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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Boil the dried egg noodles according to pack instructions, then drain.

  • step 2

    Fry the lightly crushed black peppercorns in a little oil along with the red chilli, baby corn and bok choi leaves. Stir-fry for 1 min, add the raw peeled prawns, then fry until pink.

  • step 3

    Add the noodles, a handful of beansprouts and heat through.

RECIPE TIPS
FIVE-SPICE CHICKEN

Coat 400g chicken mini fillets with 2 tsp five-spice powder. Sizzle in 1 tbsp oil for 3 mins until golden. Mix 2 tbsp soy sauce, 1 tbsp honey and 1 tbsp water. Add ½ bunch chopped spring onions and 100g bag spinach to the pan. Cook for a few mins more until spinach wilts and meat is cooked. Add soy mix, then heat through.

SWEET & SOUR MANGO PORK

Heat a drizzle oil, then fry 500g pork strips and 200g halved green beans until the meat is cooked and golden, and the beans are just tender. Mix 4 heaped tbsp mango chutney with 1 tbsp wine vinegar and 1 tbsp water, then stir into the pork and beans, bubbling briefly before serving with rice.

SWEET CHILLI SALMON

Fry 2 salmon fillets in 2 tsp oil for 2 mins on each side. Remove from pan, then fry florets from 1 small head broccoli with 1 deseeded, sliced green pepper and 1 sliced red onion for 2 mins. Stir in 4 tbsp sweet chilli sauce, a splash soy sauce and 3 x 150g packs straightto- wok fine wheat noodles. Cook for a few mins more, adding large flakes of salmon just before serving.

GINGER, BEEF & MUSHROOM

Slice 4 thin steaks into strips, then marinate in 2 tbsp soy sauce mixed with 1 tbsp water, 1 tsp oil and a knob of freshly grated root ginger for at least 10 mins. Lift from the marinade, reserving liquid. Fry steak in 1 tsp oil until coloured, then tip out. Fry 150g sliced mushrooms for 2 mins, then add the marinade and a 300g pack straight-to-wok udon noodles. Simmer for 1 min. Return beef to the wok, toss well and serve.

Recipe from Good Food magazine, October 2008

Authors

Good Food team
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A star rating of 2.6 out of 5.3 ratings
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