MEAL PLANNER

Sunday Herald Sun - Stellar - - Contents - “Tak­ing in­spi­ra­tion from the flavours of Chi­nese cook­ing, these quick din­ners are fresh and sim­ple – who needs take­away?”

Hay­den Quinn’s din­ners.

CHILLI CRAB WITH EGG NOO­DLES

“Pack the left­overs for to­mor­row’s lunch”

SERVES 4

Heat a large wok over medium-high heat. Add 1 tbs oil and swirl around the pan. Add the eggs, and swirl around to cook. Turn onto a board. Thinly slice and set aside. Wipe wok clean and place over high heat un­til smok­ing. Add re­main­ing 2 tbs oil, then the onion. Cook, toss­ing, for 1-2 min­utes. Add chill­ies and toss for 30 sec­onds. Add chilli paste, ke­cap ma­nis and ¼ cup (60ml) wa­ter. Toss to com­bine. Add noo­dles and toss to coat, then add the omelette, bok choy, spring onion and crab. Toss to heat through. Serve with herbs and chilli oil.

NU­TRI­TION • 31G PRO­TEIN • 2G SAT FAT • 51G CARB • 4G SUG­ARS • 1615MG SODIUM • 510 CAL (2130KJ)

HAY­DEN QUINN

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