Asian Beef Mince & Noodles

(From Taste.com.au)

Serves 4

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500g beef mince
2 tablespoons vegetable oil
1/2 cup hoisin sauce
soy sauce to taste
teaspoons fish sauce to taste
ground chilli to taste
1 onion sliced into thin wedges
3 cloves garlic minced
260g Asian style coleslaw mix
Noodles of choice, prepared following packet instructions 
4 eggs
1 long red chilli, thinly sliced
Spring onions, thinly sliced, to serve
Steamed Asian greens, to serve

Do This -

1. Heat 1 tablespoon oil in a frying pan or wok over medium high heat. Add onion & garlic and fry until soft and fragrant. Add mince and cook for 5 minutes, breaking it up with the back of a wooden spoon, until browned.
2. Add coleslaw mix and 1 tablespoon of water and toss until well combined. Cook for 1 minute or until vegetables are just tender. Add sauces and noodles. Stir until well combined. 
3. Meanwhile, heat remaining oil in a large frying pan. Fry eggs for 2-3 minutes or until whites are cooked. Place an egg over mince, sprinkle with chilli and green onions. Serve with steamed Asian greens.

Easy Lo Mein

Image found here

Serves 4 - 6

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250g chicken breast, thinly sliced (optional)
500g fresh lo mein egg noodles
1 tablespoon oil
1 clove garlic, minced
1 - 2 cups mushrooms, sliced
3 - 4 cups cabbage, shredded
1 red capsicum, sliced thinly
1 carrot, sliced thinly
2 spring onions, finely sliced
2 cups bean sprouts
1 - 2 red chillies, finely sliced (optional)

For the sauce:
2 tablespoons soy sauce, or more, to taste
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon chilli flakes, or more, to taste


Do This -

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and chilli flakes; set aside.
• Cook egg noodles according to package instructions; drain well.
• Heat oil in a wok add oil and stir fry chicken until opaque, remove from pan.
• Add garlic, mushrooms, cabbage, capsicum and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spring onions and sprouts.
• Return chicken, stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

Teriyaki Chicken & Hokkien Noodles

Serves 2

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1 chicken breast cut into strips
1 large clove of garlic, crushed
2 chillies, finely chopped
shallots, finely sliced
Teriyaki Sauce (click to go to the link to make your own)
broccolini
capsicum
pak choy or Asian green
hokkien noodles
lime juice
olive oil

Do This -

• Make the Teriyaki sauce and let cool.
• Add chicken, chillies, garlic, shallots to a bowl and cover with Teriyaki sauce. Refrigerate for a few hours.
• Cover noodles with boiling water and let sit for 1 - 3 minutes. Drain and cover.
• Add olive oil to a hot pan cook the chicken (reserve the liquid) for a few minutes or until it turns opaque.
• Remove chicken and place in a bowl.
• Stir fry vegetables for a few minutes.
• Add the marinating liquid, chicken and noodles. Squeeze in half a lime.
• Combine and simmer until chicken is well cooked.

Optional - add cashews on top.

Beef and Black Bean Noodle Stir-Fry

Another recipe from Taste.com.au

This is what I call cheating...opening packets and bottles. But this is pretty good cheating, don't you think?

It's not the tastiest meal I've ever had. But it's not bad for something quick and easy.

From Taste.com.au

Serves 4

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• 1 x 400g pkt hokkien noodles
• 1 tbs olive oil
• 400g beef stir-fry strips
• 1 brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 x 500g pkt Woolworths Fresh Family Vegetable Stir-Fry
• 80ml (1/3 cup) water
• 1 x 300g btl Asia at Home Black Bean Stir Fry Sauce
• 1/3 cup fresh coriander leaves

Do This -

1. Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.
2. Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add half the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon of oil and the remaining beef.
3. Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 1 minute or until the onion softens. Add vegetables and stir-fry for 2 minutes. Add 2 tablespoons of water. Cover and cook for 1-2 minutes or until the vegetables are tender crisp.
4. Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.
5. Divide the stir-fry among serving plates. Top with the coriander to serve.

Pad Thai

This is a version of a recipe I found here.

Image found here

Serves 4

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250g rice stick noodles

500g chicken thigh fillets, sliced thinly
2 clove garlic, crushed
2 teaspoon grated ginger
1 red capsicum, sliced into thin strips and strips halved
1 large carrot, cut into matchstick
4 spring onions, sliced thinly
2 cups bean sprouts
1 or 2 red thai chilli, sliced thinly
2 tablespoons chopped palm sugar (or brown sugar)
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
3 eggs
fresh roughly chopped coriander leaves
chopped peanuts
Chilli flakes and sesame seeds (optional)

Do This -

• Prepare rice noodles according to directions listed on package.
• In a mixing bowl, whisk together sugar, soy sauce, rice wine vinegar, lime juice and fish sauce, set aside.
• Heat oil in a wok or large and deep non-stick pan over medium-high heat. 
• Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. 
• Add capsicum and carrots and saute 1 - 2 minutes then add garlic, ginger, spring onions and bean sprouts saute 1 minute longer. 
• Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. 
• Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Honey Soy & Ginger Chicken Noodle Stir Fry

I love a stir-fry!!


Serves 2

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1 chicken breast, trimmed, cut into strips across the grain
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon oil
2 garlic cloves, peeled, finely chopped
4cm piece ginger, finely grated
1 small onion, cut into thin wedges
1 medium carrot, cut into thin sticks
handful of green beans, trimmed, halved diagonally
(Or whatever stir-fry vegetables you have eg capsicum, snow peas, brocolli, baby corn)
enough noodles for 2 (I prefer rice noodles, but you could use hokkien, udon, stick noodles, or even a packet of 2 minute noodles)

Do This - 

• Combine chicken, soy sauce, honey, garlic and ginger in a bowl.  Let stand for at least 5 minutes to marinate. (An hour in the fridge is better)
• Cook noodles according to the instructions on the pack.
• Drain chicken and reserve marinade.  Heat oil in a large wok or fry pan over a high heat.  Add chicken and stir fry for about 2 minutes, until just cooked.  Remove chicken from wok.
• Add vegetables one at a time and stir-fry until cooked through.
• Add chicken, drained noodles and reserved marinade, combine until heated through.
• Serve with chopped herbs or spring onions.

Noodle Pancake

Here's one just for the kids...although it tastes pretty good and I'd be happy to eat it!!

Serve/child

Get this -

1/4 pack of 2 minute noodles
1 egg

Do this -

Cook noodles (with the veggie sachet if it comes with one).
Mix 1/4 flavour sachet with 1 egg and whisk to combine.
Cool noodles slightly, add to egg mixture.
Pour into heated frypan and spread evenly.
Once set flip as you would a pancake (I use an egg flip, don't have the skill to toss willy-nilly!)

TIP
All sorts of goodies could be hidden (I mean added to) this recipe like grated carrot or zucchini, chopped bacon, shaved ham or chicken, frozen peas or corn.....