Serves 4
INGREDIENTS
1.2 litres/2 pints/5 cups vegetable or chicken stock
1 garlic clove, lightly crushed
2.5cm/1 in piece fresh root ginger, peeled
and cut into fine matchsticks 30ml/2 tbsp soy sauce 15ml/l tbsp cider vinegar 75g/3oz fresh shiitake or button
mushrooms, stalks removed and
thinly sliced
2 large spring onions, thinly sliced on the diagonal
40g/1/1/20Z vermicelli or other fine noodles 175g/6oz Chinese leaves, shredded a few fresh coriander leaves

Pour the stock into a saucepan. Add the garlic, root ginger, soy sauce and vinegar. Bring to the boil, then cover the pan and reduce the

heat to very low. Leave to simmer gently for 10 minutes. Remove the garlic clove from the pan and discard.

Add the sliced mushrooms and spring onions and bring the soup back to the boil. Simmer for 5 minutes, uncovered, stirring occasionally.

Add the noodles and shredded Chinese leaves. Simmer for 3-4 minutes, or until the noodles and vegetables are just tender. Stir in the

coriander leaves. Simmer for a final 1 minute. Serve the soup hot.

Serves 4-6
INGREDIENTS
vegetable oil, for deep-frying
50g/2oz Chinese rice noodles, uncooked
2 dressed crabs, or 150g/5oz frozen white crab meat, thawed
115g/4oz alfalfa
1 small iceberg or bib lettuce
4 sprigs coriander, roughly chopped
1 ripe tomato, skinned, seeded and diced
4 sprigs fresh mint, roughly chopped

Sesame lime dressing
3 tbsp vegetable oil
1 tsp sesame oil
1/2 small red chilli, seeded and finely chopped
1 piece stem ginger in syrup, cut into matchsticks
2 tsp stem ginger syrup
2 tsp soy sauce
juice of 1/2 lime

Combine the vegetable and sesame oils in a bowl. Add the chilli, stem ginger, stem ginger syrup and soy sauce with the lime juice.

Heat the oil in a deep-fryer to 196°C/ 385°F. Fry the noodles, one handful at a time, until crisp. Lift out and dry on paper.

Flake the white crab meat into a bowl and toss with the alfalfa sprouts. Serve on a nest of noodles and tossed salad ingredients

Serves 4-6
INGREDIENTS
275g/10 oz egg noodles
1 chicken breast fillet, skinned
115g/4oz lean pork
2 tbsp vegetable oil
175g/6oz prawn (shrimp) tails, fresh or cooked
4 shallots, or 1 medium onion, chopped
1 piece fresh ginger, 2cm/3/4in long, peeled and thinly sliced
2 cloves garlic, crushed
3 tbsp light soy sauce
1-2 tsp chilli sauce
1 tbsp rice or white wine vinegar
1 tsp sugar
1/2 tsp salt
115g/4oz Chinese leaves, shredded
115g/4oz fresh spinach, shredded
3 spring onions (scallions), shredded

Bring a large saucepan of salted water to the boil and cook the noodles according to the instructions on the packet. Drain and set aside.

Place the chicken breast and pork in the freezer for 30 minutes to firm but not freeze.

Slice the meat thinly against the grain. Heat the oil in a large wok and fry the chicken, pork and prawns (shrimp) for 2—3 minutes. Add the

shallots or onion, ginger and garlic and fry without letting them colour.

Add the soy and chilli sauces, vinegar sugar and salt. Bring to a simmer, add the Chinese leaves, spinach and spring onioins (scallions),

cover and cook for 3-4 minutes Lastly add the noodles, heat through and serve.

Serves
INGREDIENTS
285g/10 oz dried egg noodles
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 piece fresh ginger, peeled and chopped
50g/2oz canned water chestnuts, sliced
1 tbsp light soy sauce
2 tbsp fish sauce, or strong chicken stock
175g/6oz cooked chicken breast, sliced
150g/5oz cooked ham, thickly sliced, cut into short fingers
225g/8oz prawn (shrimp) tails, cooked and peeled
175g/6oz bean sprouts
200g/7oz canned baby corn-cobs, drained
2 limes, cut into wedges, to garnish
1 small bunch coriander, shredded, to garnish

Cook the noodles according to the packet. Drain and set aside.

Fry the onion, garlic and ginger until soft. Add the chestnuts, sauces and meat.

Add the noodles, bean sprouts and corn cobs. Stir-fry for 6—8 minutes.

Serves 4

INGREDIENTS

275g/10oz Chinese egg noodles
30ml/2 tbsp vegetable oil
3 spring onions, chopped
1 garlic clove, crushed
2.5cm/1 in piece fresh root ginger, peeled and grated
5ml/1 tsp hot paprika
5ml/1 tsp ground coriander
3 boneless chicken breasts, sliced
115g/4oz/l cup sugar-snap peas, topped and tailed
115g/4oz baby sweetcorn, halved
225g/8oz fresh beansprouts
15ml/l tbsp cornflour
45ml/3 tbsp soy sauce
45ml/3 tbsp lemon juice
15ml/l tbsp sugar
45ml/3 tbsp chopped fresh coriander or spring onion tops, to garnish

Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the instructions on the packet. Drain, cover and keep warm.

Heat the oil in a wok. Add the spring onions and cook over a gentle heat. Mix in the next five ingredients, then stir-fry for about 3-4 minutes.

Add the next three ingredients and steam briefly. Add the noodles.

Combine the cornflour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve garnished

with chopped coriander or spring onion tops.

SERVES FOUR

INGREDIENTS

300g/11oz dried Chinese thin egg
noodles or 500g/ 1 1/4 lb fresh yaki-soba noodles
200g/7oz lean boneless pork, thinly sliced
22.5ml/41/2 tsp sunflower oil
I0g/ 1/4oz grated fresh root ginger
1 garlic clove, crushed
200g/7oz green cabbage, coarsely chopped
115g/4oz/2 cups beansprouts
1 green (bell) pepper, seeded and cut into fine strips
1 red (bell) pepper, seeded and cut into fine strips
salt and ground black pepper
20ml/4 tsp ao-nori seaweed, to garnish (optional)

For the seasoning mix
60ml/4 tbsp Worcestershire sauce
15ml/1 tbsp Japanese soy sauce
15ml/1 tbsp oyster sauce
15ml/1 tbsp sugar
2.5ml/ 1/2 tsp salt
ground white pepper

Cook the noodles according to the instructions on the packet. Drain well and set aside.

Cut the pork into 3-4/ 1 1/4-1 1/2in strips and season with salt and pepper.

Heat 7.5ml/ 1 1/2 tsp of the oil in a large wok or frying pan. Add the pork and stir-fry until it is just cooked, then remove it from the pan.

Wipe the wok with kitchen paper, and heat the remaining oil in it. Add the ginger, garlic and cabbage and stir-fry for 1 minute.

Add the beansprouts, stir until softened, then add the green and red peppers and stir-fry for 1 minute more

Return the pork to the pan and add the noodles. Stir in all the ingredients for the seasoning mix and stir-fry for 2-3 minutes. Serve immediately, sprinkled with ao-nori seaweed, if using.