July 14, 2017

How To Make Asian Noodle Recipes Bursting With Summer Flavours

This summer, we’re doing our best to bring you delicious recipes that will help enhance your enjoyment of the best months of the year! On this week’s agenda, we have something different, but perfect for summer all the same. Ever notice how hot summer weather can make us crave the fresh, tangy flavours of Asia? The Eastern region of the world is definitely a place where cooks are well practiced in preparing meals to help us cope with warm and humid weather. Vibrant and colourful, their dishes fit with the bright and happy hues of summer, are as tasty as they are inspirational, and have many ingredients that are geared perfectly towards cooling you off (sometimes by heating things up!).

Nothing compares to the taste of homemade Asian noodles. Pasta machines aren’t just for preparing Italian-inspired meals, and those long stringy noodles are just one of the many great recipes you can try. If you don’t have a pasta machine and are looking for one that is durable and easy to use, the Remy Olivier Pasta Machine makes it easy to make fresh noodles for any type of cuisine just like a pro. Even better, thanks to the pasta bike included, you can make different shapes of pasta, or even roll out and cut dough… empanadas anyone? What is certain is that with this machine you’ll be making your favourite noodles easily and efficiently in no time!

Thanks to instagrammer, sometimes recipe developer, food stylist, and photographer Jenny Liu (known as @forevermunchies in the Instagram world), we have a delicious homemade noodle recipe that comes with not one, but two Asian Fusion ways to prepare them. So let Jenny show you the way to making delightful summer meals bursting with exciting textures, flavours and colours!

Basic Whole Wheat Chinese Noodles
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
Author: @forevermunchies
  • cup all-purpose flour
  • cup whole wheat flour
  • Pinch of salt
  • 2 tbsp water (plus 1-2 additional tbsp as needed)
  • 1 large egg , whisked
  • Corn starch
  • Olive oil
  1. Mix both flours, salt, 2 tablespoons of water, and whisked egg together in a medium-sized bowl with a wooden spoon. Knead with your hands until the dough comes together in the bowl, adding water (½ tablespoon at a time) as needed. Be careful not to add too much water. The dough should be relatively dry to the touch. If dough is too wet, add a bit more flour.
  2. Wrap the dough in plastic wrap and set aside to rest for 30 minutes in a cool area or in the fridge.
  3. Remove the dough from the wrap and halve with a knife. Roll the first half of the dough flat into an oval shape with a rolling pin.
  4. Pass the dough 3-4 times through the Remy Olivier Pasta Machine (setting #6). In between each pass, place the long piece of dough horizontally in front of you, then fold from left to right (or vice versa), pat or use a rolling pin to flatten slightly, and sprinkle flour on each side before putting it through the machine again.
  5. Once the dough is flat and smooth, dust both sides once more with a bit of flour. Pass the dough through the pasta machine’s attachment to make wide or thin noodles, as desired.
  6. Gently pull apart and separate any noodles that appear to be slightly stuck together. To prevent sticking, lightly dust noodles with cornstarch and toss gently with hands.
  7. Repeat with the second half of the dough.
  8. Bring a large pot of water to a boil. Drop the noodles into the water. Once brought back to a boil, turn heat down to medium (but maintain the boil). Cook for 1-3 minutes depending on the noodle thickness.
  9. Rinse cooked noodles under cold water, drain and place in a bowl. Drizzle on some olive oil and toss to prevent sticking. Set aside or cover and put into the fridge until ready to use.


Taiwanese-Inspired Vegetarian Cold Noodle Salad
Prep Time
15 mins
Cook Time
1 min
Total Time
16 mins
Vous préférez un repas froid ?
Author: @forevermunchies
  • 1 batch noodles (thin), cooked (see recipe above)
  • ½ to ⅔ large English cucumber (approximately 1½-2 cups julienned)
  • 1 large carrot (approximately 1½-2 cups julienned)
  • 3 radishes , sliced
  • 2 stalks green onions , finely sliced
  • ¼ cup all-natural peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar (unsalted)
  • 2 tbsp maple syrup
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 1 garlic clove , finely minced or grated
  • ½ tbsp Sriracha sauce (or to taste, if you like it spicy!)
  • Salt and black pepper to taste
  • Additional water or olive oil , as required
  1. Use thinkkitchen Measuring Spoons to portion out the individual sauce ingredients. Whisk sauce ingredients together until smooth. Taste and add salt, pepper, and/or additional Sriracha sauce as desired.
  2. Julienne the cucumber and carrot with the Oxo Good Grips Julienne Peeler. Add cooked noodles, cucumbers, carrots, radishes, and green onions into a large bowl, and pour the sauce on top. Toss to combine. If the mixture seems dry, add a touch more water or some olive oil.



Golden Coconut Curry Noodle Soup with Sautéed Shrimp
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Author: @forevermunchies
  • 1 batch noodles (wide), cooked (see recipe above)
  • 3 tbsp olive oil (separated)
  • 15 large raw shrimp (ex: black tiger shrimp), shells removed (if frozen, defrost and pat dry)
  • 1 medium onion , diced
  • 4 garlic cloves , diced
  • tbsp madras curry powder
  • 1 can (400 ml) coconut milk
  • 4 cups chicken broth , unsalted (separated)
  • 8-10 stalks asparagus (trimmed and cut into 2 inch pieces)
  • 1 large red pepper , sliced
  • Corn kernels from 1 large ear of corn
  • 1 tbsp maple syrup
  • 1-2 tbsp lemon juice
  • Salt and pepper to taste
  • Chili oil or Sriracha sauce , if desired
  • Fresh chopped herbs such as green onions , basil or cilantro
  1. Add 2 tablespoons olive oil to a large deep pan over medium-high heat. Once oil is heated, add shrimp (it should sizzle immediately–if not, wait for the pan to heat up more). Season shrimp with salt and pepper directly in the pan. Fry 2-3 minutes, flipping half away, until shrimp is cooked. Remove shrimp from pan and set aside.
  2. To the same pan, add 1 tablespoon olive oil, onion and garlic. Sauté over medium heat while scrapping the crusted shrimp bits (extra flavour!) off the bottom of the pan. Once onion is translucent, add curry powder and stir additional minute until fragrant. Deglaze pan with 2-3 tablespoons of chicken broth, scraping the bottom of the pan. Add coconut milk and remaining chicken broth. Bring to a boil.
  3. Once boiling, add asparagus, red pepper and corn kernels into the soup. Turn heat down slightly and simmer for 1-2 minutes until vegetables are cooked but still brightly coloured and crisp. Remove from heat and add the cooked shrimp back into the pan. Stir in maple syrup and lemon juice. Season with salt and pepper to taste, plus additional maple syrup and lemon juice as needed.
  4. Portion noodles into individual bowls, ladle the coconut curry soup over the noodles, top with fresh herbs, and serve with chili oil or Sriracha sauce as desired.

*Note: For both recipes, you can customize the dish by trying out other vegetables such as: green or yellow zucchini, bean sprouts, snap peas, broccoli, or bok choy.


Jenny is a 9-to-5 office worker who first discovered her love for cooking through food photography and styling. She now moonlights as an avid “foodstagrammer” to share pictures and recipes of her latest healthy, fresh (and occasionally decadent) creations. Jenny loves Taiwanese-inspired flavours, and has an unabashed weakness for ice cream. Since launching her Instagram page during the summer of 2015, Jenny has been featured by Cooking Light magazine and has also collaborated with companies including Hershey’s Canada and Rogers Foods.

You can seek more culinary inspiration from Jenny’s Instagram page @forevermunchies!

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