Quick Singapore Noodles

This is a quick and healthy mid-week meal which is great for using up any vegetables that are in the cupboard. I tend to use a mix of peppers, spring onions, mange tout, beansprouts and leeks, but any vegetables that can be stir-fried can be thrown in. The same goes for meat... I generally use chicken but pork, turkey, beef or prawns will do. The basic ingredient is straight-to-wok noodles - I use Amoy Singapore noodles, which contained 2 individually sealed packets and are already flavoured. It takes about 15 minutes to prepare the meat and vegetables and 10 minutes to cook. Great for when you have come in from work and are going out later in the evening.

Ingredients

• 2 tbsp groundnut oil
• 1 chicken breast, cut into small strips
• 1/2 green/red/yellow pepper, cut into small slices
• 4 spring onions, sliced diagonally (use both white and green parts)
• 1/2 green/red chilli, deseeded and finely sliced
• 1 sachet straight-to-wok Singapore noodles
• dark soy sauce

Method

1. Heat the oil in a wok until slightly smoking. Add the chicken pieces and stir-fry until the meat has turned white.
2. Add the vegetables and chilli pepper. Stir-fry for 2 minutes.
3. Add the noodles. Stir-fry until well mixed with the meat and vegetables
4. Add a dash of dark soy sauce to taste. Mix well.
5. Serve immediately.

Moroccan stir-fry chicken with couscous

This is a quick and tasty mid-week dinner for one. Once the preparation is done, this meal takes about 10 minutes to cook. If cooking for more people, just multiply the quantities by the number of people. You can also add dried apricots, chick peas, courgettes etc. if desired. Fresh coriander leaves can be used to garnish.

Ingredients
2tbsp Sainsbury's Stir Fry Oil
2 tsp Sainsbury's Moroccan Style Tagine paste
1 chicken breast fillet, sliced
1/2 red pepper, deseeded and cut into small slices
1/2 red chilli. deseeded and finely sliced
4 spring onions, sliced
100ml water
1 tsp cornflour mixed with 2 tsp water
handful sultanas
handful flaked almonds
1 pack Sainsbury's Coriander & Lemon Savoury Couscous

Method
1. Heat the oil in a wok until slightly smoking. Add the tagine paste and stir-fry for one minute until fragrant.

2. Add the chicken and stir-fry until the meat has turned white, ensuring it is well coated in the paste.

3. Add the pepper, chilli and spring onion and mix well.

4. Add the water, mix well and bring to the boil. Add the cornflour mixture and blend into the sauce. Turn the heat down and simmer until the sauce has reduced and thickened.

5. Meanwhile cook the couscous according to the packet instructions.

6. While the couscous is soaking, add the sultanas and almonds to the chicken mixture and stir.

7. When the couscous is ready, serve in a wide bowl (a pasta-type bowl is best) with the chicken mixture on top, accompanied with hot pitta bread.