Ingredients

• 2 tbsp olive oil
• 2 zucchinis (about 500g), trimmed and coarsely grated
• 1 large garlic clove, finely grated
• 1 small red chili, finely chopped
• 180g tagliatelle
• 150g raw king prawns, peeled and deveined
• 1 lemon, zested and juiced
• ½ small bunch of parsley, finely chopped

Method

1. Heat the oil in a skillet and sauté the zucchini for 4-5 minutes, then stir in the garlic and chili.
2. Cook the tagliatelle according to the package instructions. Drain, reserving some cooking water.
3. Add the prawns to the zucchini mixture and cook for 2 minutes until pink. Toss with the tagliatelle, lemon zest, juice, parsley, seasoning, and a splash of the reserved water. Divide between bowls and serve.

Ingredients

• 1 chicken breast, cut into chunks
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 2 tsp medium curry powder
• ½ tsp turmeric
• 400ml low-sodium chicken broth
• 2 tbsp coconut cream
• 300g stir-fry vegetables (such as baby corn, broccoli, and sugar snap peas)
• 300g straight-to-wok udon noodles
• 10g cilantro, roughly chopped, for serving

Method

1. Season the chicken with salt and pepper, then toss it with the cornstarch. Heat 1 tablespoon of the oil in a wok over medium heat. Carefully add the chicken and cook for 4–5 minutes until golden and crisp. Remove and drain on paper towels.
2. Add the remaining tablespoon of oil and sauté the onion for 8–10 minutes until softened and golden. Add the garlic and cook for 1 more minute. Stir in the curry powder and turmeric and cook for another 2 minutes, stirring constantly.
3. Pour in the chicken broth and bring to a boil. Stir in the coconut cream, then simmer for 3–4 minutes until slightly thickened. Add the vegetables and noodles, cover, and cook for 4–5 minutes until the vegetables are tender but still crisp, and the noodles are heated through.
4. Divide between two bowls, top with the crispy chicken, and scatter with cilantro.

Ingredients

• 2 tbsp peanut oil
• 150g protein of choice (such as raw king prawns, cooked chicken, char siu pork, or pre-fried tofu, cut into bite-sized pieces)
• 1 small white onion, sliced into strips
• 40g sliced mushrooms
• 40g peas
• ¼ tsp white pepper
• 4 eggs, whisked

Method

1. Heat a wok over medium-high heat. Once hot, pour in the oil. Add the protein of your choice and spread it across the bottom of the wok. When it starts to brown, add the sliced onion and stir-fry for 1–2 minutes to soften slightly. Add the mushrooms and stir.
2. When the mushrooms start to soften, add the peas along with the white pepper and ½ tsp salt. Stir-fry for 1 minute, then pour in the whisked eggs. Avoid stirring the eggs—tilt and swirl the wok to spread the eggs around. Once they start to set, gently fold them into the rest of the dish. Remove from the heat when the eggs are just nearly cooked through.