• 100g wide rice noodlesr
• 1 tblspn veg oil
• 1 finely chopped garlic clove
• 2 finely choppedd lemongrass stalks
• 1 egg beaten, seasoned.
• 150g raw peeled prawns
• 1 tblspn fish sauce
• 1 teaspoon soft brown sugar
• 2 tblspn soy sauce
• large handful of roasted peanuts coarsley chopped
• beansprouts (handful)
• coriander leaves to dress.

The Method:

1. Cook noodles, drain and refresh with cold water
2. Heat oil in wok, stir fry garlic and lemongrass. add egg, stir quick, add noodles, prawns, fish sauce, sugar, soy sauce & half peeanuts.
3. Stir fry for 2 min to cook prawns.
4. Add beansporuts & coriander toss over heat for 1 minute.
5. Serve with remaining peanuts scattered on top

• 100g medium egg noodles
• 1 tbspn veg. oil
• 1 finely chopped garlic clove
• 100g chicken thigh meat
• mangetout, thinly sliced.
• 1 tbspn Soy Sauce
• 2 tbspn fish sauce
• 165g tinned sweetcorn
• salt/white pepper
• 2 teaspoons sesame seeds, toasted
• 1 teaspoon toasted sesame oil
• coriander leaves
• Cook noodles & drain

The Method:

1. stir fry garlic, quick, then add chicken.
2. add mangetout & sauces, simmer briefly, then add noodles & sweetcorn. season.
3. remove from heat. ad sesame seeds & oil. serve. dress with coriander.

Marinade:

• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon soy sauce

Salad:

• 1 duck breast
• 1 tablespoon vegatable oil
• 200g somen noodles
• bunch of spring onions, sliced lengthways
• 1/2 cucumber juielnned
• 1 carrot julienned
• 2 tblspn hoisin sauce
• salt/white pepper
• 2 teaspoons sesame seends, toasted.

1. Marinade ingredients in small pan with 100ml water, bring to boil till honey melts then pour over duck slices when cooled. leave for 1 hour or overnight in fridge.
2. Discard marinade from duck.
3. Heat oil, stif fry duck 3-4 min.
4. Cook noodles, drain, freshen with cold water.
5. Combine noodles with vegatables & hoisin sauce in large bowl.
6. Add duck, toss gently. season, serve, top with sesame seeds.

• 150g thin white somen noodles
• 1 tblspn veg oil
• 1 red onion, thinly sliced
• 1 red pepper, sliced.
• 1/2 chinese cabbage
• 8 button muchrooms, thinly sliced
• 1 tblson kare lomen sauce
• 1 tblspn soy sauce
• salt & white pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon dashi no moto
• handful of beansprouts
• coriander leaves
• 1/4 cucumber julienned

The Method:

1. Cook noodles, drain and refresh with cold water
2. Heat oil in wok, stir fry onion, pepper, cabbage and muchrooms for 2 min.
3. Add kare lomen sauce, stir fry for 5 min.
4. Add soy sauce, 150ml water, season, add sugar and dashi no moto – simmer 1 min
5. Divide into bowls & sppon over vegetables
6. Top with beansprouts, coriander & cucumber