King Prawn Noodles

Wok fried egg noodle, King Prawns, vegetables and a delicious light sesame honey sauce.

A very quick and easy recipe for some very delicious noodles – Wok fried in minutes with a light sweet and savoury sauce.

This dish can easily be adapted, swapping the prawns for diced cooked chicken or using Tofu for vegetarians. You can also experiment with different vegetables – green beans, mushrooms and Chinese green vegetables all work well too.

20180418_180717

Serves two

Preparation 10 minutes, cooking less than 10 minutes.

20180418_165946

Method and ingredients

For the sauce:

2 dessert spoons sesame seeds

2 dessert spoons light soy sauce

1 dessert spoon dark soy sauce

1 dessert spoon Shaoxing rice wine

1 dessert spoon white vinegar (or rice vinegar)

1 dessert spoon honey

1 dessert spoon oyster sauce

2 tsps. sesame oil

Method: Mix well in a bowl and set aside ready to add to wok.

 

For the main dish:

2 nests medium thick egg noodles

500ml chicken stock – to cook noodles in

2 tbsp. wok oil – to fry dish

1 tbsp. vegetable oil – to cook prawns

10-12 large raw King prawns – shells removed

6 cloves garlic – peel, crush and chop

Thumb root ginger – peel, cut into matchsticks

2 large red chillies – removes stalks and seeds, finely chop

1 medium/large white onion – peel, pull layers apart and dice into large chunks

1/2 red bell pepper – dice (same size as onion)

1 stick celery – diced

1 carrot – cut into thin batons

Method: The first step is to cook the prawns and the noodles so they are ready to add to the wok.

To cook the prawns heat 1 tbsp. vegetable oil in the wok until smoking hot and add the prawns. Stir fry for 60-90 seconds then remove prawns and place on absorbent paper – you want to just cook the prawns and no more, remove them the second they turn from grey to white/pink as they will finish cooking in final dish.

Cook the noodles as per packet instructions but use chicken stock instead of water, this will add extra flavour to the noodles. Once cooked drain and set aside ready to add to the wok.

Wipe the wok clean then add 2 tbsp. of wok oil and heat until smoking hot – keep hob on max setting. Add the garlic, ginger and chilli and stir fry for 30-60 seconds. Add the onion, pepper, celery and carrot and stir fry for a further 90 seconds, you want these to retain crunch for texture.

Add the cooked noodles, followed by the prawns, stir well and fry until warmed through (should take 30-60 seconds). Add the sauce to the dish and stir well until combined, stir fry for 45-60 seconds until dish is steaming hot. Remove from the heat and serve straight away in a nice noodle bowl, chopsticks entirely optional 🙂

 

 

Smoked Duck Noodles

Slices of smoked duck breast with egg noodles, served with a delicious honey and sesame sauce.

A quick, easy and extremely delicious recipe perfect for any occasion or a quick mid-week meal.

Garlic, green chilli and ginger is fried in a little wok oil then vegetables are added and stir fried quickly to retain some crunch. Cooked egg noodles are then added and stirred through the vegetables. The sauce is added and stirred through the dish until it coats all the noodles and vegetables. In a separate pan the slices of duck breast are heated through then added to the wok. The dish is finished with a garnish of roughly chopped coriander.

20180320_183024849355989.jpg

Serves two people

Preparation 10 minutes, cooking time less than 10 minutes

Ingredients and method

For the sauce:

2 tsp sesame seeds

2 dessert spoons of honey

1 dessert spoon light soy sauce

2 dessert spoons dark soy sauce

1 dessert spoon shaoxing rice wine

1 dessert spoon sesame oil

Method: combine in a bowl, mix well until all ingredients combined. Set aside ready to add to wok, give another good stir just before adding it to noodles.

For main dish:

2 portions cooked egg noodles – as per packet instructions

1-2 tbsp. wok oil

80g sliced smoked duck breast – marinate in a little soy sauce before cooking

75g fine green beans – trim, cut into 3cm batons

1 small carrot – peel, slice into 3cm batons

1 onion – slice into medium sized pieces

3 spring onions – slice

3 green chillies – remove seeds, finely chop

Thumb of root ginger – peel, chop into fine matchsticks

4 cloves garlic – peel, crush, finely chop

1-2 tablespoons roughly chopped coriander – for garnish

Method: Add 1-2 tbsp. of wok oil into the wok and heat until smoking hot. Add the ginger, garlic and chilli and quickly stir fry for 30 seconds to 1 minute. Take care not to burn these, remove wok from heat if necessary but keep hob on maximum setting to cook dish quickly. Next add the green beans, carrot and spring onion and stir fry for 1-2 minutes, no longer as you want these to retain some crunch. Before adding the cooked noodles run a fork through them to break them up then add them to the wok. Stir well to mix the vegetables through the noodles and stir fry for approx. 1 minute until noodles are hot. Add the sauce to the wok and stir through so that all the noodles and vegetables are coated, stir fry for just over a minute until the dish is piping hot. In a separate pan heat the duck through by dry frying on a high heat for 30 seconds on each side then add them to the cooked noodles. Serve dish and garnish with a little roughly chopped  coriander.

Blog contents

 

 

 

 

Chicken Makhani with Pilau Rice

Marinated chicken roasted on the bone with Makhani style sauce and pilau rice.

Skinless chicken thighs marinated in spices and yogurt then roasted on the bone in a hot oven, giving the chicken deep Indian flavour and also keeping the chicken wonderfully moist. The sauce is made from onion, tomato, almonds, garlic, chilli and spices – it is a match for even the best of Indian takeaways here in the UK. The pilau uses chicken stock to cook the rice along with garlic, shallots and spices to give that authentic flavour.

This recipe is fairly straightforward and tastes so good that you may never order an Indian takeaway again.

20171218_182932676593232.jpg

Serves two people

Preparation time 25 minutes (plus 2-3 hours to marinade), cooking time 40 minutes

Ingredients

For marinated chicken

4-6 chicken thighs – skin off but keep on the bone

250g Greek yogurt

3 dessert spoons desiccated coconut

1/2 tsp cayanne pepper

1 tsp ground turmeric

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp paprika

1/2 tsp garam masala

Juice of half a lemon

Root ginger – 1/2 thumb sized piece, peel, finely chop

4 cloves garlic – peel roughly chop

Method: Combine the marinade ingredients in a large mixing bowl and stir well until combined. Add the skinless chicken thighs, mix well, cover and set aside in a fridge for at least 2-3 hours (overnight is even better). Remove from fridge 30 minutes before cooking to bring back to room temperature. To cook add the chicken to a large roasting dish and cook uncovered in a hot preheated oven (200ºC fan) for 30 minutes. Leave to cool in tray for 10 minutes before serving.

For Makhani style sauce

2 dessert spoons vegetable oil

4 cloves

4 cardamom pods

8 curry leafs

2 bay leaf

2 white onions  – diced

4 cloves garlic – roughly chopped

1 large red chilli – sliced

2 dessert spoons flaked almonds – keep a few as garnish

2 tsp grated ginger

6 plum tomatoes –  remove skin then cut into wedges

Approx 200ml water

25g butter – cut into cubes

1 dessert spoon brown sugar

Salt to taste – approx 1 tsp

Coriander leaf – as garnish

You require a stick blender for this recipe

Method: In a deep pan heat the oil over a medium heat then add the onions and stir fry for 4-5 minutes until browned. Add the chilli, garlic, bay leaf, curry leaf, cloves and cardamom and stir fry for a further 2-3 minutes. Next add the tomatoes, ginger and almonds and stir fry for 2 minutes before adding approx 200ml water. Stir well and bring back to a simmer, leave to reduce and break down the tomatoes for approx 10 minutes.  Remove the bay and cardamom from the sauce then use a stick blender to blitz into a smooth curry sauce, if the sauce has reduced too much add a little extra water to loosen it. Add the sugar and the butter to the sauce and stir until combined, the butter will give the sauce the classic gleam of Indian curry sauces. Add salt to taste, when serving garnish with a few flaked almonds and coriander leaf.

For Pilau rice

4 shallots – finely chopped

2 cloves garlic – thinly slice

15g butter

1/8 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

Chicken stock – twice the volume of the rice

150g basmati rice – rinse well

4 cardamom pods

4 cloves

1 bay leaf

Pinch saffron

Method: Use a pan with a tight-fitting lid, a dutch oven style one works best. Heat the butter in the pan then fry the shallots and garlic for 1-2 minutes. Next add the Cinnamon, turmeric, coriander and fry gently in the butter for a minute, take care not to burn the spices. Add the rice, cardamom, cloves and bay and stir gently so that each grain of rice is coated in the fried mixture. Add the chicken stock along with a pinch of saffron, bring to a simmer then place lid on the pan. Let the rice cook away until all the liquid is absorbed (approx 10-12 minutes on a low/medium heat) then fluff up with a fork before serving.

 

Please follow me on Twitter  and subscribe to my blog for recipe updates

Blog contents page

 

 

Prawn, Sweet Peppers and Cashew Nuts

My version of the classic chinese take away dish using sweet bell peppers and honey to give the dish a delicious sweet taste. Green beans, onion and celery also give the dish some crunch. Like many Chinese dishes this is very quick and easy to cook.

Serve with your choice of rice or noodles.

P1070748
Prawn, sweet peppers and cashew nuts

For two people

Preparation time 10 minutes

Cooking time 5-6 minutes

 

What’s needed

12-14 Raw King prawns – peel, devein and butterfly

4 cloves garlic – finely chopped

Thumb sized piece of ginger – peel, cut into fine match sticks

1 tablespoon corn flour – dissolved in 50ml warm water

Dash of shaoxing  rice wine

1 tablespoon of honey

1 teaspoon of five spice

2 tablespoons of soy sauce

handful of trimmed fine green beans – cut into batons

handful of cashew nuts

1 stick of celery – cut into 2cm cubes

1 medium brown onion – cut into 2-3cm cubes

1 yellow bell pepper – cut into 2-3cm cubes

1 orange bell pepper – cut into 2-3cm cubes

Black pepper to season

1 tablespoon wok oil

Serve with choice of rice or noodles.

Get cooking

  1. Start by adding oil to your wok and heat till smoking hot. keep your hob on full heat for the whole cooking process, remove wok from heat when needed rather than reduce heat.

  2. Fry the chopped garlic and ginger for 1 minute. Remove wok from heat if required to prevent burning.

  3. Add the vegetables to the wok and stir fry for 1 minute. Then add the King prawns and continue to stir fry for 1-2 minutes

  4. Now add the corn flour (dissolved in water),  2 tablespoons soy sauce, a tablespoon of honey, dash of shaoxing rice wine and teaspoon five spice. Stir fry for 1 minute, until the sauce starts to bubble.

  5. Taste test – add more honey if more sweetness is required or more soy sauce if you require more seasoning. Crack a little black pepper through the dish.

  6. Serve with rice/noodles and enjoy.

     

 

Tomato egg flower soup

This sweet and delicious Chinese soup is a current favourite of mine. It is extremely easy to make and tastes way better than most Chinese take ways.

 

p1070974.jpg

 

For four portions

 

preparation time 15 minutes

cooking time 20-30 mintues

Ingredients

1 litre of chicken stock –  stock cubes are fine

4-6 round tomatoes cut into thin wedges – remove skins first

2 eggs lightly beaten

4-5 heaped Tablespoons brown sugar

2 teaspoons corn flour – mixed in 50ml warm water

2-3 spring onions –  thinly sliced

Pepper to season

Salt – to taste, half to 1 teaspoon

Get cooking

  1. Start by bringing a litre of chicken stock to a simmer in a large saucepan.
  2. Next add the tomatoes and simmer for 15-20minutes on a medium heat until the tomatoes are broken down.
  3. Add 4 tablespoons of brown sugar and stir until dissolved. The soup should taste sweet not savoury so depending upon taste and how sweet your tomatoes were you may need to add more sugar. You want the soup to be quite sweet but not to the point it is sickly.
  4. Next add half a teaspoon of salt and taste, again depending on taste you may need to add a little more salt.
  5. Next add in the corn four dissolved in water and simmer until this slightly thickens the soup.
  6. Then add the beaten egg – there is an easy technique to this. Very slowly drizzle the egg into the soup with one hand, with the other use a fork to constantly stir the soup. This will give the classic egg drop effect you are looking for, if you were to add the egg in too quickly or not stir with a fork you will end up with unwanted large chunks of cooked egg.
  7. Bring back to a simmer then remove from heat.
  8. Add in the finely chopped spring onions as a final step and serve immediately.

 

 

Korean crispy Sesame chicken with fried chilli noodles

My take on Sesame chicken – Korean style.

Chicken marinated for 2-3 hours in dark soy sauce and sesame then coated in corn flour just before being deep fried. I used a chicken supreme breast with bone in to give extra juicy flavour, although you could use diced breast, wings, thighs or drumsticks if you wish. Don’t be concerned by the dark colour of the fried chicken, its not overdone, the dark soy colours the crispy corn flour coating.

Noodles are stir fried along with vegetables, ginger, garlic, gochujan (Korean fermented chilli paste) , honey, vinegar and dark soy sauce – they are so tasty they would be a great meal by themselves.

A rich sesame sauce completes the dish, made from Tahini, peanuts, gochujan, dark soy, sesame oil, garlic and vinegar. This is warmed through in a separate sauce pan then poured over the crispy fried chicken.

20170926_191804(0).jpg

Serves two people

Preparation 30 minutes (plus 2-3hrs marinating time)

Cooking time 10-15 minutes

Ingredients

For the fried chicken:

2 chicken breasts, bone in (I used chicken supreme cut- see above notes)

4 desert spoons sesame seeds

2 desert spoons sesame oil

2 desert spoons dark soy sauce

Vegetable oil to deep fry (approx 180०c)

Approx 75g corn flour (enough in a bowl to coat chicken) 

Use a food bag, put all the ingredients in and massage them into the chicken. Tie the bag and marinate in fridge for 2-3 hours or overnight. Remove from fridge at least 20 minutes before cooking to bring chicken to room temperature.

For the stir fried noodles:

1 tablespoon wok oil

6 trimmed broccoli spears

8 trimmed green beans (cut into 3-4cm lengths)

1 carrot (cut into thin matchsticks)

1 red chilli (thinly sliced)

6 baby corn (thinly sliced)

1 red onion (cut into thin strips) 

2 portions of cooked medium thick egg noodles

Handful of peanuts

Thumb of ginger (cut into very fine matchsticks)

2 teaspoon sesame seeds

1 desert spoon gochujan

1 desert spoon honey

1 desert spoon vinegar

2 desert spoons dark soy sauce

4 cloves garlic (crush, finely chop)

Place all of the chopped vegetables in a bowl ready to fry. In a separate bowl make the noodle flavour mixture – mix the ginger, sesame seeds, gochujan, honey, vinegar and garlic. Stir well until combined.

For the sesame sauce:

4 desert spoons Tahini paste

4 desert spoons peanuts

1 desert spoon gochujan

2 desert spoons dark soy sauce

1 desert spoon sesame oil

3 cloves garlic

1 desert spoon vinegar

Add all the ingredients to a mini blender and whizz into a smooth sauce ready to be heat through just before serving.

 

Get cooking!

You need a wok, pan for deep frying and a small saucepan to heat the sesame sauce.

  1. Start by pre heating the oil to around 180०c. Remove the chicken from the bag and roll in the cornflour ensuring the chicken is well coated. Place carefully in the oil and deep fry for 6-8 minutes until chicken turns dark brown and floats in the oil. Remove and sit on a plate with absorbent paper.
  2. Add a tablespoon of wok oil to the wok and heat on maximum hob setting until smoking hot. Add the bowl of vegetables and stir fry for 1 minute, keeping hob at maximum setting. Next add the noodle flavour mixture and stir fry for a further minute. Next add the noodles and stir through so the noodles are coated in the sauce. Stir fry for a further minute until piping hot.
  3. In a separate saucepan heat the sesame sauce through to the boil, stirring to make sure the sauce does not burn on the pan bottom.
  4. Place the noodles on serving plates, place chicken on top then pour the sesame sauce over the chicken.
  5. Serve and enjoy!