17 December - singapore noodles

After a couple of days of eating out, we go for something simple and a bit lighter for dinner with some singapore noodles. Tonight's ingredients include; prawns, spring onions, a red pepper, a handful of mushrooms and some pak choi, along with ginger, chilli, turmeric, oyster sauce, soy sauce and rice vinegar ... oh yes, and the noodles. I find cooking with chilli a constant balancing act and today, I went a bit over-the-top and the heat rather drowned out all the other lovely flavours - d'oh!

3 October - turkish figs and singapore noodles

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.

5 August - more goats cheese and singapore noodles

We seem to have fridge full of bits of leftover cheese; goats cheese, halloumi and mozzarella! So for lunch today I used up the goats cheese with some of the roast peppers left over from last night, mixed with some chickpeas, tomatoes and basil.

Dinner was Singapore noodles based on Ching-He Huang's recipe in Chinese Food Made Easy.

• Tonight I fried a couple of chopped spring onions with some grated ginger and a tsp turmeric.
• I added a red pepper cut into strips, a carrot and some sugarsnap peas that came in today's vegbox.
• Then in went a few small chunks of bacon and a chicken breast cut into thins strips.
• Meanwhile I boiled some noodles, drained them and then added them to the wok with a few chilli flakes, 2 tbsp light soy sauce, 2 tbsp oyster sauce and a tbsp rice vinegar.

Tasty with just a hint of a chilli kick in the background.