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Pad Thai August 6, 2015

Filed under: Asian,Chicken,Noodles — delishuss @ 9:52 pm
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My friend sent me a random text this evening. The fact that she sent me a text wasn’t random but the content was; she asked me what I was having for dinner. I have been trying out 30 days of healthy recipes. Tonight’s recipe was a stir-fry with tofu and quinoa. I wasn’t really feeling it. I’m not wild on tofu, I just kind of think it’s a nothing food. Possibly, if it was deep fat fried then it might be good. Message me if you have any nice recipes with tofu and maybe I will be converted.

After walking around the supermarket trying to decide what to eat, I arrived at Pad Thai. After all my complaining about tofu, I included it in this dish :-). It kind of made it a bit more silky but disappeared really.

This turned out great, if I do say so myself. I wolfed it down. It’s quick to make, you just need to get everything organised before you start. Otherwise, you will be back and forth to the cupboard if you are anything like me. Enjoy.

Serves 1-2

Takes about 25-30 minutes to make all up


100g flat noodles (pad thai)

100g chicken breast, chopped into slivers

50g tofu (I used one that was of medium firmness)

30g scallions/green onions, sliced diagonally

1 egg, beaten in a bowl with salt and pepper to season

1 bulb of bok choy, chopped

1 clove of garlic, minced

2 tablespoons of soy sauce

2 teaspoons of sambal or minced chilli

The juice of half a lime

1 cube of palm sugar

1 teaspoon of fish sauce

50g chopped peanuts

2 tablespoon of chopped coriander

2 tablespoon of oil (for Asian cooking they recommend that you use normal cooking oil, peanut oil would be good with this but I didn’t have any in stock.

Salt and pepper to season


  1. Add the noodles to a heat proof bowl and pour over boiling water until they are covered. Add a pinch of salt. Set aside while you get on with the stir-fry.
  2. Add the sambal, lime juice, soy sauce, fish sauce and palm sugar to a bowl. I grate in the palm sugar so that it dissolves quicker but you could just chop it finely if you prefer. Add the chicken and marinade for 5 minutes or so.
  3. Heat a frying pan and add nearly all of the oil. Add the chicken and cook for 5 minutes turning in between to cook on both sides. Stir in garlic and fry for a minute. Add the bok choy, tofu, onions and half of the nuts.
  4. While those are cooking, heat another frying pan and add the remainder of the olive oil. You will want to make an omelette with the egg. Pour the egg in the pan and roll it around so that the egg covers the base of the pan. Cook for 2 minutes, chop it up with the edge of your spatula or spoon making sure that it’s cooked through. Set aside for a minute
  5. Drain the water off the noodles and then add to the stir-fry and stir through. You can add some of the marinade mixture if it’s a little dry.
  6. Stir in the omelette.
  7. Serve with a sprinkle of coriander and the remainder of the nuts.

Stir fried chicken and broccoli with noodles May 8, 2012

Filed under: Chicken,Noodles — delishuss @ 8:56 pm
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I got this recipe from Saturday Kitchen. I put in a load more veg and I think it kind of diluted the flavour a bit, so the lesson learned there is to follow the recipe 🙂 That being said, it’s still pretty tasty.

Serves 4


For the chicken:

  • 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips
  • 2 tsp light soy sauce
  • ½ tsp ground black pepper
  • 200g/7oz purple sprouting broccoli
  • 2 tbsp vegetable oil
  • 1 onion, finely sliced
  • 3 garlic cloves, finely chopped
  • 5cm/2in piece fresh root ginger, peeled, finely chopped
  • 1 red pepper, cut into small wedges
  • 2 tbsp shaoxing rice wine or dry sherry
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp chilli bean sauce
  • 2 tsp cornflour
  • 2 tbsp sesame seeds

For the noodles:

  • 250g/9oz medium rice noodles
  • 2 tbsp sesame oil
  • 4 spring onions, finely shredded


  1. For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside.
  2. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside.
  3. Heat a wok or large frying-pan over high heat until it is hot.
  4. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.
  5. Remove the chicken from the wok and set aside.
  6. Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes.
  7. Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine.
  8. Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened.
  9. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions.
  10. To serve, pile the noodles onto the plate, then spoon the chicken over the top.

Thai Prawn Noodle Bowl March 10, 2012

Filed under: Fast Food,Fish,Noodles — delishuss @ 12:19 pm
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This recipe is dead easy to make. I got it from the Quick and Easy cookbook. I couldn’t resist making some adjustments to the recipe :-). I added couple of splashes of soy sauce and also the juice of half a lime. You don’t have to add them it was just my preference. So here goes:

Serves 4


1 bunch spring onions

2 celery sticks

1 red pepper

200g rice vermicelli noodles

2 tbsp groundnut oil

55g unsalted peanuts

1 fresh bird’s eye chilli, sliced

1 lemon grass stem, crushed

400ml fish or chicken stock

200ml coconut mil

2 tsp Thai fish sauce

350g cooked peeled king prawns

Salt and pepper

3 tbsp chopped fresh coriander, to garnish



1. Trim the spring onions and celery and thinly slice diagonally. Deseed and thinly slice the pepper.

2. Place the noodles in a bowl, cover with boiling water and leave to stand for 4 minutes, or until tender, drain.

3. Heat the oil in a wok and stir fry the peanuts for 1-2 minutes, until golden. Lift out with a slotted spoon.

4. Add the sliced vegetable to the wok and stir-fry over a high heat for 1-2 minutes.

5 Add the chilli, lemon grass, stock, coconut milk and fish sauce and bring to the boil.

6. Stir in the prawns and bring back to the boil, stirring. Season to taste with salt and pepper, then add the noodles.

7. Serve in warmed bowls, sprinkled with fresh coriander.


Quick Vietnamese Curry Noodles February 8, 2012

This is a really tasty one. I took it from Weight Watchers The Complete Kitchen Cookbook. I didn’t have Thai curry paste so I used korma paste, it sounds a bit weird but it actually worked quite well. Give it a whirl. I finished off writing the recipe below and realised that I never tell you how long the recipe takes. You see with me I just do it and then realise half way through that it takes 3 hours and it’s already 10 o’clock at night 🙂 So I have taken a mental note and I will add the times in any new recipes.

This one takes 15 minutes in total.

19 propoints value per value

10 propoints per serving

Serves 2


Calorie controlled cooking spray

3 shallots, sliced

1 level teaspoon red Thai curry paste

1 teaspoon medium curry powder

200ml reduced fat coconut milk

1 teaspoon soft light brown sugar

200ml vegetable stock

100g sugar snap peas, halved

150g sachet pre-cooked rice noodles

75g beansprouts, rinsed

150g cooked lean roast beef, shredded

a squeeze of lime juice

2 tablespoons chopped fresh coriander, to serve



1. Spray a medium non stick frying pan with the cooking spray and cook the shallots for 2 minutes. Add the curry paste and powder and fry for 1 minute, stirring, to bring out the spice flavours. Pour in the coconut milk which will bubble and thicken slightly.

2. Next add the sugar, stock and sugar snap peas. Cook for 3 minutes then sprinkle in the rice noodle, separating them with your fingers as you do. Mix the beansprouts and roast beef then heat through for 2-3 minutes until piping hot.

3. Stir in the lime juice to taste and serve scattered with coriander.


Beef Yakisoba April 19, 2011

Filed under: Meat,Noodles,Weight Watchers Recipes — delishuss @ 9:01 pm
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This is another weight watchers recipe, it’s pretty good. Quick and simple, that’s always good.

Serves 4

8 Propoints


2 tablespoons of mirin

4 tablespoons light soy sauce

1 teaspoon toasted sesame oil

350g lean beef fillet, cut into strips

175g soba nooles

low fat cooking spray

1 onion, halved and sliced thinly

125g mange tout

1 green pepper, de-seeded and sliced thinly

2.5cm fresh root ginger, chopped finely

125g beansprouts

freshly ground black pepper

To garnish

2 spring onions, chopped finely

1 tablespoon pink pickled ginger

1 teaspoon sesame seeds


1. Mix together the mirin, soy sauce and sesame oil in a shallow dish. Add the beef, spoon the marinade over and leave to marinate for 30 minutes.

2. Meanwhile, bring a pan of water to the boil and cook the noodles according to the packet instructions. Drain then refresh under cold running water. Place in a bowl, cover with cold water, then set aside.

3. Meanwhile, heat a large wok or non stick frying pan until hot. Remove the beef from the marinade (reserving the marinade). Add the beef to the pan and spray with the cooking spray. Stir fry for 2-3 minutes until browned all over. Transfer the beef and any juices to a bowl and set aside.

4. Add the onion, mange tout, green pepper and ginger to the pan, spray with the cooking spray and stir fry for 3 minutes, adding 1 tablespoon of water if it starts to stick. Add the beansprouts, beef, juices and reserved marinade and stir fry for another minute.

5. Drain the noodles and add them to the pan, turning them until combined and warmed through. Divide between four large shallow bowls. Season with black pepper and garnish each serving with the spring onions, pickled ginger and sesame seeds.


Pad Thai Chicken February 20, 2011

Filed under: Chicken,Noodles — delishuss @ 10:27 pm
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I recently visited Australia and really got into thai food over there. So when I came back I went on the search of some thai recipes. I also blitzed the Asian supermarket for weird and wonderful things. This recipe is the first on my list to try. It was passed onto me by my friend Catherine who attended a Thai cookery course at the Cooks Academy. In my own humble opinion, it’s fab.


2 chicken breast fillets, sliced

225g flat dried rice noodles

2 shallots, fnely chopped

1 medium onion, finely chopped

4 spring onions, chopped

3 red chillies, finely chopped

2 eggs, beaten

2 tbsp of groundnut oil

2 tbsp of coarsely chopped garlic

3 tsbp of fish sauce or soy sauce

1 tsp of rice wine or dry sherry

1 tsp lime juice

1 tsp of light soy sauce

Salt and pepper to taste

1 tbsp of sugar

2 tbsp of oyster sauce

225g beansprouts

Handful of fresh coriander

3 tsp coarsely chopped roasted peanuts, to garnish

lime wedges, to serve


1. Soak the rice noodles in a bowl of hot water for 25 minutes.

2. While the noodles are soaking, prepare the chicken. Heat a wok and groundnut oil, add the chicken and fry until brown (5-7 minutes).

3.  When the chicken is cooked remove from the pan and set aside.

4. To the wok add, the chillies, onions, shallots, and garlic and stir fry for 1 minute.

5. Pour in the beaten eggs and stir fry for a few seconds until they just start to look scrambled.

6. When the noodles have soaked for 25 minutes, drain in a colander, rinse with hot water and toss with a few drops of oil to stop the strands sticking together.

7. Re-add the chicken to the wok, lower the heat and add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and oyster sauce and continue to stir-fry for 2 minutes, mixing well.

8. Add the beansprouts and spring onions and continue to stir-fry for four minutes.

9.  Finally, add the coriander and stir-fry briskly for 30 seconds.

10. Turn onto a warm platter, sprinkle with the peanuts and serve at once with lime wedges.


Asian Chicken Salad August 11, 2010

Filed under: Chicken,Fast Food,Salads and Dressings — delishuss @ 9:21 pm
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 Note: I served this with some noodles to bulk it up.


2 cooked, skinless chicken fillets, shredded

200g breansprouts, rinsed

1 large carrot, shredded or grated

125g Chinese leaves, shredded

50g mangetout, sliced

3 tbsp soy sauce

3 tbsp smooth peanut butter

3 tbsp honey

1 tbsp cider vinegar

½ tsp ground ginger


  1. Mix the beansprouts together with the carrot, Chinese leaves, mangetout and chicken.
  2. Whisk the remaining ingredients together until smooth and drizzle over the salad before serving.

Teriyaki Beef Udon July 13, 2010

Filed under: Healthy Eating,Meat,Noodles,Weight Watchers Recipes — delishuss @ 11:15 am
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This recipe is from Weight Watcher’s Fabulous and Filling Cookbook.  I’m not a fan of mushrooms so I substituted them with peppers. I also added some Soy Sauce for increased flavour. To make a vegetarian version you could add tofu and bulk it up with some baby sweetcorn and mushrooms.

My marinade for stir fries has always been quite runny and I have never been able to achieve the consistency of a proper Japenese/Chinese restaurant sauce. Well it seems the answer is corn-flour, I always thought it was MSG.

The recipe itself is very good and very quick to make. Hope you enjoy.

Serves 1

Takes 15 minutes

6 points value per serving


Low fat cooking spray

125g (4 ½ oz) lean rump steak, trimmed of all fat

½ red onion, sliced

50g (2 ¾ oz) sugar snap peas, halved lengthways

75g (2 ¾ oz) mushrooms, sliced

2 tablespoons teriyaki marinade

¼ red pepper, sliced

¼ yellow pepper, sliced

1 teaspoon cornflour

1 tablespoon soy sauce

150g pack pre-cooked udon noodles


  1. Heat a non-stick frying pan until hot and spray with the cooking spray. Fry the steak for 2 ½-3 minutes on each side over a high heat, then transfer to a warm plate and leave to rest.
  2. Add the onion to the pan and fry for 1 minute then add the sugar snap peas, peppers and mushrooms plus 1 teaspoon of water. Stir fry for 2 minutes.
  3. Mix the teriyaki marinade, soy sauce, cornflour and 4 tablespoons of water, then add to the frying pan and cook for 1 minute.
  4. Mix the udon noodles into the sauce and vegetables. Cook for 1-2 minutes until cooked through. Slice the steak thinly and serve on top of the noodles.