LaMian/Wholegrain LaMian | Prima Taste

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Prima Taste LaMian/ Wholegrain LaMian (Premium Non-Fried Noodle), created from high protein premium wheat/whole wheat flour, is highly versatile – great with soup, gravy or stir-fried. For quick and great tasting dishes, use with Prima Taste pastes and sauces for a wide range of authentic Asia favourites.

Simple

Fried - Seafood LaMian

Fried - Seafood LaMian

Stir-fry - Black Pepper Chicken

Stir-fry - Black Pepper Chicken

Boiling - Homemade Sauce

Boiling - Homemade Sauce

Simple

Simple

Fried LaMian with Seafood Sauce - Deep-Fry

Fried LaMian with Seafood Sauce - Deep-Fry

Black Pepper Chicken Lamian - Stir-Fry

Black Pepper Chicken Lamian - Stir-Fry

Simple

INGREDIENTS

For frying LaMian:

Sufficient

Cooking oil

1 pc

Plain LaMian/ Wholegrain LaMian

500 ml

Water

For cooking:

Fried LaMian, cooked

450 ml

Water

40 ml

Water (for potato starch)

15 g

Vegetable oil

10 g

Sesame oil (for frying Lamian)

10 g

Sesame oil (for cooking)

10 g

Chopped garlic

Deshelled and deveined, 4 nos

Fresh prawns, medium-sized

4 nos

Fresh scallops

50 g

Fresh squid

12 nos

Live flower clams

25 g

Chye sim

1/2 no

Egg, beaten

20 g

Oyster sauce

20 g

Light soya sauce

5 g

Dark soya sauce

8 g

Hua Tiao Wine (Chinese cooking rice wine)

20 g

Potato starch

As desired

White pepper powder
Steps

To prepare fried LaMian
1. Put sufficient oil and adjust heat up to 170°c.
2. Put in plain LaMian and fry for 1 min on each side until light golden brown.
3. Remove and set aside, drain off oil from LaMian.
4. Boil 500 ml of water, add in fried LaMian and cook for 7 mins. Drain off water and set aside. Step B: To prepare fried LaMian with seafood sauce
5. Heat wok on medium heat. When wok is hot, add sesame oil, fried LaMian (cooked) and dark soya sauce.
6. Fry for 5 secs or till fragrant and transfer to a serving plate.
7. Heat wok on medium heat. When pan is hot, add vegetable oil.
8. Add garlic and stir-fry for 2 secs. Ensure garlic does not turn brown.
9. Add scallops, prawns and clams and stir-fry for 5 secs.
10. Add Hua Tiao Wine and pour water around the wok subsequently.
11. Bring to a boil. Remove the seafood once they are cooked. Set aside.
12. Add oyster sauce and light soya sauce. Mix well.
13. Add squids, chye sim and the cooked seafood. Boil for 5 secs.
14. Mix potato starch with water. Pour mixture into the sauce and stir well until it thickens.
15. Add beaten egg and stir for approximately 1 - 2 secs (egg is not fully cooked yet).
16. Add sesame oil, stir well and pour seafood sauce on fried LaMian.
17. Add desired amount of white pepper powder. Serve immediately with sliced small red chilli and light soya sauce.
INGREDIENTS

For sauce mixture

40 g

Black pepper paste

We recommend Prima Taste's Authentic Asia Premium Black Pepper Sauce

30 g

Oyster sauce

For marinating chicken

100 g

Boneless chicken leg, sliced to 3 mm thick

5 g

Sauce mixture from step A

1 g

Corn flour

For cooking

20 g

Cooking oil

32 g

White onion, sliced to 3 mm strip

15 g

Red capsicum, sliced to 3 mm strip

5 g

Carrot, sliced to 3 mm thin strip

15 g

Spring onion tube, sliced to 3 cm length

500 ml

Water (for cooking LaMian)

100 ml

Water (for cooking)

Prima Taste Plain Lamian / Wholegrain LaMian

3 g

Coriander
Steps

To cook LaMian
1. Boil 500ml of water. Add in plain LaMian and cook for 6 mins.
2. Drain off water and set aside for frying. Step A: Sauce mixture
3. Mix black pepper paste and oyster sauce well. Step B: Marinate chicken
4. Mix sliced chicken, sauce mixture and corn flour.
5. Mix well and marinate for 10 mins. Step C: To cook
6. Heat a pan or wok with cooking oil on medium heat, add marinated chicken and stir- fry for approx. 30 secs.
7. Add white onion, capsicum, carrot strips and spring onion. Stir-fry for 10 secs.
8. Add sauce mixture and pour water around the pan, stir well and bring to a boil.
9. Add cooked LaMian and stir-fry for 20 secs or till sauce coats LaMian evenly.
10. Chef’s Tips: Take note to prevent noodles from drying up.
11. Transfer onto a plate.
12. Garnish with coriander and serve immediately.
INGREDIENTS

For crispy shallot oil:

60 g

Shallot, sliced to 2mm thick

1 g

Corn flour

80 g

Vegetable oil

For homemade sauce:

15 g

Oyster sauce

3 g

Light soya sauce

2 g

Hua Tiao Wine (Chinese cooking rice wine)

3 g

Tomato ketchup

10 g

Shallot oil (obtained from frying shallot)

6 g

Sesame oil

For cooking:

1 pc

Plain Lamian/ Wholegrain LaMian

500 ml

Water (for LaMian)

3 nos Deshelled and deveined

Cooked sea prawns

As desired

Crispy shallot (obtained from frying shallot)

As desired

Spring onion, sliced into julienne

As desired

Sliced red chilli
Steps

Step A: To prepare crispy shallot oil
1. Mix sliced shallot with corn flour well.
2. In a small pot, add vegetable oil and adjust to medium heat.
3. Add sliced shallot and fry for approximately 5 mins till shallot turn light golden brown.
4. Remove crispy shallot and set aside on paper towel. Crispy shallot and shallot oil is ready for cooking. Step B: To prepare homemade sauce
5. In a bowl, add oyster sauce, light soya sauce, Hua Tiao Wine, tomato ketchup, shallot oil and sesame oil. Mix well. Step C: To cook
6. Boil 500ml of water, add in plain LaMian and cook for 7 mins.
7. Drain off water and transfer LaMian into a plate.
8. Toss with a pair of chopsticks.
9. Garnish with cooked prawns, sliced red chilli and spring onion julienne and crispy shallot. Serve immediately.
INGREDIENTS 材料

酥脆青葱油：

60克

青葱，切成2毫米厚

1克

玉米粉

80克

植物油

自制酱料：

15克

蚝油

3克

酱青

2克

花雕酒（中式烹饪用米酒）

3克

番茄酱

10克

青葱油（油炸青葱时获得）

6克

芝麻油

烹饪：

1块/100克

原味拉面

500毫升

水（用于烹煮拉面）

3只

煮熟的海虾

适量

酥脆青葱（油炸青葱时获得）

适量

葱，切丝

适量

切片红辣椒
Steps 烹煮法

步骤 A: 准备青葱油
1. 将切好的青葱和玉米粉混合。
2. 在一个小锅中, 加入植物油，并调整至中火。
3. 加入切好的青葱，然后油炸大约5分钟，直至青葱变成淡淡的金黄色。
4. 取出酥脆青葱，放在一旁的纸巾上。酥脆青葱和青葱油已制作完毕，可用于烹饪。
步骤B: 准备自制酱料
5. 在碗里加入蚝油、酱青、花雕酒、番茄酱、青葱油和芝麻油。搅拌均匀。
步骤 C: 烹调
6. 将500毫升水煮沸，然后加入原味拉面并烹煮7分钟。
7. 沥干水，然后将拉面装在碗里。
8. 用筷子翻动面条。
9. 加入煮熟的鲜虾、切片红辣椒、青葱丝和酥脆青葱作为点缀。立即上桌享用。
INGREDIENTS 材料

油炸拉面：

食用油

足量

食用油

1 块/ 100克

原味拉面

500毫升

水

烹饪：

油炸拉面，已煮好

450毫升

水

40毫升

水（用于混合生粉）

15克

植物油

10克

芝麻油（用于油炸拉面）

10克

芝麻油（用于烹饪）

10克

蒜茸

4只

鲜虾，中等大小

4只

新鲜扇贝

50克

新鲜鱿鱼

12粒

活花蛤

25克

菜心

半粒

打好的鸡蛋

20 克

蚝油

20 克

酱青

5 克

酱油

8 克

花雕酒（中式烹饪用米酒）

20 克

生粉

适量

白胡椒粉
Steps 烹煮法

准备油炸拉面
1. 加入足量的油，然后加热至170摄氏度。
2. 放入原味拉面，然后每面油炸1分钟，直至呈淡淡的金黄色。
3. 取出并放置一旁，将拉面中的油沥干。
4. 将500毫升水煮沸，加入炸好的拉面，然后煮7分钟。沥干水，并放置一旁。
烹调海鲜酱炒面
5. 中火加热炒锅。炒锅加热后，加入芝麻油、炸好的拉面（已煮过）和酱油。
6. 翻炒5秒钟或直至炒香，然后装盘。
7. 中火加热炒锅。平底锅加热后，加入植物油。
8. 加入蒜蓉，然后翻炒2秒钟。确保蒜蓉未变成棕色。
9. 加入扇贝、鲜虾和蛤，然后翻炒5秒。
10. 加入花雕酒，然后沿着炒锅四周倒入清水。
11. 煮沸。煮熟后，立即取出海鲜。搁置一旁。
12. 加入蚝油和酱青。搅拌均匀。
13. 加入鱿鱼、菜心和已煮熟的海鲜。煮5秒钟。
14. 将生粉和水混合。把混合物倒入调味汁中，然后充分搅拌直至其变黏稠。
15. 加入打好的鸡蛋，然后翻炒大约1至2秒（鸡蛋尚未完全熟透）。
16. 加入芝麻油，搅拌均匀，然后将海鲜酱倒在油炸拉面上。
17. 加入适量的白胡椒粉。配上切片的小红辣椒和酱青后，即可立即上桌享用。
INGREDIENTS 材料

调味酱料

40 克我们建议使用百胜厨的正宗亚洲风味上等黑椒酱

黑胡椒酱

30 克

蚝油

腌制鸡肉

100克

无骨鸡腿，切成3毫米厚

5克

步骤A的调味酱料

少许 1克/

玉米粉

烹饪

20克

食用油

32克

白洋葱，切成3毫米条状

15克

红辣椒，切成3毫米条状

5克

胡萝卜，切成3毫米细条状

15克

葱，切成3厘米长

500毫升

水（用于烹煮拉面）

100毫升

水（用于烹饪）

1块

百胜厨原味拉面

3克

香菜
Steps 烹煮法

烹煮拉面
1. 将500毫升水煮沸。加入原味拉面，然后煮6分钟。
2. 沥干水然后搁置一旁等待油炸。
步骤A: 准备调味酱料
3. 将黑胡椒酱和蚝油均匀混合。
步骤 B: 腌制肌肉
4. 把切好的鸡肉、调味酱料和玉米粉混合。
5. 搅拌均匀后腌制10分钟。
步骤 C: 烹调
6. 用中火在平底锅或炒锅中加热食用油，然后加入腌制好的鸡肉，翻炒大约30秒。
7. 加入白洋葱、辣椒、胡萝卜条、葱，然后搅拌均匀。翻炒10秒钟。
8. 加入调味酱料，然后沿平底锅周围倒入清水，搅拌均匀，然后煮沸。
9. 加入煮好的拉面，然后翻炒20秒或直至调味酱已均匀覆盖拉面。
10. 厨师小贴士：请注意防止面条过干。
11. 装盘。
12. 撒上香菜作为点缀，然后立即上桌。