Ad

Showing items 1 to 3 of 6

Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
Ad

Method

  • step 1

    Boil the dried egg noodles according to pack instructions, then drain.

  • step 2

    Fry the lightly crushed black peppercorns in a little oil along with the red chilli, baby corn and bok choi leaves. Stir-fry for 1 min, add the raw peeled prawns, then fry until pink.

  • step 3

    Add the noodles, a handful of beansprouts and heat through.

RECIPE TIPS
FIVE-SPICE CHICKEN

Coat 400g chicken mini fillets with 2 tsp five-spice powder. Sizzle in 1 tbsp oil for 3 mins until golden. Mix 2 tbsp soy sauce, 1 tbsp honey and 1 tbsp water. Add ½ bunch chopped spring onions and 100g bag spinach to the pan. Cook for a few mins more until spinach wilts and meat is cooked. Add soy mix, then heat through.

SWEET & SOUR MANGO PORK

Heat a drizzle oil, then fry 500g pork strips and 200g halved green beans until the meat is cooked and golden, and the beans are just tender. Mix 4 heaped tbsp mango chutney with 1 tbsp wine vinegar and 1 tbsp water, then stir into the pork and beans, bubbling briefly before serving with rice.

SWEET CHILLI SALMON

Fry 2 salmon fillets in 2 tsp oil for 2 mins on each side. Remove from pan, then fry florets from 1 small head broccoli with 1 deseeded, sliced green pepper and 1 sliced red onion for 2 mins. Stir in 4 tbsp sweet chilli sauce, a splash soy sauce and 3 x 150g packs straightto- wok fine wheat noodles. Cook for a few mins more, adding large flakes of salmon just before serving.

GINGER, BEEF & MUSHROOM

Slice 4 thin steaks into strips, then marinate in 2 tbsp soy sauce mixed with 1 tbsp water, 1 tsp oil and a knob of freshly grated root ginger for at least 10 mins. Lift from the marinade, reserving liquid. Fry steak in 1 tsp oil until coloured, then tip out. Fry 150g sliced mushrooms for 2 mins, then add the marinade and a 300g pack straight-to-wok udon noodles. Simmer for 1 min. Return beef to the wok, toss well and serve.

Recipe from Good Food magazine, October 2008

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 2.6 out of 5.3 ratings

wmckeague

A star rating of 1 out of 5.

Very uninspiring! Although it's very easy, it was very dry and bland.

schizopear

A star rating of 2 out of 5.

this recipe took mere moments to throw together, but its virtues end there. i love pak choi and prawns are an (expensive) treat so this recipe had all the ingredients to be a great success but was in fact dry and rather boring.

deborahfdavis

A star rating of 5 out of 5.

A very easy, very quick and very tasty meal

catrona

Very healthy quick easy option I like it a lot

Ad
Ad
Get 5 issues of Good Food magazine for just £5.

5 issues for just £5

Subscribe to Good Food magazine and get delicious ideas delivered to your door.
Subscribe now

Related guides

Ad

You may also like

Related recipe collections