Singapore Style Stir-fried Thin Rice Noodle

These thin rice noodles are delicious, slightly chewy, springy, and loaded with flavor. Super versatile as you can add whatever you want.

– Why Taiwanese thin rice noodles?

Because they are super well known and they are thinner than the ones made in other countries.

– How the rice noodle is different from the regular wheat noodles?

Rice noodle if cooked correctly are slightly chewy, springy and take in all the flavors added to it. Together with all the ingredients it sure makes a great and easy meal.

– Why Singapore style?

It is Singapore style just because curry powder was added to it but you can omit and add all kind of flavors such as soy sauce, oyster sauce, chicken broth and so on. The noodle will absorb the flavor.

– Are you ready to try on these noodles?


  • Taiwanese thin rice noodles (Made in Taiwan)
  • ½ lb. pork or chicken
  • 4 Chinese sausage
  • 1 medium size red onion, thinly sliced
  • 3 stalks of green onions
  • ½ cabbage, shredded (can substitute for any other vegetable)
  • 3 carrots, shredded
  • 1-2 tablespoons of curry powder
  • 2 eggs, lightly whipped
  • 1 teaspoon vegetable oil
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Fresh cilantro


Follow the instruction on the package of the rice noodle.

Slice the pork or chicken and marinade with soy sauce, oil, pepper, and corn starch. Set aside.

Drain the rice noodles and prepare a wok for cooking.

Fry the eggs and once cooled cut into strips, set aside.

Stir-fry the pork or chicken and set aside.

Stir- fry sausage, and then add red onion, green onion. Set aside.

Stir-fry the vegetables until slightly soften.

Add the rice noodle (well drained) and all the remaining ingredients that was set aside.

Mix gently, add salt, pepper, and curry to your taste

Serve with fresh cilantro.

– If you enjoy this recipe, you might want to check on these…

Thank you for visiting Color Your Recipes…have a colorful week!

Asian Style Cheeseburger

Looking for easy and fast meal ready to go at any time? These soft buns filled with gooey cheese and ground beef are “a must”.

– How these burgers taste?

Well, the gooey cheese mixed with the flavorful ground beef in between super soft and cottony dough is just heaven…and no mess at all!

– Why are these Asian cheeseburgers so good?

They make an easy meal if you have them in the refrigerator or freezer…just warm them up and serve with a side of salad.

– Can you make these cheeseburgers ahead?

Absolutely, they can stand the freezer very well. The buns can be warmed in the oven or microwave, whichever way you like.

– Ready to look at the recipe?


Bread dough from the recipe HERE.

Ground beef filling

  • ½ tablespoon olive oil
  • 1 lb. ground beef, 85%
  • ½ large onion finely chopped
  • 4-5 garlic cloves, finely minced
  • ½ teaspoon dry oregano
  • ¼ teaspoon ground all-spice
  • Salt and pepper to taste
  • 100 g mozzarella cheese, cut into small cubes or grated
  • Egg wash
  • Sesame seeds
  • 180 g cheddar cheese, cut into small cubes or grated


Bread dough

When ready to use, split the dough into16 small balls of approximately 72 g each.

Let it rest on the counter covered for 10 minutes.

Ground beef filling

In a frying pan or wok sauté the onion with garlic until golden and aromatic.  Add the ground beef and stir fry until the meat is cooked, by stirring. While stirring add all the spices.

Let it cool and add the cheese, mix until uniform. Set aside for assembly of the buns.


Flat the dough and open into a disk using a rolling pin.

Add into the middle of the disk approximately 45 g of the ground beef and cheese mix.

Seal the bun with the ground beef mix in the middle and shape into a ball.

Repeat the procedure with all the remaining dough.

In the meantime, turn the oven to 350oF.

Cover the buns and let it proof until its size double.

When ready to bake brush the egg wash on top of the buns and sprinkle with sesame seed.

Bake in a preheated oven of 350oF for 15-17 minutes.

Remove from the oven and let it cool slightly before serving.

– Looking for more bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

Stir-Fried Rice Cake

A delicious and typical Shanghai dish made with chewy rice cakes stir fried together with vegetables and meat, although very popular during Chinese New Year it has been a daily and regular dish on our table.

If you never had this rice cake you are missing out…I can guarantee that once you try, it will be your favorite…

– What is Asian rice cake?

This is not your usual rice cake, the ones that you find in the cracker section of the supermarket…this are made of a mix of regular rice and glutinous rice flour.

The rice cake is opaque and hard when you buy them, and soften once cooked, and have a nice chewiness.

If you like chewy texture you will definitely love these little bites of rice loaded with the broth flavor and packed with lots of vegetables and meat such as pork or chicken.

– Where can I find rice cake?

These rice cake can be found in Asian market as they are very popular in Korean cuisine as well. They are usually in the refrigerator section. They come in various shape, as a stick, peanut shape of sliced.

– How can I cook rice cake?

First you need to soak the rice cake for a few minutes and separate them.  Drain the water and then boil in water. Many recipes skip the boiling part as they add the drained rice cake directly to the stir-fried. I prefer to boil first as give the final dish a less stick together…

– Ready to give this Asian rice cake a try?


  • 300 g pork loin, cut into strips (or chicken if you prefer)
  • 4 garlic cloves, finely minced
  • 2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2.2 lbs ( 1kg) rice cakes
  • 1 medium size napa cabagge, sliced
  • 4-5 dried shiitake mushrooms, soaked in warm water and sliced
  • 1 small onion, thinly sliced
  • 4-5 green onion, cut into 1 inch length
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ½ tablespoon sugar
  • 1 tablespoon cooking wine
  • Ground white pepper and salt to taste


Slice the pork into strips and add the garlic, salt, pepper, corn starch and oil. Mix well and let it rest in the refrigerator for 15 minutes to half hour.

Rinse the rice cakes in water and let them soak for a few minutes, then drain.

Cut the napa cabbage into strips. Slice the soaked shiitake mushrooms and the green onion. Set everything aside.

In a small bowl, mix together soy sauce, oyster sauce, sugar, 2 tablespoons water, cooking wine, salt and pepper.

In a large pan pot boil water and place the rice cake until the all come to the surface. Drain well and set aside.

Preheat a wok or large skillet medium-high heat until very hot, add 1 tablespoon oil and sear the pork and browned. Remove from the pan and set aside.

On the same pan add the mushroom, sauté for a minute and then add the sliced onion, cabbage and green onion. Stir fry on high heat for a minute or so.

Add the browned pork back to the pan, the rice cakes and mix well, always scooping up from the bottom of the pan, avoiding the rice cake to stick on the bottom.  Add the mix sauce and mix well until all well combined.

Adjust for more salt or pepper as needed.

Serve immediately, hot.

– Care for more Asian dishes? Look at these recipes…

Thank you for visiting Color Your Recipes…have a colorful week!

Garlic Fried Rice

Fried rice with garlic rice is so fragrant and loaded with flavor…garlic rice will elevate your simple fried rice to a totally new level.

If you like garlic, like we do, you are in for a treat…this fried rice is loaded, packed, full of the fragrant garlic imbedded into each grain of rice…it is nothing magical or tricky…just plain garlic and rice…

– Why should you make fried rice using garlic rice?

Because it will bring a totally new deep flavor to the simple and traditional fried rice.

– What are the steps to make fried garlic rice?

First you make the garlic rice with lots and lots of garlic.  Let it cool and refrigerate for a day or so like your leftover rice…by the way, the best fried rice uses leftover rice…and this is not different.

Use the garlic rice like your plain rice as a base of your fried rice.  You can add whatever your palate calls for it…chopped vegetables, corn, ham, cubed chicken, shrimp, scrambled egg…the options are unlimited.

– Did I convince you to try it?

I hope so…


  • 3 tablespoons butter
  • 12-15 cloves garlic, finely chopped, minced
  • 1 shallot, finely chopped
  • 1 ½ cup rice, washed and drained
  • Enough chicken broth or water to cook the rice
  • ¼ tsp salt (optional)


In a large wok or skillet, heat the butter over medium heat. Add the minced garlic and shallot. Stir fry the garlic and shallot for 2-3 minutes, until it turns a light golden color and fragrant.

Carefully remove the garlic from the pan and add to the rice. Add the salt if using and the chicken broth or water.  Cook the rice as you usually do, whichever method you use.

Once the rice is cooked remove from the heat and let it cool completely before storing it in the refrigerator.

Next day prepare your fried rice as you would normally do using the garlic rice.

In this post I used 3 scallion, 2 cups of frozen mix vegetables, 2 large eggs scrambled, ½ lb shrimp.

– Looking for more rice dish recipes? Check on the following…

Did you know that garlic has many health benefits? Garlic had been widely studies and many scientific publications support the health value of it, such as protecting the heart, lung, brain and lowering cholesterol and blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!

Hot Cross Buns

Easter is just around the corner, so what is more traditional than hot cross buns? This recipe uses tangzhong method, therefore the buns stay fresh, soft for many days.

This is my first time making hot cross buns…I used the same method that I have been using for a while…water roux…and added some orange zest to give a citrus kick…therefore these simple hot cross buns recipe has an Asian twist…it is glazed with simple sugar to give a shiny look.

This is a very simple recipe if you are planning to make hot cross buns…and it is great for anytime of the year as well. In spite to the superstition, hot cross buns baked on Good Friday would never go moldy, and could be kept as charms from one year to the next…I would not keep them for this long…but for a few days, I can assure you that the buns will stay fresh, soft and cotton like as out of the oven.

Again, this recipe is very flexible…you can color, I mean flavor the buns according to your palate…by adding dry fruits, spices… anything you desire…make it simple or majestic…


Water roux or Tangzhong

  • 75 ml of water
  • 15 g of bread flour


  • 1 ½ cups bread flour
  • ½ cup all-purpose flour
  • 2 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon dry milk
  • 2 tablespoons butter
  • 1½ teaspoon dry yeast
  • 1 large egg and complete to 100 ml with water


  • ¼ cup all-purpose flour
  • ¼ cup water

Sugar Glaze

  • 1 tablespoon sugar
  • 1 tablespoon water


Water roux

Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65C/149F. The mix will turn to a paste and you can see the bottom of the pan. Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.


Add the water roux and all the dough ingredients, except the butter to the bread machine bucket according to the manufacture’s guideline. Let the dough cycle run to the end.

Add the butter and run the dough cycle again, make sure that the dough reaches a thin membrane. The dough will be slightly sticky.

Remove from the dough from the bread machine bucket and let the dough rise for approximately 2 hours in a cover container or until it double its initial volume.

Punch down the dough and split into two, then each half into 2 until 16 little balls. Place the little rolls into a bread pan and let is rise until the size has double.

For the cross, mix the all-purpose flour with the water and pipe onto each bun. First horizontally across the buns and then vertically.

Bake in a preheated oven for approximately 20 to 25 minutes at 350F. In the meantime prepare the sugar glaze by adding the sugar to the boiling water, mix until all the sugar is dissolved.

Brush the sugar glaze on the bun as soon you take the buns out of the oven.

Serve warm or cold. The buns will be still very soft up to 3 days.

If you enjoy this simple recipe of Asian inspired hot cross buns, you might want to check on Asian Pumpkin Chia Sandwich Bread or Chocolate Layered Buns.

Did you know that originally hot cross buns were traditionally eaten on Good Friday? The yeast dough were made with lots of spices, such as cinnamon, nutmeg, allspice and cloves. According to superstition

Thank you for stopping by Color Your Recipes…have a colorful week!

Leftover Steak

Leftover steak? No problem, this recipe will transform the leftover steak into a brand new dish…and you will not even be able to know that it came from a leftover.

Have you ever find yourself with a big piece of leftover steak? This time we brought home a big chunk of prime rib after a big feast last night. If I did not tell you that this dish was made using leftover you probably will not know…now the leftover prime rib turned into a nice dish with lots of veggies with an Asian twist.

This simple is very recipe, feel free to add whatever vegetables you have in your fridge just color it, I mean flavor it according to your mood…


  • Leftover steak
  • 2 to 3 garlic cloves, finely chopped
  • 1 small onion sliced
  • ½ bunch asparagus, cut into approximately 1 ½ in
  • 1 red bell pepper, sliced
  • ½ bunch fresh parsley finely chopped
  • 1 to 1 ½ tablespoon soy sauce
  • Salt and pepper to taste
  • 1 tablespoon olive oil


Slice the leftover meat against its grain. In a fry pan or wok heat the meat in medium high heat, do not overcook. Set aside.

In the same pan, over medium heat add the olive oil and sauté the garlic until slightly golden, add the onion until the onion soft a little. Add the asparagus and the red bell pepper, cook for a couple of minutes, add the soy sauce, salt and pepper.

Stir in the parsley and the beef. Remove from the heat and serve hot.

I hope you enjoy this simple Asian twist recipe…you might want to check on Beef  Carrot Celery Stir-Fry recipe.

Thank you for stopping by Color Your Recipes…have a colorful week!

Chicken, Corn and Tofu Soup

This is an Asian inspired chicken soup with corn and small chunks of tofu. The soup is hearty and sooth you during cold days. It sure makes a great meal.

I have been battling a very bad flu/cold for almost two weeks…after lots of soup and tea, I feel much better although still not totally recovered. So this week I am sharing a soup recipe.

This is a very simple and easy recipe…and it is great at anytime of the year, especially now that is cold, not that it is so cold here in California as compared to some places in US…

This soup is a meal by itself…each and every spoonful of this soup you will taste the soft tofu, tender chicken with the crunchy corn, all together in a flavorful chicken broth and a touch of the sesame oil…yum!

You can call this corn chowder with an Asian touch…

By the way, for all my friends out there celebrating the passage of the lunar year…HAPPY CHINESE NEW YEAR!


  • 1 chicken bread cut into small cubes
  • ½ tablespoon olive oil
  • 1 ½ tablespoon corn starch
  • 1 can of corn
  • 2 cans chicken broth of your choice
  • 1 small block of tofu, cut into small cubes
  • 1 carrot cut into small cubes
  • Salt and white pepper to taste
  • 1 egg slightly beaten
  • 1 tablespoon sesame oil
  • Cilantro to garnish


Is a small bowl, place the chicken in cube, salt, pepper, olive oil and half of the corn starch. Mix until all the chicken is coated with the corn starch. Set aside.

In a pan place the chicken broth and let it boil. Add the carrots, then the chicken. Cook for 3 to 4 minutes, add the corn (drained) and the tofu. Let it boil. In the meantime dissolve the remaining cornstarch in ¼ cup water.

Once the soup starts to boil, gently and with constant stirring add the cornstarch diluted in water. This with slightly thicken the soup. Let it boil.

Add the beaten egg and mix gently after 30 seconds.

Drizzle sesame oil, remove from the heat.

Garnish with fresh cilantro and white pepper.

Serve hot.

I hope you enjoy this simple recipe…in case you want a more hearty soup you might want to check on Black Eyed Pea Soup recipe.


Did you know that tofu was originated in China? Tofu has high content of protein and low calorie and fat, therefore considered as healthy food.

Have a wonderful week and thank you for visiting Color Your Recipes!

Chicken with Broccoli and Bell Peppers

This is a very simple and easy dish with chicken…and comes with lots of veggies, in this case broccoli and red bell peppers. You can always add more color by adding green peppers. It is delicious when served over rice.

I love this dish because it is all in one…the protein and the greens.


2 chicken breasts, sliced
2 to 3 garlic cloves finely chopped
½ tablespoon soy sauce
½ tablespoon corn starch
½ tablespoon olive oil

1 large red bell pepper
4 to 5 cups broccoli florets
1 small onion, sliced into small wedges
2 tablespoons olive oil
Salt and pepper to taste

3 tablespoons soy sauce
¼ cup water
2 teaspoons sugar
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
1 tablespoon corn starch
Chili oil to taste


Marinate the sliced chicken with garlic, soy sauce, olive oil and corn starch (5 first ingredients).

In the meantime blanch the broccoli florets.

In a wok add the 1 tablespoon of olive oil and sauté the chicken until slightly golden. Remove and set aside. On the same wok, add one more tablespoon of olive oil and stir fry onion and bell pepper for a couple of minutes and add the broccoli.

Remove all the vegetables and place together with the chicken.

Add the ingredients for the sauce in a medium heat and mix continuously until the sauce turns slightly thick. Stir in the chicken and the vegetables, mix gently until all combined and cook for another minute or so.

Serve with rice.


Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Bok Choy with Shiitake Mushrooms

Have you noticed the change in my blog’s header? I have  wanted to update the header for a while but did not have the time nor the inspiration to do it until recently, when a friend asked for my blog address. I said in a very comfortable manner “simplerecipes[dot]me”. She then asked me right away “what? simplerecipes[dot]me[dot]com?”. I then had to explain that instead of [dot]com it is [dot]me . She was very confused…she is not the first person and will not be the last person that will give me a puzzled or suspicious look after I say [dot]me. So here I am, with a new header look…I hope I did not confuse you…even more…actually nothing has changed, my domain name is still the same but just now it is stated in the header. By the way, last week I had the chance to change the Simple Recipes Facebook cover as well.

Okay, enough of blog’s header explanation…today I am sharing with you a dish that I often make. It is a very simple recipe to enhance any green vegetable. In this one I use bok choy…it is great as a side dish and pairs very well with fish or chicken. It is so simple and yet very tasty. The addition of shiitake mushrooms gives the bok choy a real novel taste.


1 bunch of bok chop cut into approximately 1½ in
3 garlic cloves chopped
5 to 6 dry shiitake mushroom
1 tablespoon olive oil
Salt and pepper to taste


Soak the shiitake mushrooms in one cup of warm water until soft. Squeeze the water out of the mushrooms and slice them. Reserve the water.

In a wok or fry pan heat the olive oil and add the garlic stir and add the mushrooms. Sauté until the mushroom are slightly golden. Add the bok choy and stir fry until the leaves are tilted. Add salt and pepper to taste.

Remove from the heat and serve hot or warm.

I hope you enjoy this simple recipe of Bok Choy with Shiitake Mushroom.

Did you know that shiitake mushrooms are native to East Asia? Moreover, these mushrooms have been used medicinally by the Chinese and it can be found nowdays throughout the supermarkets across the World. Shiitake mushrooms are a very good source of vitamins B2, B5 and B6 and they are low in calories.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!