Ready in 20

Spicy peanut noodles

This is one of my favourite recipes. Packed full of flavour, it’s plant-based, has a low carbon footprint and is easy to put together in minutes. The flavours are spicy, nutty, tangy and sweet – so good!

■ Serves 2 ■ Prep 10 mins ■ Cook 5 mins

FOR THE PEANUT SAUCE
3 garlic cloves, finely grated
1 red chilli, deseeded and finely
chopped
4 tbsp smooth roasted peanut butter
2 tbsp dark soy sauce
2 tbsp seasoned rice vinegar
2 tbsp golden syrup
FOR THE NOODLES
200g dried knife-cut noodles or
flat udon noodles
1 tsp toasted sesame oil
TO SERVE
chopped coriander
1 large spring onion, trimmed and
finely sliced
1 red chilli, deseeded and finely sliced
1 tbsp toasted white sesame seeds
1-2 tsp chilli oil
pinch of chilli flakes
½ lime, cut into wedges

1Put all the ingredients for the peanut sauce in a large serving bowl with 50ml warm water and mix well.

2Bring a pan of water to the boil. Add the noodles and cook following pack instructions. Drain in cold running water to get rid of the excess starch.

3Dress the noodles with the sesame oil, then tip into the sauce and toss to mix well.

4Garnish with the coriander, spring onion, fresh chilli and toasted sesame seeds. Finally, drizzle over the chilli oil, sprinkle over the chilli flakes and toss again. Serve immediately with the lime wedges alongside.

‘Everything’ chop suey

This is the epitome of chop suey – everything that you need for a fridge clear-out! The combination of chicken, prawns and bacon make this a moreish delight, and you could throw in cooked egg noodles at the end, before seasoning with oyster sauce, for the ultimate finale. Add whatever fresh ingredients you have and it will be a winner.

■ Serves 1 ■ Prep 10 mins ■ Cook 6-7 mins

1 tbsp rapeseed oil
1 garlic clove, crushed and finely
chopped
1 red chilli, deseeded and finely
chopped
¼ red onion, sliced
100g mini chicken fillets, sliced
into strips
1 tbsp Shaohsing rice wine or dry
sherry
2-3 raw or cooked tiger prawns,
shelled and deveined, sliced in
half down the middle
30g bacon lardons, finely diced
1 tsp dark soy sauce
6 canned water chestnuts or
10 canned bamboo shoots,
drained
small handful of ready-to-eat
beansprouts
1 tbsp oyster sauce
¼ tsp chilli bean sauce
1 tbsp low-sodium light soy sauce
2 spring onions, trimmed and
sliced diagonally
cooked rice, to serve

1Heat a wok over a high heat. Add the rapeseed oil and give it a swirl. Add the garlic, chilli and red onion, and stir-fry for 5 seconds. Add the chicken and let it settle for 5 seconds, then cook, stirring, fo