Serves 1

     6-8 lasagne sheets

     1 tbsp olive oil

     3 - 4 salami slices, cut into strips

     1 clove garlic, chopped

     1/2 onion, sliced

     spinach leaves

     salt

     freshly ground black pepper

In a large pan of boiling water, cook the lasagne sheets according to packet instructions until tender about 8 minutes. Drain the lasagna and cut into long, thick strips.

In a pan, heat the olive oil and gently fry the salami, garlic and onion for about 3 minutes. Add the lasagne strips to the pan and heat for a further minutes.

Remove from the heat and place in a large bowl. Add the spinach leaves and toss together. Season to taste with salt and pepper before serve.

Fried Noodles, Eggs Coated Recipes

Serves 4

Ingredients Prepared:

375 g (12 oz) buckwheat noodles
2 tablespoons vegetable oil
1 onion, chopped
185 g (6 oz) Chinese leaves, shredded
4 eggs, beaten
3 teaspoons soy sauce
salt and pepper
bay leaf and lemon peel rose, to garnish

How to Cook:

Cooking Noodles

In a large saucepan of boiling salted water, cook buckwheat noodles follow the package directions, until just tender, drain set aside until needed.

Mix Vegetables and Egg

Meanwhile, in a large skillet, heat oil. Add onion and cook until soft. Add Chinese leaves and cook until beginning to soften, then stir in beaten eggs, stirring, for about 1 minute until eggs are beginning to mix

Adding Noodles

Pour noodles and stir into egg mixture. Add soy sauce and season with salt and pepper. Garnish with a bay leaf and lemon peel rose before serving.  

Chicken - Shrimp Noodles Fry Recipes

Serves 4

Ingredients Prepared:

     1 lb fresh noodles (Shanghai thin noodles)
     1/2 lb chicken breast, cut into strips
     4 ounces shrimp, shelled and cleaned
     1/2 bok choy, cut into bite-size pieces
     1/2 cup carrot, cut on the diagonal
     1/2 cup broccoli, trimmed, cut on the diagonal into 1-inch pieces
     1 onion, shredded
     1 clove garlic, minced
     1 tbsp light soy sauce
     2 tbsp hot bean sauce
     1/2 tsp salt
     5 tbsp cooking oil
   
Marinade Ingredients:

     1 tsp wine
     1 tsp light soy sauce
     1 tsp cornstarch
    
Sauce Ingredients:

     1/2 cup stock
     1 tsp light soy sauce
     1 tbsp chili oil
     1 tsp sugar
     1 tsp sesame oil
     2 tsp cornstarch

How to Cook:

Marinate Chicken

Marinate chicken for at least twenty minutes in the mixture of marinade ingredients. Meanwhile, mix together sauce ingredients. Set aside until needed.

Cooking Noodles

Parboil noodles in a pot of boiling water for 3 minutes.  Loosen up noodles with chopsticks as they are boiling.  Drain and set aside.

Cooking Shrimp and Chicken

In the skillet with 1 tbsp boiling oil, add garlic and chicken, stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix together and remove from the skillet to a platter.

Saute Vegetables

Back reheat the skillet with 1 tbsp of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 tsp salt over the vegetables, stir fry until mixed. Remove the vegetables to a platter.

Frying Noodles and Mix All

Clean out the skillet with a paper towel, heat again and add 3 tbsp oil. Place noodles and break them using chopsticks. Pour 2 tbsp hot bean sauce and 1 tbsp light soy sauce, stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables, stir. Put sauce mixture and add to the skillet. When it comes to a boil, then remove and serve.

Serves 4

Ingredients Prepared:

   9 oz thin glass noodles
   2 tbsp sunflower oil
   1 onion, sliced
   2 red chillies, deseeded and chopped
   4 lime leaves, thinly shredded
   1 tbsp fresh coriander
   2 tbsp palm sugar
   2 tbsp fish sauce
   1 lb raw tiger prawns (Cooked Prawns), peeled

How to Cook:

Cooking Noodles

In large large bowl, place the noodles and pour over enough boiling water to soak then leave to stand for 5 minutes. Drain thoroughly and set aside

Saute Ingredients and Prawns

On large preheated skillet, heat the sunflower oil until really hot. Add the onion, red chillies and lime leaves to the wok and stir-fry for 1 minute. Add the coriander, palm sugar, fish sauce and prawns to the skillet and stir-fry until the prawns turn pink.

Adding Noodles

If finished saute ingredients, pour the drained noodles to the skillet, toss to mix well, and stir-fry for 2 minutes or until heated through. Remove the noodles and prawns to the serving bowls and serve in warm