Ingredients

For the Dressing:

• Teriyaki Sauce
• Peanut Oil
• Sesame Oil
• Chilli Flakes

For the Salad:

• 125g Rice Vermicelli
• Large handful shredded Chinese Cabbage
• Large handful Bean Sprouts
• Small handful Snow Peas
• Small handful finely sliced Red Capsicum

Method

1. Place cabbage and noodles in a large bowl and cover with boiling water. Let stand for 10 minutes.
2. Meanwhile, blanch snow peas using noodle water, then slice them finely, and prepare dressing. I think 1 part sauce to 2 parts peanut oil is about right for the base, but play it by ear.
3. When noodles are done, drain and rinse with cold water to cool them off, then combine with other ingredients and dressing. Serve.

Ingredients (for the meat)

• 1 large Rump Steak, trimmed and cut into small dice
• Hoi Sin sauce
• Soy Sauce
• Dry Sherry

Method (for meat)

1. Brown steak in a heavy pan
2. Coat meat with Hoy Sin, add a little soy and sherry. Cook off alcohol
3. Add a small amount of water. Put lid on pan and gently braise meat for as long as you can
4. Ramp up heat and cook away liquid. Remove from heat

Ingredients (for soup)

• Meat (as above)
• 3-4 Button Onions, finely sliced
• 1 Onion, diced
• 1 bunch of Choi Sum, leaves sliced, stems halved lengthwise and cut into bite-sized lengths
• 1 Litre carton reduced salt Chicken Stock
• Soy Sauce
• Pepper
• 125g dried Vermechelli, cooked
• A handful of Bean Sprouts

Method (for soup)

1. Fry onion and mushrooms in a pan ’til browned
2. Add Choi Sum, cook for 5 minutes
3. Add stock, a little soy and some pepper. Cover and cook for 15 minutes.
4. Add a little of the meat, cover and cook for 5 minutes
5. Divide noodles into serving bowls. Ladle soup over the top. Garnish with remaining meat and the sprouts

Serves 4

Ingredients

• 4 Tablespoons Sesame Oil
• 4 Tablespoons Soy Sauce
• 4 Tablespoons Dry Sherry
• 1 Tablespoon Chilli Oil* (optional)
• Red Wine Vinegar
• 2-3 Cloves of Garlic, crushed (about 1 heaped teaspoon)
• 1 Heaped Teaspoon Grated Ginger
• 1 Medium Onion, sliced
• 1 Zucchini, cut into sticks (or other vegetables of choice)
• 400g Stir-Fry Chicken
• 375g Ubaldi Fettuccine**
• Salt
• Pepper
• Dried Chilli Flakes (optional)
• Cooking Oil
• Water

Method

1. Combine Sesame Oil, Soy Sauce, Sherry, Chilli Oil and a few drops of Vinegar in a bowl to create the sauce
2. Heat a large saucepan or wok (or, in my case, a cast-iron casserole) on to a high heat. Add a good splash of oil, ginger, garlic, onion, a little salt and a fair whack of pepper and chilli. Fry off briefly.
3. Add the chicken to the pan, stir-fry until the chicken changes colour.
4. Add zucchini, and a little water to deglaze.
5. Add noodles and mix well. Add a cup of water and cook for 2 minutes, stirring constantly. Add more water if the pan gets dry. Cook for longer if you want the noodles softer than el-dente.
6. Add sauce, and continue too cook until the alcohol is cooked off. Add more water if dish is too dry, then serve.

* Not the actual oil of chillies, but rather a chilli-infused oil.
** This is fresh pasta that cooks in 2 minutes. Any brand that does that will be fine. You could adapt the recipe to use any noodles you like.