Ian Lai’s Healthy Asian Cooking: Potato Noodle with Mustard Green and Chinese Sausage

The Richmond Food Security Society organised a Healthy Asian Cooking workshop in conjunction with the Asian Heritage Month celebrations. The 2 days workshop is hosted by Chef Ian Lai. Chef Ian Lai is a Chinese who grew up in South Africa. Chef Ian Lai told us that he became more comfortable with the Chinese culture only after he came over to Canada which is very cosmopolitan.

The Chinese culture evolves around the kitchen. Whether it’s a birthday, baby full moon, marriage and even funeral will evolved around food. Besides his Chinese background, Ian Lai is married to a Japanese lady. Therefore, his cooking is more of a global Asian cooking and not traditional Chinese cooking.


Ian Lai prepared 3 recipes for the workshop. The first recipe is Potato Noodle with Mustard Greens and Chinese Sausage.


The Potato Noodle with Mustard Greens and Chinese Sausage is more like a salad noodle dish. I did not have the step by step picture of this recipe. But here is the what I learned from the workshop.

Ian Lai likes to use potato noodle because the noodle remain soft even the next day, unlike other noodle which will harden if leave overnight. Ian Lai likes to prepare extra food so that he can used them for lunch or dinner the next day.


The Potato Noodle Salad dish has a distinctive flavour which comes from the hot bean sauce as shown above. It is fermented soy bean or broad bean and you can get them spicy or plain version.

Here’s the recipe for the Potato Noodle with Mustard Greens and Chinese Sausage: (more…)

Continue ReadingIan Lai’s Healthy Asian Cooking: Potato Noodle with Mustard Green and Chinese Sausage

Korean Cuisine: Japchae

Japchae is another popular dish in Korean cuisine.  Julia demonstrated this dish at the Gilmore Park Church community kitchen. Japchae literally means a mixture of vegetables. It can be served as a side dish or as a main dish on its own.


Japchae is a noodle dish made with sweet potato noodles. It is loaded with vegetables and has a strong sesame oil flavour. Japchae can be served hot or cold, hence it makes a great potluck dish.


  • 500g Oriental (sweet potato) noodles i.e. 2 bundles
  • 300g spinach (1 bunch), wash, blanched in salted water and drained
  • 200g carrot (1 medium), peel, slice into match stick
  • 10 pieces Pyogo mushroom, slice
  • 200g onion (2 small), thinly slice
  • 300g rib eye beef, cut into thin strips, marinate with salt and pepper
  • 4 to 5 cloves of garlic, minced


  • 3 to 4 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon roasted sesame seeds
  • sesame oil
  • salt
  • oil



Continue ReadingKorean Cuisine: Japchae