Tag Archives: dinner

Chicken Stir-Fry With Noodles.

There are many versions of this recipe all across Asia, and it shows how good fast food can be.

Because you are cooking it over a high heat, it’s important to work quickly and keep everything moving around the wok/skillet.


200g flat, wide rice noodles

250g chicken breast fillet

2 tbsp flavourless oil, e.g groundnut oil, for stir frying.

2 garlic cloves, peeled and finely sliced.

200g tender stem broccoli, cut in half lengthways.

About 2 tbsp soy sauce, to taste

2 Large eggs, beaten

Sea salt and freshly ground black pepper.

Wedges of lime, to serve (optional)


If using dried noodles, soak them in warm water until softened, according to the packet instructions.

Meanwhile, butterfly the chicken fillets by slicing through it horizontally, but leaving it joined down one side. Then open it out and flatten it with a rolling pin, then cut it diagonally into chop bites.

Heat a wok/skillet over a high heat and add 1 tbsp oil, season chicken with salt and pepper. Stir-fry the chicken for about 3-5 minutes until golden brown all over but not quite cooked through.

Add the garlic and stir-fry for 30 seconds, then add the broccoli and continue to cook for a few minutes until tender. Add the soy sauce to season. When the broccoli is tender, remove content from the skillet/wok and set aside.


Wipe out the wok/skillet, add the remaining oil and heat through.

Drain the soaked noodles. Add the egg to the hot skillet, season and stir over the heat, allowing the bottom of the egg to cook.

Add the noodles and toss well, breaking up the egg as you do so. Return the chicken and broccoli mixture to the wok/skillet and heat through, stir-fry over medium heat.

Serve immediately with wedges of lime.




Salmon And Kale With Creamy Tahini Dressing.

Add your cleaned, pat dried and chopped kale leaves to a large glass bowl. Along with with the sea salt, pepper and fresh lemon juice.

Massage kale for about 4 minutes, or until leaves are sweet and tender.


4,6-ounce wild salmon fillets

Juice of 2 fresh limes

2 tbsp olive or avocado oil.

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

8 cups torn fresh kale leaves, stems removed.

2 cups grape tomatoes, halved

1 tbsp sesame seeds.

Creamy Tahini Dressing.

1/4 tsp ground white pepper

1/3 cup tahini paste

1/4 cup freshly squeezed lemon juice

1/2 tsp garlic powder

1/2 tsp sea salt

2 tbsp cold water or as needed.


Preheat your oven to 200 C, line a baking sheet with parchment paper.

Pat dry your fish fillets using a paper towel, place them on the prepared baking sheet.

Whisk lemon juice, olive oil, salt and pepper together in a small mixing bowl.

Next, generously rub this mixture all over the salmon fillets.

Bake for 15-18 minutes, just until flaky. Once done remove from the oven and set aside to cool, then cut it into larger bite size using a fork.

Meanwhile, in a small bowl, whisk well all your tahini dressing ingredients. Add a bit of water as necessary to reach your desired dressing consistency.

To assemble the salad, place kale and tomatoes in a large mixing bowl.

Top with fish pieces and drizzle with the creamy dressing.

Sprinkle with sesame seeds, too well and serve.