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-


Spiced Halloumi Salad with Cranberry Dressing

This is such a delicious salad that i made for Hungry TV. It spices up all your left over vegetables and cranberry sauce into something fresh and delicious. I hope you love it!

Serves 2

2 tablespoons blanched, skinned almonds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
8 ounces Halloumi, cut into 1/4-inch thick slices
2 tablespoons olive oil
1/3 cup cranberry sauce
1/2 lemon, juiced
1 tablespoon water
Pinch of chili powder
1 1/2 cups roasted vegetables such as carrots, red onions, fennel and brussel sprouts
8 cherry tomatoes, halved
1 sprig mint leaves, for garnish

1. Heat a small sauté pan over medium heat and toast the almonds, cumin and coriander for 2-3 minutes, until fragrant. Transfer to a spice grinder or food processor and grind into a course powder.

2. Place sliced Halloumi on a cutting board and sprinkle both sides of the cheese with the spice blend, patting it down into each side.

3. Heat olive oil in a sauté pan over medium-low heat. Add the Halloumi and cook 1-2 minutes per side, until the cheese is golden and softened.

4. In a small bowl whisk together the cranberry sauce, lemon juice, water, and chili powder.

5. In a large bowl combine the roasted vegetables, cherry tomatoes, and half of the cranberry dressing. Transfer to a serving platter and top with Halloumi cheese, the remaining dressing and garnish with mint leaves.

– All thoughts and spelling mistakes are mine –