Thai Chicken Curry Noodles – Delishar

Recently, the husband took me to a modern Thai restaurant for our lunch date. I looked through the menu and decided on stepping out of my comfort zone by ordering something new. I had no idea what I will be getting when I ordered the Chiang Mai Noodles. But hey, I have never had bad Thai food before! Excluding those from the USA taste like nothing, and adds almost a can full of bamboo in each dish.

I was pleasantly surprised when the waitress served up a piping hot bowl of thick Thai chicken curry noodles. Hot, spicy, lemak, and chicken that falls off the bone! So delicious, I wished it came in a bigger serving. Although quite honestly, I was already full to the brim.

So as I was planning what to make for dinner after my helper thawed out the chicken mid wings; I thought of making my version of Chiang Mai Noodles. A one pot meal in my Le Creuset French oven of course! Do you know the difference between a Dutch oven and a French oven? A traditional Dutch oven is made fully of cast iron, and a French oven is a Dutch oven coated with enamel. This serves as a protective layer for the bare cast iron from rusting and creates a non-stick surface. The enamel coating also means that there is no need to season the pan after each use, and before storage. Cooking acidic food will not be a problem, unlike bare cast iron where the acid may strip the seasoning on the pan, and result in dis-colouration and metallic-tasting food. Another reason to love my Le Creuset French Oven even more! 

Everything was cooked in the French oven. The rice sticks were cooked in the curry broth, soaking up every ounce of that spicy elixir. The chicken was cooked until it was fall off the bone tender. Just writing up this recipe post is making my mouth water so badly! I guess that’s the disadvantage of being a cooking blogger. I practically look at food all day. From researching recipes, impulsively browsing buying recipe books, documenting my recipes, and updating this cooking blog. I am always hungry. So let’s get cooking, shall we? 

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details! 

thai chicken curry process

Thai Chicken Curry Noodles

Sharon of Delishar

  • 9 chicken mid wings
  • 4 tbsp thai red curry paste or to taste
  • 4 cups low sodium chicken broth
  • 1 cup coconut milk
  • 1 russet potato 1 inch cubes
  • 3 servings of dried rice sticks pad Thai noodles
  • 1 lemongrass bruised
  • 4 slices of galangal / blue ginger
  • 3 cloves garlic smashed
  • 1 tbsp oil optional if your curry paste already has oil
  • Fish sauce to taste
  • Handful of bean sprouts
  • Lime wedge and cilantro to garnish
  • Heat pan on medium with curry paste, garlic, galangal, and lemongrass.

  • Saute for a minute until fragrant.

  • Pour in coconut milk and chicken broth, then bring to boil over medium-high.

  • Lower heat to medium low and add chicken.

  • Cover, and allow to simmer for 15 minutes, then add potato cubes.

  • Cook for about 10 minutes, and add rice noodle stick.

  • Allow to cook for 7-10 minutes until noodles are soft but not over cooked, and potatoes tender.

  • Stir constantly to avoid sticking at the base.

  • Season with fish sauce to taste.

  • Serve garnished with bean sprouts, lime, and cilantro.

This recipe was made in my trusty 26cm Le Creuset French oven.
I like my bean sprouts raw for the crunch, plus the hot curry will help cook it when stirred in.
You can blanch it if you prefer it cooked.

thai chicken curry 5

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Tom Kha Gai Noodles – Delishar

I can’t believe it took me this long to post a recipe of Tom Kha Gai on my cooking blog! It is such a common Thai food, quite alike the globally adored Tom Yum. The main difference is the use of coconut milk or in some recipes, coconut cream. I used a mix of regular coconut milk, and low fat coconut milk. If you are expecting a thick creamy broth due to the use of coconut milk, then well I’ll advise you to not have that expectation.

Please do not get me wrong. The broth is definitely packed full of flavours, this I kid you not. But expect a broth with a lighter consistency, kind of like our local fish soup with milk. The broth can also look very deceiving, due to it’s milky colour. It is loaded with spices, and hot chilli peppers that will set your mouth on fire if you add in one too many. But the coconut milk does help sooth the heat. Add the chilli peppers to taste, please. 

Tom Kha Gaiinsta

Thai people usually enjoy this flavourful soup with a bowl of rice. I having it with thick rice noodles, just because I have some sitting around in my pantry. I would imagine it’ll pair really well with kway teow or Thai rice sticks too! I threw in the chilli peppers only after I scooped out the kids’ portion. So yes, you can omit the chilli if you absolutely have to. But why?! Spice up your life, and live a little dangerously! 🙂

I used my 26cm Le Creuset French Oven to make this. The pot is big enough to easily cater for 10 servings! 

Tom Kha Gai process

Tom Kha Gai Noodle


  • 2 cups chicken stock
  • 1 cup straw mushrooms halved
  • 1-1/2 cups coconut milk
  • 500 g chicken breast sliced
  • 2 stalks lemongrass bruised and cut into 2 inch length
  • 5 kaffir lime leaves
  • 2 inch galangal sliced
  • 2-1/2 tbsp lime juice
  • 3 to 4 thai chilli smashed (or to taste)
  • 2 shallot minced
  • 2 garlic smashed
  • Fish sauce to taste
  • 1 to 2 tsp palm or brown sugar
  • Chopped coriander leaves to garnish
  • 4 servings of thick bee hoon / rice
  • Bring stock to a rapid boil, and add chicken.

  • Bring back to boil then reduce heat to simmer.

  • Cover, and allow to chicken to cook for 5 minutes.

  • Add coconut milk and straw mushrooms.

  • Then add lime leaves, garlic, shallot, lemongrass, chilli and galangal.

  • Season with fish sauce and sugar.

  • Bring to boil, cover and lower heat to simmer.

  • Allow to simmer for 4-5 minutes, until broth is infused with spices.

  • Remove from heat, and stir in lime juice to taste.

  • Serve over Thai rice stick, and garnish with chopped coriander leaves.

Tom Kha Gai 5

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Stir-fried Korean Ramyun Noodles (Ramyun Goreng) – Delishar

What’s your guilty pleasure? For me, it is Shin Ramyun Instant Noodles, maggi goreng style. Actually, I like the soup version as well. This is probably the only instant noodle I eat, as I like that the spiciness of this noodle isn’t as mild as all the other instant noodle brand. And more importantly, I like the texture of the ramen noodle most. 

Inspired by Maggi Goreng (also another of my guilty pleasure), I came up with this super easy recipe. This is a great way to jazz up common instant noodles, and it’s really delicious too! The recipe is completely versatile because you can add whatever you like to the mix. Beef slices, tofu cubes, scrambled eggs, or mushrooms just to name a few. Here I used fresh chicken breast and kimchi, then topped it with a gorgeous over easy fried egg. 

Writing this post is not helping with my diet at all. I’m getting really hungry, and craving for a bowl of stir-fried korean ramyun!! I shall stop writing about the dish, and leave you with the recipe before I cave. Enjoy! 


Stir-fried Spicy Korean Noodles


  • 1 packet of instand korean ramen noodles
  • 1 packet of included seasoning
  • 1 packet of included dehydrate toppings
  • 1-2 tbsp ketchup
  • 1/3 cup kimchi and it’s juices roughly chopped
  • 1 chicken fillet sliced into thin pieces
  • 1 clove garlic
  • 2 tsp cooking oil
  • 1/4 cup noodle cooking water
  • salt and pepper to taste


  • 1 fried egg
  • 1/4 tsp sesame seeds
  • 1 tsp chopped spring onions
  • Season chicken with salt and pepper.

  • Bring a saucepan of water to boil and cook noodles together with dehydrated toppings just shy of al dente. (slightly undercooked)

  • In your frying pan, heat oil on medium high heat.

  • Add chicken and saute until no longer pink.

  • Then add garlic, and kimchi. Stir-fry for 30 seconds.

  • Drain noodles, reserving 1/4 cup of the cooking liquid.

  • Add noodles to frying pan, season with seasoning pack and ketchup.

  • Pour in some reserved cooking liquid if too dry.

  • Toss and mix well, and remove from heat.

  • Top with egg, sesame seeds, and spring onions.

  • Serve immediately.

Korean Ramen Goreng 1

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Spicy Sesame Noodles – Delishar

Does the weather play a part in your meal planning?  I tend to gravitate towards stews or piping hot soupy meals when the weather turns a little chilly. However, there are days when the weather goes a little out of sort. Hot one day and rainy the next minute, making meal planning a little confusing. I also have to feed fussy eaters at home. Personally, I prefer my food steaming hot, not so much my husband and kids. So, I came up with this recipe that is equally delicious when served hot or cold. 

Preparation for this meal cannot be simpler. All thanks to Mizkan‘s range of convenient ready-made sauces. I used their very versatile Sesame Sauce Paste Type to make my dressing for the noodles. The rich sesame flavour and aroma of the sauce perfectly complements the fresh and light ingredients used in this recipe. The sauce was a perfect balance of umami, savoury, creamy, with a hint of sweetness. It can also be used for a wide variety of recipes such as dipping sauces, and marinades. 

Hardly any cooking is needed for this recipe, except for the eggs and noodles. The kid’s portion was made without sriracha and served with fresh ramen noodles. The husband and I had ours with soba noodles. It’ll go well with zucchini noodles as well!  

The best part of dinner was the reactions of my husband and kids. My husband looked unimpressed at his bowl of meatless noodles. But when he took his first bite, all he could say was, “WOW!”. He had 2 servings that night. Melody who is the fussiest eater among the lot had 2 servings too. Which is extremely unusual. She was all smiles during dinner that evening. My youngest exclaimed,”Yummy noodles, mom! Thank you, thank you, thank you! Can you please make the same for the next 3 days?”. Lol!

No nagging/fighting with the kids to finish up dinner that night. They slurped down their dinner like hungry little troupers. All thanks to Mizkan for their fabulous product range!  Here’s how to make this recipe.

Mix together dashi stock (or vegetable stock if vegetarian), Mizkan Sesame Sauce Paste Type, sriracha, minced garlic, and grated ginger.

Slice cucumber and carrots into match sticks, tomato into wedges, and chop spring onions.

Season eggs with salt and black pepper. Then spread out the egg to cook on frying pan. Slice into thin strips. 

Blanch noodles, drain, and toss with sauce to coat. Top with prepared ingredients. Serve garnished with toasted black sesame seeds and spring onions. Warm and cold preparation can be found in recipe card below.

Spicy Sesame Noodles


  • 6 servings of fresh ramen noodles or soba noodles

Noodle Sauce

  • 250 ml Mizkan Sesame Sauce Paste Type
  • 1/2 cup dashi stock / vegetable stock
  • 2-3 tbsp sriracha sauce or to taste
  • 3 cloves garlic minced
  • 1 tbsp grated ginger


  • 4 eggs
  • Salt and black pepper
  • 1 large carrot sliced into match sticks or shredded
  • 1 japanese cucumber sliced into match sticks or shredded
  • 1 large tomato cut into wedges


  • 4 tsp toasted black sesame seeds
  • Chopped spring onions

Noodle Sauce

  • In a bowl, mix all the ingredients together.

  • If planning to serve cold, place the sauce in the chiller for use later.

Egg topping

  • Beat egg and season with salt and black pepper.

  • Heat pan on medium heat with olive oil.

  • Swirl egg around base of the pan to make an egg crepe.

  • Flip and cook on both sides, then slice into thin strips.

To serve warm/hot

  • Blanch noodles for 2 minutes, drain, and transfer into serving bowl.

  • Heat up sauce in microwave and pour over noodles.

  • Toss to coat.

  • Top with prepared toppings.

  • Serve garnished with toasted black sesame seeds and spring onions.

To serve cold

  • Blanch noodles for 2 minutes, then transfer noodles into a bowl of ice water.

  • Drain and transfer cold noodles on serving bowl.

  • Pour chilled sauce over noodles.

  • Toss to coat.

  • Top with prepared toppings.

  • Serve garnished with toasted black sesame seeds and spring onions.

This post is in collaboration with Mizkan Asia.

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Crack Noodles (Gluten-free, Paleo) – Delishar

Often, my meal inspiration comes from food that I’ve tried while eating out or browsing through social media. I love looking at the pictures of meals made by others in food groups or Instagram. Sometimes, being the Libran that I am, I can’t decide on replicating a specific dish because everything I saw looks so good! So I’d put 2 and 2 together and come out with something original. 

However, there are some recipes that just hits all the sweet spots. This is one such recipe. When I saw the video on, I pretty much high five-ed myself. I wasn’t feeling extremely hardworking that day so a 30 minutes one-pot recipe was perfect. However, what sealed the deal was the layers of flavour that builds with each ingredient! 

Adapting from that recipe, I made a version of my own (IG Stories of me making this dish) that’s more balanced as a meal on its own. I added some protein and Chinese greens. I did blanch the greens on the side as I like them to taste cleaner without all the sauce. But feel free to chop it up into smaller pieces and add it into the noodles to stir-fry it together! I saved some of the sauce for me to have it with zoodles for a paleo compliant meal.

Crack Noodles (Gluten-free, Paleo)


  • 600 g Kway Teow Noodles rice noodles
  • 250 g minced pork
  • 3 tbsp palm or olive oil
  • 3 shallots thinly sliced
  • 4 cloves garlic minced
  • 1 tbsp sesame oil
  • 1/2 cup chopped spring onions
  • Bunch of xiao bai cai chopped into smaller pieces


  • 1/4 cup coconut aminos / soy sauce
  • 1/4 cup tomato puree
  • 2-3 tbsp coconut sugar / brown sugar
  • 1 – 2 dried chilli rehydrated, seeded, and sliced (optional)
  • 2 tbsp fish sauce
  • 2 tbsp black vinegar
  • Salt & White pepper to taste
  • Heat oil over med-low, and fry shallot until golden brown.

  • Set aside shallot, leaving the shallot oil in pan.

  • Over medium heat, cook pork in pan until no longer pink.

  • Add garlic and chilli to cook for a minute.

  • Then pour in sauce, crispy shallots, spring onion, and sesame oil.

  • Add noodles to cook until soft, and sauce almost absorbed.

  • Add xiao bai cai to cook until wilted.

  • Serve immediately.


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5 Minutes Dan Dan Noodles – Delishar

Work has been keeping me extremely busy lately and I have missed my kitchen very dearly. A trip to one of my family’s favourite Xiao Long Bao restaurant inspired this super quick and easy recipe. So easy, there is no legitimate excuse not to make it. It’s probably quicker to make it at home than to travel to the restaurant to eat it, not to mention the amount of $$ you’ll save too!

All you need is 6 simple ingredients including the help of Mizkan‘s Sesame Sauce with Roasted Nuts and 5 minutes to put it all together. This recipe is a great alternative to satiate late-night hunger pangs, after party supper or a quick simple lunch. Here’s my IG highlight to show you how easy it is to make it.

I served it up with some of my D.T.F pork chops to as a complete dinner. The meal made my husband a very happy man. Omitted the chilli paste for the kids’ portion and they slurped down their noodles without a fuss. Don’t we all love it when that happens?

You can get Mizkan’s products at any major supermarkets and Redmart. Looking for more inspiration for Mizkan’s sauces and soup base? Here are some other ways you can use Mizkan’s products:

5 minutes Dan Dan Noodles

Cook Time 3 minutes

Total Time 5 minutes

  • 1/2 cup Mizkan Sesame sauce with roasted nuts 118ml
  • 1/2 cup heated stock/broth of your choice I used bone broth
  • 1-2 tsp chilli paste (lao gan ma) to taste
  • 2 portions fresh noodles U-mian
  • 4 tbsp chopped spring onions
  • 1 tsp toasted sesame seeds
  • Salt to taste if broth is unsalted
  • Heat stock in the microwave while you prepare the spring onions.

  • Stir stock, chilli paste, and Mizkan sesame sauce with nuts together.

  • Cook noodles in boiling salted water for 2 minutes, quickly rinse with room temperature water and return back to boiling water to heat up.

  • Drain noodles, transfer to a bowl, and pour the sauce over noodles.

  • Garnish with spring onions and sesame seeds to serve.

This post is in collaboration with Mizkan Asia. However, all opinions are of my own. 

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