Spicy SPAM® Singapore-style Noodles

Spicy SPAM® Singapore-style Noodles

If you want an absolutely delicious but quick and easy meal, this is the one for you!  SPAM® Chopped Pork & Ham is a versatile store-cupboard ingredient that is made from more than 90% Shoulder Pork & Leg Ham.

Serves 4

Prep time:  15 minutes

Cooking time: 10 minutes

Ingredients

2 tbsp vegetable oil

1 x tin 340g SPAM®, chopped

2 garlic cloves, peeled and finely chopped

5 chestnut mushrooms, sliced

1 tbsp medium curry powder

1 carrot, cut into strips

1 large handful of beansproats

300g pre-cooked rice noodles

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

1 tsp crushed dried chillies

1 free-range egg, beaten

2 spring onions, sliced diagonally

Method

1.    Heat your wok and then add the oil and chopped SPAM®, cook until starting to brown.  Remove with a slotted spoon and set aside on kitchen paper.  Add the garlic, mushrooms and curry powder, stir fry for 10-20 seconds.

2.    Add the carrots, beansproats and SPAM®, stir-fry for 1 minute.

3.    Now add the noodles and toss in the wok for 1-2 minutes.

4.    Stir through the soy sauce, oyster sauce and vinegar; stir well so the noodles are fully coated.

5.    Add the beaten egg and stir gently for 1 minute or until the egg is cooked through. Season with crushed dried chillies, it is now ready to serve.  Pile into a bowl or serving plate and add the spring onion to garnish. Enjoy!!

Stir-Fried Beef Noodles with Black Bean Garlic Sauce

Stir-Fried Beef Noodles with Black Bean Garlic Sauce

This is an incredibly tasty, healthy and easy stir-fry that can be made in minutes - a delicious mid-week meal. 

Lee Kum Kee’s Black Bean Garlic Stir-Fry sauce makes this dish!

Serves 2

Prep time:  5-7 minutes

Cooking time:  5-7 minutes

Ingredients

250g lean beef steak, cut into thin strips

1 garlic clove, peeled & crushed

½ tbsp fresh root ginger, peeled and finely grated

1 tbsp Lee Kum Kee Premium Dark Soy Sauce

Toasted Sesame oil

Freshly ground salt & pepper

1 tbsp vegetable oil

½ red pepper, deseeded & cut into thin strips

3 spring onions, sliced

100g bean sprout & stir fry vegetable mix

150g medium egg noodles

Lee Kum Kee Black Bean Garlic Stir-fry Sauce

Method

1. Bring a pan of salted water to the boil for the noodles.

2. Place the thinly sliced steak into a bowl and toss with 1 tablespoon of soy sauce, a drizzle of sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

3. Heat a wok or a large frying pan until hot then add 1 tablespoon of vegetable oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned.

4. Now add the red pepper and spring onions and stir-fry for 2-3 minutes. Add the bean sprouts for the last 30 seconds.

5. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with the beef and vegetables.  Now add the Black Bean Garlic sauce and stir until warmed through.

6. Divide between bowls and serve, enjoy!

Why takeaway when you can fakeaway

We’re a time-strapped nation in need of quick and tasty meal ideas. Leading Chinese sauce company, Lee Kum Kee, has the answer in the form of a new collection of stir-fry sauces - so you can make a delicious dinner in a dash.

The stir-fry has long been a quick mid-week favourite and these little packets of joy can be paired perfectly with a variety of ingredients including: chicken, tofu, prawns and vegetables – giving you a tasty meal in minutes.

The stir-fry sauces include classic and regional Chinese flavour options like Black Bean Garlic and Kung Pao Chicken as well as flavoursome favourites Tomato & Garlic and Honey & Soy, providing an authentic taste of the East. The sauces provide inspiration in a packet - giving you a quicker, healthier and more wallet-friendly option than ordering a takeaway.

Not only is Lee Kum Kee the most used sauce brand in Hong Kong households but it also has over 130 years’ experience in sauce making. All Lee Kum Kee products are made to the highest quality, using only the best ingredients and with careful attention to detail at every stage of production. So we say kick back, reclaim your evenings and enjoy a Chinese dinner where there’s maximum flavour and minimum fuss. 

The stir-fry sauces are available from September in Tesco, Asda and Ocado RRP 85p.

                                      

For further information https://www.uk.lkk.com/ 

BBQ Belly Pork with Noodles

BBQ Belly Pork with Noodles

Try this mouth-watering crispy pork belly & noodle recipe for an easy way to enjoy pork that tastes delicious!   Make sure to use Lee Kum Kee Soy Sauce to make this dish taste sensational!

 Serves 4

Prep time:  15 minutes

Cooking time:  1 hour 10 minutes

 

Ingredients

For the belly pork:

8 belly pork slices

2tbsp olive oil

1onion, peeled and sliced into wedges

Freshly ground pepper

 

For the belly pork BBQ sauce:

75ml dry white wine

75ml Lee Kum Kee dark soy sauce*

2 garlic cloves, crushed

1tbsp light brown sugar

1 heaped tsp ground ginger

1 heaped tbsp tomato puree

For the sauce:

1tbsp sesame oil

1 large red pepper, deseeded & sliced

3 spring onions, sliced

1 red chilli, deseeded & sliced

150g bean sprouts

300g medium egg noodles

Handful of coriander leaves, chopped

 

For the sauce

2tbsp Lee Kum Kee Double Deluxe soy sauce*

2tbsp oyster sauce

1tbsp rice vinegar

 

 

Preparation method

 

1. For the belly pork, preheat the oven to 200°C/Fan 180°C/Gas mark 6.
2. Rub the belly pork in oil and season with pepper.  Place the onions in a roasting tin and place the belly pork on top.  Bake in the oven for 30 minutes.
3. Meanwhile, mix all the BBQ sauce ingredients in a bowl.
4. After the belly pork has cooked for 30 minutes pour away any oil and pour over the sauce.  Now cook for a further 30 minutes, basting the pork frequently.  Remove from the oven, cover with foil and set aside, reserving the sauce and onions from the roasting tin.
5. Heat a large frying pan or wok and add the sesame oil to the pan and stir-fry the pepper, spring onions and chilli for 2-3 minutes. Add the beansprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and set aside.
6. For the sauce, add the reserved BBQ sauce, soy sauce, oyster sauce and rice vinegar to the wok and allow to reduce to a syrupy glaze.
7. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately add to the wok toss through the sauce and then add the vegetables to warm through. Divide equally among serving bowls.
8. Slice the pork belly and serve with the noodles with a sprinkling of coriander. Enjoy!
    

• Lee Kum Kee products are available from all the major supermarkets and will provide the best flavours to your recipes. #soysenses
  
  
  
   

Spicy Prawn Noodles

Spicy Prawn Noodles

A delicious quick and easy mid-week meal with a kick!  

Serves 4

Prep time:  5 minutes

Cooking time:  10 minutes

Ingredients

500g/1lb 2oz medium egg noodles

2 tbsp sesame oil, plus extra for tossing the noodles

2 red chillies, de-seeded and finely chopped

3cm piece of fresh ginger, peeled and finely chopped

3 large garlic cloves, chopped

1 red pepper, de-seeded and thinly sliced

1 bunch of spring onions, thinly sliced on an angle

400g/14oz raw prawns, shelled

2 large or 3 small pak choi, shredded

2 tbsp sweet chilli sauce

100ml/3½fl oz Chinese rice wine

2 tbsp soy sauce

1 lime, juice only

Preparation method

1.  In a large pan cook the noodles as per packet instructions, set aside and toss through a drizzle of oil to prevent them sticking.

2.  In a large frying pan or wok heat the sesame oil and then add the chillies, ginger and garlic and stir-fry for 30 seconds.  Now add the red pepper, spring onions and prawns.  Cook for 3-4 minutes or until the prawns turn pink.

3.  Now add the cooked noodles, pak choi, chilli sauce, rice wine, soy sauce and lime juice.  Stir-fry until the noodles are heated through and serve immediately, enjoy!

Chicken Pad Thai

Chicken Pad Thai

A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!

Serves 4

Prep time:   15 minutes

Cooking time: 10-15 minutes

Ingredients

4 chicken thighs, bones removed

2-3 tbsp vegetable oil

1 large shallot, peeled & finely chopped

2 garlic cloves, peeled & finely sliced

1 tbsp fresh ginger, peeled & finely chopped

3 red birds eye chillies, sliced

100g/ 3 ½ oz peeled cooked prawns

300g/10 ½ oz rice noodles, cooked as per packet instructions

100g/3 ½ oz beansprouts

4 tbsp tamarind

4 tbsp soy sauce

4 tbsp fish sauce

½ tsp ground white pepper

1 lime, juice only

2 eggs, beaten

3 tbsp fresh coriander, roughly chopped

2 tbsp roasted salted peanuts, roughly chopped

Method

1.  Heat 1 tablespoon of oil in a wok, add the chicken thighs skin side down and cook for 3-4 minutes, turn the thighs over and cook for another 3-4 minutes.  Set aside, when the chicken begins to cool thinly slice.

2.  Heat the wok with the remaining oil and add the shallot, garlic, chillies and ginger, stir-fry for one minute.

3.  Add the prawns and chicken and cook for another minute.  Now add the noodles and beansproats to heat through.

4.  Add the tamarind, soy sauce, fish sauce, pepper and lime juice, mix through to coat all the ingredients.  Add the egg and continue to stir through for 1-2 minutes.  Sprinkle with the coriander and half of the nuts.  

6.  To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts, enjoy!

The Best Singapore-Style Noodles

The BEST Singapore-style Noodles

Wow, these are the best Singapore Noodles I have ever tasted by far! If you want an absolutely delicious but quick and easy meal, this is the one for you! 

Serves 2

Prep time:  15 minutes

Cooking time: 10 minutes

Ingredients

2 tbsp groundnut oil

2 garlic cloves, peeled and grated

1 tbsp fresh ginger, grated

1 red chilli, de-seeded and finely chopped

5 fresh shitake mushrooms, sliced

2 tsp ground turmeric

100g/3 ½ oz smoked bacon, finely chopped

1 carrot, cut into strips

1 handful of beansproats

1 chicken breast, cooked and shredded

250g/9 oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drain

1 tsp crushed dried chillies

2 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

1 free-range egg, beaten

Splash of toasted sesame oil

2 spring onions, sliced diagonally

Method

1.       Heat your wok until it is smoking and then add the groundnut oil.  Add the garlic, ginger, fresh chilli, mushrooms and turmeric, stir fry for 10-20 seconds.

2.      Add the bacon and cook for 30 seconds and then add the carrots, beansproats and cooked chicken, stir-fry for 1 minute.

3.      Now add the noodles and toss in the wok for 1-2 minutes.

4.      Season the noodles with the dried chillies, soy sauce, oyster sauce and vinegar; stir well so the noodles are fully coated.

5.      Add the beaten egg and stir gently for 1 minute or until the egg is cooked through.  Add a splash of sesame oil, it is now ready to serve.  Pile onto a serving plate and add the spring onion to garnish. Enjoy!!

Red Cooked Beef on a bed of Egg Noodles

Red-Cooked Beef on a Bed of Egg Noodles

A delicious and aromatic Chinese dish with very tender beef slices...

Serves 4

Prep time: less than 30 minutes

Cooking time: 1 hour
Ingredients

1 tbsp vegetable oil

6 spring onions, sliced

4 garlic cloves, thinly sliced

thumb-sized piece fresh ginger, cut into matchsticks

1 tsp roasted Sichuan peppercorns

6 star anise

6 cloves

1 cinnamon stick

200ml beef stock

75ml brandy

50ml dark soy sauce

2 tsp sugar

pinch salt

500g piece of topside beef

1 red pepper, sliced

1 yellow pepper, sliced

To serve

1 packet ready-made egg noodles, cooked according to packet instructions

fresh beansprouts

sesame oil, to drizzle

handful peanuts, toasted

Method

1.      Heat the oil in a large, deep frying pan over a medium heat. Add the spring onions, garlic, ginger, Sichuan peppercorns, star anise, cloves and cinnamon stick and fry for 2-3 minutes, until the spring onions have softened.

2.      Add the stock, brandy, soy sauce, sugar and salt. Bring to the boil, then turn down the heat and simmer for five minutes.

3.      Reduce the heat, so the mixture is barely simmering, then place the beef into the sauce. Poach the beef, turning occasionally, for 45 minutes to one hour, or until completely cooked through.

4.      Add the red and yellow peppers one minute before the end of cooking and allow to soften for a minute. Remove the beef from the pan and allow to rest for 4-5 minutes covered in foil, then carve into thin slices.

5.      To serve, place the egg noodles, bean sprouts, sesame oil and peanuts into a large bowl and mix together well. Divide the noodle mixture and place onto four plates. Place a few slices of beef onto each pile of noodles and drizzle over the sauce

Cooks Tips

v  Add a little water to the sauce if it has gone to thick.

 

Stir Fried Beef with Egg Noodles

Stir Fried Beef with Egg Noodles

Serves 4

Prep and Cooking time 20-25 mins

Ingredients

500g lean beef steak, such as fillet

2 garlic cloves, peeled

3cm piece of ginger, peeled and finely grated

1 large red pepper

3 spring onions

1 red chilli

150g bean sprouts

300g medium egg noodles

Handful of coriander leaves, chopped

Soy sauce

Groundnut oil

Toasted sesame oil

Salt and pepper

For the sauce

4 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

Method

1. Bring a pan of salted water to the boil for the noodles.

2. Trim and cut the beef fillet into thin strips, place into a bowl and toss with 2 tablespoons of soy sauce, a little sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

3. Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath.

4. Slice the pepper, spring onions and red chilli and toss together in a large bowl. Add a little more groundnut oil and sesame oil to the pan and stir-fry the vegetables for 2-3 minutes. Add the bean sprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef.

5. For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze.

6. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil and the remaining coriander. Divide equally among serving bowls.

7. Return the beef and vegetables to the pan with the sauce to warm though. Spoon the beef, vegetables and sauce over the noodles and serve at once.

Cook’s tips

v  Instead of beef you can use chicken or pork

v  Instead of bean sprouts you can use mixed stir fry vegetables.