Affordable ways to bring the flavours of your favourite Asian restaurant into your home kitchen.
When you’re looking to dial down your spending without sacrificing flavour, some fresh inspiration can go a long way. Vincent Lim’s debut cookbook, The Wolf of Wok Street, is filled with Asian classics that won’t drain your bank account – or your energy after a long day. Even better, most of these dishes make great leftovers if you double the amounts so tomorrow’s lunch practically takes care of itself.
“Inspired by the famous Taiwanese restaurant, this fried rice is a comforting and satisfying meal that’s both easy to make and packed with umami.”
1½ cups medium-grain white rice
1 large egg
5 large prawns, peeled and deveined
1 tbsp vegetable oil, plus extra if needed
1 spring onion, finely chopped, whites and greens separated
½ tsp YumYum seasoning or MSG
1 tsp chicken bouillon powder
A pinch of white pepper
Cook the medium-grain rice in your rice cooker (or stovetop). Freshly cooked rice works best so there’s no need to use chilled or day-old rice. Once the rice is ready, beat the egg in a bowl and add the cooked rice. Mix really well until the rice is evenly coated with the egg.
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the prawns to a hot pan and cook for two to three minutes per side, until they turn pink and opaque. Once cooked, remove the prawns from the wok and set aside.
In the same pan, add a little oil if necessary then add the egg-coated rice. Stir-fry rice for a minute, add the sliced spring onion whites and then sprinkle on the YumYum or MSG, chicken bouillon powder and white pepper. Stir-fry for another minute to distribute the seasonings.
Return the cooked prawns to the pan and continue to stir-fry until the rice is fragrant and slightly dry. To serve, garnish with the spring onion greens and serve immediately.
“Made up of stir-fried noodles, cabbage, onions and celery tossed in a savoury sauce, this is an easy, delicious take on the takeaway classic.”
200g chow mein noodles
½ brown onion, thinly sliced
1 celery stalk, thinly sliced
1 white cabbage leaf, roughly chopped
Spring onion, finely sliced, to garnish
3 tbsp light soy sauce
1 heaped tbsp sugar
1 tbsp Shaoxing wine (Chinese cooking wine)
A pinch of white pepper
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp YumYum or MSG
120ml chicken stock
In a small bowl, mix together all the sauce ingredients. Stir until the sugar and YumYum seasoning are fully dissolved and then set the sauce aside.
Cook the chow mein noodles in boiling water for about 30 seconds then drain and set them aside.
Heat a wok over medium–high heat and add a small amount of oil, swirling to coat the wok. Add the sliced onion, cabbage and celery and stir-fry for two to three minutes until the vegetables begin to soften.
Next, add the cooked chow mein noodles to the wok with the vegetables. Pour the sauce over the noodles and toss everything together, ensuring the noodles and vegetables are evenly coated. Stir-fry for an additional two to three minutes until everything is heated through and well combined. Serve immediately.
“San choy bao is a classic in Chinese cuisine, beloved for its refreshing crunch and savoury flavours.”
2 dried shiitake mushrooms
2 tbsp vegetable oil
1 tbsp minced ginger
1 garlic clove, minced
200g chicken thighs, cut into 1cm cubes
1 king oyster mushroom, roughly chopped
45g fresh bean sprouts
100g water chestnuts, finely diced
15g finely sliced spring onions
Handful of coriander sprigs
6 small iceberg lettuce leaves
1 tbsp light soy sauce
1 tsp white sugar
¼ tsp YumYum or MSG
1 tsp oyster sauce
2 tbsp Shaoxing wine (Chinese cooking wine)
¼ tsp sesame oil
Soak the shiitake mushrooms in hot water for 30 minutes then drain and chop roughly. Heat the vegetable oil in a large wok over medium-high heat. Add the minced ginger and garlic, stir-frying for about 30 seconds until fragrant.
Next, add the chicken to the wok and cook until browned and fully cooked. Stir in the sauce ingredients, mixing well to coat the chicken evenly with the sauce.
Add the shiitake mushrooms, king oyster mushrooms, bean sprouts and water chestnuts to the wok. Stir-fry for three minutes until the vegetables are tender. Stir in the spring onions and coriander then cook for one more minute. Remove the pan from the heat and spoon the mixture into the prepared lettuce leaves. Serve immediately.
This is an edited extract from The Wolf of Wok Street by Vincent Lim (Hardie Grant Books, RRP $45).
Published: 27 February 2026
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