ALMOST INSTANT NOODLE DISHES, incl Wheat Free Noodles & Veggie options

Like takeaways (without the prices) with a little help from friends...

updated July 2022

Rotisserie belly pork and chicken are a great treat -- we all need a little help when hunger can't or won't wait. 67goingon50 has no problem making occasional use of the cooked-for-you chickens and pork as long as they come from a reputable butcher and supermarket. 

Leftover meats can also be used in this recipe but re-heat before serving.    
  
To keep it healthy, two rules:

1. Remove the skin and all fat (if there are no cholesterol or weight issues, some skin is ok) 
2. Whatever else is served with the meat, there must be fresh vegetables 

The following noodle dishes take almost no time to prepare and should be on the table in 10 minutes. (See How to Use Your Noodle/s)


Rice Sticks with Green Beans & Crispy Pork -- an absolute stunner of a quick dish

26/9/15

1. Cook 1 noodle nest per person in softly boiling water 10 mins; at the 7-min mark, add 80gm top & tailed green beans or other quick cooking veg per person
2. Meanwhile, remove all fat from pork but keep crispy top; shred meat into generous bite-size pieces and if necessary, chop crispy top into smaller pieces
3. When noodles & beans are ready, drain; rinse with boiling water. Decant into a dish; lightly sprinkle noodles with oyster sauce*
4. Add shredded meat
5. For extra flavour and crunch, sprinkle with toasted sesame oil and sesame seeds 
6. Vegetarians and vegans:  replace meat with slices of firm tofu, gently steamed, or fried in a lightly oiled pan or air-fryer

Crispy Noodles with Cooked Chicken/turkey, Chilli, Broccoli  & Gravy -- divine taste & texture contrasts 

6/10/15

1.  Pour boiling water over 1 fine or med noodle nest per person, leave 5 mins, drain and rinse.

2.  Meanwhile shred chicken into generous bite-size pieces. 

3.  Stir-fry 80 gms tenderstem broccoli (bottoms trimmed) or other quick cooking vegetable per person (or frozen veg) 1-2 mins over high heat, adding a tbsp or two of water and covering pan. Set aside.

4.  Either (i) make your own gravy or vegetarian gravy or (ii) heat ready made chicken gravy or (iii) if you must, use Bisto chicken gravy.  

5.  Add veg and chicken to gravy.  Keep warm.

6. Heat a good-sized frying pan and when hot, add a slick of peanut or other light vegetable oil - not too much.  Toss in noodles; arrange around the outer edge of the pan, like a doughnut, with a space in the middle. Reduce heat to med high; leave until golden brown and crispy on the bottom, checking at regular intervals that it isn't burning. (One part of your element may be hotter than another)  You are only crisping one side of the noodles. 

6.  When the noodles are ready, place a large deep plate on top of the pan and carefully flip both over; the crispy noodle base should be on top.  

7.  Carefully pour gravy, meat & veg into the middle, watching that the gravy doesn't slop over the plate edges.
8.  Serve with reduced salt soy sauce (Amoy or Pearl River Bridge) and finely diced chilli on the side

*67 uses Lee Kum Kee Superior Oyster Sauce £3.99/500ml bottle (check prices; they are all rising rapidly).  There are cheaper versions but they are much more salty.  

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These recipes have  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.