Recipe: Servers 2

2 portions of Soba Noodles (cooked)

1 Tablespoon of Toasted Sesame Oil

2 Red Chilies (chopped)

1 large glove of Garlic (chopped)

1″ cube of Ginger (peeled and chopped)

2 Spring Onions (sliced)

Large Handfull of Green Beans (1″ chop)

Large Handful of baby Green Aspargus (1″ chop)

10ml of Teriyaki Sauce

10ml or Rice Wine Vingar

5ml of Soy Sauce

5ml of Shrimp Paste or Fish Sauce

Half a bag of Stir Fry Vegetable Mix

Method:

Heat oil and add chilies, garlic, ginger and spring onions sweat for 2 minutes

Add beans, asparagus and vegetable mix, cook for a further 2 minutes

Add teriyaki sauce, rice wine vinegar and shrimp paste/fish sauce, stir well and cook for a further minute

Finally add the noodles and stir through

Serve

Garnish with crushed cashew nuts or peanuts

1 bowl of Scottish Oats

1 teaspoon of Honey

Dash of Milk

1 medium Apple

Recipe: Servers 4

3 (skinless) Chicken Breasts (Diced)

2 – 3 Heads of Pak Choi (Dice the Steams and Shredded the Leaves)

2 Gloves of Garlic (Crushed)

4 Spring Onions (Sliced)

6 Mushrooms (of your choice, chopped)

4 Birds Eye Chilies (Chopped)

2 portions of Angel Hair Noodles

1 Tablespoon of Soy Sauce

1.2 Liters of Good Chicken Stock

1 Tablespoon of Groundnut Oil or Olive Oil

Method:

Chop and slice the spring onion, chilies and garlic

Dice the chicken and pak choi stems

Shred the pak choi leaves

Heat oil very gently, add the spring onions, chilies and garlic and sweat for 2 minutes

Pour in the chicken stock, bring slowly to the simmer

Continue to simmer, add chicken and pak choi stems and cook for 10 minutes

Add pak choi leaves, angel hair, mushrooms and soy sauce cook for a further 2 minutes

Serve, you may remove the pak choi stems if you like

Garnish with chopped spring onion and chili

1 portion of Baked Beans

1 chunk of Rustic Country Bread

1 small apple

1 small Yoghurt

1 portion of Sweet Potato Hash

1 portion of Broccoli