This is really quick and east to pull together and tasty too. Quicker than phoning out for a chinese takeaway…lol.
Serves 2 portions.
100ml oyster sauce
1 tbsp soy sauce
1 clove garlic minced
2 tsp fresh grated ginger
1 tsp of Hot sauce or Sriracha
300g Rice Noodles or any kind of thin noodles
4-5 Spring onions, chopped
2 tbsp olive oil
2 Pak Choi – chopped
- In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Hot Sauce and set aside.
- Heat 1 tablespoon oil in a large wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes, set aside.
- Heat remaining 1 tablespoon oil in the wok. Stir in pak choi until just wilted, about 1 minute.
- Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts and spring onions.
- Serve. Yum.
Decided to have a chinese nibble tonight, and you can’t have chinese without peanut satay….I just love peanut sauce. Having my Crisper plate I decided to try this plate instead of on my griddle and yip it cooked the chicken amazingly well, in only 8 minutes too….browned on both sides.
Made 6 skewers
2 Chicken Breasts cut into large strips or small pieces
2 tbsp soy sauce
2 tbsp squeezed lime juice
1 tbsp honey
1 tbsp Sriracha sauce
2 tsp ground ginger
2 cloves garlic minced
- Put all of above ingredients (except the chicken) in a bowl and mix together.
- Add in the chicken and toss to coat, leave in the fridge overnight preferably or for at least 4 hours to marinate.
- When ready soak the wooden skewers and thread the chicken onto the skewers.
- Preheat the crisper tray for 3 minutes, then place the skewers onto the plate and cook on crisper setting for 8 minutes…..no need to turn.
- Serve with some Peanut Dipping Sauce. (I used shop bought)
I was so excited last week as I received my Pasta Maker Attachment for my Kitchen Aid Mixer. I decided to give Wonton wrappers a go…….well what can I say, I just love this little gadget, so easy to use and perfect wraps. I decided to cook them 2 ways, 1 boiled and 1 oven baked for a crispy texture.
Unfortunately I didn’t cut them big enough for actual wonton shapes so wonton rolls/parcels it was……lol. (lesson learned)
For the Dough
150g plain flour
1 egg beaten
1 tbsp oil
2 tbsp hot water
For the Filling
1 tbsp oil
3 spring onions – chopped
250g chicken – minced
2cm ginger – finely chopped
1 clove garlic – finely chopped
2 heaped tbsp creamed corn
1 tbsp sweet chilli sauce
1 tbsp soy sauce or kepcup manis (if you can get it)
1 tbsp toasted sesame seeds
1 tsp dried chillies
- Using the flat beater on your mixer, mix together flour, salt, hot water, oil and egg for about 2 minutes, change to the dough hook and knead until you get a soft silky dough, approx 8-10 minutes. Wrap in clingfilm and refrigerate for about 30mins-1 hour.
- Remove from fridge and with floured hands knead for 30 secs. Cut into slices about 2cm thick.
- Attached the pasta attachment and flour, firstly put dough through on level 1 then pull through and fold then put through on level 2 twice, now turn to level 4 and turn through twice again, then finally turn to level 6 and turn through 2 or 3 times until the dough is almost see through. & repeat.
- Lay dough sheets onto a lightly floured surface and cut into rectangles
- Meanwhile, heat oil in a fry pan and gently fry the spring onions, garlic, ginger and chicken mince until browned. (if you have breast just use a processor to blitz into mince)
- Place chicken mix into the mixing bowl, then add creamed sweetcorn, sauces, chilli, sesame seeds and salt & pepper, mix for a minute until combined.
- Lay dough sheets out and take 1-2 tsp of mixture and place in centre, lightly moisten the edges with water to help seal and pull up the edges to make a wonton, make sure it is tight and no air, if you’ve cut the dough too small (like me..lol) just roll them up and pinch the sides (almost like a spring roll type parcel). Repeat
- To boil….bring a pan to boiling point reduce by 1 and place each wonton in to cook for about 3-5 minutes depending on size.
- To Bake….preheat oven to 200 deg, place on a lightly greased baking tray and bake for about 12-15 minutes.
- I served with sweet chilli sauce (shop bought)……….oh so yummy!
Continuing with my Superfoods, I fancied a Chinese Flavour Inspired dinner for my Saturday night in but also wanted to keep it healthy and not overload on calories. Looking in my cupboards and fridge I saw a lovely piece of smoked Cod I got from my usual fishmonger so decided to use this.
This is my Saturday do it yourself Chinese Takeaway Dinner.
FOR THE FISHCAKES:-
200 g Smoked Cod
1 medium Baked Potato
1 medium Sweet Potato
Handful of Fresh Coriander
1 Juice of lime
1 tsp smoked paprika
2 tbsp light olive oil
1 tsp of spiced red pepper or chilli
Plain Flour for dusting
Salt and pepper to taste
- Bake the potatoes in the microwave on high heat for about 10 mins until soft
- Scoop out the inside of the potatoes and place in a food processor
- Slice the fish portion and add to food processor with paprika, coriander, red spice and lime juice, blend together.
- With your hands shape into patties about 1cm thick and 10cm dia, dust with flour and refrigerate for about 1 hour
- Heat the oil in a flat pan to medium heat
- Place the fish cakes in the pan and cook through for about 5-6 mins on each side or until golden brown.
I served these with a little Sweet Chilli Sauce on the side which was lovely!
Smoked Cod and Sweet Potato Fishcakes
Servings Per Recipe: 3
Amount Per Serving
- Total Fat: 9.6 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Cholesterol: 31.3 mg
- Sodium: 283 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 3.4 g
- Sugars: 2.7 g
- Protein: 12.6 g
FOR THE CHINESE FRIED RICE:-
75g Wholemeal Brown Rice
50g Frozen peas
1 Chopped Red pepper finely
4 Spring Onions – chopped finely
2 tbsp soy sauce
1 tsp Turmeric
1 tbsp sesame oil
- Cook rice as per packet instructions and set aside.
- Heat oil in a wok/pan
- Crack 1 egg into pan and stir continuously until you get scrambled egg.
4. Then add in rice, peas, red pepper, onions, turmeric and stir together.
5. Crack in the other egg add in soy sauce and stir through until egg is cooked.
Make sure you stir continuously or it will stick together. If it does add a little water.
Chinese Fried Rice
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 12.5 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Cholesterol: 163.7 mg
- Sodium: 1105.2 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 4.8 g
- Sugars: 5.3 g
- Protein: 12.9 g
My take on my favourite Sweet & Sour Chicken from my Chinese Takeaway.
Makes 2 – approx 450 calories with rice.
2 x chicken Breasts – cubed
50g per person of chosen rice (I had long grain and wild rice)
1 red, green, yellow peppers – chopped
1 handful of garden peas (optional)
2 spring onions – chopped finely
FOR THE SAUCE
50 g brown sugar
2 oz Malt Vinegar
6 oz/150g Tomato Sauce (Ketchup) has to be Heinz
1 small tin pineapple chunks
1 tbsp light soy sauce
(remember 1 part sugar, 1 part vinegar to 3 parts sauce/ketchup)
1. Brown off chicken in pan with light spray oil and cook through for about 10 mins
2. Add peppers to pan and cook for further 10 mins, throw in peas and spring onions and heat through for 5 mins.
3. Meanwhile combine all ingredients for sauce and bring to a simmer for 5 mins. If you need to thicken the sauce more put tbsp of cornflour or flour in.
4. Put chicken mix into a bowl or plate and pour sauce over….yummy.
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