Spicy Lamb and Pak Choi Noodles
Fragrant and with a kick, this can be made as hot as you like. Any chilli oil will add heat, but using one that has all the aromatic ‘bits’ still in it will make this dish extra tasty.
SERVES 4
2tsp sesame oil
300g lamb mince
4 baby pak choi, quartered lengthways/through the root 2tbsp soy sauce
3 garlic cloves, crushed
4cm piece fresh root ginger, peeled and finely chopped 1-2tsp Sichuan pepper
1½tsp ground cumin
275g fresh egg noodles 1tbsp chilli oil, plus extra to serve, we used Chiu Chow Handful fresh coriander leaves
1 Heat the sesame oil in a large wok or deep frying pan over high heat.
Add lamb mince and fry, stirring to break up any clumps, for 8-10min, until brown and crisp. Using a slotted spoon, transfer on to a plate, leaving any fat behind in the wok/pan.
2 Add the pak choi to the wok/pan with 1tbsp soy and 2tbsp water. Cover with a lid or a large baking sheet, and cook for 2min to steam.
3 Uncover and stir in the garlic, ginger, Sichuan pepper and cumin. Fry for 1min. Add the noodles, cooked mince and remaining 1tbsp soy and stir-fry for 2-3min, then mix in the chilli oil and coriander. Serve with extra chilli oil on the side. PER SERVING 302cals, 18g protein, 16g fat (6g saturates), 20g carbs (2g total sugars), 2g fibre
SERVES 4
8 medium eggs
1 red onion, finely chopped
200g cherry tomatoes, chopped
1 green chilli, deseeded and finely chopped 2tsp garam masala Small handful coriander, roughly chopped 1tbsp olive oil
1 Crack the eggs into a large bowl and beat lightly. Whisk in some seasoning and the remaining ingredients, except for the oil, until combined.
2 Heat the oil in an approximately 25cm, non-stick frying pan over high heat. Add the egg mixture and fry for 5min,
or until the bottom is golden and cooked.
3 Working carefully, put a plate larger than the pan over the top and flip the frittata on to the plate, then slide it back into the pan. Cook for a further 4min, or until cooked through. Slide on to a board and serve with a salad, if you like.
PER SERVING 184cals, 14g protein, 12g fat (3g saturates), 5g carbs (4g total sugars), 2g fibre