2 x 7 oz [200 g] chicken breasts
Sea salt and freshly ground black pepper
Vegetable oil, for grilling
5 oz [150 g] snow peas (mange-tout), trimmed
½ cup [125 ml] fresh coriander leaves
¼ cup [60 ml] fresh basil leaves
1 long red chili, seeded and chopped
For the dressing
1 tbsp [15 ml] lime juice
1 tbsp [15 ml] fish sauce
2 tsp [10 ml] brown sugar
For the noodles
6 oz [170 g] dried egg noodles
2 green onions, sliced
2 tbsp [30 ml] soy sauce
1 tbsp [15 ml] sesame oil
1 tbsp [15 ml] peanut or vegetable oil
Heat a grill pan over medium-high heat. Brush vegetable oil over the chicken breasts, then sprinkle with sea salt and freshly ground black pepper. Grill the chicken breasts for 3 to 4 minutes on each side or until cooked through. Let the chicken breasts cool on a plate while you make the salad.
Place the snow peas in a heat-proof bowl with a slash of water. Cover with plastic wrap and steam in the microwave for 1 minute. Rinse under cold running water, dry with a clean kitchen towel or paper towels. To make the dressing, whick the lime juice, fish sauce and sugar until combined. Slice the chicken breasts diagonally and place in a large bowl. Add the snow peas, fresh coriander, fresh basil and chopped red chili. Toss with the dressing and reserve.
Bring a large pot of water to the boil and cook the egg noodles until al dente. Drain the noodles and put back into the pot. In a small bowl, mix the green onions, soy sauces, as well as the sesame and peanut oils. Pour over the warm noodles and toss well.
Divide the noodle between two serving bowls, then top with the chicken salad. Sprinkle with chopped peanuts and freshly squeezed lime juice.
Recipe Credit: Inspired by two recipes from Donna Hay’s 10-Minute Meals.
13 oz [375 g] dry rice noodles
2 tbsp [30 ml] vegetable oil
1 cup [250 ml] chopped unsalted roasted peanuts
2 long red chilies, seeded and chopped
1 tbsp [15 ml] grated ginger
6 green onions, sliced
1½ tbsp [22 ml] fish sauce
2 tbsp [30 ml] lime juice
½ cup [125 ml] mint leaves
½ cup [125 ml] coriander leaves
Soak the noodles in boiling water for 5 minutes (or according to the manufacturer’s instructions). Drain. Heat the oil in a wok or a large skillet over high heat. Add the peanuts, chili and ginger and cook for 2-3 minutes or until the peanuts are golden. Toss the noodles into the wok, along with the green onions, fish sauce, lime juice, mint and coriander. Sauté to mix everything together. Serve immediately.
Note: Make it a meal by adding cooked chicken, shrimp or tofu to the dish.
Recipe Credit: Adapted from Donna Hay, Instant Entertaining
1 tbsp [15 ml] flaked sea salt
2 tsp [10 ml] finely cracked szechwan or black peppercorns
2 mild long red chilies, seeded and chopped
1 tsp [5 ml] chinese five-spice powder
4 chicken breast fillets, cut into bite-size pieces
1 tbsp [15 ml] vegetable oil
14 oz [400 g] broccoli, detailed in florets with long stems
Combine the salt, szechwan pepper, chili and five-spice powder in a bowl. Toss the chicken pieces in the spice mixture to coat. Heat half the oil in a wok or large frying pan over high heat. Add half the chicken and cook, stirring occasionally6, for 7 minutes or until cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and chicken. Add the broccoli to the wok for the last 4-5 minutes. Add the reserved chicken to the wok and mix to combine.
Serve with rice noodles.
Recipe Credit: Donna Hay, Instant Entertaining
A dish so rich in flavor and quick to prepare it’ll make you forget your favorite take-out number.
1 tbsp [15 ml] vegetable oil
2 tsp [10 ml] sesame oil
2 tbsp [30 ml] finely grated ginger
1 clove garlic
10½ oz [300 g] firm white fish fillets, cut into pieces
7 oz [200 g] broccolini (or broccoli), trimmed in long-stemmed bouquets
¼ cup [60 ml] chicken stock
1 tbsp [15 ml] soy sauce
1 tsp [5 ml] freshly ground black pepper
2 handfuls of bean sprouts cooked brown or sticky rice
Heat a wok or a large frying pan over high heat. Add the oil, sesame oil, ginger, garlic and fish and cook for 2-3 minutes or until the fish is just cooked. Add the broccolini and the combined stock, soy sauce and pepper and cook for a further 1-2 minutes or until the broccolini is tender.
Serve over bean sprouts and rice.
Recipe Credit: Adapted from Donna Hay, 10-Minute Meals
A vegetarian dish that takes just a few minutes to make but rewards in a remarkable depth of flavor.
2 tbsp [30 ml] peanut oil
½ onion, diced
8 oz [225 g] firm tofu, cut into thin strips
4 oz [112 g] French green beans, trimmed and cut in half
4 oz [112 g] bok choy, cut into large chunks (both leaves and stalks)
11 oz [310 g] fresh egg noodles
1½ tsp [7.5 ml] ground coriander
1 tsp [5 ml] ground cumin
2 tsp [10 ml] sambal oelek (or other chile paste), plus extra to serve
2 tsp [10 ml] thick (dark) soy sauce
2 tsp [10 ml] light soy sauce
1 tbsp [15 ml] water
Handful of bean sprouts, well rinsed
Handful of shredded iceberg lettuce
1 tbsp [10 ml] crisp-fried shallots (see note)
Lemon wedges, to serve
Set a wok or a large skillet on high heat. Once hot, add the oil and then the onion, and cook for about 1 minute to soften a bit. Add the tofu and French beans and cook for 2 to 3 minutes to give the tofu a bit of color. Stir gently as you cook.
Next, add the boy choy. When it wilts, add the noodles and carefully spread them in the wok using tongs or large chopsticks. You want the noodles to get a lot of heat, almost to fry. Mix gently, cooking the noodles for about 2 minutes. Now add the spices, sambal oelek, soy sauces, water and bean sprouts and toss carefully. Cook for about a minute, or until the noodles are semisoft.
When ready, divide between two serving bowls, top with lettuce, and sprinkle with crisp shallots. On the side, serve lemon wedges and a small bowl of extra sambal oelek.
Note: Jars of crisp-fried shallots can be bought at Asian grocery stores, or you can make your own.
Recipe Credit: Yotam Ottolenghi, Plenty
A heart-healthy and low-calorie delight.
½ cup [125 ml] raw cashews
1½ lbs [680 g] skinless, boneless chicken breasts, cut into 1½-inch pieces
2 tbsp [30 ml] Asian fish sauce
2 tbsp [30 ml] vegetable oil
½ cup [125 ml] chicken stock or low-sodium broth
1lb [450 g] asparagus, sliced on the diagonal into 1-inch thick pieces
1 tbsp [15 ml] oyster sauce
1 tbsp [15 ml] fresh lime juice
Pinch cayenne pepper
½ cup [125 ml] chopped basil
¼ cup [60 ml] chopped chives
Freshly ground black pepper
Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away with steamed rice.
Note: One serving (without rice) contains 369 calories, 17 g fat, and 2.8 g saturated fat. Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy.
Recipe Credit: Stéphane Vivier, Food & Wine Magazine
A flavorful stir-fry showcasing juicy beef strips, nutritious broccoli and nutty, earthy soba noodles.
3/4 lb [340 g] flank steak, cut across the grain into thin strips
3 tbsp + 2 tsp [45 ml + 10 ml] soy sauce
1 medium navel orange
1 1½-inch [3.75-cm] piece ginger, peeled and sliced
1 large clove garlic, peeled
¼ cup [60 ml] creamy peanut butter
1 tbsp [15 ml] oyster sauce
8 oz [225 g] soba noodles
3 tbsp [45 ml] chopped fresh mint
3 tbsp [45 ml] canola or peanut oil
10 oz [285 g] 1-inch [2.5-cm] broccoli florets (about 4½ cups)
Thinly sliced hot red pepper
Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp [10 ml] soy sauce and ½ tsp [2.5 ml] salt.
Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp [5 ml] of the mixture to a small ramekin. Add the peanut butter, zest, 2 tbsp [30 ml] of the juice, and 2 tbsp [30 ml] of the soy sauce to the food processor. Process until smooth, adding 1 to 2 tbsp [30 ml] water so the mixture loosens a bit.
In a small bowl, mix 2 tbsp [30 ml] of the remaining orange juice with the oyster sauce, the remaining 1 tbsp [15 ml] soy sauce, and 2 tbsp [30 ml] water.
Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.
Meanwhile, in a large skillet, heat 1½ tbsp of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1½ to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1½ tbsp oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute.
To serve, portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint, crushed peanuts, sliced red pepper (if desired) and serve.
Recipe Credit: Tony Rosenfeld, Fine Cooking Magazine
An original way to use an Italian staple pasta by Susur Lee, the king of Asian fusion. Just as good cold the next day, eaten with a spoon straight from the fridge.
1 cup [250 ml] orzo
2 tsp [5 ml] salt
3 tbsp [45 g] butter
2 garlic cloves, finely chopped
2 tbsp [30 ml] mirin
2 tbsp [30 ml] soy sauce
3 cups [about 150 g] shredded spinach
1/2 cup [115 g] shredded cooked crab meat
1 green onion (scallion), thinly sliced
2 tbsp [20 g] toasted pine nuts
Partially fill a large saucepan with water and bring to a boil over high heat. Add orzo and salt. Boil, stirring occasionally, until orzo is al dente, from 6 to 8 minutes. Remove from heat and drain well. Reserve.
Meanwhile, melt butter in a medium frying pan over medium heat. Stir often, until light brown, about 5 minutes. Pour browned melted into a small bowl, leaving about 1 tbsp [15 ml] in the pan. Set bowl containing melted butter aside. Keep pan on medium heat and add cooked orzo, garlic, mirin and soy sauce. Sauté until orzo is light brown, for 4 to 6 minutes.
While orzo is frying, heat 1 tsp browned butter in a small nonstick frying pan over medium-high heat. In small bowl, whisk egg, then pour into pan. Tilt pan to make a very thin omelette. Cook just until egg is set and lightly brown, about 30 seconds per side. Turn out onto a cutting board. When cool enough to handle, roll up. Thinly slice into strips. Set aside.
When orzo is browned, stir in spinach and crab. Stir constantly until crab is warm, 2 minutes. Drizzle with remaining browned butter and stir well to coat. Spoon sauté into warmed bowls. Sprinkle with thinly sliced egg strips, green onion and pine nuts. Serve immediately.
Recipe credit: Susur Lee, via Chatelaine Magazine.