Singapore noodles

SERVES 4 PREP 15 mins COOK 15 mins EASY V

200g vermicelli rice noodles

1 tbsp mild curry powder ¼ tsp turmeric

1 tsp caster sugar

1 tbsp sesame oil

2½ tbsp low-salt soy sauce 1 tbsp sunflower or vegetable oil

1 onion, sliced

1 pepper, sliced (we used ½ green and ½ orange) 200g beansprouts

1 red chilli, sliced (optional)

1 Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.

2 Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

GOOD TO KNOW vegan • healthy • low fat • fibre • vit c • 1 of 5-a-day

PER SERVING 288 kcals • fat 7g • saturates 1g • carbs 47g • sugars 6g • fibre 6g • protein 7g • salt 0.9g

Use both types of peppercorns here, if you can. Sichuan peppercorns will give the tofu a tongue-tingling kick, while the black peppercorns will add a spicy warmth.

SERVES 4 PREP 15 mins plus pressing COOK 20 mins EASY V

396g pack firm tofu

2 tbsp cornflour

1 tsp Sichuan or black peppercorns (or a mixture of the two), ground to a powder

2 tbsp sunflower or vegetable oil

2 red peppers, sliced

¼ broccoli head, cut into very small florets

100g beansprouts

2 tsp low-salt soy sauce sesame oil, for drizzling handful of coriander, leaves picked

1 Drain the tofu, wrap loosely in kitchen paper and put on a plate. Rest a chopping board on top. If you’re using a light chopping board, weigh it down with a couple of cans – a heavier chopping board will be sufficient on its own. Leave for 10-20 mins until the cloth feels wet from the excess liquid. Pressing the tofu like this helps to give it a firmer texture once cooked.

2 Cut the tofu in half down the centre like a book. Cut each piece into four triangles, as you would a piece of toast, then in half again to give you 16 pieces in total. Mix the cornflour, ground pepper and 1 tsp flaky sea salt on a plate. Gently turn each piece of tofu in the cornflour mix to coat.

3 Heat 1 tbsp oil in a wok. Stir-fry the peppers and broccoli for a few minutes, to soften a little. Add the beansprouts and soy sauce. Cook for another 1-2 mins, making sure the veg still has a nice crunch. Drizzle with a little sesame oil.

4 Heat the remaining sunflower oil in a large non-stick frying pan and fry the coated tofu for 5 mins on each side until crisp. Serve on top of the vegetables, scattered with the coriander.

GOOD TO KNOW vegan • calcium • fibre • vit c • 2 of 5-a-day

PER SERVING 254 kcals • fat 13g • saturates 2g • carbs 14g • sugars 5g • fibre 6g • protein 16g • salt 1.5g

You can buy one thick rump steak, or two or three thinner ‘minute’ steaks for this. If you opt for a thicker steak, bash it with a rolling pin or a meat mallet to ensure it’s tender and cooks through quickly.

SERVES 4 PREP 10 mins COOK 5 mins EASY

50g unsalted cashew nuts

1 tsp cornflour

1½ tbsp low-salt soy sauce

4 tbsp oyster sauce

1 tbsp rice vinegar

1 tbsp honey

1 tbsp sunflower or vegetable oil

280g rump steak, thinly sliced thumb-sized piece of ginger, peeled and cut into matchsticks 2 garlic cloves, crushed

200g mangetout, sliced in half on an angle

200g long-grain rice, cooked, or 200g egg noodles, cooked, to serve

1 Toast the cashews in a dry wok or frying pan, tossing, until browned. Tip onto a plate and set aside. Mix the cornflour with the soy sauce to make a paste, then add the oyster sauce, vinegar and honey. When you’re ready to cook, have all the ingredients prepared and close to hand – it will only take 5 mins.

2 Heat the wok until very hot. Add the oil, swirl it around to cover the base of the pan, then use tongs to place the steak pieces in the wok in a single layer. Cook without turning for 30 seconds-1 min, until a dark crust starts to form on the meat. Add the ginger and garlic, give everything a quick stir, then add the mangetout and the sauce. Cook for another 30 secs-1 min until the beef is just cooked through and the sauce is thick and glossy. Sprinkle over the cashews and serve with rice or noodles.

PER SERVING 464 kcals • fat 16g • saturates 4g • carbs 54g • sugars 7g • fibre 3g • protein 24g • salt 2.2g