Singapore noodles

Get your chopsticks into these aromatic noodles packed with prawns and flavour.

Preparation Time

20 - 50 minutes

Cooking Time

10 minutes

Ingredients (serves 6)

• 300g peeled green prawns
• 300g chicken breast fillets, thinly sliced
• 1 tbs Chinese rice wine
• 60ml (1/4 cup) light soy sauce
• 1 tbs grated fresh ginger
• 250g dried rice vermicelli noodles
• 60ml (1/4 cup) vegetable oil
• 1 tbs curry powder
• 1 red capsicum, halved, deseeded, thinly sliced
• 6 green shallots, ends trimmed, thinly sliced diagonally
• 60ml (1/4 cup) chicken stock
• Fresh coriander sprigs, to serve

Method

1. Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.
3. Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.
4. Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens. Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.

Notes

• You can prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3, 10 minutes before serving.

Chilli con carne

For a variation, serve the chilli in tacos instead of tortillas, or use minced pork instead of beef.

Ingredients (serves 6)

• 2 onions
• 2 cloves garlic (see Notes)
• 1 large carrot
• 2 stalks celery
• 1 red capsicum
• 4 fresh chorizo sausages
• 2 tbs olive oil
• 500g minced beef
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground chilli
• 2 tbs sweet paprika
• 2 cinnamon quills
• 1 tsp caster sugar
• 2 x 400g cans diced Italian tomatoes
• 2 tbs red wine vinegar
• 400g can chickpeas
• 400g borlotti beans
• 2 tbs tomato paste
• 2 avocados
• 1 lime
• 1 bunch coriander
• Sour cream and tortillas, to serve

Method

1. Peel onions, garlic and carrot. Cut into quarters with celery. Seed and quarter capsicum. Using a food processor, pulse vegetables and garlic in short bursts until coarsely chopped. Place in a bowl.
2. Squeeze meat from chorizo casings and pull apart into 2cm pieces. Heat oil in a large casserole over medium–high heat. Add chorizo and cook, stirring, for 3 minutes or until browned. Add beef, spices, sugar and 2 tsp salt, and cook for 5 minutes, breaking up beef with the back of a spoon, or until browned.
3. Add vegetable mixture to casserole and stir for 5 minutes or until softened. Add tomatoes and vinegar. Rinse and drain chickpeas and beans, then add to casserole with tomato paste. Bring to a simmer and cook, stirring occasionally, for 15 minutes or until thickened.
4. Meanwhile, to make guacamole, scoop avocado flesh into a bowl. Squeeze over lime juice. Pick a handful of coriander leaves and add to bowl. Season with salt and pepper. Mash together with a fork.
5. Pick more coriander leaves and scatter over chilli con carne and serve with guacamole, sour cream and tortillas.

Notes

To peel garlic quickly, place on a chopping board, place the flat side of a knife over the top and hold down with one hand. Using the heel of your free hand, carefully hit the knife; the force will bruise the garlic, splitting the skin and making it easy to peel.

Butter chicken

This mild Indian butter chicken curry is kid friendly and fantastically fragrant.

Cooking Time

30 minutes

Ingredients (serves 4)

• Olive oil spray
• 1 large brown onion, finely chopped
• 2 tbs tandoori paste
• 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
• 400g can no-added-salt chopped tomatoes
• 125ml (1/2 cup) chicken stock
• 55g (1/3 cup) cashews, finely chopped
• 70g (1/4 cup) natural yoghurt
• 75g baby spinach leaves
• 2 cups steamed basmati rice
• Chopped Lebanese cucumber, to serve
• Fresh coriander leaves, to serve
• Pappadums, to serve

Method

1. Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.
2. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
3. Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.

Notes

With a twist: For Madras Lamb Curry, replace the tandoori paste with madras curry paste, and substitute lamb stir-fry strips for the chicken.
Adding finely chopped cashews to this dish thickens the sauce and enhances flavour.

Mie goreng

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 250g pkt dried wheat noodles
• 2 tbs peanut oil
• 2 eggs, at room temperature, lightly whisked
• 200g pork fillet, very thinly sliced
• 1 carrot, peeled, diced
• 1 red capsicum, deseeded, diced
• 8 green shallots, trimmed, thinly sliced diagonally
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, peeled, finely grated
• 400g small cooked prawns, peeled, chopped
• 2 tbs kecap manis
• 1 tbs sambal oelek
• 75g bean sprouts
• Pinch of salt

Method

1. Place noodles in a heatproof bowl. Cover with plenty of boiling water and set aside, stirring occasionally to separate, for 5 minutes or until soft.
2. Meanwhile, heat 2 tsp of oil in a wok over medium-high heat. Add eggs, tilting wok until they cover base and sides. As omelette begins to set, lift edges so uncooked egg runs underneath. Cook for 1 minute or until set. Slide onto a chopping board and roll into a log. Use a sharp knife to cut crossways into thin slices. Place on a plate and set aside until required.
3. Add another 2 tsp of the oil to the wok and increase heat to high. Add the pork and stir-fry for 2 minutes or until browned. Transfer to a bowl and set aside until required.
4. Heat the remaining oil in the wok. Add the carrot, capsicum, half of the shallots, garlic and ginger, and stir-fry for 1 minute.
5. Drain the noodles and add to the wok with the pork, prawns, kecap manis and sambal oelek, and stir-fry for 2 minutes or until the noodles are heated through.
6. Remove from heat. Add the bean sprouts and toss gently until well combined. Taste and season with salt.
7. Divide among serving plates and top with the sliced egg and remaining green shallots. Serve immediately.

Beef in black bean sauce

Whip up dinner in a flash with this classic beef in black bean sauce. Makes for great leftovers too.

Ingredients (serves 4)

• 2 teaspoons cornflour
• 1 tablespoon soy sauce
• 1 tablespoon black bean sauce
• 1 tablespoon hot chilli sauce
• 1/4 cup chicken stock
• 1 1/2 tablespoons peanut oil
• 750g beef rump steak, trimmed, very thinly sliced
• 1 medium brown onion, cut into wedges
• 1 medium green capsicum, cut into 2cm pieces
• 1 garlic clove, crushed
• 2cm piece fresh ginger, peeled, grated
• 100g cup mushrooms, sliced
• 3 green onions, cut into 5cm lengths

Method

1. Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock.
2. Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Cook beef, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.
3. Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until softened. Add capsicum, garlic and ginger. Stir-fry for 3 to 4 minutes or until capsicum is just tender. Add mushroom. Stir-fry for 2 minutes or until softened.
4. Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add green onion. Toss to combine. Serve.

30-minute chicken parmigiana bake

Take a rich tomato sauce base and top with tasty chicken schnitzels and eggplant for a family meal that's ready when you are.

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 340g jar fire-roasted pepper strips, drained
• 230g tub diced antipasto chargrilled eggplant, drained (see note)
• 1 1/2 cups tomato pasta sauce
• 1/3 cup Fountain Spicy Red sauce
• 1/4 cup fresh basil leaves, torn
• 100g mozzarella cheese, thinly sliced
• 1/3 cup fresh breadcrumbs
• Basil leaves, to serve

Method

1. Preheat oven to 220°C/200°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.
2. Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and Spicy Red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.
3. Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.
4. Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

Notes

Serve with cooked short pasta such as spirals, penne or farfalle.
Chicken breast schnitzels (uncrumbed) can also be sold as chicken minute steaks.
We used a tub of Woolworths antipasto chargrilled eggplant that's already diced. You could use 200g chargrilled eggplant from the supermarket deli, diced, instead.

Chicken fried rice

This tasty variation on fried rice is guaranteed to keep the hungry hordes happy.

Ingredients (serves 4)

• 2 tablespoons light soy sauce
• 2 tablespoons sweet chilli sauce
• 2 tablespoons oyster sauce
• 2 tablespoons peanut oil
• 600g chicken breast fillets, trimmed, thinly sliced
• 1 brown onion, cut into thin wedges
• 2 garlic cloves, crushed
• 2 eggs, lightly beaten
• 3 cups cold cooked rice (see note)
• 1 cup Thai basil leaves
• 4 green onions, sliced diagonally
• 1/4 cup fried shallots

Method

1. Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken.
2. Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for 2 to 3 minutes or until egg is well combined with rice.
3. Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots and serve.

Notes

We used 1 cup jasmine rice. Cook rice following absorption method on packet. Spread on a tray. Refrigerate overnight, if time permits. Fried shallots are available from large supermarkets and Asian grocery stores.

Chicken paella

This simple version of chicken paella incorporate lots of healthy vegetables for added nutrition and colour.

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 400g chicken mince
• 2 tomatoes, chopped
• 1 red capsicum, deseeded, sliced
• 1 zucchini, trimmed, sliced
• 1 cup basmati rice, well rinsed
• 2 1/2 cups reduced-salt chicken stock
• 1/2 teaspoon saffron threads
• 1/2 teaspoon mild paprika
• 1 cup frozen baby peas

Method

1. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 3 to 4 minutes or until soft. Add mince. Cook, stirring with a wooden spoon, for 2 minutes.
2. Add tomatoes, capsicum and zucchini. Cook for 2 minutes. Stir in rice. Pour in stock. Add saffron and paprika and stir to combine. Bring to the boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes or until stock is absorbed.
3. Remove from heat and stir in peas. Cover and stand for 5 minutes. Season with pepper. Serve.