Sriracha Pork Ramen

Yummy yummy noodle soup!

Sriracha Pork Ramen (from Waitrose Magazine September 2015)
(Serves 4)

4 pork shoulder steaks, finely sliced
1 1/2 tbsp vegetable oil
6 tbsp sriracha chilli sauce
bunch coriander, stalks finely chopped, leaves torn
4 garlic cloves, chopped
40g ginger, grated
1 bunch spring onions, finely sliced
1 can sweetcorn, drained
2 sachets miso soup paste
2 nests egg noodles
4 eggs

Put the pork into a large bowl and toss with 1/2 tbsp veg oil and 4tbsp sriracha. Heat a wok and add the pork and stir fry for 8-10 min until sticky and charred, transfer to a plate and cover with foil.

Add a splash of water to the pan and scrape up the sticky pits from the bottom of the pan, before pouring over the pork.

Heat the remaining 1 tbsp oil in the pan. Cook the coriander stalks, garlic, ginger and white parts of the spring onions for 2-3 mins, then stir in the miso, sweetcorn, stock, 2 tbsp sriracha and 1l of water. Add the noodles and the eggs, cover and bring to the boil, simmer for 6 mins. Remove the eggs and cool under the cold tap, peel and halve.

Divide the noodles before 4 bowls. Pour over the broth, top with the eggs, pork, spring onion tops and coriander leaves. Scatter with sesame seeds.

Rice Noodles with Sticky Lime and Chilli Chicken

I do like a good stir fry and in fact haven't made one in ages. This is very tasty dish and very quick to make. I used veggies from the garden, but you can use whatever you like!

Rice Noodles with Sticky Lime and Chilli Chicken (from Olive Magazine August 2006)
(Serves 2)

4 chicken thigh fillets
1 lime, juiced
1 tbsp sweet chilli sauce
125g rice noodles, cooked according to packet instructions
stir fry veg
1 tbsp soy sauce

Mix the chicken with half the lime juice and the sweet chilli sauce. Season. Put on a baking sheet, flattened out as much as possible and grill on each side for 5 mins or until cooked through.

Meanwhile, heat a little oil in a pan and stir fry the veg until cooked through, then add in the soy sauce.

Drain the noodles and add the veg and the rest of the lime juice. Serve.

Beef Chow Fun

I actually used bison in this rather than beef as that's what I had in the freezer. It was a very tasty stir fry. I also chopped up my own veggies rather than using pre-packed stuff but I thought that would make it easier for everyone. Quick and easy to make.

Beef Chow Fun (adapted from Gimme Some Oven)
(Serves 4)

200g rice noodles
2 tbsp oil
2 steaks, cut into bite-sized pieces
1 onion, sliced
2 packs stir fry veg
4 spring onions, sliced into 2-inch pieces
1 tsp sesame oil
salt and white pepper, to taste

MARINADE
3 garlic cloves, crushed
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp rice vinegar
2 tsp grated peeled fresh ginger ( or ½ teaspoon dry ginger)
1 tsp sriracha
1 tsp cornflour
salt


Whisk together all the marinade ingredients in a small bowl. Pour half the marinade onto the beef and toss to combine. Cover and refrigerate for at least 10 mins, or up to 8 hours. Refrigerate the second half of the marinade as well.

Cook the noodles according to packet instructions.

When you're ready to cook the dish, heat oil in a large frying pan over a high heat. Remove the beef from its marinade and add it to the pan. cook for 1-2 mins until starting to turn brown. Set aside on a plate.

In the hot pan, add the onions and stir fry veg and stir fry for 2-3 mins, stirring occasionally. Add the second half of the marinade, the noodles and the beef to the pan. Stir fry for 1 min. Add the spring onions and sesame oil and stir fry for 1 more min. Season and serve.

Cold Sesame Soba Noodles with Duck

This was a spur of the moment clean out the fridge lunch. Like everyone, I guess, I spent too much over Christmas and in the sales so I am trying to tighten my belt a bit in January and use what I already have in the fridge, freezer and cupboards. Having said that my well stocked kitchen is a treasure trove of ideas! This was a very tasty salad.

Cold Sesame Soba Noodles with Duck
(Serves 1)

1 duck breast steak
1/2 tsp five spice powder
2 tsp soy sauce
1 tsp oil

50g soba noodles
handful mangetout or sugar snap peas
1 carrot, halved and cut into matchsticks
2 tsp rice vinegar
5 tsp soy sauce
2 tsp sesame oil
1 tbsp toasted sesame seeds

Put the duck steak into a bag or bowl and sprinkle over the five spice powder and the soy sauce. Leave to marinate for 10-15 mins.

Heat the oil in a frying pan and add the duck breast. Cook for 2 mins on each side until browned.

Bring a pan of water to the boil and cook the noodles according to packet instructions. Adding the mangetout for the last 2 mins of cooking time. Drain, run under the cold tap and drain again well.

In a bowl or your lunch box  mix vinegar, soy sauce and sesame oil. Add the noodles, carrots and mangetout to the bowl and toss well to combine. Add the sesame seeds and toss again.

Slice the duck and place on top and serve.

Hiyashi Chuka

So, I didn't make an authentic Hiyashi Chuka, I used somen noodles instead of ramen. For my toppings I went with leftover turkey, cucumber, carrot, tomato and a plain omelette. It was really tasty and reminded me how much I love Asian food.

Hiyashi Chuka (Cold Ramen Noodles) (from Little Japan Mama)
(Serves 4)

250g noodles
Your choice of cucumber, egg, chicken, bean sprouts, carrot, ham, tomato, prawns, pickled ginger

For the sauce
100ml soy sauce
120ml rice vinegar
120ml cold water
3 tbsp sugar
1 tsp sesame oil

Bring a pan of water to the boil and cook the noodles according to packet instructions. Drain, then run under the cold tap to cool.

Meanwhile, add all the sauce ingredients to a jar with a lid and shake well to combine.

Divide the noodles between 4 bowls and top with your choice of toppings. Then pour over the sauce and serve.

Somen Noodles with Prawn Curry and Peas

I made this on the fly, when I needed a quick dinner. It was really tasty. I found a packet of somen noodles at the back of the cupboard and in a bid not to waste anything I used it. I served it on a bed of stir fried veg to increase the veggie content. 

Somen Noodles with Prawn Curry and Peas (from Noodles
(Serves 6)

3 tbsp veg oil
1 garlic clove, minced
thumb sized piece of ginger, finely grated
1 tbsp curry powder
juice and zest 2 lemons
salt and pepper
300g somen noodles
24 raw large prawns
150g frozen peas
1 spring onion, thinly sliced

In a medium bowl combine 1 tbsp of the oil, the garlic, ginger, curry powder, lemon juice and zest. Season with salt and pepper, add the prawns, toss, and set aside to marinate for 20 mins.

Bring a pan of water to the boil. Add the somen and cook for about 2 mins. Shock in ice-cold water. Drain and transfer to a large bowl.

Heat the remaining oil in a large frying pan over a high heat. Saute the prawns and the marinade for about 1 min. Add the peas and toss for 1 min more. Add the prawns and peas with their sauce to the noodles. Mix well and divide between 6 bowls. Sprinkle over the spring onion and serve.

Udon Noodles with Miso, Smoked Mackerel and Cabbage

This was delicious, really different but fantastically flavourful. I didn't have any udon noodles so used wholewheat ones instead.

Udon Noodles with Miso, Smoked Mackerel and Cabbage (from The Guardian)
(Serves 2)

2 tsp oil
1 tsp grated ginger
1 garlic clove, peeled and grated
5 tbsp soy sauce, plus extra, to serve
4 tbsp mirin
1 tbsp honey
2 tsp sesame oil
2 smoked mackerel fillets, skin off
1 egg
150g udon noodles (or any other noodle)
5 tbsp miso paste, or to taste
¼ savoy cabbage, very finely shredded
4 spring onions, finely sliced on the diagonal
Chilli oil or sauce, to serve

Gently heat the oil in a saucepan over a medium heat, then add the ginger and garlic. After a minute of sizzling, take off the heat and add the soy, mirin, honey and sesame oil. Return the pan to the heat for just a second, to make sure it’s hot – don’t let it bubble – then add the mackerel in large flakes, tossing it gently in the sauce and trying not to break it up too much, then set aside.

Boil the egg gently for six mins, then peel under cold running water – this helps to stop it cooking further. Add the egg to the warm mackerel pan, and spoon the sauce over it – the longer you leave it there, the better.

Meanwhile, bring a pan of water to the boil and cook the noodles according to the instructions, and drain. At the same time, in another pan, bring 750ml water to the boil and stir in the miso paste until it dissolves. Drop in the cabbage and spring onions, and cook just until they wilt, then stir in the drained noodles. Transfer to bowls, then spoon the mackerel and its sauce on top. Set half the egg on top of each bowl, and serve with a little soy and some chilli oil or sauce at the table.

Soba Noodle and Veg Salad

I fancied a soba noodle salad, this is really easy to whip up and you could pretty much use any veg you like, I just used what I had in the fridge. I love a soba noodle salad.

Soba Noodle and Veg Salad
(Servesd 1)

50g soba noodles
1 small carrot, sliced into batons
handful green beans, chopped in half
handful bean sprouts
1 spring onion, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp soy sauce

Bring a pan of water to the boil and add the soba noodles, cook the noodles according to packet instructions. Drain and run under cold water, drain again well.

Mix together the oil, balsamic and soy sauce to make the dressing.

Put the noodles into a lunchbox and add the carrots, beans, bean sprouts and spring onions and the dressing and mix well.

Jamie's 15 Minute Meals: Thai Chicken Laksa

This is possibly one of the best things I have made recently. I loved the flavours and it was so easy to make. I used beans instead of asparagus as that's what I had in the fridge but the addition of butternut squash was just genius.

Thai Chicken Laksa (from Jamie's 15 Minute Meals)
(Serves 4)

For the chicken
4 skinless, boneless higher-welfare chicken thighs
1 heaped tsp Chinese five-spice
1 tbsp runny honey
1 tbsp sesame seeds
1 fresh red chilli

For the laksa
1 chicken or vegetable stock cube
1 butternut squash, (neck end only)
2 cloves garlic
1 thumb-sized piece ginger
1 fresh red chilli
1 teaspoon turmeric
½ bunch spring onions
1 heaped tsp peanut butter
4 dried kaffir lime leaves
½ bunch fresh coriander
1 tbsp sesame oil
1 tbsp low-salt soy sauce
1 tbsp fish sauce
300g medium rice noodles
2 bunches asparagus, (600g)
1 x 400 g tin of light coconut milk
3 limes

Ingredients out, Kettle boiled, Griddle pan, high heat, Large lidded pan, high heat, Food processor (coarse grater & bowl blade)

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube

Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles

Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

Buckwheat Noodles with Wakame and Ginger

This was a really tasty and flavourful salad. I used up the last of the seaweed my mum brought me back from Japan last year and I also added in some dried radish. 

Buckwheat Noodles with Wakame and Ginger
(from River Cottage Light and Easy by Hugh Fearnley-Whittingstall)
(Serves 2-4)

15g dried wakame seaweed
150g soba/buckwheat noodles
1 large carrot
1 large courgette
10g toasted sesame seeds

For the dressing
2cm nob ginger, peeled and grated
2 tbsp mirin
1 1/2 tbsp soy sauce
1/2 tbsp rice vinegar
1 tbsp toasted sesame oil

Put the wake into a bowl of cold water to rehydrate. Follow the packet instructions for how long to soak.

Meanwhile, cook the noodles according to packet instructions, usually 5 mins.  Drain and run under the cold tap to cool down. Drain thoroughly and then tip the noodles into a large bowl.

Peel the carrots and slice into spaghetti or thin matchsticks. I used a julienne peeler but you could use one of these new fangled spiralizers. Do the same with the courgette but don't peel. Add to the noodles.

When the seaweed has plumped up drain it well and squeeze out the excess water with your hands. Chop the seaweed roughly and add to the noodles and veg.

To make the dressing, mix together the ginger, miring, soy sauce, vinegar and sesame oil. Pour this over the noodles and toss so that everything is coated and the ingredients are evenly distributed. Sprinkle over the sesame seeds and serve.

Egg Topped Soba Noodles with Asparagus and Parma Ham

I'm not really sure how to describe this dish, it's sort of a mash up between noodles and then mediterranean flavours, but it works! This was deliciously simple and not much effort for an evening meal. I did a poached egg instead of the fried in the original recipe as that's what I prefer.

Egg Topped Soba Noodles with Asparagus and Parma Ham (from Epicurious)
(Serves 4)
(10 WW ProPoints per serving)

cooking spray
5 garlic cloves, coarsely chopped
4 slices parma ham, torn into strips
4 large eggs
1 9.5-ounce package thin soba noodles
250g asparagus, ends trimmed, sliced
40g Parmesan cheese, grated  plus additional cheese shavings
4 tsp extra virgin olive oil

Spray a large frying pan with cooking spray and heat over a medium-high heat. Add the garlic and stir for 30 secs. Add the parma ham and cook until slightly crisp. Remove from heat and set aside.

Cook the soba noodles in large pot of boiling salted water for 5 mins, stirring occasionally. Add the asparagus to the pot and cook until noodles are cooked through and asparagus is just tender, 2 to 3 mins. Drain the noodles and asparagus, reserving some of the cooking liquid.

Bring a pan of water to the boil and add some white wine vinegar. Set the water whirling with a whisk and drop the egg in the centre of the water, cook for about 3 mins.

Add the drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by tbsp to moisten.

Remove the frying pan from the heat. Add the grated Parmesan cheese and remaining 1 tbsp plus 1 tsp olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.

Chinese Prawn Noodle Salad

This was a tasty salad although it ended up a bit watery. Next time I would actually bother to deseed to the cucumber!

Chinese Prawn Noodle Salad (adapted from Salad Days - Good Housekeeping)
(Serves 4)

200g egg noodles
2 carrots, cut into chunks
handful green beans, halved
4 spring onions, finely sliced
1/2 cucumber, halved lengthways seeded and finely diced
350g cooked prawns
1 tbsp coriander

For the dressing
2 tbsp runny honey
2 tbsp dark soy sauce
2 tbsp rice wine vinegar
4 tbsp sesame oil
pepper

Bring a pan of water to the boil and cook the noodles according to packet instructions, adding the carrots and beans for the last 2-3 mins of cooking, Drain, run under the cold tap and drain again well.

Make the dressing by whisking the honey, soy sauce, vinegar and sesame oil together with some black pepper. Pour the dressing over the noodles, carrots and beans and toss together.

Stir the spring onions, cucumber, prawns and coriander into the noodles and divide between four bowls.

Smoked Salmon and Cucumber Noodle Salad

I ate this salad cold the day after making it and it had turned a bit watery but otherwise it was a very simple salad to make and enjoy.

Smoked Salmon and Cucumber Noodle Salad (from Salad Days - Good Housekeeping)
(Serves 4)

1/2 tbsp oil
2.5cm root ginger, peeled and finely chopped
1 green chilli, seeded and finely chopped
1 tbsp sesame seeds
6 baby sweetcorn, finely sliced
300g straight to wok rice noodles
1 tbsp toasted sesame oil
1 tbsp soy sauce
120g smoked salmon trimmings
salt and pepper
large handful of coriander, finely shopped

Heat the oil in a large frying pan. Add the ginger, chilli and sesame seeds and cook for 1 min. Stir in the baby sweetcorn and noodles and cook, stirring frequently, for 3 mins or until the noodles are tender. Leave to cool.

Add the cucumber, sesame oil, soy sauce and smoked salmon trimmings. Season, garnish with coriander and serve or pack into a lunchbox.

Soba Noodles with Wakame

I ended up with way too much wakame in this dish. But on the whole it was really tasty, crunchy dish and the noodles were lovely, I'd forgotten how good cold soba noodles are!

Soba Noodles with Wakame (from Plenty - Ottolenghi)

(Serves 4-6)

2 large cucumbers

2 tsp salt

300g soba noodles

60g wakame

70g toasted sesame seeds

30g coriander leaves, roughly chopped

50g mint leaves, roughly chopped

Sauce

2 tbsp rice vinegar

grated zest 2 limes

60ml lime juice

1 tbsp grated root ginger

2 red chillies, finely chopped

1 tbsp palm sugar

2 tbsp toasted sesame oil

2 tbsp groundnut oil

1 tbsp sweet chilli sauce

1 garlic clove, crushed

3/4 tsp salt

Shred the cucumbers using a mandolins or veg peeler. Place the cucumber into a colander, sprinkle with the salt and stir well, then leave to drain for at least 30 mins.

Bring a pan of water to the boil, add the noodles and cook for 4-5 mins, or according to packet instructions. Drain and rinse in a stream of cold water to stop the cooking, leave to dry.

Soak the wakame in warm water for about 10 mins or until softened, drain. Remove the tough stalks and discard. Cut or year the rest into large pieces and put into a large mixing bowl. Add the cooked noodles and cucumber to the wakame.

Whisk together the sauce ingredients and add to the noodle mixture. Stir gently, then add the sesame seeds, coriander and mint. Stir well again and taste, you may want to add more salt, sugar or vinegar.

Pile the noodles into serving bowls and serve.

Sizzling Beef Steak, Hoi Sin Prawn and Noodle Bowls

This is another of Jamie's 15 minute meals, it was really delicious. I'd never thought of putting steak and prawns together in an Asian meal but if it works in surf and turf, it works in this as well. I missed out the peanuts as I don't like them but I made all the rest.

Sizzling Beef Steak, Hoi Sin Prawn and Noodle Bowls (from Jamie's 15 Minute Meals)
(Serves 4)

2 tbsp shelled peanuts
2 tbsp sesame seeds
1/2 – 1 fresh red chilli
1 thumb-sized piece of ginger
2 spring onions
1 bunch of fresh coriander
4 nests of egg noodles
2 cloves of garlic
100g raw peeled tiger prawns
80g bean sprouts
4 tbsp hoi sin sauce
2 tbsp low-salt soy
2 limes
1 cos lettuce
4 radishes
1 punnet of cress

Beef
2 200g sirloin steaks, fat removed
1 tbsp Chinese five-spice
2 tbsp sesame oil
250g oyster mushrooms

Toast the peanuts and sesame seeds in the dry wok, tossing often until golden, then tip into a small
bowl and put aside, leaving the wok on the heat.

Rub the steaks all over with salt, pepper and the five-spice, then put into the frying pan with half the sesame oil.

Turn the steaks every minute until cooked to your liking, adding the mushrooms after a couple of minutes and removing the steaks to a board when done.

Finely chop the chilli, peeled ginger, trimmed spring onions and half the coriander in the processor.

Half-fill the pan with boiling salted water and add the noodles, then put the lid on.

Put the remaining sesame oil into the wok, add the chopped veg and squash in the unpeeled garlic through a garlic crusher.

Toss for a minute, add the prawns and beansprouts, toss for another minute, then add the hoi sin and soy sauces, the juice of 1 lime and the rest of the coriander leaves.

Use tongs to drain and transfer the noodles straight into the wok and toss in, loosening with a splash of cooking water if needed.

Season to taste and divide between 4 bowls.

Trim the lettuce, break the leaves apart and poke a couple of leaves into each bowl with a halved radish. Snip over the cress and sprinkle with the toasted nuts and seeds.

Cut the steaks into 1cm slices and serve with the crispy mushrooms and lime wedges.

Thai Yellow Noodle Soup

So I completely adapted this recipe to what I had in and so changed quite a lot. It's Thai instead of Malaysian because of the curry paste but it's still really tasty.

Thai Yellow Noodle Soup (adapted from Chef Mireille)
(Serves 6)

450g king prawns
750ml water
1 veg/fish stock cube

2 tbsp Thai curry paste

375ml coconut milk

1 1/2 tsp fish sauce

170g pak choi chopped

12 baby corn, chopped

2 Kaffir lime leaves, thinly sliced

225g rice noodles

handful bean sprouts

bunch mint leaves, chopped

bunch coriander leaves, chopped

 

Place noodles in a large bowl of boiling water and let sit for 10 mins or whatever the packet says, until the noodles soften.

Heat a saucepan and add the thai curry paste, stir fry for 1 min. Add the water and stock cube, coconut milk and fish sauce. Bring to a boil. Reduce to a simmer and cook for 5 mins.

Add the pak choi, baby corn and Kaffir lime leaves. Bring back up to a boil. Add the prawns and bean sprouts. Reduce to a simmer and cook for about 3 mins, until the prawns turn pink and are cooked through.

Turn off the heat and stir in the coriander and mint.

To serve, place some of the noodles in each bowl and spoon the soup over the noodles.

Glass Noodles with Salmon, Lime and Mint

This was a really lovely and fresh tasting salad, using up bits and pieces from my fridge.

Glass Noodles with Salmon, Lime and Mint (from Market Kitchen)
(Serves 4)

500g fillets of salmon, skinned
1 tbsp sweet chilli sauce
1/2 tbsp oil
200g glass noodles, or rice vermicelli
10 cherry tomatoes, quartered
1 avocado, stone removed, roughly chopped
5 spring onions sliced
1 small red chilli, finely sliced
handful mint leaves
handful basil, leaves
handfuls coriander leaves
1 lime, cut into wedges

For the dressing

2 tbsp tamarind paste
2 tbsp Thai fish sauce
2 tbsp sweet chilli sauce
1 tbsp olive oil
2 tsp caster sugar

Coat the salmon in the sweet chilli sauce. Heat the oil in a large frying pan, and sear the salmon for 2-3 mins on each side, leaving it a little pink in the middle. Set aside to cool.

Place the noodles in a bowl, pour over boiling water to cover, and leave for 4 mins. Drain and run under the cold tap, drain again well.

Whisk the dressing ingredients together in a large bowl. Add the tomatoes, avocado, spring onions and chilli and gently toss. Add the noodles, mint, basil and coriander and lightly toss.

Divide among 4 plates. Break up the salmon with your fingers and put on top of the noodles. Serve with lime wedges.

Soy Roast Trout with Peas and Soba Noodles

This was lovely and fresh tasting. I was surprised actually, I really used to hate trout and found it too sweet but now I love it, it's weird how our tastebuds change as we grow up, although I don't think I'll ever like tea or coffee!

Soy Roast Trout with Peas and Soba Noodles (from Gourmet Traveller)
(Serves 4)

2 tbsp dark soy sauce

1 tsp white sugar

1 tbsp sake

1 tbsp rice vinegar

4 skinless trout fillets

250g soba noodles

150g sugar snap peas

150g snow peas

50g pea shoots

4 spring onions, thinly sliced diagonally

toasted sesame seeds

For the dressing

2 tbsp soy sauce

1 tbsp mirin

1 tbsp rice vinegar

1 tsp sesame oil

1 tbsp finely grated ginger

Preheat the oven to 200C.

Combine the soy sauce, sugar, sake and rice vinegar in a small saucepan and simmer until reduced to a glaze (5-6 mins). Place the trout, skin-side down, on a baking sheet, brush thickly with glaze and bake until just pink (4-5 mins), then break into chunks and set aside.

Meanwhile, cook the soba noodles according to packet instructions, adding the peas for the last 1-2 mins, rinse under cold water and set aside.

Combine all the ingredients and whisk to combine, set aside

Divide the pea shooots among 4 bowls, put the noodles  on top, then add the spring onion and trout pieces. Drizzle over the dressing, toss to combine and serve scattered with sesame seeds.

Fragrant Beef Noodle Soup

Whilst my presentation and photography leave little to be desired, this was actually a really flavourful dish. I amped up the veg from the original recipe adding baby corn and mushrooms and it was a really satisfying dinner.

Fragrant Beef Noodle Soup (from Waitrose Recipe Card)
(Serves 2)

100g rice noodles
2 beef stock cubes
1 small onion, finely chopped
3cm piece root ginger, peeled and thickly sliced
1 red chilli, seeded and thinly sliced
1 cinnamon stick
1 star anise
230g frying steak, trimmed of any visible fat
8 baby corn, halved
150g beansprouts
2 pak choi, thickly sliced
handful enoki or shimiji mushrooms
2 tbsp fresh coriander leaves, roughly chopped
1 lime, cut into wedges, to serve

Place the noodles in a large bowl, cover with a kettleful of boiling water and leave to soak for 15 minutes, stirring once or twice to make sure the noodles don’t stick together.

While the noodles are soaking, place the stock cubes, onion, ginger, chilli, cinnamon, star anise and 750ml boiling water in a large pan and bring back to the boil. Simmer for 10 mins.

Meanwhile, cook the steak in a non-stick frying or griddle pan for 2–3 mins on each side, until nicely browned but still a little pink in the centre. Transfer to a plate, let it rest for 5 mins, then slice thinly.

Stir the baby corn into the broth  and cook for 2 mins, then add the beansprouts, pak choi and mushrooms and cook for 2 mins or so more until the vegetables are tender.

Drain the noodles and divide between 2 bowls. Ladle over the broth and vegetables then top with the sliced beef and coriander. Serve with lime wedges for squeezing over.

Broccoli, Chicken and Noodle Salad

Can I do Wordless Sundays? It's a noodle salad!

Broccoli, Chicken and Noodle Salad
(adapted from Olive Magazine February 2011)
(Serves 2)

125g purple sprouting broccoli
50g ramen noodles
100g edamame, fresh or frozen
1 tbsp tamari or soy sauce
2 tbsp mirin
2 tsp toasted sesame oil
½ tsp grated ginger
2 spring onions, finely chopped
2 small cooked chicken breasts, shredded

Boil the broccoli stems until tender, then rinse and drain in very cold water. If the stems are large, cut them in half lengthways.

Cook the noodles following packet instructions, adding the edamame for the last 3 mins of cooking. Rinse well in cold water and drain thoroughly.

Make a dressing by mixing the tamari, mirin, sesame oil, ginger and spring onion. Put the broccoli, noodles, edamame and chicken in a bowl. Pour over the dressing and toss together, adding some extra seasoning if you like. Serve.