I made this stir fry today quickly and with a bunch of stuff that was in the fridge, however it came out quite nice. The secret was lots of “rooster” sauce to make it extra spicy.

Since it was thrown together I’ll just put down the quick recipe instead of writing the full setup. Beef was sliced thinly on the biased and marinated with soy sauce and sesame oil. After stir frying I added all the vegetables that were cut bite size: bok choy, carrots, celery plus garlic and green onion for taste. Added udon noodles instead of normal thick-cut shanghai noodles because they were in the fridge. Finished with soy sauce and “rooster” sauce.

Udon noodles come in these great little packages at T&T. I bought them and have been getting them regularly every trip. They store forever and keep better than the frozen kind which get freezerburned too often.

• Beef ribeye sliced thinly
• Udon noodles packaged
• Beef broth
• King oyster mushrooms
• Bok choy (or spinach or other nice green veg)
• Green onion/Scallion

1. Cut beef into very thin strips and cook on medium low heat in a fry pan. When finished, set aside.
2. Boil enough water to cover the udon noodles for only 2-3 minutes, then drain and set aside.
3. Bring beef broth (or chicken broth) to a boil, quickly add bok choy and king oyster mushrooms. Add noodles just a minute later, then finally the beef. Turn off the heat and let stew for a minute.
4. Plate and serve, garnish with green onion.

Today I made a recipe from Jamie Oliver’s show, Oliver’s Twist: Cellophane Noodle Salad

• 4 oz Cellophane Noodles
• olive oil
• 8 oz minced pork
• 1 large pinch five-spice spice
• 3 cloves garlic, crushed
• 2 tsp sugar
• 1 handful prawn, peeled, and, deveined
• 1 handful plain and skinned peanut, roughly, chopped
• 1 bunch spring onion, finely, sliced
• 1 bunch coriander, chopped
• 1 bunch mint, chopped
• 1 tbsp fresh ginger, grated
• 2 red chili, finely, sliced, with seeds
• 2 lime, juiced
• 1 tbsp soy, sauce

1. Soak the noodles in boiling water and drain.
2. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder.
3. Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing.
4. Add the drained noodles and the meat with the prawns and season with a little extra soy and a drizzle of olive oil.