Take Aways

Noodles tossed with mixed veg in soy, garlic, and ginger sauce.

Ingredients (serves 4)

• 300g egg noodles (or rice noodles)
   
• 2 peppers (sliced)
   
• 2 carrots (thin sticks)
   
• 200g broccoli (small florets)
   
• 3 tbsp soy sauce
   
• 1 tbsp olive oil
   
• 1 tsp garlic (crushed)
   
• 1 tsp ginger (grated)
   

Optional Add-ons: 2 chicken breasts (sliced), 2 salmon fillets (flaked), or 200g tofu cubes.

Steps

1. Boil noodles (per packet, usually 4–5 mins). Drain.
    
2. Heat oil in a wok or big pan. Add garlic + ginger. Stir 30 seconds.
    
3. Add peppers, carrots, broccoli. Cook 5 mins.
    
4. Add noodles + soy sauce. Stir until coated.
    
5. Add chosen add-on (chicken, salmon, or tofu). Cook until heated through.
    
6. Serve in bowls or takeaway boxes.

Fluffy rice stir-fried with egg, peas, and spring onion.

Ingredients (serves 4)

• 300g rice (cooked & cooled)
   
• 4 eggs (beaten)
   
• 150g frozen peas
   
• 3 spring onions (chopped)
   
• 3 tbsp soy sauce
   
• 1 tbsp sesame oil or olive oil
   

Optional Add-ons: 150g prawns, 2 chicken breasts (diced), or 1 extra courgette (chopped).

Steps

1. Cook rice, let cool (best if made the day before).
    
2. Heat oil in a big pan. Add eggs. Stir to scramble. Remove and set aside.
    
3. Add peas + spring onions to the pan. Cook 2–3 mins.
    
4. Add rice. Stir well.
    
5. Add soy sauce + scrambled eggs. Mix through.
    
6. Serve in bowls or takeaway tubs.

Thai-inspired curry with coconut milk and veg, served over rice.

Ingredients (serves 4)

• 300g rice (cooked)
   
• 2 courgettes (sliced)
   
• 2 peppers (sliced)
   
• 2 handfuls spinach
   
• 1 tin coconut milk (400ml)
   
• 3 tbsp green curry paste
   
• 1 tbsp oil
   

Optional Add-ons: 4 cod fillets or 2 chicken breasts (cubed).

Steps

1. Cook rice (10–12 mins). Keep warm.
    
2. Heat oil in a big pan. Add curry paste. Stir 1 min.
    
3. Add courgettes + peppers. Stir 5 mins.
    
4. Pour in coconut milk. Simmer 10 mins.
    
5. Add spinach just before serving. Stir until wilted.
    
6. Serve curry over rice. Add cod or chicken if using (cook fully in sauce).

Steamed dumplings served with sticky rice and soy-sesame dip.

Ingredients (serves 4)

• 16 frozen dumplings (veg or chicken)
   
• 300g sticky rice (short-grain rice)
   
• 3 tbsp soy sauce
   
• 1 tsp sesame oil
   
• 1 spring onion (chopped)
   

Steps

1. Cook sticky rice (rinse, then simmer until soft).
    
2. Steam dumplings (follow packet, usually 8–10 mins).
    
3. Mix soy sauce + sesame oil + spring onion for dip.
    
4. Serve dumplings over rice with sauce on the side.