Chicken chow mein takeaway style, with crispy noodles. What can I say? I adore noodles. I could live on noodles, be it wheat or rice, udon or glass. As long as they are dressed with some decent sauce, a few shreds of pak choi or beansprouts, I’m theirs until the bottom of the bowl.
Five spice shrimp with greens and crispy noodles. This is different to your usual stir fry: it’s a warm stir fried salad. The crispy noodles are totally optional: you can do soft noodles or no noodles.
Slow roasted pork belly glazed with soy sauce, honey and black bean paste. A bit like gammon, it should ideally be boiled first or - like I’ve done - steamed in the oven under a foil tent. Only the last hour or so the proper roasting should take place.
Sizzling beef in black bean sauce: a spicy oriental stir-fry with tender beef strips and mixed vegetables. The Chinese have some truly weird and wonderful names for dishes.
Chinese smashed cucumber salad with chilli, garlic and sesame oil. Cucumbers, the skinniest member of the gourd family of portly melons, squashes, pumpkins and marrows is technically not a vegetable but fruit.
Fiery bacon, spiced but still cool cucumber and mild new potatoes in a warm salad. The bacon and cucumber salad on its own will make a great spicy snack or starter - I’ve thrown new potatoes in to a/ dampen the fire a bit and b/ make it into a main course.
Sticky pork and vegetables stir fry, with honey and soy marinade. A wok is a truly weird and wonderful utensil. Vessel. Cooking implement? Surely it's not just a ‘pot’?
Sweet and sour duck stir fry with pineapple and red peppers topped with duck skin scratchings. This recipe is a tasty sweet and sour stir fry - feel free to swap the duck for chicken.
Vegetable egg fried rice, the best homemade takeaway. Fried rice is a freewheeling recipe: anything you fancy goes. Those tiny dried shrimp - gorgeous. Just scallions and beansprouts - why not?
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