Singapore Curried Noodles

Serves 4

• Healthy

Ingredients

• 340g/12oz packet of rice flour noodles
• 1 tbsp vegetable oil
• 8 raw tiger prawns, peeled and each cut into 3 pieces
• 1 x 150g chicken breast, cut into thin slices
• 2 small onions, thinly sliced
• 2 slices smoked bacon loin, cut into matchsticks
• 2 cloves garlic, chopped
• 2 ½ tbsp curry powder
• 5 tbsp chicken stock
• 1 ½ tbsp light soy sauce
• 2 spring onions, sliced
• 2 big handfuls of beansprouts
• 1 red pepper cored and thinly sliced
• Pinch of sesame seeds to serve

METHOD

How to make Singapore curried noodles

1. Soak noodles in boiling water for 8 minutes and drain thoroughly in cold water. Heat the oil in a wok. When hot and shimmering throw in the chicken and prawns and cook for 1 minute or until they are golden and just cooked. Remove from the pan with a slotted spoon. Add onions, bacon and garlic and stir-fry over high heat for 2 minutes. Add salt and 2 tablespoons curry powder, and stir-fry for a further minute. Add stock and soy sauce and stir to form a bubbling sauce. Add the noodles and stir to coat with the sauce.

2. Add the beansprouts and spring onions, turn the heat up high and stir-fry all the ingredients together for just over a minute. Add the prawns and chicken back to the pan and combine. Serve straight away.

From Channel 4's cook yourself thin.

Cajun Chicken Gumbo

1 tbsp sunflower oil

4 chicken thighs

1 small onion, diced

2 stalks celery, diced

1 small green pepper, diced

90g/1/2 cup long grain rice

300ml/1/2pint chicken stock

1 small red chilli

225g/8oz okra

15ml/1 tbsp tomato puree

salt and pepper

1. Heat the oil in a wide pan and fry the chicken until golden. Remove the chicken from the pan.

2. Stir in the onion, celery and pepper and fry for 1 minute. Pour off any excess oil.

3. Add the rice and fry, stirring for a further minute. Add the stock and heat until boiling. Thinly slice the chilli and trim the okra. Add to the pan with the tomato puree. Season to taste.

4. Return the chicken to the pan and stir. Cover tightly and simmer for 15 minutes, or until the rice is tender, the chicken is thoroughly cooked and the liquid adsorbed. Stir occasionally and if it becomes too dry, add a little extra stock.