This spicy stir-fry with crisp green beans and beansprouts matched with noodles and omelette strips make an interesting dish.

Serves 4

Chinese Chilli Noodles Ingredients

350g fresh thick egg noodles
2 eggs
1 tsp chilli powder
1 tsp ground turmeric
115g green beans, blanched
4 tbsp vegetable oil
1 large onion sliced finely
1 tbsp soy sauce
2 fresh red chillies, seeded and finely sliced
2 large cooked potatoes cut into small cubes
6 pcs fried beancurd (tufu), sliced
4 cups beansprouts
salt
ground black pepper
spring onions to garnish, sliced

Chinese Chilli Noodles Cooking Procedure

1. Lightly beat the eggs. Strain through a fine sieve into a bowl. Heat a lightly greased omelette pan then pour in half of the beaten egg. Tilt the pan quickly to cover the base thinly. When egg is set, turn the omelette over using chopsticks or spatula. Fry the other side.

2. Slide the omelette on to a plate then blot with kitchen paper. Roll up and cut into narrow strips. Make a second omelette in the same way then slice. Set the omelette strips aside for garnish.

3. Mix together the chilli powder and turmeric in a cup. Form a paste from it by stirring in a little water.

4. In a wok or frying pan, heat the oil then fry the onion until soft. Lower heat and stir in the chilli paste, chillies and soy sauce. Fry for 2 minutes.

5. Add the potatoes and fry for about 2 minutes. Mix well with the chillies then add the beancurd, then the beansprouts followed by the green beans and noodles.

6. Stir-fry gently until the noodles are evenly coated and heated through. Be careful not to break the potatoes or the beancurd. Season with salt and pepper. Serve hot, garnished with the reserved omelette strips and slices of spring onions.

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Serves 4-6

Tossed Noodles with Seafood Ingredients:

350g thick egg noodles
50g sugar snap peas, trimmed
2 spring onions, chopped
2 red chillies, seeded and chopped (to garnish)
salt
ground black pepper
4 tbsp vegetable oil
1-2 tsp sesame oil
3 slices fresh root ginger, grated
2 tbsp soy sauce
2 garlic cloves, finely chopped
1/2 tsp sugar
225g mussels or clams
225g raw prawns or shrimp, peeled
225g squid, cut into rings
115g Asian fried fish cake, sliced
1/2 cup stock or water
1 tbsp cornflour (cornstarch)
1 red bell pepper, seeded and cut into rings

Tossed Noodles with Seafood Cooking Instructions:

1. In a large pan of boiling water, cook the noodles until just tender. Drain and rinse under cold water. Drain well.

2. In a wok or large frying pan, heat the oil then fry the ginger and garlic for 30 seconds. Add the mussels or clams, prawns and squid. Stir-fry for about 4-5 minutes until the color of the seafood changes. Add the fish cake slices, red pepper rings and sugar snap peas. Stir well.

3. Mix the soy sauce, sugar, stock or water and cornflour in a mixing bowl.

4. Stir into the seafood and bring to boil then add the noodles. Cook until they are heated through thoroughly.

5. Add the sesame oil to the wok or frying pan. Season with salt and pepper to taste then serve immediately garnished with the spring onions and red chillies.

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Serves 4-6

Noodles with Spicy Meat Sauce Ingredients:

450g ground pork or beef
450g broad flat egg noodles
2 tbsp vegetable oil
2 dried red chillies, chopped
1 tsp grated fresh root ginger
2 cloves of garlic, finely chopped
1 tbsp chilli bean paste
1 tbsp sesame oil
2 spring onions, chopped, to garnish

Ingredients for the sauce:

1 tsp sugar
1 tbsp soy sauce
1/4 tsp salt
1 tsp mushroom ketchup
1 tsp Chinese rice wine or dry sherry
1 cup chicken stock
1 tbsp cornflour (cornstarch)

Noodles with Spicy Meat Sauce Cooking Procedure:

1. In a large pan, heat the vegetable oil then add the dried chillies, ginger and garlic. Cook until the garlic starts to color then gradually stir in the chilli bean paste.

2. Add the ground pork or beef. Break it up with a spatula or wooden spoon. Cook over a high heat until the ground meat changes color and any liquid has evaporated.

3. In a jar or pitcher, mix all the sauce ingredients. Make a well in the center of the pork or beef mixture and pour in the sauce mixture. Stir together then simmer for 10-15 minutes until tender.

4. In a large pan of boiling water, cook the noodles for about 5-7 minutes until just tender. Drain well and toss with the sesame oil. Serve topped with meat sauce and garnished with spring onions.

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