Asian Snacks Inspired Creative Sandwich Recipes

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Asian Snacks Inspired Creative Sandwich Recipes

Mie Goreng Chicken Sandwich, Honey Butter Chips and Shrimp Egg Drop Sandwich, and Matcha N Cream Strawberry Sando recipes! Check out these creative and unconventional sandwich recipes for summer from Yami's partner chef Anthony Ayatin.

Born in San Diego, CA, Filipino-American Anthony Ayatin has been a pop-up chef for nearly 4 years now. From popping up from outside events, restaurants, and in-home dining experiences, to making an award-winning dish in his hometown. Anthony is no stranger to creating bold flavors for his community to enjoy. Anthony is currently on a journey to start traveling Asia, hoping to taste many flavors and experience new culture along the way.

Chef Anthony's Salted Egg Chili Oil Noodles

The inspiration for this dish came from my nostalgia. As a teen I would love to experiment in my moms kitchen putting anything together from chips to canned goods, plating my creations by pretending to be a chef. When approached with this challenge, I knew that I wanted to incorprate chips in some way. I had my eyes set on Golen Duck's "Singapore Chili Crab Seaweed Tempura" chips, and realized that I wanted to make a salted egg dried noodle dish. And I wanted to use ingredients you would typically find in ramen: pork, egg, chili, seaweed, and sesame oil. This dish is easy to hack and hearty, perfect for a warm afternoon.

Ingredients:

-Rolin's Ramen Style Dried Noodle

-Kim Ram Jam's KAMYENJAN Chinese Sausage

-Tao Kae Noi's Super Crispy Grilled Seaweed Hot Chili Squid Flavor

-Golden Duck's Chili Crab Seaweed Tempura

-Happy Belly's Salted Egg Yolk Paste

-Chiuanwazi's Green and Red Chili Pepper Sauce

-Tung Chun's Garlic Flavored Sesame Oil

Instructions:

  • 1. Start by boiling one brick of Rolin's ramen style dried noodles for 5 minutes. Strain the noodles, rinse with cold water, and set aside.
  • 2. Steam one sausage for 15 minutes, slice, then set aside.
  • 3. Heat up 1 tablespoon of the salted duck egg paste in pan with 1 tablespoon of butter until it starts to boil. Add 1 teaspoon of the green and red chili pepper sauce, and mix.
  • 4. Toss in the boiled ramen noodles and mix until sauce is fully incorporated.
  • 5. Plate the noodles in a bowl or plate. Top off with the crushed seaweed, sliced sausage, pieces of the crispy grilled seaweed, whole pieces of chili crab tempura, more green and red chili pepper sauce, and drizzle with the garlic flavored sesame oil.

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Mie Goreng Chicken Sandwich

Indomie’s Mie Goreng instant noodles has got to be one of the most popular choices for an easy noodle fix at home - and with chicken sandwiches on the rise, I thought it would be an enticing and unique way to enjoy the best of both worlds! I paired it with Mogu Mogu’s Mango flavored drink with Nata de Coco as a perfect tropical meal to indulge in.

Ingredients:

-Brioche buns

-1 chicken thigh to deep fry

-1 fried egg

-Chicken brine: 2 cups water, 1 tablespoon salt, 2 teaspoons sugar

-1 egg mixed with water to use as the binder

-1 packet of Indomie’s Mie Goreng Instant Noodles

-Kewpie mayo

-Green onions as garnish

-Mogu Mogu’s Mango flavored drink with Nata de Coco

Recipe:

  • 1. Start by submerging the chicken into the mixed chicken brine. Leave at room temperature for at least 1 hour.
  • 2. Crack an egg and mix with 1 tablespoon of water and store in the fridge. We will use this later as a binder, once the chicken is brined.
  • 3. Open up the Indomie packet and grab a separate bowl. We will crush the indomie noodles until it is fully broken up. We will be using this as the coating for the chicken.
  • 4. Grab a separate bowl to make the sauce. Mix kewpie mayo with the Indomie packet, just using the chili and dark flavored sauce. Use those two to mix with the kewpie mayo to have as sauce.
  • 5. Reserve the remaining additional packets once the chicken is fried.
  • 6. After an hour is up, prepare a pot of oil and preheat to medium. Once the oil is ready, we will prep the chicken for deep fry.
  • 7. Remove chicken from brine and pat dry. Place the chicken in the egg mixture, and then into the broken up noodles. We will coat the chicken fully with noodles until most of it sticks. Think of the noodles as breading or panko.
  • 8. Once the chicken is ready, deep fry until the outside is a deep golden brown and that the inside is fully cooked. At the same time, you can fry an egg and cut up green onion as garnish.
  • 9. When the chicken is ready, place on a plate and use the reserved oil from the packet to coat the chicken, as well as to season using the seasoning packet. Season until your desired flavor - this is where you’ll get most of the flavor.
  • 10. Toast up some buns and build your sandwich! Both buns should have sauce. Place chicken on the bottom layer, open up the last packet with the crunchies and place on top, then the green onions, and lastly the egg.
  • 11. Pair off with the mango drink and enjoy!

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Honey Butter Chips and Shrimp Egg Drop Sandwich

Both Korean Egg drop sandwiches and Honey Butter Chips have become increasingly popular over time, and I thought it would be so fun to put the two together. Scrambled eggs and shrimp are underrated in my opinion, so coating the shrimp with crushed up Honey Butter Chips would give the sandwich texture and a delicious flavor overall! Pair off with the classic Milkis Milk and Yogurt drink, and you are in for a treat.

Ingredients:

-Korean milk toast

-3 eggs to scramble

-6-10 pieces of shrimp

-1 egg + water

-Haitai’s Korean Honey Butter Chips

-Sriracha and Kewpie Mayo

-Parsley

Instructions:

  • 1. Start by cracking an egg and mixing it with 1 tablespoon of water. We will use this as a binder for the shrimp.
  • 2. Next, crush a bag of the honey butter chips until they resemble crumbs.
  • 3. Coat the shrimp in egg and then onto the crushed chips. Make sure that the shrimp is coated and that most of the chips stick to the shrimp.
  • 4. Prepare a pot of oil and preheat to medium. Once the oil is ready, deep fry the coated shrimp until fully cooked. Reserve for later.
  • 5. Prepare a pan for your 3 cracked and mixed eggs to scramble. Scramble the eggs until they are fluffy and moist, the residual heat will carry over and cook the eggs even more.
  • 6. Prepare the sandwich: place the scrambled eggs on the bottom layer, and the shrimp on top. If you have extra chips, go ahead and place them on top of the shrimp! Apply kewpie mayo and sriracha drizzle to your liking. Top off with Parsley for color and garnish.
  • 7. Enjoy the sandwich Milkis Milk and Yogurt drink! Extra points if you have a box like commercially sold Egg Drop sandwiches - the aesthetic presentation is what really makes this sandwich!

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Matcha N Cream Strawberry Sando

Summer is here and what better way to treat yourself with a classic Japanese fruit sando. Matcha is already a fantastic pairing to eat with dessert, and the strawberry is a great addition to use as the fruit in your sando. Matcha kit-kats are addictingly delicious, so I thought it would be a fun idea to crush them into bite size pieces to mix with the cream. A slightly sweet and fresh sandwich, plus a Matcha Green Milk Tea to wash down with.

Ingredients:

-Japanese thick white milk bread

-Fresh strawberries

-Heavy whipping cream/Whipped cream

-Nestle’s Japanese Matcha Kit Kats

Instructions:

  • 1. Start by whisking heavy whipping cream in a bowl until you reach a thick consistency. Once that consistency is reached, throw in crushed Matcha Kit Kats for a creamy and crunchy texture (Think Cookies N Cream!).
  • 2. Apply one generous layer of the mixed cream on a piece of the thick white milk bread. Arrange the strawberries so that it will reveal a cross section when cut in half. Make sure to plan ahead so you get the cut right.
  • 3. Apply another layer of the mixed cream on top of the strawberries and fill in the gaps, there should be layers of cream sandwiching the strawberries. Place the other piece of the bread on top. Wrap the sandwich with plastic wrap.
  • 4. Place in the fridge for at least 30 minutes before cutting, we want the cream to solidify and to make sure we cut properly.
  • 5. Once out of the fridge, cut the sando where the strawberries are placed. Add crushed matcha kit kats on top for color and texture.
  • 6. Pair with a Matcha Green Milk tea and more kit kats to have on the side!

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