 26 Jul 2023 07:25:04 +0000

It took a mere quarter hour, but have you ever seen a creation more beautiful? It’d be a hard no from me. A curry broth. A topping that’s brimming with savoury, porky goodness. A smattering of pickly, gingery perfection to tie it all together and boom! Flavour bomb, in just 15 minutes. Job. Done.

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Marion’s Kitchen noodle recipes | Marion's Kitchen

Leftover Chicken Pho

Make it the most delicious Lunar New Year yet

Make it the most delicious Lunar New Year yet

The dishes to encourage prosperity, health, wealth and happiness this Lunar New Year.

Lunar New Year recipes

Spring rolls

Longevity noodles

Fish

Dumplings

Whole chicken

More recipes to try

Tags:

Chicken • Chinese cuisine • Duck & Turkey • Dumplings • Fish • Holiday season • Noodles • Prawns • Seafood

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The THREE soy sauces your cooking is crying out for

The THREE soy sauces your cooking is crying out for

This is the trio of soy sauce no kitchen should be without (plus a bonus fourth variety).

What's soy sauce used for?

What is soy sauce made of?

What soy sauce should I buy?

Light soy sauce

Dark soy sauce

Dark sweet soy sauce

Bonus buy: a Japanese soy sauce

Top recipes using soy sauce

Tags:

Condiments & Sauces • How-to • Noodles • Pantry essentials • Stir-fries

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Street Food-Style Pad Thai

How to stir-fry: 10 common mistakes to avoid at all costs

How to stir fry: 10 common mistakes to avoid

Done right, stir-frying is a fast, fresh and fabulous way of cooking Asian food. To help you achieve wonders with your wok, here’s my tips on what to avoid…

But first... what is stir frying?

#1: Using the wrong pan

#2: Slicing ingredients too large or thick

#3: Being unorganised

#4: Not getting the pan hot enough

#5: Adding the oil before the wok is hot

#6: Throwing every ingredient in at once

#7: Crowding the protein

#8: Using a round spoon

#9: Your sauce isn’t punchy enough

#10: Using the wrong oil

Stir-fry recipes

Tags:

How-to • Noodles • Stir-fries • Thai cuisine • Tips

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These are the types of noodles you NEED in your life

These are the noodles you NEED in your life

Noodles are the backbone to a lot of Asian dishes… something I’m very happy about as I can’t get enough of them! So what are the different types of noodles commonly used? Here’s my quick guide to my favourite varieties.

What are the different types of noodles?

What types of noodles are gluten free?

Glass/cellophane noodles

Rice stick noodles

Rice vermicelli noodles

Udon/ramen noodles

Hokkien noodles

Fresh egg noodles

Flat rice noodles