Lazy Ramen Noodles

Ingredients : 2 packs of instant ramen, noodles, pok choi, 2 boiled eggs, sriracha sauce

Serves 2

Preparation.

Prepare the ramen noodles according the the instructions but with a little more water, as these prepared pack are always very high in salt. Once almost cooked, add sliced pok choi for a minute. The serve into 2 bowls and and add boiled egg and drizzel sriracha

Malaysian style Laska with Courgette

Ingredients: Courgette, one lemongrass stick, small red onion, red pepper, ginger, garlic, soy sauce, lime juice, 200ml coconut milk, coriander and large fresh red chill
Preparation: Bash the lemongrass and chop up into bits. The add the lemongrass, onion, pepper, ginger, garlic and chilli into a blender and blitz to make a paste.

Combine the paste with 300 ml of water and start to heat in a pan. Add two tablespoons of soy sauce, a small dash of sesame oil and a good squeeze of lime and allow to cook for 20 minutes bt avoid boiling.

After 20 minutes, add half a can of coconut milk ( 200Ml) and heat for a further 15 minutes.

Place the Malaysian style broth in a bowl and top with some quickly blanched spiralised courgette from one large courgette.

Vietnamese Baguette Recipe (Banh Mi Tay)

Hmm hot and spicy sarnie.

Serves 2

Ingredients: French demi baguette, coriander, grated carrot, birds eye red chilli, aubergine, cucumber, soy sauce, sesame oil, soft brown sugar, clove garlic and lime juice

Preparation: Slice some aubergine and griddle until cooked.

Make the oriental dressing by combing, 1 tsp of sesame oil, lime juice, soy sauce with a clove of minced garlic and one red bird’ eye chilli with some soft brown sugar. Mix vigorously or use a blender.

Prepare the baguette, by adding the grated carrot, a generous amount of coriander and the aubergine with some thinly sliced cucumber. Then drizzle the oriental sauce inside the baguette.

 

 

 

Thai stir fry

A thai stir fry using no added sauces and best served with rice.

Serves 2

Ingredients: 150g of brocolli, 100g slice green bean, 1 diced yellow pepper, 1 lemonstalk, 1 large julienne carrot, 2 finely sliced birdseye chilli, 4 finely sliced garlic, juice of whole lime, 225 cubed tofu, 2 tbsp veg oil, 1 tbsp seasme oil, pinch of salt

 

Preparation:

Mix the 2 oils together and heat. Add the cubed tofu and cook until golden on each side. This should be around 5 minutes.

Add the brocolli, carrots, pepper, chilli,  and green beans and cook through til soft.

Then finally, add the finely sliced garlic and lemongrass and stir through til they are infused.

Just before serving, squeeze a juice of a lime and pinch of salt.

Thai Quorn Curry and Coriander Rice

This recipe is a bit of cheat as it was not made from scratch, but used a pre-made “Thai Taste” curry paste and which was combined with Coconut Milk. I do like Thai food, but I find it difficult to make a proper authentic tasting Thai dishes without using Nam-Pla sauce (fish sauce), so this meal is a pale facsimile of the real deal.

Ingredients: 170g of Quorn chicken style pieces, mangetout, red pepper, baby sweet corn, coconut milk and Taste Thai curry paste, coriander, lime and basmati rice

Preparation:
Fry 1 tablespoon of coconut oil in a large wok for a minute. Add a couple of large tablespoons of the thick curry paste and fry in the mix for a couple of minutes to allow the aromas to be released.
Add the Quorn pieces and cook for 3 minutes then add just under half a tin of coconut milk. I find it this type of milk very rich, so I end up using less than most people.
Then add your vegetables and heat through into the sauce.
Serve with basmati rice with lots of chopped coriander through it with a good squeeze of lime.

 

 

Singapore Noodles

I like Singapore Noodles, and I don’t miss the meat version with added strips of chicken and prawn.

Tip: You could cook dried vermicelli noodles or use the straight to wok noodles then add a spoonful of curry sauce to noodles when stir frying.

Ingredients: Shop-bought prepared Singapore Noodles, mangetout, red chilli, red peppers, bean sprouts, egg, coriander, soy sauce and lime.

Preparation: Stir fry the bean sprouts for a couple of minutes with a small splash of soy sauce, then add the veg for a further 2/3 minutes. Add the noodles and stir through.

In a separate pan, quickly make flat one egg omelette and cut into strips.
Finally, add the strips of omelette to the noodles and add some chopped coriander and small squeeze of fresh lime.

Serve with some small vegetarian spring rolls and sweet chilli sauce