Stir-fried Noodles with Bok Choy

Stir-fried Noodles with Bok Choy

This noodle recipe is simplicity at its best. Soft egg noodles, crunchy bok choy, yellow egg, salty soy and spicy chilli – heavenly flavours that all work so well together. Oh and it doesn’t matter if you use Pak Choi instead – whatever you can find on the day will be perfect!

I can eat great mounds of these delicious noodles on their own, generally doused in more of my favourite chilli sauce. But, it is also a superb side dish for roast meat, fish or any stir-fry. It goes particularly well with my stir-fried pork with ginger and spring onions.

Stir-fried Noodles with Bok Choy

Stir-fried Noodles with Bok Choy

Serves 4

200g/7oz medium egg noodles
235g/8 ½ oz. bok choy, roughly sliced
2 tbsp. groundnut oil
2 eggs, whisked together
3 tbsp. chilli sauce
3 tbsp. light soy sauce

1. Cook the noodles in boiling water as directed on the packet. Add the bok choy for the last 3 minutes of cooking. Drain in a colander and roughly chop the noodles with a knife to help them mix together better when stir-frying and set to one side

2. Heat a wok over a high heat until smoking. Add the oil, swirl round and add the egg. Stir-fry for 1-2 minutes until scrambled. Chuck in the cooked noodles and bok choy and pour in the chilli sauce and soy sauce. Stir-fry for 1-2 minutes so the noodles and bok choy are completed coated in the sauces and everything is warmed through. Serve immediately with more chilli sauce at the table!

Goes really with my stir-fried pork with ginger and spring onions

-all thoughts and spelling mistakes are mine-

Stir-fried Pork with Ginger and Spring Onions

pork stir fry with ginger and spring onion

It’s cold and it’s January, and if like me you lived Christmas and New Year to the max, waistlines will have grown and wallets shrunk. Oh well, I regret nothing and can’t wait to do it again this year! What I tend to do every January is eat healthy home-cooked food, which is quick to make and easy on my bank balance, and snaps everything back into shape.

My delicious pork stir-fry with ginger, spring onions and black pepper is as easy to make as it is to eat. Pork loin is a wonderfully tender cut of meat to use in a stir-fry and it is great value as well. The pork soaks up all the flavour of the ginger and spring onions, and the rather generous amount of ground black pepper gives it a good fragrant heat. This is fast stir-frying and tastes awesome!

pork stir fry with ginger and spring onion

Stir-fried Pork with Ginger and Spring Onions

Serves 4

2 tbsp. groundnut oil
550g/1lb 4oz pork fillet, finely sliced
5cm/2 inch ginger, finely sliced into matchsticks
6 spring onions, finely sliced
1 tsp. finely ground black pepper
2 tbsp. fish sauce
3 tbsp. oyster sauce

Rice or noodles to serve

  1. Heat the wok over a high heat until smoking. Pour in the oil and swirl it around the wok. Add the pork and spread it out in a layer and leave it for 1 ½ – 2 minutes to sear and go golden on one side, then stir-fry for 2-3 minutes to take on a little more colour.
  2. Chuck in the ginger, spring onions, black pepper, fish sauce and oyster sauce and continue to stir fry for 5-6 minutes, or until the pork is cooked through and tender and the sauce clings lovingly to the meat. Serve immediately with sticky rice or noodles.

Goes really well with my fried noodles and bok choy

-all thoughts and spelling mistakes are mine-

Passion Fruit and Basil Chocolate Pots

chocolate pots

These dark, rich, decadent chocolate pots have a hint of tart passion fruit, which seems to make the chocolate even richer, and a background note of basil. They are the perfect Christmas dessert. They only take a few minutes to make. A bit of slow melting, gentle pouring and chilling, that’s it. You can stash them in the fridge for your guests to dive into when ever they are required.

I am a complete chocolate weirdo. I love it. I would make the recipe below for 2 chocolate fiends, but you can easily get 4 ‘normal’ portions out of it – I will leave this up to you and I certainly won’t judge!

These lovely little chocolate pots were inspired by the McCormick 2013 Flavour Forecast. Do let me know what you think of my chocolate pots and this delicious flavour combination @mightyspice

BitterChocolate_Basil_PassionFruit_HR

Serves 2 chocolate fiends or 4 more sensible people

100g/3 ½oz dark chocolate 70%
125ml/4fl oz./ ½ cup double cream
2 tsp. honey
¼ tsp. dry basil
2 passion fruits
1 free-range egg

  1. Smash the chocolate, still in the packet, onto a chopping board to break it up. Tip the chocolate pieces into a heatproof bowl and pour in the cream and the honey. Add the basil and place the bowl over a saucepan of simmering water. Heat gently, stirring occasionally, for 5-6 minutes until the chocolate and cream have melted together, then remove the bowl from pan and set to one side.
  2. Meanwhile place a fine sieve over a mixing bowl. Cut the passion fruits in half and scoop the seeds and any juices out into the sieve. Using the back of a spoon, mix the seeds around the sieve to push all of lovely the juices out into the mixing bowl.
  3. Tip the passion fruit juice into the melted chocolate and crack in the egg. Mix really well so the chocolate goes beautifully smooth and velvety. Pour the rich mixture into serving glasses, as required, and place in the fridge for 4 hours, or over night, to set. Remove from the fridge 10 minutes before serving.

chocolate pots

-All thoughts and spelling mistakes are mine-

Super Fast Moroccan Prawn Couscous

This super fast prawn couscous is my take on a classic Moroccan couscous dish, with a bit of a pilaf vibe thrown into the mix. The recipe is perfect for a delicious mid week supper. It uses lots of store cupboard ingredients so you can whip it up in no time. Some onion, garlic and spices fried off, then couscous and prawns, both of which cook really fast, are thrown in and finished off with a shower of almonds and pumpkin seeds.

I have been known to get such bad Hanger (No this is not a spelling mistake. It is an actual word – fact! Hunger and Anger together at last – Hanger!) that I have made the recipe in under 10 minutes using cooked prawns!

I hope you enjoy this wicked little recipe as much as I do – let me know what you think.

Serves 2

2 tbsp. olive oil
1 red onion, roughly sliced
2 cloves garlic, roughly sliced
3 bay leaves
6 cardamom pods
1 tsp. cumin seeds
1 dry chilli, broken into 4 pieces
60g/21⁄4oz/1⁄3 cup couscous
1 tsp. cinnamon powder
250g/9oz raw peeled king prawns
1 preserved lemon, pith removed and skin finely sliced
1 tbsp. tomato puree
1 tbsp. flaked almonds
1 tbsp.  pumpkin seeds
Sea salt

1. Heat the oil in a large frying pan over a medium heat. Add the onions and stir-fry for 3-4 minutes until just turning soft. Chuck in the garlic, bay leaves, cardamom pods, cumin seeds and dry chilli. Mix well and cook for another 30 seconds, until fragrant.

2. Meanwhile pour the couscous into a mixing bowl and sprinkle in the cinnamon powder and good pinch of salt. Mix well to avoid getting clumps of cinnamon in the couscous.

3. Tip the prawns, preserved lemon skin and tomato puree into the pan with the onion. Mix everything together really well and scatter in the couscous. Pour over 90ml/3fl oz/generous 1/3 cup of just boiled water, give a good mix, cover and reduce the heat to low. Simmer gently for 6-7 minutes, or until the prawns are cooked through and the couscous has absorbed all the liquid. Remove the lid and cook for another 1-2 minutes so that the couscous can dry out.

4. To serve the dish, fluff the couscous using a fork and divide between 2 serving plates. Scatter over the almonds and pumpkins seeds and serve immediately.

– All thoughts and spelling mistakes are mine –