So you’re itching for a takeaway this weekend but you either don’t want to spend that much money or maybe you just want to be healthy? When I created this for my regular slot on BBC Leicester, it had very popular interest. I was so pleased how many people loved it. This is my kind of food that I can just grab my wok, my chopsticks and Chinese bowls and cosy up on a chair and devour it with no guilt whatsoever. Not that I do when it comes to food!
Theres lots of flavour in this dish and crammed with veg. Another great thing you will like is if you cook and cool the rice the night before, you can whip this up in about 8 minutes, yes really.
This recipe can be tweaked a little to your taste, a lot of my recipes are, so if you don’t want say the chilli in it then take it out.
Hear me cooking it for Ben’s show on BBC Leicester by clicking this link.
( Serves 2 )
- 1 tbsp of raw coconut oil ( veg or sunflower if not )
- 1 clove of garlic finely chopped
- 1 thumbnail size amount of fresh ginger
- 1 small carrot or half a large carrot sliced thinly ( Julienne )
- 1/2 a red pepper sliced thinly
- 1/2 a yellow pepper sliced thinly
- a handful of sugar snap peas sliced thinly lengthways
- a good handful of edamame beans (soya) frozen and defrosted
- 2 large leaves of spring greens sliced ( or use any greens you can i.e pak choi, kale or chard)
- 12 or more if you require of large prawns ( I used frozen cooked and then defrosted)
- 150g of cooked wild basmati rice and cooled.
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chilli bean sauce ( widely available in Asian supermarkets ) More if you want more hotness to it.
- a pinch of caster sugar.
- 1 spring onion split in half and sliced thinly
- handful of fresh coriander chopped.
- Fire up your wok and add in your coconut oil, once evaporated and hot add in your peppers, after a minute add in the carrot and stir or toss around the wok.
- Then add in your sugar snap peas and again cook for about another minute.
- By this point pop in your garlic and ginger and allow to cook for a further minute.
- Add in your edamame beans, then spring greens and toss around the wok.
- Then pop in your prawns, stir and then add your sauces and sugar. Allow to cook down for a further minute.
- Add your wild rice and cook for a couple of minutes allowing it to heat through again.
- Finish off with your spring onions and coriander and serve into bowls.
NB* If you have any left over, keep cold for the next day for lunch. Makes a great alternative to a boring sandwich.
I have a couple of Dishes that I always cook for myself be it every week or at least every other week and this recipe is one of them. I love eating all types of Asian cuisine but this is a great one to do if you don’t want to break the bank balance and order a takeaway.
You may not have all the store cupboard ingredients in at first, but once you do have them in, you can use them for other recipes I will be doing or have already created, so they won’t go to waste and will last for a long time.
This dish can be cooked in 10 minutes (15 if you include the prep), it’s a super quick, simple recipe that has lots of flavour in there of you.
If you are one of these people that when you order a Chinese takeaway you choose a chow mien dish and then put curry sauce on top of it, well this is the one for you!
This recipe can be cooked at any time of year and also is so great for using up any odd bits of vegetables you have in the fridge. Perfect for a Friday or Saturday before you do a shop for the next week ahead.
A Frugal takeaway made at home… A “Fake-away”
Singapore stir-fried noodles with King Prawns:
( Serves 2 approximately)
- A good handful of king prawns ( I normally would say at least 8 per person but I love Prawns!) I tend to buy a 225g frozen packet of raw or cooked ones as they are more economical. Just defrost thoroughly first.
- 1/2 250g pack of Singapore noodles ( thin type )( I buy mine from Wang Fung Hong in Leicester)
- 2 tbsp Rapeseed oil or groundnut oil
- 2 Cloves of garlic chopped finely
- Thumbsize nail amount of fresh Ginger grated or chopped fine
- half a red chilli chopped finely
- 1 small onion sliced
- 2-3 Chestnut mushrooms or shitake sliced
- 1 small carrot sliced thinly
- 1/2 red pepper sliced lengthways
- 1/2 yellow pepper sliced lengthways
- 1/4 celery stick sliced thinly on an angle
- 2-3 Chinese leaves sliced or you could use pak choi or even both( Again mine are from Wang Fung Hong in Leicester)
- A good handful of Bean sprouts ( Wang Fung Hong as they are in bigger packs )
- 2-3 spring onions sliced diagonally
- small handful of chopped coriander to finish
(Stir fry sauce):
1/4 chicken stock pot
1 tbsp Chinese hot and spicy curry sauce concentrated paste ( Mine was from Wang Fung Hong ) you can use a mild or medium curry powder if you can’t find
pinch of caster sugar
150 ml of water
* Cook noodles to packet instructions and rinse under cold water to cool, if you don’t, they stick.
- In a wok add your oil and start to fry off your sliced onion, celery, carrot and mushrooms for a minute or two until starting to colour and soften.
- Add your Garlic, ginger and chilli but be careful not to burn, stir and then add in the sliced peppers, and stir for about another minute.
- Then add in your prawns, chinese leaves or pak choi or both and continue to toss the ingredients around the wok.
- Start to add in your sauces i.e. soy, oyster, chicken stock and just make a little area by moving the veg away in the wok and pop in your curry paste, using a spoon stirr in the paste, add water and start to coat all the veg.
* Add in your noodles, stir, add then spring onions and coriander plus if it needs a little extra of any sauces. Serve in a bowl and enjoy.
Meatballs don’t always have to come in tomato sauce, around pasta or in a Sub Roll. Being a little more creative with your dishes by a slight change can create a dish so different and fantastic, you’ll never want to turn back.
You may not always associate a meatball with Chinese food, but it’s allowing your food to go a little further, using a cheaper meat alternative and to get your taste buds tingling to new flavours.
This weekend, why not get the Children involved in making the meatballs to create a meal together.
I have teamed this dish by using ribbons of seasonal Courgettes and carrots, again, so easy for the children to make as you just use a potato peeler.
This is my take on that takeaway classic thats normally swimming in a heavy sweet and sour sauce. It’s healthier, cheaper and if you make too many Meatballs at the raw stage, just freeze down for another meal.
Chinese spiced meatballs with seasonal veg and wild rice:
(Serves 4 approximately)
– 1-2 Tbsp Rapeseed oil
- 5oog Pork Mince
- Salt and cracked Black pepper to season
- 1 heaped Teaspoon of Chinese Five Spice I used Spice Kitchen’s own blend
- 1/2 a large Green chilli ( mild) diced finely or 1 small one
- 1 clove of Garlic finely chopped d or 2 if small
- 2x Thumbnail size amount of fresh ginger finely grated
- 3-4 spring onions chopped as finely as you can get them
- Small handful of chopped coriander
– 1-2 tbsp of Rapeseed oil
- 1 onion sliced
- 1-2 carrots ( depending on size )ribboned with a potato peeler
- 1 Courgette Ribboned with a potato peeler * Don’t peel the skin away, thats the best bit!
- 1 yellow pepper sliced lengthways
- 1-2 cloves of garlic finely chopped
- Thumbnail size amount of grated fresh ginger ( Wang Fung Hong )
- 1 -2 tbsp superior light soy sauce ( Mine was from the Chinese supermarket Wang Fung Hong in Leicester )
- 1 tbsp Oyster sauce ( Wang Fung Hong )
- 1-2 tsp of Chilli Bean sauce ( Wang Fung Hong )
- 1-2 tsp of honey ( I used the non clear )
- A good spritz of lime juice
- a handful of chopped coriander to finish
Wild basmati rice to serve.
* Cook rice to packet instructions.
- Mix all the ingredients in a bowl for your meatballs together and form meatballs, place aside.
- In a frying pan fry off your meatballs turning after a few minutes. They should take about 10 minutes in total approximately or when cooked through.Pop aside when done.
- In a separate wok , start to stir fry your onions and peppers, then after a minute or two add your courgettes, tossing the vegetables around the Wok continuously.
- After about a minute, add the carrots, garlic and Ginger, be careful the ginger doesn’t burn.
- After a minute or two add your soy sauce, Chilli bean sauce, oyster, 1 tsp of honey and a small spritz of lime. Stir and taste to see what sauces you need to add more of.
- Add in your meatballs and coat them with the sauce. They need to be fully warmed through.
- When you are happy with the taste of your sauce, add in chopped coriander and serve on a bed of hot Wild rice.
NB: If you didn’t want to add in too much chilli bean sauce then reduce the amount, if you want more spice add in extra fresh chilli to your sauce.
When you are under the weather, or you don’t have much energy to make anything, this is the perfect meal for you. However you do need to be able to take on a little spiciness with this one.
With this recipe, you’ll be able to have something homemade and with those classic thai flavours in there it will fight against a cold. Im no Doctor, obviously, but when I’m ill a broth always fixes me. It’s so nice to have, its like a warm hug.
I’ve made this recipe even easier with a little cheats way of using a ready made paste just to be less time consuming. You can even shred cooked chicken through instead of using prawns.
This spicy bowl of goodness is even great just on a cold evening to warm up your cockles. So get slurping those noodles with chopsticks so you have the lovely broth to look forward to at the bottom.
Red thai broth with king prawns and noodles:
- 4 spring onions ( white ends chopped, green ends sliced diagonally )
- A thumbnail size piece of fresh ginger finely diced
- 1 garlic clove finely diced
- 1 tbsp rapeseed oil
- 1 level tbsp thai red curry paste ( I bought mine from Wang Fung Hong in Leicester )
- 800ml of homemade Chicken stock or 1 chicken gel stock pot in 800ml water
- approximately 14 Frozen raw King prawns, defrosted
- 75g Rice noodles ( cooked to packet instructions )(From Wang Fung Hong )
- 1 tsp of coconut cream
- a few leaves of pak choi sliced lengthways
- a good handful of bean sprouts ( Wang Fung Hong )
- A handful of fresh coriander chopped
- Fry off the white end tips of the spring onions for a minute, add the garlic and ginger, stir and cook for a further minute.
- Add your paste and then add a little water to allow not to stick and stir. Add the stock and bring to the boil and cook for 10 minutes.
- Turn down your heat a little and add in your prawns. Cook for 4 minutes.
- Then turn your heat back up a little and add in your pak choi and noodles and cook for a further 2 minutes.
- Add in your bean sprouts and green ends of your spring onions and cook for a further minute.
– Serve into bowls and sprinkle with chopped coriander.
There is something I find quite comforting with a fried rice dish. In British takeaways or restaurants we tend to order it as a side dish but I find it a great supper in-itself.
I feel sometimes people are a little unsure and daren’t try to cook Chinese favourites at home but they really are easy to do.
The key to a successful fried rice is to always make sure your rice is cooked and cooled down to cold before frying it in the wok, else hot rice to a hot pan just will stick together. My recipe is done from scratch or you could cook your rice the day before.
I have used King Prawns but you could substitute to Chicken, turkey or Pork.
This is a delicious meal that only takes 15 minutes to do, so is perfect when you need to get food on the table fast. Just don’t forget the chopsticks!
Easy king prawn and egg fried rice:
- 250g Long grain rice
- 2-3 tbsp Rapeseed oil ( can burn quickly, just be careful ) or use vegetable, or groundnut oil
- 2 cloves of garlic finely chopped
- A thumbnail size of fresh Ginger grated
- 2 eggs
- 2-3 Spring onions chopped (save some for on top at the end)
- a few leaves of green pak choi chopped
- tbsp of light soy sauce or superior light ( found in Chinese supermarkets. Mine was from Wang Fung Hong in Leicester )
- tbsp of Oyster sauce ( Wang Fung Hong )
- cracked black pepper to season
- Cook rice to packet instructions. In a sieve or fine colander under cold water rinse the rice until all cold, not sticky and no water at all. Pop aside.
- Heat a little oil in your wok and once hot pop in your scrambled eggs, just folding in the wok until almost cooked, do not scramble vigorously.Then place aside in a bowl.
- Place some oil in your wok again and start to fry off some of your spring onions, pak choi, stir, then add in garlic and ginger for only about 30 seconds.
- Pop in your sauces to your veg, stirring, then add in your Rice, stir or toss all around the wok allowing the sauce to coat your rice. Add in your prawns and cook for a couple of minutes.
- Then stir in your cooked eggs from before, stir and add some pepper to season.
– Once all is perfectly hot, serve into bowls and place on some finely chopped spring onion.