Ken Hom's Udon Noodles with Beef and Chilli Bean Sauce

MUNCH RATING: 5/5

I used a recipe from a Ken Hom book (that accompanies his new Nutriwok) as a base for this dish. I added the carrots, green beans and mushrooms as I like my veggies! I also added the udon noodles as I love them, but you can use any kind of noodles you like or serve with rice.

His recipe was a bit confusing as he didn’t list the soy sauce in the marinade ingredients, but it is in the directions, so I ended up adding it at the end!
This is a great spicy dish, which is tasty but not too hot. Marinating the beef ensures that it remains soft and tender, whilst also adding flavour to the meat.

As with all stir fries, make sure all the ingredients are prepared before you start cooking.

• Serves: 2 (but the amount of beef and noodles can be doubled to serve 4)
• You will need: a large wok or frying pan

Ingredients:
FOR THE MARINADE 

• 2 Tablespoons reduced salt soy sauce
• 1/2 teaspoon sesame oil
• 1 Tablespoon Chinese Shaoshing rice wine or dry sherry
• 2 teaspoons cornflour

• 225g (1/2 lb) beef steak (I used rump), cut into 0.5cm x 5cm slices
• 2 Tablespoons vegetable oil
• 3 cloves garlic, coarsely chopped
• 3 spring onions, finely chopped
• 1 carrot, peeled and cut into thin slices on an angle
• a handful of green beans, cut in half
• 5-6 mushrooms, sliced
• 2 packs of straight-to-wok udon noodles
• 1 Tablespoon Chinese Shaoshing rice wine or dry sherry
• 2 teaspoons chilli bean sauce (I used Amoy Toban Jhan Chilli Bean Paste)
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil

Directions:

1. Mix the marinade ingredients together and add the beef, allow to marinate for 20 minutes.
2. Heat the wok over a very high heat until it is hot, then add 1 Tablespoon of the oil and when the oil is slightly smoking add the beef and stir fry for about 5 minutes until nice and brown. Remove from the pan and set to one side.
3. Wipe the wok clean and reheat over a high heat until it is hot. Add the other 1 Tablespoon of oil and heat. Add the garlic and spring onions and stir fry for 30 seconds until it smells fragrant.
4. Add the carrots, green beans and the mushrooms and stir fry for a few minutes until just starting to soften.
5. Add the noodles and stir fry for 2-3 minutes until they are heated through.
6. Return the beef to the pan, then add the rice wine and the chilli bean sauce and stir fry for another minute so that everything is coated evenly (if it starts to stick then you can add a little water to the pan).
7. Finally, add the black pepper, sugar and sesame oil.
8. Serve immediately.

Granary Knots

MUNCH RATING: 4/5

These rolls taste nice, but when you shape the dough into knots (which was harder than it sounds) they end up looking quite ugly!

They include granary flour we used (which is a trademark of the Hovis brand) so I would definitely make these again, but just shape them into normal rolls!

• Makes: 12-16
• Oven temperature: Gas mark 7/425°F/220°C
• You will need: 2 greased baking sheets

Ingredients:

• 225g (8oz) strong white flour
• 1 level teaspoon salt
• 225g (8oz) granary flour
• 1 teaspoon dried yeast
• 150ml milk mixed with 150ml hot water
• half teaspoon malt (this is for flavour, so optional)
• 20g butter, melted
• beaten egg or milk to glaze
• poppy or sesame seeds to top

Directions:

1. Sift the white flour and salt into a large mixing bowl and then add the granary flour.
2. Blend the yeast with a little of the milk/water and add to the flour together with the melted butter, the remaining liquid and the malt. Mix to a soft dough.
3. Place on a lightly floured board and knead well for about 10 minutes or until the dough is smooth and will spring back when lightly pressed (make sure your hands are clean before you start kneading otherwise the dough will just remain sticky).
4. Fold the dough back on itself towards the centre a few times, then place the ball of dough into a bowl with the seam side down. Cover and leave to prove in a warm place until doubled in size.
5. Knock back the dough by gently pressing down with your fingertips to release the air.
6. Cut the dough into equal size rectangular pieces and flatten out. Fold the edge furthest away from you into the centre and do the same with the edge closest to you, then fold the whole rectangle in half lengthways so you have a sausage shape. Roll this on the board a few times so you it is about 15 cm long, then tie it into a knot (sorry if this didn't make much sense but it's quite hard to explain!).
7. Place your knots onto your greased baking sheets and leave to prove in a warm place until doubled in size.
8. Preheat the oven to Gas mark 7/425°F/220°C.
9. Carefully glaze the rolls with the beaten egg or milk and sprinkle with seeds.
10. Bake for about 10 minutes. To test if the rolls are cooked, tap the bottoms, they should sound hollow. Cool on a wire rack.

Shortbread

MUNCH RATING: 5/5

Everyone said this is the best shortbread they've tasted and better than from a shop!

I’ve only made shortbread once before and I used Stork margarine which didn’t work at all! So I’ve learnt you must use butter, preferably unsalted, and these are really nice when they’re rolled quite thin, about 5mm thick.

• Oven temperature: Gas mark 4/350°F/180°C
• You will need: a large mixing bowl, lightly greased baking sheets, a rolling pin, a 5cm fluted cutter

Ingredients:

• 100g (4oz) butter, softened
• 50g (2oz) caster sugar
• 175g (6oz) plain flour
• extra caster sugar to dip

Directions:

1. Preheat the oven to Gas mark 4/350°F/180°C.
2. Cream the butter and sugar together until light and fluffy.
3. Sift the flour in a little at a time and mix to a stiff dough. Knead lightly until smooth.
4. Roll out the dough on a lightly floured board to 5mm thick (if your dough is cracking then just ease the dough together and be delicate with the rolling pin!).
5. Using a fluted cutter, cut circles approximately 5cm in diameter.
6. Place on the prepared baking sheets and prick lightly with a fork.
7. Bake for 10-12 minutes or until light golden brown.
8. Cool on the baking sheet for 1 minute, then place upside down in the caster sugar so that the biscuits are well coated.
9. Cool on a wire rack.