Egg Noodles with Yellow Pepper, Spring Onion, and Green Beans

 A simple vegetarian dish. The diced vegetables were cooked first in a wok with a little rapeseed oil (five to seven minutes at a medium heat). The noodles were prepared in another pan of boiled water (about five minutes - judge by eye). Add the noodles to the wok and stir together for about four minutes or so at a medium heat. Serve and dress with soy sauce. 

Lamb and Cinnamon Stew, with flat Noodles

 Ground lamb, with chickpeas, red pepper, spring onion, courgette and carrot (both spiralised before being added to the stew). With some added ground cinnamon. Plus lamb stock and vegetable stock. 

The lamb was cooked the day before for about two hours at a medium heat under glass until tender. Cooked again for another forty-five minutes with the spiralised vegetables. 

Served with flat chinese noodles (Blue Dragon brand in this case). The noodles were salted and infused with some sesame oil. 

Noodles and Mushrooms

 A simple dish of egg noodles and diced white mushrooms. Noodles from the far east, so they just required to be soaked in a covered dish of boiling water for five minutes, along with the chilli sauce. The mushrooms were cooked in a separate pan at a medium heat. 

Alcatraz Breakfast (with chicken and black bean sauce)

 Noodles were an important part of the diet of prisoners in Alcatraz (checkout Clint Eastwood's 'Escape from Alcatraz'). Why? No idea really, though it was an easy thing to cook for breakfast. The prisoners would have received a proper meal later in the day. 

I started with the chicken and black bean sauce and added the noodles. Five minutes to prepare the noodles. Stirred together. Delicious!

Singapore Fried Noodles with Chicken

I respect many aspects of chinese cooking, but I tend to avoid cooking at very high temperatures (I can't stand the smoke in the kitchen). The vegetables (with the ginger, garlic and diced chillies) were fried at a very low heat for about twenty minutes. Then set aside. After that I cooked the diced chicken breast, again very slowly at first - altogether for about twenty minutes in the same oil I used to cook the vegetables. 

The Singapore noodles were sourced from Sainsbury's, who supply a couple of varieties (plain and curried) which are pretty authentic. I steamed them first for a few minutes (or you can blanche them in boiling water). Then they were drained and then fried in sunflower oil at a high heat for a couple of minutes in a skillet. Meanwhile the chicken and vegetables were being reheated in another pan. 

Assembled on a plate with a drizzle of dark soy sauce. Utterly delicious!

 

Curried Singapore Fried Noodle with King Prawns

A favourite dish from student days, when we used to hop on a bus to Chinatown in London, to have Singapore fried noodles at Wong Ki's restaurant (Gerrard Street). 

This variant of the dish uses curried noodles from Sainsbury's. The Vietnamese king prawns (also from Sainsbury's) were cooked for a couple of minutes in a little sunflower oil. The vegetables were cooked first for about four minutes at a high heat - diced red pepper (one third of one pepper), one diced spring onion, some chopped root ginger, and two cloves of garlic. No chilli this time. 

I added the noodles to a wok containing the stirfried vegetables, and mixed them together. Cooked in two and a half minutes, stirring often. I then added the king prawns. Decanted to a serving plate, and dressed in a medium dark soy sauce. 

 

Egg Noodles, with Sesame Oil and Spinach

Egg Noodles with chilli powder and sesame oil, as bought in a supermarket. Hydrated with boiling water in a bowl for five minutes. The chilli powder and sesame oil were added just after the water.

The vegetables were cooked in a steamer (julienned red onion, sliced yellow pepper, and diced spinach leaves) for fifteen minutes. Stirred together before eating. A basic dish transformed into something much more interesting!

Beef Chilli Egg Noodle

Egg noodles from the local Co-op. Stir fried in olive oil for ten minutes, along with some turmeric rice from the fridge, at an intitial high heat, and then lowered.

The beef chilli was pre-made with corned beef, chillli powder (half a dessert spoonful) two varieties of chickpeas, plus red kidney beans,
and onions.

All the chickpeas and beans were dried, and soaked overnight until soft. Sweetcorn from the cob can be added.

I added beef stock to the chilli, and diced garlic.

Delicious and filling!

Egg Noodles with Vegetables and Chilli

Egg noodles from the Co-op, used as the basis of a vegetarian meal. The other ingredients were chestnut mushrooms (quartered), diced red onion (two small ones), strips of green and yellow pepper, and red and green chopped chillies (deseeded).

The vegetables were stirfried in some sunflower oil first (groundnut oil will do just as well) for five to seven minutes, depending on the heat used. After that the noodles were added to the pan, and spread across the pan base (you can blanch them in boiling water first, but I wanted some of the noodles to be a little crispy).

The noodles and the vegetables were stirred together, and moved around the pan every thirty seconds or so.

I added a small amount of sesame oil for flavour, and cooked the dish for another five to seven minutes at a medium heat.

 I added  a spiral of dark soy sauce to the serving plate, and decanted the contents of the pan. Another small drizzle of soy sauce was added, and the dish was ready to eat!

Garlic and Black Bean Pork Noodle

Buying joints of meat is an extremely economical way of feeding yourself and your family. This dish was made with pork slices from a roast joint, which was the basis of a number of other meals.

It was made with the aid of a steamer. The noodles were cooked in the water in the bottom part, and the roast pork and the garlic and black bean sauce was heated in a bowl inside the top half of the steamer.

The process takes around fifteen minutes. The noodles were semi-dried and in an airtight pack. Dried noodles might take a bit longer, and require occasional stirring, which means adding some extra time for the contents of the top of the steamer. The vegetables were stir-fried in a little sunflower oil in a separate pan. These were diced celery, deseeded chilli, garlic, green beans, onion, red and yellow pepper, and spring onion. Plus a splash of vinegar. Ready in ten minutes!

Fried Chicken with Egg Noodles and Green Beans

A simple dish of fried chicken pieces (one diced chicken breast), with red chilli, green beans, onion, chicken stock, onion gravy granules, oregano, and egg noodles.

The chicken pieces were cooked first, in a little sunflower oil, until the pieces became golden brown. Then they were removed from the pan.

Some julienned onion was then stir-fried for ten minutes at a medium heat, along with a deseeded and diced red chilli. After that, chopped green beans were added, and cooked for seven minutes.

The egg noodles were sourced from the local co-op store, and were semi-dried an in an airtight package. They were decanted into a pan of boiling water. The heat was reduced to a low simmer, for ten minutes, and the contents were stirred frequently.

The chicken salsa was made with chicken stock, a teaspoonful of onion gravy granules, and a pinch of oregano.

Serving the dish: the chicken pieces were reheated with the vegetables for four minutes at a low heat. and then the ensemble was added to the drained noodles on the serving plate. Served with a generous amount of gravy, and dressed with a drizzle of soy sauce.

Noodles and Seafood

A tray of sea food from Morrison's today. Sea food sticks, surimi flakes, mussels, unshelled prawns and shelled prawns.

I topped and tailed the unshelled prawns before adding them to a stir fry in butter along with the other ingredients. Cooked at a high heat for three minutes, and then at a low heat under glass for a further seven minutes. Stirring every minute or so.

The noodles were prepared in boiling water, along with a chilli sauce. Ten minutes altogether at a low heat.

The noodles were decanted via a sieve, and some of the chilli sauce was added to the sea food stirfry in the final minutes. Delicious! But I won't be cooking this again, since it doesn't involve crabmeat at all.

King Prawns and Egg Noodles

 The ingredients are: 250g of cooked king prawns, egg noodles, green beans, spring onions, red pepper, yellow pepper, diced chestnut mushrooms, two cloves of garlic, a dessert spoonful of red chilli sauce, and some toasted sesame seed oil.

The egg noodles were prepared first, in a pan of boiling water. Leave to soften for fifteen minutes, with some salt.

The prawns were steamed first of all, for twelve minutes. The vegetables were stir-fried in the sesame oil at a medium heat for fifteen minutes. Then the drained noodles were added to the pan, followed immediately by

the king prawns.

Stir-Fry the noodles, prawns and vegetables for two minutes, and add a dessert spoonful of red chilli sauce.  Stir together. Then decant to a plate. Dress with a spiral of dark soy sauce.

Pork Marinade and Noodle Soup

Pork loin strips, marinaded in a mixture of oyster, soy, and sweet chilli sauce for a couple of days in the fridge. Cook for fifteen minutes in the sauce at a medium heat, till the sauce begins to thicken  through evaporation.

Serve with noodles in a chili soup. The noodles were prepared in boiling water, along with the soup powder, and the hob was turned down. I covered the pan while I was cooking the pork strips, and allowed the noodles to absorb most of the water in the pan. Stir and separate the noodles every few minutes until they are just the way you like them.

The pork strips can also be prepared under the grill. Quick and delicious!

Noodle Soup with Prawns

This is fast food. Cooked peeled prawns marinaded in a red chilli sauce (ten minutes will do). The noodle soup was MAMA brand 'Hot and Spicy Flavour', which is a wheat-based noodle, and comes dried with separate soup and chilli powder in sachets, and another one of dried vegetables. The dried vegetables include chopped cabbage, carrot and spring onion.  The product is made in Thailand.

Like most dried noodle soups you simply need to put the contents of the packet and the sachets into a bowl, and cover in boiling water. Put a flat plate on top for five to ten minutes, according to how much bite you want the noodles to have. Stir occasionally, until the tightly packed noodles have softened and separated. If the noodles cannot all be submerged initially, turn the block in the bowl for the first two minutes, so that the entire block softens and then can be submerged.

Once the noodle soup is ready to eat, decant the prawns in the red chilli sauce on top of the noodles. Delicious!

Sea Food, with Crispy Noodles

Sea food, with squid rings, mussels and prawns, cooked in a steamer with oyster sauce. The sea food was precooked, and bought from Sainsbury's supermarket. Steamed for 12 minutes. The noodles were soaked in boiling hot water for seven minutes, drained, and then cooked in a saute pan with sunflower oil for ten minutes, to make the base of the noodles crispy. No herbs, no spices. Add a layer of dark soy to the plate before serving the crispy noodles. 

Singapore Fried Noodle

Rice noodles, with basmati rice, prawns, chopped mushroom, red chillies, spring onion, fresh parsley, sliced ginger, chopped garlic, black pepper, splashed with some rice wine, soy sauce, and some lemon grass.

Noodles prepared by immersion in water which has been brought to the boil and then the heat is turned off. Ten minutes should be fine for thin noodles. The prawns were blanched in boiled water for three minutes before being added to the wok. Stir-fried for a minute or so, before the vegetables were added. Stir-fry for three to five minutes, depending on the heat. Add the rice at the last minute and stir well together for the final minute. The rice was prepared separately, being boiled for ten minutes. Add Dark Soy, or alternatively you can make a Soy sauce spiral on the plate before serving.

Modelled loosely on a dish eaten many times at the Wong Kei restaurant in Chinatown, London. Often with a large pot of Jasmine tea. A student favourite.

Singapore Fried Noodle

Vegetables in Hoisin & Garlic Sauce, with Crispy Noodles

Brocolli spears, chopped mushroom, red onion, red chilli, and bamboo shoots, in a hoisin and garlic sauce, served on a bed of crispy noodles. 

The vegetables were stir-fried in a little sunflower oil at a medium heat for about 15 minutes, until tender. Alternatively, the vegetables can be parboiled first, and the stir-fry time reduced. Then the sauce was added to the wok, and stirred in thoroughly to the vegetables. Allow to cook under glass for another four to five minutes. 

The crispy noodles were prepared first, by soaking in boiled water for five minutes. Drained, and allowed to dry a little. Then they were decanted into a wok brushed with sunflower oil at high heat until the underside of the noodles becomes crispy (check by turning at the edges). Turn the noodles over several times over the next two minutes, then decant to the serving plate, and add the vegetables in the hoisin and garlic sauce. 

Vegetables in Hoisin & Garlic Sauce, with Crispy Noodles

Chicken in an Oyster and Spring Onion Sauce

A simple stir-fry dish, served with flat rice noodles (Blue Dragon brand). I chopped a breast of chicken into small strips and stir-fried them slowly for ten minutes at a medium heat, in a little bacon fat (sunflower oil will do instead, if you prefer). Then I added six sliced mushrooms and a handful of chopped green beans to the stir-fry. Cooked for another eight to ten minutes, stirring frequently. The oyster and spring onion sauce came from Aldi, who do a small range of stir-fry sauces. Cooked for another four or five minutes before serving. 

The rice noodles take eight minutes to cook, unless you intend to add them to the stir-fry, in which case they should be cooked for around six minutes. 

Chicken in an Oyster and Spring Onion Sauce 

Egg Noodle, with Peppers and Mushroom

Fresh egg noodles from the Co-op store, with chopped mushrooms, red pepper, green pepper, thin strips of carrot, cashew nuts, onion, spring onion, two cloves of garlic, six green chillies, half of them chopped, and some powdered ginger. 

The chillies and the carrot strips were stir-fried first at a high heat for about three minutes. Then the other ingredients were added (they'd been soused in rice wine for twenty minutes, with frequent stirring). Stir-fried for a further three minutes at high heat. 

Then 250g of fresh egg noodles were added, and cooked for five minutes. The high heat was turned off as soon as they were added to the wok. Stirred frequently to ensure even cooking of the ingredients. 

Egg Noodle, with Peppers and Mushroom

Served on a bed of dark soy sauce. A delicious and satisfying meal!