Indeed it is a sin for noodles to taste this good. I used my hoi sin stir fry sauce with noodles instead of vegetables like I usually do and it turned out great. I made it yesterday and again today as I wanted my partner to experience the yummyness.

Preparation time: 10 minutes
Cooking time: 5-10 minutes
Serves: 4 (or 2 hungry people)

Ingredients

• Hokkien noodles for four
• 3 chicken thigh fillets, sliced thinly
• Vegetables of your choice, I went with sugar snap peas, zucchini and bok choy. Prepare each accordingly.
• 3 shallots, chopped coarsely
• 3 cloves garlic finely diced
• 1 chilli finely diced
• 1/2 large onion sliced thinly
• 1/4 cup cashew nuts
• Peanut oil to cook

Sauce

• 60ml / 2 tablespoons hoi sin sauce
• 30ml / 1 tablespoon sweet chilli sauce
• 30ml / 1 tablespoon oyster sauce

Method

1. Prepare the noodles as per the instructions on the packet.
2. Stir fry chicken in a bit of peanut oil until brown and almost cooked through, remove and set aside.
3. Stir fry onion, garli, chilli and cashews for a minute, then add in peas and stem parts of bok choy. Stir fry for another minute and then add in the softer vegetables then stir fry another minute or until the vetables start to become wilted.
4. Add in the sauce and stir through.
5. Add in the noodles and stir fry, flip or do whatever it is you like to do to the beast. Make sure the wok is on super hot because that’s how all Iron Chefs roll. Mix it up and sexify it.

Yum. Eat it while it’s hot because cold noodles are shit.

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Sometimes I’ll go home for lunch as I only live 5 minutes from work. I usually do this when I feel like saving a tiny bit of cash or if I just need to chill for a little while before returning to the daily slog.

Earlier this week, I whipped up these noodles in about 10 minutes using my bit-of-this and bit-of-that cooking technique which actually turned out quite nice.

If I can recall correctly, the dish consisted of:

• wide rice noodles
• a bit of chicken
• a bit of choy sum
• a bit of zucchini
• a bit of fried tofu
• some shitake mushrooms
• 2 eggs.
• a chilli
• a splosh of dark soya sauce
• a splash and dash of light soya sauce
• a smidgen of sugar

Fry the rice noodles with dark soya sauce. Remove from heat.

Fry everything else until soft, add noodles and light soya sauce. Move everything to the side of the wok, crack the eggs into the gap and let it cook for a bit. Stir fry everything together until nice and sexy. Eat.

Too easy, too tasty and quicker than waiting at the KFC drive through, I kid you not.

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Ooooooooh! What do we have here? Udon noodles in soy broth! Don’t be fooled by the simplicity of this dish as the soy broth is devine. I”m no expert on Japanese food having just started eating the stuff, but I’d say I did a pretty good job of this. Topped with my now perfected teriyaki chicken and you have a quick, tasty, filling, satisfying, healthy and cheap dinner. Have I missed any adjectives? No, I believe that will suffice for now.

This will definitely go on my regular recipies list from this point forth, as it should yours! Enough babbling - on with the recipe!!!

Preparation time: 1 minute
Cooking time: 10 minutes
Serves: 4 light servings

Ingredients

• 1.5 litres dashi
• 3 spring onions, two cut into 4cm lenghts, 1slice thinly
• 60ml (1/4 cup) mirin
• 60ml (1/4 cup) Japanese soya sauce
• 2 teaspoons sugar
• 400 udon noodles
• shichimi togarashi (seven spice mix), optional

Method

1. Bring dashi to a boil in a pot, reduce to a simmer and add the 4cm lengths of spring onion, mirin, soya sauce and sugar. Stir to combine and simmer for 5 minutes.
2. While the broth is simmering away, prepare the udon noodles according to the instructions on the packet. Divide among the four bowls.
3. Ladle the liquid into the bowl. Top the noodles with the sliced spring onions and some teriyaki chicken if you like (this man needs meat with his dinner). I added some pre-prepared dried shitake mushrooms because I really like my ’shrooms. Sprinkle a bit of shichimi togarashi over the top (optional).

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