A stir fry with a mild, sweet chilli flavour that kids will love. For a spicier kick, add a chopped red chilli
- 250g pack medium egg noodles
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp sunflower oil
- small piece fresh root ginger, grated
- 300g pack Chinese-style stir-fry vegetables
MethodAdd the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
- Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.
- 3 nests medium egg noodles
- 1 tsp vegetable oil
- 4 spring onions, sliced
- 300g bag beansprout
- soy sauce, to serve
- Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.
- Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.
- 100g jasmine or basmati rice
- 1 tbsp stir-fry oil (look out for Blue Dragon or Sharwood’s), or vegetable oil
- 250g pork escalopes, sliced into thin strips
- 1 bunch spring onions, trimmed and sliced
- 175g broccoli, broken into small, bite-sized florets
- 3 celery sticks, sliced
- 2 heads of pak choi or bok choi, broken into separate leaves
- 2 tbsp chopped fresh coriander
- 1 lime, finely grated zest and juice
- a few thin slices of red chilli (optional)
- sweet chilli sauce, to serve (optional)
- Cook the rice in plenty of lightly salted boiling water – it will take about 12 minutes.
- Meanwhile, heat the oil in a wok or large frying pan. Add the pork and stir-fry briskly for 3-4 minutes. Tip in the spring onions, broccoli and celery and stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted. Toss in the coriander and lime zest, squeeze in a little lime juice and add the chilli slices if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice – and sweet chilli sauce, if you like.