I often swoon at the thought of noddles, I really have an extreme enjoyment for them but paired with Turkey (not a meat I particularly like), well I just wasn’t sold. However I trooped on and followed the recipe.
My oh my was I proven wrong! The turkey stayed tender and soaked up the sweet and tangy honey, lemon glaze and the noodles packed a savoury, salty punch. Thoroughly delightful!!!
- Fry enough turkey strips for two for 3 minutes
- Add a bunch of chopped Spring onions and 200g of mange tout to the turkey and fry for a further 3 minutes
- Add the juice of 1/2 a lemon, 2 tbsp honey, salt, pepper and 1 tbsp sesame seeds and fry for an additional 5 minutes.
- Meanwhile boil 150g noodles in water and 2tbsp hoisin sauce until soft
Fast, tasty, healthy. Bing, bang, bosh.
Despite my love affair with noodles it’s a while since I’ve made up a batch, but tonight changed that.
Prawn Noodles was the dinner choice for tonight, with a Chinese influence:
- Place the Noodles in boiling water and add 1tbsp Soy sauce, 1tsp Chinese five spice and leave to soften.
- Meanwhile fry thinly sliced carrot, onion and chili in a wok
- When softened slightly add some chopped kale and the prawns
- Finally season and mix the prawn mixture into the noodles
In total this dish took 20 minutes max and was ram packed full of full of taste. Tuesday night I challenge you to give me better food! Not likely! 😉
Let me know your thoughts……
Monday night equated to noodles. Chicken and veg Chinese style to be specific.
Such an easy recipe ( I know I always say that but it was!) but with such a flavor some outcome! I actually made a change to the recipie, I had some Chinese plum sauce that needed using and so instead of teriyak, I used that. A great sweet flavor resulted!
Once upon a time I thought the only way to add flavor to noodles was by the sauce that you slather on them. I now thank the day I discovered you could boil them in stock!!!
I halved the recipe but I still got a good three portions from it meaning I’m having super tasty lunches this week!
I would really recommend this dish to my fellow noodle lovers.
For those of you who have read any of my recent post, you will note that I seem to have an aversion to the kebab format.
This really isn’t the case. I enjoy food on a stick as much as any one else but each time a recipe calls for “kebbabing” I just can’t bring my self to do it. What the point of sticking it on a stick only to then take it off again?
So last night, yet again I made a “kabab” but didn’t “kebab-it”!!!
This recipe was from the griddling cook book.
It called for a one hour marinade but I left it in longer and I have to say, the pork was super juicy and had distinct orange flavored.
The actual cooking itself was minimal, just chopping and griddling.
The overall taste was full on! Loads of flavor, big punchy doses of ginger, soy and sweet pepper. A really healthy but hearty dish for these dark winter nights.
I served this off the kebab and with brown rice so I guess you can just call it a sweet and sour!
Chicken noodle stir fry tonight 🙂
I just used what veg I had in the fridge which happens to be onion, courgette, chili and spinach.
I fried it in a little sesame oil, grilled some chicken in lemon and Chinese five spice, boiled some noodles and hey presto! A filling quick tea.
Noodles at home never fills me with excitement and after Gavs many recent trips to China in not sure why he would want them either. Yet they are healthy and easy and that’s what I made for tea last night!!
Despite my reluctance they were BLOODY DEVINE!!! 😃 This was another recipe from my fast and easy book and you have to try it out.
Very simple to do, really fast and with beautiful taste. The mint wouldn’t have been an obvious addition to me but the taste was outstanding, a little sticky, a little sweet and completely moorish….. A definite one to re do and perfect for a mid week meal.
I also served these with the chop sticks Gav brought me from China, why is it noddles taste better with chop sticks??