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Peppery prawn noodles
a. Serves 4
b. Prep 5 mins
c. Cook 10 mins
d. £2.02 a portion
e. 316 kcals, 4.8g fat, 0.5g sat. fat, 3.2g sugar
250g dried egg noodle
1 tsp lightly crushed black peppercorn
vegetable oil
1 red chilli, deseeded and sliced
100g pack baby corn
2 bok choi, leaves separated
200g pack raw peeled prawn handful beansprouts
1 Boil the dried egg noodles according to pack instructions, then drain.
2 Fry the lightly crushed black peppercorns in a little oil along with the red chilli, baby corn and bok choi leaves. Stir-fry for 1 min, add the raw peeled prawns, then fry until pink. Add the noodles, a handful of beansprouts and heat through. Serve.
Asian style fish & chips
a. Serves 2
b. Prep 20 mins
c. Cook 35 mins plus pickling and chilling
d. £4.71 a portion
e. 851 kcals, 27g fat, 3g sat. fat, 25g sugar
100g white miso paste
3 tbsp rice wine vinegar
2 tsp golden caster sugar
2-3 cod fillets (about 350g), bones and skin removed
100g rainbow radishes, very thinly sliced (we used a mandolin)
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