Mange Tout and Pak Choi Stir Fry

This is a quick, easy and tasty stir fry, perfect for a busy mid-week evening, packed with Pak choi, mange tout and daikon radish (also known as mouli), along with fresh herbs, a touch of soy sauce and a nutty addition of cashews.

Ingredients: 2 Shallots, 1 garlic cloves, 10g ginger, 1 pak choi, large handful of mange tout, 100g daikon radish, a few coriander stems.

From the larder: 175g noodles, 3 tsp sunflower or sesame oil, 1-2 tbsp soy sauce, (optional: handful of cashews, prawns or chicken).


  • Prepare all the veg: peel and chop the shallot, garlic and ginger, thinly slice the daikon into batons, chop the pak choi, separating the leaves and stems.veg on chopping board 1600pxveg chopped 1600px
  • If using meat, prepare by peeling prawns or chopping chicken into pieces.
  • Bring a saucepan of water to the boil before starting to stir-fry the veg.
  • In a wok or frying pan, heat the oil on a high heat and if using, add meat, if using, and cook for a few minutes. Add shallots, and stir fry to soften. Add the ginger and garlic and then daikon, pak choi stems and mange tout. Stir-fry for around 5 minutes, or until the vegetables are just reaching the right level of crunch and then stir in the pak choi leaves. Remove from the heat and add soy sauce.
  • While stir-frying the vegetables, cook the noodles for about 3-5 minutes in boiling water or according to packet instructions.
  • Drain the noodles and mix into the stir-fried veg. Serve immediately with coriander torn on top and an optional handful of cashews.stir fry with noodles 1600px

Udon Noodle Soup

Ingredients: 1 spring onion, 1 garlic clove, 2cm ginger, 1 red chilli, 60g button mushrooms, 1 carrot, 60g kale, 100g daikon, a small bunch of coriander.

Larder: 2 pints of stock, udon noodles, 1-3 tbsp soy sauce, vegetable oil.


  • Thinly slice the garlic, ½ the chilli (use according to taste), ginger, spring onion, mushrooms and coriander stems.
  • In a medium to large saucepan, heat a glug of oil and add the garlic, chilli, ginger, coriander stems and mushrooms. Fry gently for 2 minutes or so.
  • Meanwhile, slice the carrot and daikon into matchsticks and finely slice the kale so that it is shredded into very thin strips.
  • Prepare the stock, add 1 tbsp soy sauce, add to the saucepan and bring to the boil and reduce to simmer.
  • Add the carrot, daikon and kale to the soup and simmer gently for 5 minutes.
  • Add the udon noodles to the stock and veggies and continue to cook for 3 minutes. Taste the stock and add more soy sauce if needed.
  • To serve use tongs to portion out the noodles and then ladle on the stock and veggies. Garnish with coriander leaves and spring onions.