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• In China, noodles in soup are far more popular than Fried Noodles. This is a basic recipe which you can adapt by using different ingredients for the’dressing’.

Serves 4

Ingredients:

• 225 gm chicken breast fillet, pork fillet or ready-cooked meat, 3-4 Chinese dried mushrooms soaked, 115 gm sliced bamboo shoots drained, 115 gm spinach leaves, lettuce hearts, 2 spring onions, 350 gm dried egg noodles, 575 ml basic stock, 2 tbsp vegetable oil, 1 tsp salt, half tsp light brown sugar, 1 tbsp light soy sauce, 2tsp Chinese rice wine or dry sherry few drops sesame oil.

Cooking Method:

• Thinly shred the meat. Squeezes dry the mushrooms and discard any hard stalks. Thinly shred the mushrooms, bamboo shoots, greens and spring onions.
• Cook the noodles in boiling water according to the instructions on the packet, then drain and rinse under cold water. Place in a serving bowl.
• Bring the stock to the boil and pour over the noodles; keep warm.
• Heat the oil in a preheated wok, add about half of the spring onions and the meat, and stir-fry for about 1 minute.
• Add the mushrooms, bamboo shoots and greens and stir-fry for 1 minute. Add all the seasonings and blend well.
• Pour the ‘dressing’ over the noodles. Garnish with the remaining spring onions and serve.

• The sweet flavor of pumpkin is good in soups, teaming well with other more savoury ingredients such as onions and potatoes to make a warm and comforting dish.

Serves Four to Six
Ingredients:

• 15 ml sunflower oil, 25 gm butter, 1 large onion sliced, 675 gm pumpkin cut into large chunks, 450 gm potatoes sliced, 600 ml vegetable stock, good pinch of nutmeg, 5 ml chopped fresh tarragon, 600 ml milk, about 5- 50 ml lemon juice, salt and freshly ground black pepper.

Cooking Method:

• Heat the oil and butter in a heavy-based saucepan and fry the onion for 4-5 minutes over a gentle heat until soft but not browned, stirring frequently.
• Add the pumpkin and potato, stir well and then cover and sweat over a low heat for about 10 minutes until the vegetables are almost tender, stirring occasionally to prevent them from sticking to the pan.
• Stir in the stock, nutmeg, tarragon and seasoning. Bring to the boil and then simmer for about 10 minutes until the vegetables are completely tender.
• Allow to cool slightly then pour into a food processor or blender and process until smooth. Pour back into a clean saucepan and add the milk. Heat gently and then taste, adding the lemon juice and extra seasoning if necessary. Serve piping hot with crusty brown bread.