Vegetable Noodles

This is a super doper quick but nutritious weekday meal that makes perfect cold leftovers for lunch the next day. Yum!

For 4-6 portions you need

1 packet fine egg noodles

1 onion, sliced

1 carrot, sliced

1 red pepper, sliced into strips

½ cup frozen sweetcorn

½ cup frozen peas

1 packet quorn chicken style chunks

4 cloves garlic, sliced

1” fresh ginger, grated

½ cup soya sauce

1 tsp sugar

¼ cup water

1 tbsp oil

Begin by frying the onion and carrots in the oil for 2-3 mins. Add the quorn and cook for a further 3 mins.

Whilst these are cooking add the noodles to boiling water and cook for 2 mins (or as directed on the packet). Drain and refresh with cold water to prevent them over cooking and sticking.

Add the remaining vegetables to the pan and cook for 2 mins. Add the drained noodles, soya sauce, water and sugar to the pan and toss thoroughly. Cook for 2 mins until everything is piping hot. Serve with sweet chilli sauce.

Vegetable Chow Mein

This is a cheat recipe really seeing as it uses ready made sauce and pre-cooked noodles. But we all need a 5 min dinner some nights of the week don't we..

For 3-4 portions you need
1/2 pack quorn chicken style chunks
2 packs ready cooked egg noodles
1 pack stir fry veg
2 packs plum sauce or any other chinese style sauce
1 onion
1 tbsp vegetable oil

Yes, this really does involve you having to prepare an onion to begin with. Sorry.

Slice the onion and add to the wok with any harder veggies e.g. broccoli or carrot. Stir fry for 2-3 mins and then add the quorn chunks and the rest of the veggies. Stir fry for a minute then add the noodles and the sauce. Cover with a lid and toss about to ensure everything gets covered in the sauce. Tada, serve and scoff. A speedy and filling but good for you supper.

Mock Duck Noodle Soup (v)

There was a bit of a shopping fail this week, as I'd planned to make fake chicken noodle soup for lunch on Sunday but upon opening the freezer realised that we had no quorn chunks left, d'oh. I did however remember that there was a tin of mock duck languishing in the cupboard where it had lain for months. It made for an excellent and very tasty soup. So now I need to buy another tin to replace the one I used!

For three portions you need
1 tin mock duck (available from larger supermarkets or Asian/Chinese grocers), gluten sliced into bite sized pieces
3 nests noodles
1 litre vegetable stock plus the sauce/liquid from the mock duck tin
1 onion, halved and then sliced
2 carrots, peeled and sliced
1 red pepper, deseeded and cut into thin strips
125g closed cup mushrooms, cut into quarters
1 cup frozen sweetcorn
1 inch ginger, grated
3 cloves garlic, peeled and sliced
1/2 tsp chinese five spice powder
1 tbsp soya sauce

To garnish
3 tbsp fresh coriander, roughly chopped
chilli flakes, tabasco sauce and soya sauce to serve

Place the stock into a large pan and add the noodles, onion, garlic and ginger. Season with soya sauce and the chinese five spice powder. Add all the other ingredients, apart from the pepper and mushrooms, and cook for 3-5 minutes until the noodles are done. Add the mushrooms and pepper and heat through for a further two minutes. Serve in large bowls garnished with the coriander and chillies to taste. Delicious.

Dark Sweet and Sour Vegetables with Sesame Cashews and Noodles (v)

This is very quick and easy to prepare and tastes lovely. A brilliant healthy mid week supper for all the family. The recipe is based on a Lorraine Pascale one in Fast, Fresh and Easy Food.

For 3-4 people you need
2 onions, chopped into big chunks
2 carrots, peeled and sliced thin
1 head broccoli cut into florets
425g tin pineapple in juice
5 tbsp tomato ketchup
5 tbsp balsamic vinegar
2 tbsp soya sauce
1-2 tsp agarve nectar (according to your taste)
2 tbsp raw cashew nuts
2 tsp sesame oil
3 nests of noodles
fresh coriander for garnish

Beging by placing everything apart from the cashews, sesame oil, noodles and coriander into a pan. Bring to the boil then reduce to a simmer and cover with a lid. Cook on a low heat for 5 mins until the veggies are al dente. Remove the lid and increase the heat to reduce the sauce slightly.

Toast the cashews in a pan until lightly toasted. Toss through the sesame oil.

Boil the noodles for 1-2 mins until cooked. Serve garnished with the coriander. Yummy.

Tofu Hoisin Pancakes (v)

I made a different version of these a few months ago, but we all fancied them again so I simplified the method and they were pronounced even more delicious than before! They're quick to cook, but the tofu really benefits from being pressed to make it firmer and then left to marinade for up to 24 hours.

For three people you need
1 pack firm tofu
1/2 jar hoisin sauce (I like Win Yip)
1/4 cucumber, finely sliced
2-3 spring onions, shredded
9 oriental pancakes
a little oil for frying

Begin by draining the tofu and placing it between two folded tea towels. Place a heavy weight on top (I use a le crueset pan!) and leave to drain. After 30 mins, replace the tea towels (which by this stage will be saturated with liquid) and leave pressed for at least another 30 mins, or overnight if you can (place the tofu in the fridge if you're going to leave it over night).

Once the tofu has been pressed, slice in half through the middle of the block, then in half again before slicing thinly. Layer up the tofu strips in a pyrex bowl with a thin covering of hoisin sauce. Cover and leave to marinate for at least an hour, and up to 24.

When you're ready to cook the tofu, heat the oil in a wok and fry the tofu in batches. Heat the pancakes according to the pack (usually about 45 secs in a microwave) and serve layered with hoisin sauce, cucumber, spring onions and the tofu. Yum yum yum!

Umami Noodles with Peas and Courgettes (v)

I adore the dark, salty, savoury magic that is umami. I can eat marmite from a jar I like it so much. Ditto soya sauce. This speedy noodle dish blends savoury soya sauce with black bean sauce for a really satisfying salty umami kick. The peas give a nice sweetness to balance the overall flavour of the dish. Yes I am aware that writing a description in that way makes me sound like a poncy twat. Care much lol?!

For one person you need:
1 bundle soba noodles (or eggs ones if you are not vegan)
1/2 onion, roughly chopped
1 courgette cut into chunks
1/4 cup frozen peas
2 tbsp dark soya sauce
2 tbsp black bean sauce
splash mirin
1 tsp vegetable oil

Cook the noodles in water and drain once done. Meanwhile fry the onion in the oil and add the courgette and peas. Once the noodles are cooked add to the vegetables and add the mirin, soya sauce and black bean sauce. Cook till warmed through and serve.

Mixed Vegetable Noodles with Cashews (v)

I arrived home from work starving on Thursday and craving a Chinese, so this was created as I really couldn't justify getting a takeaway... The cold leftovers were yumsome for lunch the next day too.

For two portions you need:
1 pack noodles
4 spring onions, cut on the diagonal
1/2 punnet mushrooms, thickly sliced
1 pack mange tout & baby corn, cut into bite sized pieces
2 carrots, peeled and thinly sliced on the diagonal
2 tbsp dark soya sauce
2 tbsp mirin
2 tbsp light soya sauce
2 tsp toasted sesame oil
1/4 cup raw cashews

Cook the noodles. Drain and refresh under cold water. Meanwhile heat a wok and stirfry the vegetables for 2-3 mins. Add the noodles, cashews and the mirin/soya sauces. Heat through and scoff.

Noodles with Tofu, Mushrooms and Watercress in Blackbean Sauce (v)

I love watercress and think it's highly underused as a cooked vegetable. Use it like spinach but appreciate the peppery bite of it more than metallic spinach. This was very quick to throw together and tasted lovely.

For one hungry person you need:
1 bundle noodles
1/2 packet watercress
1 onion, sliced
3-4 mushrooms, sliced
1/2 jar waitrose cooks ingredients blackbean sauce
1 marinated tofu steak, cut into bite sized pieces
1 tsp vegetable oil

Cook/soak the noodles and leave to drain. Fry the onion and mushrooms in the oil for 4-5 mins. Add the tofu pieces and cook for a further 5 mins till lightly browned. Add the blackbean sauce (and a little extra water to get it all out of the jar). Heat through. Turn off the heat and add the watercress. Allow to wilt. Serve on top of the noodles and scoff. Yummy.

Blackbean Fried Rice with Peas (v)

I left my lunch on the counter in my flat today. And had back2back meetings all day so didn't have time to eat much. Cue being starving like a starving thing as soon as I got home... This was super speedy thanks to there being some leftover rice in the fridge.

For one person you need:
1/2 jar blackbean sauce
1 cup cooked rice
1/4 cup peas
1 onion chopped
1/2 red chilli, chopped
1 tsp oil

Fry the onion in the oil for 3-4 mins. Add everything else and cook for a further 5 mins till piping hot. Scoff. Feel better.

Ginger and Garlic Teryaki with Sticky Rice (v)

This is stupidly healthy, very easy and delicious. What more could you ask for...

For 2-3 portions you need:
1 pack tofu
1/2 cup dark soya sauce
1/2 cup medium sweet sherry or mirin
2 cloves garlic, crushed
1 inch piece of ginger, grated
2 carrots, thinly sliced
3 leave chinese leaf, shredded
1 leek, sliced

Cut the tofu into chunks and place in a bowl with the soya sauce, sherry/mirin, garlic and ginger. Leave to marinate for as long as you can, but at least 30 mins.

Place the tofu et al into a pan and heat to boiling, reduce the heat and simmer for 10-15 mins, allowing the sauce to reduce by 1/3. After 5 mins add the carrots and cover. After 10-15 mins add the leek and chinese leaf and cook for a further 5 mins. Serve with sticky rice.

Number 86 aka Special Vegetable and Tofu Chow Mein (v)

This is quick, easy and tasty. What more could you want...!

For 3-4 people you need
2 bundles noodles (soba, udon or egg if not vegan)
1 pack marinated tofu
1 onion, sliced
1 carrot, sliced
1/2 pack baby corn, halved
1/2 pack snow peas, halved
1 jar chow mein sauce (yes yes I know...)
4 spring onions, whites cut on the diagonal and the green bits sliced
handful corriander, roughly chopped
2 tbsp soya sauce
2 cups beansprouts

Cook the noodles as per the instructions. Meanwhile stirfry the onion for 2-3 mins then add the other veggies (apart from the beansprouts) and tofu and the sauce. Cover with a lid and steam cook for 2 mins. Drain the noodles and add to the pan along with the tofu. Serve in bowls topped with the green bits of spring onion, corriander and the soya sauce.

Sort of Egg Fried Rice

We're at the tail end of a zero waste week which basically means we have no veggies left and not much of anything else. This is a good thing, but it's called for some creativity when making meals! This was a quick, tasty and filling dish thankfully!

For 3-4 portions you need:
2 cups cooked basmati rice
1 tbsp vegetable oil
2 eggs
1/2 cup peas
1/2 cup sweetcorn
2 quorn sausages
1 tbsp soya sauce
1 onion
1/2 chilli
2 cloves garlic

Fry the onion in a wok for a few mins then add the garlic and chilli. Add the rice and cook through thoroughly. After 3 or so mins add the diced sausages, peas and sweetcorn. Beat the eggs and add those, mixing well to cook it properly. Season with soya sauce and serve with sweet chilli sauce.

Sweet and Dark Dipping Sauce (v)

This is a delicious sauce to serve with loads of different things.

For enough to serve 4-6 people you need:
60ml dark soya sauce
60ml sweet sherry
2 tbsp mirin
1 tbsp rice vinegar
2 tbsp sesame oil
2 spring onions, chopped finely
1 chilli, sliced
2 tbsp fresh corriander, roughly chopped
1 tsp honey (or use agarve nectar for vegans)
2 cloves garlic, crushed
1 inch length ginger, grated
2 tbsp sesame seeds.

Combine everything together and use liberally :)

Vegetable Spring Rolls (v)

This is a dead simple recipe, and the filling can be varied depending on what you fancy.

For about 8-10 rolls you need:
4-5 sheets filo pastry
1 pack stir fry veggies
sweet chilli sauce to serve
a little vegetable oil

Quickly stir fry the bag of veggies and leave to drain in a colander. Cut the sheets of filo in half and place a spoonful of the veggies on each one. Brush the sides and edges with a little oil and roll up. Place on a baking sheet and brush the tops and sides with a little more oil. Bake in a hot oven for 15-20 mins till golden brown. Serve with sweet chilli sauce to dip.

Yotam Ottolenghi's Black Pepper Tofu

This is a serious dish. Serious as in taste. And serious as in heat. OMG it's hot! And I like spicy food. But it's hot in the right way. It doesn't just blow your head off, it builds up the heat intensity and leaves your lips numb at the end. I've made some tweaks, based on what I had available and what I thought we could cope with. I think the thing that blew me away the most was the fact that Lex adored this dish. It was nearly too hot for me, but he scoffed loads down. Go figure. And go make... The original recipe is on the Guardian website.

For 4 generous portions you need:
400g tofu
Cornflour, to dust the tofu (make sure you sieve this to get rid of the lumps)
Vegetable oil, for frying
75g butter
2 onions
2 red chillies
6 garlic cloves
2 tbsp grated ginger
2 tbsp crushed black peppercorns
3 tbsp sweet soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
1 tbsp sugar
1 bunch spring onions, cut into segments 3cm long

Begin by cutting the tofu into cubes about 1.5cms square, then dust the tofu with the cornflour. Deep fry in oil till golden and crispy and then drain on kitchen paper.

Blitz the onion, chillies, garlic and ginger till a lumpy puree then fry in the butter for about 15 mins (I guess you could use a couple of tbsp of oil if you want to make it vegan but the butter does add a richness that might need to be replaced by vegan marge).

Add the soya sauces, pepper and sugar and then place the tofu in the pan to heat through. Serve garnished with the spring onions and lots and lots of plain rice. And water. But make sure you eat the rice to lessen the effects of the chilli and pepper!

Lazy Noodle Stir Fry

I have to say, I don't usually just cook packets of stuff. Honest. But Tescraps had an offer on ready prepared stirfry veg, and it was silly not to buy the other two bags when getting some beansprouts for another recipe. So here's another stupidly quick and easy after dinner recipe...

For 3-4 portions you need:
3 blocks sharwoods medium egg noodles
1 packet stir fry sauce (I used Blue Dragon Hoi Sin and Garlic)
1 pack ready prepared stir fry veggies
1 pack marinated tofu
1 tsp sesame oil
1 tbsp soya sauce

Cook the noodles in boiling water for 4 mins. Drain and toss through with sesame oil and soya sauce. Meanwhile stir fry the veggies and tofu in a wok, adding the sauce after 30 secs. Cover with a lid (add some extra water if you need to) and steam the veggies for about 4 mins. Serve the veg piled onto beds of noodles topped with extra toasted sesame seeds if you fancy. Try not to dribble too much sauce down your chin as you scoff...

Pseudo Gado Salad

I adore Gado Gado and this is a cheat's version. Not that authentic, but scrummy none the less and very easy to throw together after work for a healthy feast.

For 3 portions you need:
3 eggs
2 carrots, cut into batons
1/2 cauliflower, broken into florets
small head broccoli, broken into florets
2 leaves from chinese leaf
2 large handfuls bean sprouts
1/2 cucumber, cut into fingers
1 red pepper, cut into strips
1/2 bunch spring onions, trimmed
1 pack marinated tofu

For the peanut sauce:
1/2 jar crunchy peanut butter
4 cloves garlic, crushed
1 chilli, finely chopped
2 tbsp light soya sauce
2 tbsp mirin
small can coconut milk

Place the sauce ingredients into a pan and simmer till everything has melted together and the garlic has lost its raw edge. Set aside.

Semi hardboil the eggs for 6-8 mins, then cool. Meanwhile blanche the carrots, cauli and broccoli. Assemble on a serving plate and share or alternatively shred the chinese leaves and scatter over the veggies finishing with a generous dollop of the satay sauce. Set the shelled and halved eggs on top. Omit the eggs for a vegan version.

Sweetcorn Noodle Soup

A variation on miso this one. But a yummy one "Mmmmmm mummy, sweetcorn marinaded in miso, I'm in heaven" as Lex summed it up lol!

For 3-4 generous portions you need:
1 tin sweetcorn, drained (or equivalent amount of frozen kernels)
2 bundles ramen noodles
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
2 inch piece ginger, grated
3 tbsp miso
1.5 litres boiling water
3 carrots, thinly sliced
Chopped corriander to garnish
soya sauce to garnish

Fry the onion gently in 1 tbsp sunflower oil then add everything else. Cook for 5 mins and then serve topped with the corriander and soya sauce.

Steamed eggs with rice noodles and vegetables

This was my lunch today (Lex had his lunchbox as normal!).

For the eggs you need (per person):
2 eggs, lightly beaten
4 mushrooms, sliced
handful chopped corriander
glug soya sauce
1/2 tsp sesame oil
ground pepper
1/2 onion, finely diced

Mix together and pour everything into a small heatproof bowl. Place in a steamer and steam for about 20 mins till cooked.

For the noodles and vegetables:
Soak 1 bundle of rice noodles per person in boiling water for about 5 mins.

Meanwhile stirfry some veggies (I used courgettes, onion, chinese leaf and sugar snap peas). Add some mirin and soya sauce to the pan to taste. Add the noodles once rehydrated and warm through. Serve with the eggs on the side.

Egg Fried Rice

Not authentic, I know. But a yummy way to use up leftover rice and a speedy meal to make.

For one person you need:
1/2 a chopped onion
1 cup cooked rice
1/2 cup frozen peas
1 egg, lightly beaten
3 mushrooms, sliced

Sauce: soya sauce, mirin, sesame oil
Toasted sesame seeds and chopped corriander to garnish

Begin by making an omelette with the egg. Cook it lightly in a small pan/bottom of a wok and once it's done, put it onto a board and shred into ribbons. Then fry the onion in a wok and add the other ingredients. Fry till the rice is thoroughly reheated and the other ingredients are cooked. Add the soya sauce, mirin and sesame oil after a few mins. Top with the sesame seeds and chopped corriander and scoff.