Thursday, April 15, 2010


I totally connect with Ju, The Little Teochew.  I think it's a brilliant idea. Time flies and somewhere along the line we've got to take time spent in blog world and put it back into our real world.

I've been so blessed with so many wonderful blog friends that I cannot thank you enough for all the lovely and kind comments that have more than made my blogging days.

However due to time constraints and other commitments I'm closing comments indefinitely. But it won't stop me from saying a little hello every so often when life permits.

Because of that I'm able to come back sooner (like now). And I might post recipes more often than I thought without having to dismiss my blog over a long and extended period of time as was with Plan A. It will also allow me to get on with my other work at the same time.

If you need to get in touch you know where to reach me. I'll always be there.

So since time is of the essence these days this quick noodle salad is perfect. But not before I make my own noodles with a fantastic pasta machine that I had hugged home 10 days ago. 

Yes, I've been spending the little extra time I've had making my own  noodles.

Homemade noodles are first rate, extremely easy, extremely FUN and surprisingly quick to make. And it stays fresh in the refrigerator for at least 3 days. It could probably last longer but I've always used up all the noodles I make within 2 or 3 days with some to spare for my mother who lives just across in the neighbourhood. And I make quite  a bit! She's happily had 3 rounds of noodles since.

I'll post the recipe for the noodles in my next post.

First the mix-in-a-minute noodle salad that R and I had for lunch today. I came up with the recipe while yearning for our popular instant maggi mee goreng. Something which I refuse to buy because instant noodles are just not healthy. And I have to say this is just as quick and it came pretty near in deliciousness. If not better.

150 gm homemade noodles (or bought dried noodles) blanched in boiling water until al dente
1 - 11/2 tsp dark thick sweet soy sauce
1 tsp light soy sauce (I used Kikkoman)
1 1/2 tsp honey, more or less
chilli flakes as much or as little as you like
a few drops of sesame seed oil

Method ~

Put noodles and rest of ingredients into a medium bowl and mix well. Scoop into a serving dish, sprinkle some sesame seeds over the top and some chopped coriander if you like. I sprinkled the chopped coriander just for the picture. 

And this is my mix-in-a-minute noodle dish when time was short and we were hungry.

Serve chilled or at room temperature.

But before you go do try for my beautiful giveaway here. Giveaway closes on the 19th of April 2010.

Would you like this?

Or this ?

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