A lean Asian-style rice noodle stir-fry flavoured with soy, chilli and coriander and packed with vegetable goodness
- juice ½ lemon
- 2 tbsp medium curry powder
- 300g cauliflower florets
- 100g skinless chicken breast, diced
- 100g spring onion, whites and greens separately sliced
- 200g white cabbage, cut into chunks
- 25g fresh red chilli, finely chopped
- 100g straight-to-wok fine rice noodle (we used Amoy)
- 50g raw peeled prawn, chopped
- 1 tbsp soy sauce
- ½ tsp golden caster sugar
- 5g coriander leaves
MethodLine a baking tray with baking parchment. Mix the lemon juice with ½ tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until tender and slightly golden.
- 100g fine rice noodle
- 140g firm tofu
- 2 tbsp sunflower oil
- 3 spring onions, shredded
- 1 small chunk fresh root ginger, finely chopped
- 1 red pepper, thinly sliced
- 100g mangetout
- 100g beansprouts
- 1 tsp tikka masala paste
- 2 tsp reduced-salt soy sauce
- 1 tbsp sweet chilli sauce
- roughly chopped coriander and lime wedges, to serve
- Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
- Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
- Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.
- 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
- 1-2 tbsp sunflower oil
- 1 tsp chopped ginger
- 1 tbsp hot curry powder
- 1 Chinese cabbage, cut into 1cm slices
- 1 carrot, very thinly sliced
- 150ml hot chicken stock
- 1 tsp brown sugar
- 2 tsp vinegar (any will do)
- 400g small, cooked, peeled prawns
- 140g beansprouts
- bunch spring onion, thinly sliced
- Oriental chilli oil, (look for one that contains shrimp paste), to serve)
- soy sauce, to serve
- If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.
- Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.
- Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.
- 1 red onion, halved and very thinly sliced
- 1 tbsp sherry vinegar
- handful flat-leaf parsley, roughly chopped
- 4 ripe tomatoes, roughly chopped
- 2 tsp small capers, drained
- 250g pouch ready-cooked Puy lentil (I used Merchant Gourmet)
- 2 tbsp extra-virgin olive oil, plus extra
- 8 slices Serrano ham
- meat from 2 cooked chicken breasts, torn into pieces
- 100g bag wild rocket
- Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper. Set aside for 10 mins or so until the onion has softened slightly.
- Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers. When ready to serve, tip the lentils into a sieve and rinse with boiling water from the kettle. Drain. Toss the onions and their juices into the lentils, then add the 2 tbsp olive oil and carefully mix everything together. Scoop this onto a large serving platter, then top with the ham, chicken and rocket. Drizzle with more olive oil and a little more vinegar, if you like, then serve.