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Wasabi Prawns

Wasabi Prawns

I can still sense the taste of the hot and sour soup with steamed rice *drool* and the Mee Goreng. Mee Goreng is a dish made up of egg noodles with prawns, chilli, pok chai (Chinese Cabbage) and squid.

We ordered a variety of dishes at the Noodle House, DIFC, to try out their lunch menu. Among them were the Green Curry, Vegetable Spring Rolls, Wasabi Prawns and more.

I have dined at the Noodle House many times, since it opened back in the early 2000’s. I have noticed a marked difference in the service and menu options amongst the various branches across the city of Dubai. The one at the Madinat Jumeirah, by far, stands out in terms of service, while the one at The Emirates Towers scores very low on the same.

Menu options – its funny as I popped by the Bur Juman branch day before yesterday and I was told that they do not have the soup menu (I was craving the Hot & Sour soup that I had at the DIFC branch) in their Bur Juman outlet. Very disappointed, I settled for another dish. I would imagine a consistent menu across all it’s outlets?

When we dined at the DIFC, the restaurant was virtually empty. So, I am unable to comment on how the service is. After all, service at a restaurant is best determined when the staff is on its toes!

I am not complaining though, as my friend and I were well-taken care of. I had the vegetable soup and spring rolls for starters, and she had the Wasabi prawns which she relished very much. So, that one’s a definite order.

Another dish to order is the Mee Goreng as I mentioned before and the Green curry.

The Noodle house is located at the DIFC, Dubai.

Veg Spring Rolls

Veg Spring Rolls

Passion fruit Juice

Passion fruit Juice

Hot & Sour Soup

Hot & Sour Soup

Mee Goreng

Mee Goreng

Vegetable Noodle Soup

Vegetable Noodle Soup

Prawn Calamari

Prawn Calamari

Green Curry

Green Curry

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We had a quick email interview with Chef Jason, Brand Chef at the Noodle House. Here’s what we asked him:

DIAF: Where do you source your seafood from?

Chef Jason: We use a variety of seafood suppliers for our menu requirements ~ specialist shrimp and shellfish importers. Wet Fish supply all of my fresh fish requirements. They all have one thing in common though ~ they consistently provide me with great products for my recipes.

DIAF: Dishes that your patrons keep coming back for?

Chef Jason: We definitely have some core menu favourites which keep our loyal fans coming back for more and more.

The vegetable spring rolls is hugely popular.

The chicken satay is as authentic as you will find in Malaysia or Singapore and has a real ‘cravability appeal’.

Our wok fried Singapore noodles is definitely a signature dish which our customers adore.

Black Pepper Beef, Thai Chicken with Cashew Nuts and Mee Goreng are definite fan favourites with a very healthy following.

DIAF: The most popular dish on the starters menu?

Chef Jason: Deep fried vegetable spring rolls! Another dish synonymous with South East Asian cuisine. Ours are light, crispy and packed full of flavour that is served with a delicious savoury sweet coriander sauce

DIAF: A secret recipe that you can divulge… Easy Curry Laksa Sauce:

Shallots peeled, roughly chopped 75gm
Lemongrass outer layer removed, ends trimmed 15gm
Garlic peeled / ends removed 15gm
Galangal peeled weight 8gm
Dutch Red Chilli Pepper stem and seeds removed 20gm
Sambal Belachan shop bought 12gm
Candlenut roughly chopped 35gm
Water 50ml
Oil vegetable for frying 75ml
Vegetable Stock made fresh or using stock cube 200ml
Coconut Milk tinned 600ml
Salt To taste
Sugar To taste


  1. Lay the lemongrass flat on a clean chopping board then with flat side of a large knife, press down firmly to ‘squash’ the stem

Carefully slice across the width of the stem into 1mm slices

  1. Cut the peeled galangal into 1mm slices across the width
  2. Rough chop the garlic and red chilli pepper


  1. Place prepared garlic, shallot, red chilli pepper, lemongrass, galangal, candlenut, sambal belachan and water into a clean blender
  2. Blend to a smooth paste
  3. Heat a non-stick pan over a moderate heat and then add the oil
  4. Once the oil is hot carefully add the paste taking care not to splash the hot oil
  5. Stir the paste until it covers the base of the pan then allow to heat
  6. As the paste heats it will start to release steam

Continue heating whilst stirring occasionally until all the steam is released

Whilst the steam is being released the paste will not make a sound

Once the steam has all gone the paste will start to fry and you will hear it sizzle

  1. Continue cooking but you will need to stir more frequently to ensure the paste does not stick or burn

As the paste fries in the oil, the flavours will be released into the oil and it will also change colour to an orangey / red


  1. The paste will be ready when no more colour is released into the oil and it has a rich fragrant aroma

If you can still detect a hint of rawness then continue cooking

  1. Add the hot vegetable stock and stir to mix into the paste
  2. Bring to the boil and then add the coconut milk
  3. Bring back to the boil then reduce the heat to a gentle simmer
  4. Season with salt and sugar to your taste

Season with salt first then add a little sugar which will round off and complete the flavour

The sauce is usually served with a combination of rice noodles, prawns, fried tofu, soft boiled eggs and beansprouts garnished with fresh coriander and lime.

The dish can be personalized many ways by adding or using your own choice of ingredients.

Key notes:

ü  The sauce can be used once cooked or cooled in iced water and kept in the refrigerator for a few days

ü  The paste can be stored in an air tight container in the refrigerator for a few weeks

ü  The spice level can be personalized by adding or reducing the amount of sambal and red chilli peppers


Garlic    /              Shellfish

DIAF: What do you cook at your home for lunch / dinner when you are not cooking for a living?

Chef Jason: As my working days are regimented and planned I enjoy the freedom of not planning anything I cook at home! I love to wander around food stalls, markets, supermarkets anywhere that sells produce and take my inspiration from there.


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