This is a cheat recipe really seeing as it uses ready made sauce and pre-cooked noodles. But we all need a 5 min dinner some nights of the week don’t we..
For 3-4 portions you need
1/2 pack quorn chicken style chunks
2 packs ready cooked egg noodles
1 pack stir fry veg
2 packs plum sauce or any other chinese style sauce
1 tbsp vegetable oil
There was a bit of a shopping fail this week, as I’d planned to make fake chicken noodle soup for lunch on Sunday but upon opening the freezer realised that we had no quorn chunks left, d’oh. I did however remember that there was a tin of mock duck languishing in the cupboard where it had lain for months. It made for an excellent and very tasty soup. So now I need to buy another tin to replace the one I used!
For three portions you need
1 tin mock duck (available from larger supermarkets or Asian/Chinese grocers), gluten sliced into bite sized pieces
3 nests noodles
1 litre vegetable stock plus the sauce/liquid from the mock duck tin
1 onion, halved and then sliced
2 carrots, peeled and sliced
1 red pepper, deseeded and cut into thin strips
125g closed cup mushrooms, cut into quarters
1 cup frozen sweetcorn
1 inch ginger, grated
3 cloves garlic, peeled and sliced
1/2 tsp chinese five spice powder
1 tbsp soya sauce
3 tbsp fresh coriander, roughly chopped
chilli flakes, tabasco sauce and soya sauce to serve
Place the stock into a large pan and add the noodles, onion, garlic and ginger. Season with soya sauce and the chinese five spice powder. Add all the other ingredients, apart from the pepper and mushrooms, and cook for 3-5 minutes until the noodles are done. Add the mushrooms and pepper and heat through for a further two minutes. Serve in large bowls garnished with the coriander and chillies to taste. Delicious.
This is very quick and easy to prepare and tastes lovely. A brilliant healthy mid week supper for all the family. The recipe is based on a Lorraine Pascale one in Fast, Fresh and Easy Food.
For 3-4 people you need
2 onions, chopped into big chunks
2 carrots, peeled and sliced thin
1 head broccoli cut into florets
425g tin pineapple in juice
5 tbsp tomato ketchup
5 tbsp balsamic vinegar
2 tbsp soya sauce
1-2 tsp agarve nectar (according to your taste)
2 tbsp raw cashew nuts
2 tsp sesame oil
3 nests of noodles
fresh coriander for garnish
Beging by placing everything apart from the cashews, sesame oil, noodles and coriander into a pan. Bring to the boil then reduce to a simmer and cover with a lid. Cook on a low heat for 5 mins until the veggies are al dente. Remove the lid and increase the heat to reduce the sauce slightly.
Toast the cashews in a pan until lightly toasted. Toss through the sesame oil.
Boil the noodles for 1-2 mins until cooked. Serve garnished with the coriander. Yummy.
I made a different version of these a few months ago, but we all fancied them again so I simplified the method and they were pronounced even more delicious than before! They’re quick to cook, but the tofu really benefits from being pressed to make it firmer and then left to marinade for up to 24 hours.
For three people you need
1 pack firm tofu
1/2 jar hoisin sauce (I like Win Yip)
1/4 cucumber, finely sliced
2-3 spring onions, shredded
9 oriental pancakes
a little oil for frying
Begin by draining the tofu and placing it between two folded tea towels. Place a heavy weight on top (I use a le crueset pan!) and leave to drain. After 30 mins, replace the tea towels (which by this stage will be saturated with liquid) and leave pressed for at least another 30 mins, or overnight if you can (place the tofu in the fridge if you’re going to leave it over night).
Once the tofu has been pressed, slice in half through the middle of the block, then in half again before slicing thinly. Layer up the tofu strips in a pyrex bowl with a thin covering of hoisin sauce. Cover and leave to marinate for at least an hour, and up to 24.
When you’re ready to cook the tofu, heat the oil in a wok and fry the tofu in batches. Heat the pancakes according to the pack (usually about 45 secs in a microwave) and serve layered with hoisin sauce, cucumber, spring onions and the tofu. Yum yum yum!
I adore the dark, salty, savoury magic that is umami. I can eat marmite from a jar I like it so much. Ditto soya sauce. This speedy noodle dish blends savoury soya sauce with black bean sauce for a really satisfying salty umami kick. The peas give a nice sweetness to balance the overall flavour of the dish. Yes I am aware that writing a description in that way makes me sound like a poncy twat. Care much lol?!
For one person you need:
1 bundle soba noodles (or eggs ones if you are not vegan)
1/2 onion, roughly chopped
1 courgette cut into chunks
1/4 cup frozen peas
2 tbsp dark soya sauce
2 tbsp black bean sauce
1 tsp vegetable oil
Cook the noodles in water and drain once done. Meanwhile fry the onion in the oil and add the courgette and peas. Once the noodles are cooked add to the vegetables and add the mirin, soya sauce and black bean sauce. Cook till warmed through and serve.
I arrived home from work starving on Thursday and craving a Chinese, so this was created as I really couldn’t justify getting a takeaway… The cold leftovers were yumsome for lunch the next day too.
For two portions you need:
1 pack noodles
4 spring onions, cut on the diagonal
1/2 punnet mushrooms, thickly sliced
1 pack mange tout & baby corn, cut into bite sized pieces
2 carrots, peeled and thinly sliced on the diagonal
2 tbsp dark soya sauce
2 tbsp mirin
2 tbsp light soya sauce
2 tsp toasted sesame oil
1/4 cup raw cashews
Cook the noodles. Drain and refresh under cold water. Meanwhile heat a wok and stirfry the vegetables for 2-3 mins. Add the noodles, cashews and the mirin/soya sauces. Heat through and scoff.
I love watercress and think it’s highly underused as a cooked vegetable. Use it like spinach but appreciate the peppery bite of it more than metallic spinach. This was very quick to throw together and tasted lovely.
For one hungry person you need:
1 bundle noodles
1/2 packet watercress
1 onion, sliced
3-4 mushrooms, sliced
1/2 jar waitrose cooks ingredients blackbean sauce
1 marinated tofu steak, cut into bite sized pieces
1 tsp vegetable oil
Cook/soak the noodles and leave to drain. Fry the onion and mushrooms in the oil for 4-5 mins. Add the tofu pieces and cook for a further 5 mins till lightly browned. Add the blackbean sauce (and a little extra water to get it all out of the jar). Heat through. Turn off the heat and add the watercress. Allow to wilt. Serve on top of the noodles and scoff. Yummy.
I left my lunch on the counter in my flat today. And had back2back meetings all day so didn’t have time to eat much. Cue being starving like a starving thing as soon as I got home… This was super speedy thanks to there being some leftover rice in the fridge.
For one person you need:
1/2 jar blackbean sauce
1 cup cooked rice
1/4 cup peas
1 onion chopped
1/2 red chilli, chopped
1 tsp oil
Fry the onion in the oil for 3-4 mins. Add everything else and cook for a further 5 mins till piping hot. Scoff. Feel better.
This is stupidly healthy, very easy and delicious. What more could you ask for…
For 2-3 portions you need:
1 pack tofu
1/2 cup dark soya sauce
1/2 cup medium sweet sherry or mirin
2 cloves garlic, crushed
1 inch piece of ginger, grated
2 carrots, thinly sliced
3 leave chinese leaf, shredded
1 leek, sliced
Cut the tofu into chunks and place in a bowl with the soya sauce, sherry/mirin, garlic and ginger. Leave to marinate for as long as you can, but at least 30 mins.
Place the tofu et al into a pan and heat to boiling, reduce the heat and simmer for 10-15 mins, allowing the sauce to reduce by 1/3. After 5 mins add the carrots and cover. After 10-15 mins add the leek and chinese leaf and cook for a further 5 mins. Serve with sticky rice.