Vietnamese rice paper rolls


1 packet rice paper rolls
Rice vermicelli noodles, cooked and drained well
Grated carrot
Ribbons of cucumber
Vietnamese mint
Snowpeas, cut into fine strips
Swet chilli sauce for dipping


Fill a large bowl with warm water. Immerse 1 rice paper roll into the warm water and let it soak for a few seconds until it is soft and ready to use. Place onto a clean teatowel.

Place the veggies in a row about one third of the way from the bottom. Leave a little room at both sides to seal. Fold the bottom over the filling twice and then tuck in the edges. Continue to roll until you have a firm roll. Repeat with the rest of the ingredients.

Serve with soy and sweet chilli sauce.

sweet cheese kugel


250g fettuccine, cooked al dente
1 1/2 tablespoons butter, melted
250g  cream cheese
1/2 cup cream
1/2 cup sugar
2 tablespoons golden syrup
1/2 teaspoon cinnamon
2 eggs
1/4 cup  milk
1/2 cup sultanas
extra sugar



Preheat oven to 200.

Place fettuccine in a greased ovenproof dish. Add melted butter and mix well.

In a separate bowl, mix  cream cheese, cream, sugar, syrup and cinnamon. Pour this mixture over the noodles. Beat eggs and milk, then add sultanas.  Add to noodles and mix until well combined.

Sprinkle with extra sugar and bake for 30 minutes until top is golden.

Stir fried hokkein noodles with veggies


2 tablespoons  oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 large carrot, peeled and shredded
Large handful snow peas, stringed and cut into strips
1 head broccoli, cut into small florets
1 red capsicum, cut into thin strips
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons teriyaki sesame sauce
250g hokkein noodles, cooked
Sesame seeds to garnish


Heat oil in a large wok. Add onion and garlic and cook for 2 minutes until onion softens. Add veggies and stir fry for 5-10 minutes until veggies are cooked (but are not soggy).

Add noodles and sauces and mix through. Garnish with sesame seeds.

Soba noodle salad


1 packet soba noodles (180g)
½ wombok shredded finely
5 radishes, thinly sliced
3 spring onions, finely chopped
2 carrots, peeled and grated
2 spring onions, finely sliced
2 tablespoons sesame seeds, toasted  to garnish


2 tablespoons  sesame oil
1/2 cup rice wine vinegar
1½ tablespoons soy sauce
2  tablespoons honey


Cook noodles in boiling water for 4 minutes or until al dente. Drain and cool.

In a bowl toss noodles and veggies. Pour dressing over and toss well.

Sprinkle with sesame seeds.