Spicy Pork And Peanut Noodles

Ingredients

  • 500g packet fresh egg noodles
  • 1/2 cup Lee Kum Kee Panda Brand Oyster Sauce
  • 1/3 cup smooth or crunchy peanut butter
  • 2 tablespoons black vinegar
  • 1 tablespoon honey
  • 1 1/2 tablespoons sesame oil
  • 750g pork mince
  • 4 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1 tablespoon Sichuan peppercorns, finely crushed
  • 1 tablespoon sambal oelek
  • 2/3 cup chopped roasted salted peanuts
  • 2 long red chillies, thinly sliced
  • 3 green onions, thinly sliced
  • 2 bunches choy sum, steamed, to serve

Hunan Chicken

Ingredients

  • 3 tbsp. canola oil, divided
  • 4 boneless, skinless chicken thighs, cut into 1″ pieces
  • 1″ piece ginger, minced
  • 1 large head broccoli, cut into small florets
  • 1 red bell pepper, chopped
  • 4 4-6 dried chilis
  • 2 tbsp. sherry
  • 1/4 c. low-sodium soy sauce
  • 1 tsp. cornstarch
  • 2 tsp. sambal oelek
  • 1 tsp. sesame oil
  • Rice, for serving

Directions

  1. In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.
  2. Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
  3. In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to pan and toss to coat. Serve over rice.

Asian Garlic Noodles

Ingredients

  • 8 ounces spaghetti
  • 12 ounces medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 red bell pepper, diced
  • 2 zucchinis, diced
  • 1 carrot, grated
  • 2 tablespoons chopped fresh cilantro leaves
FOR THE SAUCE
  • 1/3 cup reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon sambal oelek (ground fresh chile paste), or more, to taste*
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil

Directions

  1. In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes.
  4. Serve immediately, garnished with cilantro, if desired.