This is a sponsored post
Here’s a challenge for you…. I bet you can get these two gorgeous dishes on the table from scratch in less time than it takes to order a Chinese takeaway and have it delivered.
Yes, I know its not exactly the same as ordering a takeaway, in that you have to actually do some work in the kitchen. But I can guarantee these two dishes will be piping hot, cooked from scratch with super-fresh ingredients, less greasy, less salty and significantly cheaper than most takeaways I’ve had recently. (You can treat yourself to a very nice bottle of wine with the savings!). So what’s on the menu?
Spicy Sesame & Edamame Noodles
Black Bean Tenderstem & Pak Choi
I was delighted to be challenged by Blue Dragon to create a recipe from a hamper of ingredients they sent me. I use their products a lot for recreating Chinese, Japanese, Thai and Vietnamese dishes at home – the flavours are very authentic, and ideal for everything from a quick stir-fry to elaborate homemade sushi.
To make these two dishes together in under 30 minutes, I suggest that you do all the preparation first – peel and chop everything and have it all ready next to the hob, as the few minutes you spend cooking will be fairly high speed! You will need one small saucepan, plus two frying pans or woks. Easy peasy!
The recipes are posted separately below, so if you’re printing them off make sure you print both!
- 100g Blue Dragon Wholewheat Noodles
- 100g vegetable 'noodles' (I used pre-made courgetti spaghetti and butternut spaghetti, but any veg will do!)
- 2 tbsp groundnut or coconut oil
- 2 shallots, peeled and finely sliced
- 2tsp 'lazy' garlic (or 2 garlic cloves, peeled and finely chopped)
- 2 tsp ginger puree (or a 2cm piece ginger, peeled and grated)
- 1 red chilli, sliced (and de-seeded if you prefer a little less heat)
- 3 tbsp sesame seeds
- 100g edamame beans, podded (I used fresh, but frozen will also be fine here)
- 2 tbsp sesame oil
- 2 tbsp Blue Dragon soy sauce
- Handful fresh coriander, roughly chopped
- Juice of 1 lime
- Boil the noodles for 4 minutes, then drain and set aside. Cook the vegetable 'noodles' according to packet instructions and add to the rest of the noodles.
- Heat the oil in a large wok or frying pan, and add the garlic, ginger and chilli. Cook for 2 minutes then add the sesame seeds and edamame beans. Cook for a further 2 minutes, stirring and tossing to ensure nothing sticks to the bottom of the pan.
- Tip the noodles and vegetable noodles into the pan and cook for 2 minutes.
- Turn off the heat, then add the sesame oil, soy sauce and lime juice, and toss to combine. Serve scattered with coriander.
- 2 tbsp groundnut or coconut oil
- 2 shallots, peeled and finely chopped
- 1 head Pak Choi, white section finely sliced, and green leaves shredded
- 150g Tenderstem broccoli, stalks cut into 3cm lengths
- 1 packet Blue Dragon Black Bean Sauce
- Heat the oil in a frying pan. Add the shallots and cook for 1 minute.
- Add the white section of the pak choi and the Tenderstem broccoli. Cook for 3-4 minutes.
- Add the black bean sauce to the pan, and cook for a further 3 minutes until the broccoli stalks are just tender.
I’m linking this post to a number of blogging challenges:
- Meat Free Mondays over at Tinned Tomatoes
- Extra Veg over at Utterly Scrummy Food for Families and co-hosted by Fuss Free Flavours
- Credit Crunch Munch over at Fuss Free Flavours (as its so much cheaper than a takeaway!)
- Recipe of the Week over at A Mummy Too
Disclosure: This post is an entry to the Foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon. The range of Blue Dragon products is available in all major supermarkets at an RRP from £0.69. To find out more, visit www.BlueDragon.co.uk