Food is more than just sustenance; it holds connection, comfort, and memory. For chef and writer Julie Lin, it also serves as a bridge between cultures. With a Scottish father and a Malaysian mother, Lin draws from both sides of her heritage to craft dishes that reflect a rich blend of flavors, traditions, and personal history.
Her cooking philosophy centers on simplicity, joy, and practicality, values that are especially meaningful on busy weeknights. She believes that good food doesn’t have to be complicated or time-consuming. This idea comes to life in her 10-minute garlic udon noodles—a dish that delivers bold, satisfying flavor with minimal effort. It shows that thoughtful cooking can be both quick and deeply nourishing.
Julie’s Approach: Cooking That Honors Roots and Saves Time
Julie’s cooking is a celebration of blending and harmony. Growing up between Scottish and Malaysian traditions, she learned to combine local ingredients with the flavors of her heritage. One of her signature examples is pairing Scottish mussels with bold Malaysian sambal sauce. For Julie, great food doesn’t require rare ingredients or complicated techniques. What matters most is intention. “Cooking bridges me to my roots,” she says. This perspective empowers home cooks to be flexible and creative—use what you already have, embrace helpful shortcuts, and let your imagination lead the way.
The Star: 10-Minute Garlic Udon Noodles
Julie’s favorite weeknight meal is her garlic udon noodles. They may seem simple, but they deliver bold, satisfying flavor with minimal effort. Best of all, they come together in just 10 minutes or less.
Her secret weapon is frozen udon noodles. Julie highly recommends them and usually buys hers from Asian grocery stores. These noodles don’t need to be boiled; they go straight from the freezer into the pan, making the cooking process much faster.
Here’s how she prepares the dish:
Steps:
- Start by heating a little oil in a pan and sautéing freshly chopped ginger and garlic until the aroma is released.
- Add the frozen udon noodles directly to the pan. Stir in a spoonful of Asian sesame paste along with a combination of light and dark soy sauce. The light soy sauce brings savory umami flavor, while the dark soy sauce adds richness and color. Finish by drizzling in a generous amount of chili oil for heat and depth.
- To bring it all together, add a small splash of water. This helps the sauces meld and coat the noodles in a creamy, glossy finish.
The result is a dish that respects traditional flavor profiles while being effortless to prepare. It is an ideal solution for busy weeknights when time is short but comfort and taste still matter.
More Quick, Flavorful Weeknight Ideas
Julie’s philosophy extends beyond noodles. Here are other ways to spice up weeknights, blending global flavors with ease:
- Sambal Mussels: Sauté a paste of shallots, garlic, chilies, and lemongrass, then steam mussels in it. A nod to her Scottish-Malaysian roots, it’s rich and spicy-sweet.
- Ayam Penyet (Smashed Chicken): Lightly marinate and fry chicken legs, then smash them to release flavor. Top with green sambal and serve with rice for a satisfying meal.
- Rojak: A fast fruit-and-vegetable salad with a sweet-tangy dressing, fresh, vibrant, and ready in minutes.
potato scallion and kale cakes
Equipment
- 1 Mixing Bowl For combining ingredients
- 1 Skillet or Frying Pan For cooking the cakes
- 1 Cutting Board For preparing vegetables
- 1 Sharp Knife For slicing scallions and kale
Ingredients
Main
- 12 scallions mine were very thin; I’d use fewer if yours are on the thick side
- 1 handful kale leaves rolled in a stack and sliced into very thin ribbons
- 2 eggs lightly beaten
- 1/4 teaspoon freshly ground nutmeg I totally skipped this
- 1/2 teaspoon coarse or kosher salt use less if your mashed potatoes are already seasoned
- Freshly ground pepper
- 1/3 cup fresh bread crumbs or panko plain and lightweight
- 1 1/2 cups cold leftover mashed potatoes
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
Instructions
- Thinly slice the scallions and ribbon the kale leaves.
- In a mixing bowl, combine the cold mashed potatoes, sliced scallions, ribboned kale, lightly beaten eggs, nutmeg (if using), salt, pepper, and breadcrumbs.
- Mix thoroughly until all ingredients are well incorporated.
- Divide the mixture and form into patties of your desired size.
- Heat the olive oil and vegetable oil in a skillet over medium heat until shimmering.
- Carefully place the potato cakes into the hot skillet, being mindful not to overcrowd.
- Cook for 4-6 minutes per side, or until golden brown and heated through.
- Remove cooked cakes from the skillet and place on a wire rack set over paper towels to drain excess oil (optional).
Notes
Cha Cha Bagels
Equipment
- 1 Sharp Knife For slicing the bagel and tomato
- 1 Cutting Board For safe slicing
- 1 Spreading Knife or Spoon For applying cream cheese and pesto
- 1 Toaster Oven or Oven For melting the cheese
- 1 Small Baking Sheet or Tray If using oven or toaster oven
Ingredients
Main
- 1 whole Bagel plain Or Parmesan
- 2 Tablespoons Cream Cheese
- 2 Tablespoons Pesto
- 1 whole Tomato
- ½ cups Parmesan Cheese Shredded
Instructions
- Preheat your toaster oven or oven to a medium-high setting, around 350-400°F (175-200°C).
- Slice the bagel in half horizontally using a sharp knife.
- If desired, lightly toast the bagel halves in the preheated oven or toaster for 1-2 minutes until slightly golden.
- Slice the tomato into thin rounds or small pieces.
- Spread an even layer of cream cheese over the cut side of each bagel half.
- Next, spread a generous layer of pesto over the cream cheese.
- Arrange the sliced tomato pieces on top of the pesto.
- Generously sprinkle the shredded Parmesan cheese over the tomato and pesto layers.
- Place the prepared bagel halves on a small baking sheet or directly on the oven/toaster rack (if safe and stable).
- Heat for 3-5 minutes, or until the Parmesan cheese is fully melted and bubbly, and the edges of the bagel are golden brown. Watch carefully to prevent burning.
Notes
DIY Chicken and Dill Instant Noodles Recipe
Equipment
- 4 Bowls
- 1 Kettle or Pot For boiling water
- 1 Measuring Spoon
- 1 Fork or Chopsticks For eating
Ingredients
Main
- 4 tablespoons 60ml high-quality chicken base, such as Better Than Bouillon
- 1 cup frozen peas
- 1 small onion thinly sliced
- 12 ounces 340g shredded chicken meat from 1 rotisserie chicken
- 4 small nests rice noodles or precooked ramen or Italian pasta see note
- Kosher salt and freshly ground black pepper
- 1/2 cup minced fresh dill leaves
Instructions
- Place 1 tablespoon of chicken base into each of four individual bowls.
- Divide the frozen peas and thinly sliced onion equally among the four bowls.
- Portion the shredded rotisserie chicken meat into the bowls.
- Nestle one portion of rice noodles, ramen, or pasta into each bowl.
- Season each bowl with a pinch of kosher salt and freshly ground black pepper.
- Carefully pour boiling water over the contents of each bowl, ensuring everything is submerged.
- Let the bowls stand for a few minutes to allow the noodles to cook or reheat and the flavors to meld.
- Stir gently to distribute ingredients and dissolve the chicken base.
- Add 1/8 cup of minced fresh dill leaves to each bowl just before serving.
- Serve hot and enjoy your custom instant noodles.
Notes
Baked Sweet Peanut Puffs - Malaysian Inspired recipes
Equipment
- 1 Mixing Bowl For dough and filling
- 1 Rolling Pin
- 1 Baking Sheet Or baking tray
- 1 Food Processor or Chopper For grinding peanuts
- 1 Pastry Cutter or Knife For cutting dough
Ingredients
Main
- 1 cup flour
- 2/3 cup butter
- pinch of salt
- 2 to 3 tbsp cold water
- 1 ½ cups peanut ground in food processor or chopper
- 3 tbsp sugar
- pinch of salt
Instructions
- In a bowl, combine flour and a pinch of salt.
- Cut cold butter into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- While the dough chills, grind the peanuts in a food processor or chopper until crumbly.
- Mix the ground peanuts with sugar and the second pinch of salt to create the filling.
- Preheat your oven.
- Roll out the chilled dough thinly on a lightly floured surface and cut into circles or squares.
- Place a portion of the peanut filling onto each piece of dough, fold, and seal the edges tightly (crimp with a fork if desired).
- Place the puffs on a baking sheet and bake until golden brown.
Notes
Rojak Bandung Recipe
Equipment
- 1 Blender or Food Processor For making the chili-garlic paste
- 1 Medium Saucepan For cooking the Rojak sauce
- 1 Large Mixing Bowl For combining salad ingredients and sauce
- 1 Cutting Board For preparing vegetables, squid, and tofu
- 1 Sharp Knife For slicing and chopping
Ingredients
Main
- * 15 dried chilie de seeded and soaked in a bowl of hot water for 10
- minute
- * 7 clove of garlic
- * 900 ml water
- * 1 bottle tomato ketchup
- * 60g palm sugar if not available, substitute with brown sugar
- * 50g tamarind paste
- * 5 tbsp shrimp paste
- * 1 cup peanut roasted and chopped grind coarsely
- * 1/4 cup sesame seed roasted
- * 1/2 tsp salt
- for the salad:
- * 500g squid cleaned and
- * 1 bunch of water convolvulu kangkong -
- * 6 tofu puff or 2 fresh tofu
- * 1 cucumber
Instructions
- Soak dried chilies in hot water for at least 10 minutes; deseed if less heat is desired.
- Drain chilies and blend with garlic into a smooth paste.
- In a saucepan, cook the chili-garlic paste with water until slightly reduced.
- Stir in tomato ketchup, palm sugar, tamarind paste, shrimp paste, and salt; simmer until the sauce thickens to desired consistency.
- Add coarsely ground roasted peanuts and roasted sesame seeds to the sauce and cook for a few more minutes.
- Clean and prepare salad ingredients: Slice cucumber and tofu.
- Blanch water convolvulus (kangkong) briefly in boiling water, then refresh in cold water.
- Cook squid by boiling or blanching until just cooked; slice if necessary.
- In a large mixing bowl, combine the blanched kangkong, squid, cucumber, and tofu.
- Pour the warm Rojak sauce over the salad ingredients and toss gently to coat before serving.
Notes
For even more efficiency, use kitchen hacks: sheet pans (roast protein and veggies together), foil packs (no cleanup!), or appliances like Instant Pots (cook frozen fish in 5 minutes). Swap heavy sauces for healthier options, like blending cottage cheese into creamy pasta sauce. Same comfort, more nutrition.
Cooking, for Julie, is about connection: to your heritage, your pantry, and the joy of a good meal. Her 10-minute garlic noodles—and the ideas they inspire—show that busy weeknights don’t need to mean boring dinners. Grab your pan, use what you have, and start experimenting. Your next favorite quick dish is waiting.
