Pad Thai

• 8 oz vermicelli noodles
• 1 tablespoon oil
• 3 garlic cloves, finely chopped
• 2 cups green cabbage, very finely chopped
• 1 carrot, cut in thin julienne strips
• 2 eggs, beaten
• 3 cups bean sprouts
• 2 onions, finely chopped
• 2 tablespoons coriander, finely chopped
• 2 tablespoons peanuts, roughly chopped

Sauce

• 3 tablespoons fish sauce
• 3 tablespoons tomato ketchup
• 2 tablespoons water
• 2 tablespoons molasses
• 2 tablespoons soy sauce
• 1 teaspoon sugar

Put noodles to soak in hot water for 20 minutes. Meanwhile, make the sauce. Combine all the ingredients and stir well. Set aside. If you don't have molasses or treacle, use dark brown sugar.

Heat the oil in a wok and stir fry the garlic, carrot and cabbage for 5 minutes. Push the vegetables to the side of the pan while you stir in and scramble the eggs.

Drain the noodles and add to the wok with the sauce. Stir fry for about 3 minutes or until the noodles are soft. Add the spring onions and most of the bean sprouts. Stir to heat through.

Serve garnished with the remaining bean sprouts, coriander and peanuts.

Japanese Noodles With Vegetables and Grilled Chicken

Japanese favourite main dish is Japanese noodles with vegetables and grilled chicken. To make this for 2 you will need

• 2 chicken breasts that has been skinned and halved
• 1/2 a cup of finely shredded carrot
• 1/2 a cup of snow peas that have been blanched in boiling water for approximately 1 1/2 minutes
• 7 ounces of dried thin wheat noodles
• 1/2 a cup of cucumber that has been thinly sliced

Sauce

To make the sauce you will need

• 1/4 cup of chicken broth
• 1/4 teaspoon of sugar
• 1/4 cup of soy sauce
• A tablespoon of sake
• A tablespoon of sliced scallion greens
• 1/4 cup of mirin(sweet wine)

First, using a ridged grill pan heated to a fairly high heat and that has been lightly oiled, take the chicken meat and cook, having first added a pinch of salt and pepper, for approximately 10 minutes on each side, or until they are cooked through. Once cooked take the chicken breasts and place on a cutting board, allowing them to cool down.

Next take the wheat noodles and boil for approximately 5 minutes, before draining all excess liquid and rinsing them under cold water. Next divide the noodles between the 2 plates and place the carrot, sow peas and cucumber around them. Once the chicken has cooled cut it into thin slices and add to the plates. The sauce can either be used for drizzling over the plates or as a dip.

SWEET AND SOUR FISH RECIPE

15 pieces boneless Fish
21/2 tbsp Corn Flour / Corn Starch
11/2 tbsp Soya Sauce
11/2 tbsp Vinegar
3/4 cup Chicken Stock
3tbsp Spring Onions (chopped)
2 tbsp Tomato Sauce
1 tsp Ginger Paste
Salt to taste
Pepper Powder to taste
11/2 tbsp Sugar
A pinch ajinomoto
Oil to fry
2 tbsp oil

Preparation of sweet sour fish :

• Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
• Cover fish pieces with the above mixture evenly.
• Heat oil in a wok / kadhai and deep fry the fish pieces till golden brown.
• Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute.
• Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
• Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Add fried fish pieces. Simmer for a minute or two.
• Serve the sweet and sour fish hot with steamed / boiled rice.

CHINESE CHILI CHICKEN RECIPE

500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry

Preparation:

• Cut the boneless chicken pieces into1 " cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.
• Serve chinese chili chicken hot garnished with chopped green onion tops.
• Chinese chili chicken goes well with steamed / boiled rice.