On the menu tonight is chicken and mushroom soup, king prawn chow mein noodles and mixed vegetables. We show you how to cook all of these for one person, because you can't always share.
Time: Prep 15 mins / Cooking 20 mins
Boil the kettle. Fill saucepan with an inch or two of water on medium-high heat. When boiling put in the chicken breast and boil for 3 minutes. Drain the water, keep the pan for later. When chicken breast is cooled cut breast into thinner strips and set aside.
Prepare vegetables needed for all meals. See ingredients list.
Prepare chicken stock and cornflour mixture and set these aside.
Pour 250ml boiled water into the saucepan on high heat. Add in the slices for 1 mushroom and cook for 2 minutes, the water should start to boil.
Add in chicken strips. Then add a pinch of white pepper, 1 tsp soy sauce, 1/2 tsp salt (or to taste) and 1/4 tsp sesame oil. and boil for 1 minute. Place the lid on and boil for a further 1 minute. Serve in a bowl and garnish with a little of the spring onions.
Heat oil in a wok, on high heat until hot.
Fry 100g of beansprouts and egg noodles for two minutes.
Next add in the king prawns and fry for a further 3 minutes
Add 1/4 tsp salt (or to taste), 1/2 tsp sesame oil and 1 tbsp soy sauce (or to taste) and fry for another 3 minutes. Serve on plate and garnish with rest of spring onion slices.
Using same wok, no need to wash, heat 1 tbsp oil on high heat until hot.
Add garlic, red pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for 1 minute
Add the rest of the beansprouts (50g) and fry for 2 minutes
Pour in one ladle of chicken stock and leave for 2 minutes or until it is starting to boil.
Then gradually add the cornflour mixture and stir. Once the sauce is thickened stop adding the cornflour mixture.
Lastly add in 1/4 tsp salt (or to taste), 1 tsp soya sauce (or to taste) and 1/2 tsp oyster sauce and serve on a plate with the noodles and soup.