There are lots of lovely big Turkish figs in the shops at the moment, so it was a favourite for lunch today of figs and goats cheese with a few boiled potatoes on the side.
For dinner I fancied something tasty with lots of veg, so went for a version of Singapore noodles (roughly from Ching-He Huang's Chinese Food Made Easy) - stir-frying the following:
- a blob of grated ginger
- chopped red chilli (homegrown!)
- spring onions
- chestnut mushrooms
- a tsp turmeric
- a sliced leek
- a sliced red pepper
- a few bits of chopped bacon
- large raw prawns
- a few chilli flakes
- cooked noodles
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
It's a long list of ingredients, but very easy as you just throw them all in a pan and you end up with a yummy bowl of yellowy noodles in a few minutes.
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