Pork and Sprout Bake

In all my years of living, I have always hated Brussels Sprouts.

I hated the smell, the taste and the texture…

Except, it turns out, when baked in cream and smothered in cheese!

As mentioned in my previous Blog post, I’ve recently join the keto community. I thought I would suffer greatly because hello who can live on zero carbs?? Me, evidently.

What I didn’t anticipate my main issue being, is finding exciting new ways to eat the same vegetables or starting to love ones I normally scoff at.

Enter Brussels Sprouts.

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Ingredients used:

  • 600g Pork Belly Slices, diced into cubes (can also use Chicken Breast)
  • 1 medium Onion, sliced
  • 450g Brussels Sprouts
  • 300ml Single Cream
  • 50g grated Cheddar Cheese
  • Seasonings
    • 2 tbsp of Coconut Oil
    • 2 Garlic Cloves, chopped
    • 2 tsp Ground Ginger
    • 2 seasoning cubes (maggi/knorr)
    • 2 tsp Crushed Chillies

Prep time – 20 mins


  1. To prepare the Brussels Sprouts, cut off the stems of each sprout and discard any coarse outer leaves. Then cut each sprout into half.
  2. Rinse in a bowl with warm water.
  3. Add half of the seasonings to the bowl and mix well, ensuring all the sprouts are covered.
  4. To prepare the meat, rinse in a bowl of warm water and a splash of vinegar.
  5. Add the remaining seasonings and ensure all the meat is covered.
  6. Leave to marinate for 10 minutes.


Cooking time – 30 mins

  1. Put the coconut oil in a pan on medium heat until it is hot enough and ready to fry.
  2. Add the seasoned meat to the pan and stir periodically until halfway cooked, then add the onion and keep stirring until the meat is golden brown on each side.
  3. Add the Brussels Sprouts to the pan and stir into the mix. Cover with a lid and leave to steam on low heat for 10 minutes.
  4. Preheat the oven to 165 degrees Celsius.
  5. Take the mixture off the cooker and pour into a casserole dish.
  6. Pour the cream into the dish, covering all the sprouts.
  7. Add the grated cheese.
  8. Put in the oven for 8-10 minutes or until the cheese is melted and golden brown.
  9. Enjoy!

Extra tip: Serve with freshly chopped parsley for an extra delicious kick!

Popcorn Pork

Meat. Snacks.

Say it with me: MEAT. SNACKS.

As mentioned in a previous post, meat snacks are my absolute faves.

So I was not in the slightest bit surprised when after defrosting a pack of pork belly, I knew I wanted them sliced and diced and devoured as little tiny pork bites.

And what better way to enjoy them than covered in breadcrumbs and deep fried?

None. There isn’t one at all.

P.S: preparing popcorn pork (come on alliteration!) is a very laborious task, but I promise the end result makes it all worth it.

P.P.S: To save yourself some of the hassle, you can use pork that has already been diced. I don’t because pork belly is my favourite cut so that is what I prefer to use.



Ingredients used:

  • 600g Pork Belly Slices, diced into cubes
  • 2 medium Eggs
  • Golden Breadcrumbs, any supermarket brand will do
  • Sweet Chilli Sauce, for dipping
  • Seasonings
    • 1 tbsp of Sesame Oil
    • 2 tbsp Soy Sauce
    • 1 Garlic Clove, chopped
    • 1 tsp Ground Ginger
    • 1 seasoning cube (maggi/knorr)
    • 1 tsp Chinese 5 Spice
    • 1 tsp Crushed Chillies
    • Enough oil to shallow fry the pork

Prep time – 30 mins


  1. Rinse the meat in a bowl of warm water and a splash of vinegar.
  2. Add the sesame oil, soy sauce, garlic, ginger, seasoning cube, Chinese 5 spice and crushed chillies to the bowl and ensure all the meat is covered.
  3. Leave to marinate for 10 minutes.
  4. In a bowl, crack the eggs, add a pinch of salt and whisk together.
  5. Pour the breadcrumbs in a saucer or flat plate and set up an assembly line (from left to right) of seasoned meat, whisked eggs, breadcrumbs and empty plate.
  6. Using tongs or your hands, cover each piece of meat with egg and roll in the breadcrumbs to allow a smooth coating. Place each piece of coated meat on the empty plate ready for frying.

Cooking time – 15 mins

  1. Put the oil on the cooker on medium-high heat until the oil is hot enough and ready to fry.
  2. Lower the cooker to low-medium heat.
  3. Add the coated meat to the pan and let cook on one side for 7 mins or until golden brown and flip each piece onto the opposite side and let cook for a further 7 mins or until golden brown.
  4. Once cooked, drain any excess oil by putting the meat in a bowl lined with kitchen roll.
  5. Serve with Sweet Chilli Sauce as a dip.
  6. Enjoy!

Extra tip: As shown in the image above, I chopped up some spring onions and sprinkled sesame seeds to add some pizzazz!


It is my very firm (and non-professional) opinion that peppersoup cures all ills.

Got a cold? Have some peppersoup.

Feeling down in the dumps and need a pick me up? Have some peppersoup.

Had your heart broken? HAVE SOME PEPPERSOUP.

It is just so delicious and light and medicinal and you can have it any way you want, whether that be with meat, fish or even with just vegetables.

It’s a very popular dish in Nigeria (and other West African countries) and as such most of the ingredients will need to be purchased from an Afro-Caribbean grocery store.

I feel I have to warn you, this soup is very spicy (it says it right in the name) and is not for the faint of heart. So proceed at your own peril! 

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Ingredients used:

  • 600g Goat Meat or Beef, cut into small chunks
  • 1 Large Onion, julienne
  • 200g Closed Cup Button Mushrooms, sliced in half
  • Seasonings
    • 2 Scotch Bonnets, chopped finely
    • 2 tbsp Peppersoup seasoning
    • 2 tbsp Ground Crayfish
    • 1 handful of Dried Scent Leaves, crushed with stems removed
    • 3 seasoning cubes (Maggi/Knorr)
    • 1 Clove of Garlic, crushed
    • 1tsp Ginger Powder
    • ½ tsp Crushed Black Pepper
    • Cooking Salt, to taste

Prep time – 5 mins


  1. In a bowl, wash the meat in warm water with a dash of vinegar/lemon juice.
  2. Put the meat in a pressure pot, add the onions and season with garlic, ginger and 2 of the seasoning cubes.

Cooking time – 25 mins


  1. Cover the meat with water and bring the pressure cooker to the boil on medium/high heat.
  2. Once the meat starts boiling, close the cooker and cook under pressure for a further 5-7 minutes.
  3. Turn the heat off and remove the pressure by releasing the steam.
  4. Transfer the meat and stock to a saucepan and put on low heat.
  5. Add some more water to the pot to cover at least an inch above the meat.
  6. Add the mushrooms, peppersoup seasoning, ground crayfish, dried scent leaves, seasoning cube and black pepper to the pot and let simmer for an additional 10 minutes.
  7. Enjoy!


Extra tip: Substitute the meat for catfish and have your whole life changed.

Sesame Chicken

You ever hype something so much in your head and when it comes to fruition, you realise your imagination made it seem so much better than it actually is?

Well, that doesn’t happen very often to me and it happens even less often when it concerns food!

So imagine my surprise when I had a craving for some chicken, and set about satisfying that craving as my soul dictated, and yet…I…did not enjoy it.

My soul wasn’t satisfied.

oh my god omg GIF by TV One

I seriously debated posting this recipe, but my sister encourage me to do so as, in her opinion, the chicken was quite delicious.

I don’t know exactly what it is about this particular recipe didn’t do it for me, but maybe one day I’ll revisit it and find out.

Perhaps I’m being a touch too critical of myself…who knows eh?

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Ingredients used:

  • Chicken Thighs
  • Seasonings
    • 1 tbsp Sesame Oil
    • 2 tbsp Soy Sauce
    • 1 tbsp Honey
    • 2 Garlic Cloves, chopped finely
    • 30g Ginger, chopped finely
    • 1 tsp Crushed Chilli Flakes
    • 2 seasoning cubes (Maggi/Knorr)
    • 2 tbsp Sesame Seeds

Prep time – 10 mins


  1. Wash the chicken in warm water with a splash of vinegar
  2. Put the chicken, sesame oil, soy sauce, garlic, ginger, seasoning cubes and chilli flakes in a bowl and mix together until all the chicken is covered.
  3. Leave to marinate for 10 minutes.

Cooking time – 45 mins


  1. Preheat the oven to 185 degrees (gas mark 4)
  2. Place the chicken in an oven-proof deep dish skin side down and leave to bake for 20 minutes.
  3. Turn the chicken thighs so the skin is facing upwards and glaze with honey and sprinkle the sesame seeds on it. Put the chicken back in the oven to cook for a further 15 minutes.
  4. Remove from oven once the juices run clear and the skin is nice and crispy.
  5. Enjoy!

Extra tip: garnish with fresh spring onions for an extra kick!

Lamb Ribs

For several reasons, lamb just isn’t one of my favourite meats out there.

Like, it’s very much towards the bottom of my list.

I’m just not a fan of how overpowering the taste of the meat can be, I dislike how not versatile it is but most of all I HATE how it can only be eaten fresh and hot. Once lamb cools and the fat congeals on it, it makes me feel sick.

[I do not claim to be the authority on lamb, and obviously you may have experienced differently, but for the most part, I said what I said]

Image result for i said what i said gif

There are only two times when I can be quite partial to lamb: Turkish (or other Middle Eastern) cuisines and in Caribbean food.

Man, I could really eff up a lamb shawarma right now…I really shouldn’t blog whilst hungry.

I used to live in a part of London that is notorious for its abundance of Turkish restaurants. During one of my numerous visits to the establishment that was at the top of my road, I begged the chef (who I was on friendly terms with) to give me the recipe for their Lamb Ribs and despite how much I shamelessly flirted, pouted and batted my eyelashes, he refused to part with it, stating “if I gave it to you then you’d never come back”.


I’ve since moved from the area and haven’t had a chance to eat Turkish food in a little while. So I really wasn’t all that surprised when I got a craving recently for Lamb Ribs. I just knew I’d have to recreate it as best as I could given the circumstances. They taste nothing like how the Turkish do it, but they were still pretty damn good if I do say so myself.


Ingredients used:

  • 600g – 1kg Lamb Ribs (a visit to your local butchers is your best bet)
  • Broccoli, top cut into small florets
  • Seasonings
    • 2 tsp Olive Oil
    • 2 Garlic Cloves, chopped finely
    • 1 tsp Crushed Chilli Flakes
    • 1 tsp Smoked Sea Salt
    • ½ tsp Ground Cumin
    • ½ tsp Mixed Spices
    • ½ tsp Paprika
    • ½ tsp Thyme
    • ½ tsp Oregano

Prep time – 10 mins


  1. Make a paste with the seasonings.
  2. In a bowl, place the lamb ribs and cover with seasoning paste.
  3. If you have enough foresight to plan ahead, I’d leave the ribs to marinate overnight. If you’re like me and you do not possess such, leave to ribs to marinate for 30 minutes.

Cooking time – 40 mins


  1. Preheat the oven to 180 degrees (gas mark 4)
  2. Place the ribs on a foil-lined oven tray and put in the oven for 20 minutes, then turn the ribs over and leave to cook for a further 15-20 mins until it’s cooked through and browned to your liking.
  3. In the meantime, blanch the broccoli florets in boiling water for 4 minutes and drain well.
  4. Enjoy!

Extra tip: as an extra step, season the ribs with some of the garlic and salt and sear them under high heat on a griddle pan before rubbing the paste on them and putting them in the oven to finish cooking.

Vic-terranean Salad

Do you know what else I love?

A really good lunch.

Once, at a work meeting, the venue we went to supplied us with a very fancy lunch and on that day I had the most incredible Mediterranean Salad. It took me like three days to stop talking about it and even longer to stop thinking about it and I knew it was only a matter of time before I attempted to recreate it with a twist of my own.

[Enter: meat, meat and more meat]

Honestly, can you really say you’ve eaten anything if there’s no meat inside? 
(Please vegetarians/vegans shouldn’t come and kill me- you don’t have to add meat to this salad)

If you do decide to add meat, however, I’d suggest white meat or fish. The venue served the salad with salmon (which was delicious) and it also went really well with the pork belly I made (even though pork is technically red meat). I imagine it would also go very well with chicken or turkey.

The thing that excited me the most about this recipe was the use of nuts!

I usually only eat nuts on their own as a snack, or in food like cereal or chocolate but other than in a few Asian dishes, I’ve never really eaten nuts as part of the main meal. So this definitely added to the appeal of trying to recreate the recipe as it would be something I hadn’t cooked before.

And let me tell you; it was sensational.

And super quick to make!


Ingredients used:

  • Pork Belly, cut into bitesize chunks
  • Broccoli, top cut into small florets
  • 25g Sundried Tomatoes, chopped into small pieces
  • 50g feta cheese, crumbled
  • A handful of mixed nuts, ground in a pestle and mortar briefly to break up into smaller chunks
  • Seasonings
    • 1 tsp Rapeseed Oil
    • 1/2 Garlic Clove, chopped finely
    • Rosemary, sprinkle
    • Black Pepper, using a mill
    • 1 seasoning cube (Maggi/Knorr)
    • 2 tbsp Balsamic Vinegar
    • 2 tbsp Extra Virgin Olive Oil
    • 1 tbsp Manuka Honey
    • Italian Herbs

Prep time – 10 mins


  1. In a bowl, place the pork belly and season with rapeseed oil, garlic, rosemary, black pepper and seasoning cube.
  2. Mix together and leave to marinate for 10 minutes.
  3. Prepare the salad ingredients as listed above (do not mix together yet).

Cooking time – 25 mins


  1. Preheat the oven to 175 degrees (gas mark 4)
  2. Place the pork belly on a foil-lined oven tray and leave to cook for 15 minutes, then turn the pork belly and leave to cook for a further 10 minutes.
  3. In the meantime, blanch the broccoli florets in boiling water for 4 minutes and drain well.
  4. Mix the broccoli together with the sundried tomatoes, red onion, feta cheese and mixed nuts in a bowl.
  5. To create the dressing for the salad, mix the balsamic vinegar, extra virgin olive oil, manuka honey and a pinch of Italian herbs.
  6. Once the pork is ready, serve with the salad and drizzle the dressing on top.
  7. Enjoy!

Extra tip: if you like sweet meats as I do, when you take the pork belly out of the oven to turn over, glaze with some honey for an extra kick.


I’m sure I’ve mentioned it before, but in case you don’t know, I am very Nigerian. I was born in Lagos and moved here to the U.K when I was eight years old.

Despite spending my adolescent years over here, I am still very much ruled by the Nigerian upbringing and culture imbibed in me during my formative years.

And that also translates into the types of food I like to eat.

I love different types of cuisines and flavours but honestly, none of it holds a candle to Nigerian food.

One common theme in any kind of cuisine is my love for finger-foods/starters/hors-d’oeuvres, whatever you want to call it- Nigerians call them “small chops”. Any kind of savoury meat snack; whew, sign me up!

Another great part of being Nigerian is that we use almost all the parts of the animals we eat so I am no stranger to eating offal. In fact, I find it very, very delicious. This recipe calls for chicken/turkey gizzard (which is a thick muscular part of a bird’s stomach). It can be purchased at most halal butchers and is quite cheap. The “dodo” part of the recipe is what we Nigerians affectionately call fried plantain. They can be purchased at most Afro-Caribbean grocery stores and are also relatively cheap.

An important point to make is that with most of my recipes that call for any type of meat to be boiled, it will always be done in a pressure cooker (because honestly who has 28,407 hours to sit there and watch meat boil amiright?)


Ingredients used:

  • Chicken or Turkey Gizzard
  • 1 Tin of Chopped Tomatoes
  • 1 Red Bell Pepper
  • 2 Medium Onions
  • 2 Plantains
  • Seasonings
    • 3 tbsp of Rapeseed Oil
    • 1 clove of Garlic (chopped into fine pieces)
    • 2 Scotch Bonnets
    • 4 stock cube (maggi/knorr)
    • 1 tsp of Basil
    • 1 tsp of Thyme
    • 1 tsp of Curry Powder
    • A pinch of Nutmeg
    • Enough oil to shallow fry the plantain

Prep time – 15 mins


  1. Rinse the gizzard in a bowl of warm water and a splash of vinegar.
  2. Using a sharp knife, chop the gizzard into smaller bitesize pieces and place in the pressure cooker.
  3. Chop 1 medium onion and 1 scotch bonnet and add to the gizzard.
  4. Season with 2 stock cubes and garlic and stir.
  5. Close the cooker and put it on medium-high heat. Once the valve on the cooker starts hissing (indicating that it’s cooking under pressure), lower the heat and leave to cook for a further 5-7 minutes.


Cooking time – 20 mins

Cooking (sauce for gizzard):

  1. Blend together the chopped tomato, bell pepper, medium onion and scotch bonnet until smooth.
  2. In a saucepan, heat the rapeseed oil on medium-high heat (but do not let it start to smoke) and once hot enough, pour in the tomato mixture to fry.
  3. Fry the mixture for 5-7 minutes and lower the heat for it to continue simmering for an additional 10 minutes.
  4. Season with the remaining stock cubes, basil, thyme, curry powder and nutmeg and let simmer on low heat for a further 5 minutes.
  5. Add the cooked gizzard to the mixture and set aside.

Cooking time – 15 mins

Cooking (dodo):

  1. If you’ve never peeled a plantain before, please visit HERE.
  2. Once peeled, slice the plantain down the middle into two halves. Next, take the two halves and slice each down the middle again into longitudinal quarters and then slice each long quarter into bite-sized chunks.
  3. Shallow fry the plantain until browned all over and drain on some kitchen towels to remove the excess oil.
  4. Add the fried plantain to the gizzard mix and stir until the sauce covers all the plantain.
  5. Serve.

Extra tip: some people fry the cooked gizzard before adding it to the tomato mix but patience is not one of my strong points and I cannot come and die.

Salmon and Broccoli Bowl

I’ve said this before on a previous post, but I feel led to reiterate it.

I really love meat.

I also really love fish.

Well, not really love, but I do adore a good salmon (see also Cod, Hake and Catfish).

To be honest, I’ve never really experimented with other types of fish, so I have no idea whether I like them or not. (basically I could never be vegetarian/vegan in this life or the next. Disclaimer: I have nothing against them- do what makes you happy innit)

Anyway, due to the vicissitudes of life it had been a while since inspiration hit me kitchen-wise but recently I found myself craving the soft, flaky texture of a good Salmon fillet and after looking at the ingredients I had in my fridge, I knew exactly what to pair it with to satisfy the craving within.

Also, for some very weird reason, I like eating most of my food out of a bowl. My father says it’s the village girl in me, but I think it’s because I am incredibly lazy and hate the formality of eating from a flat plate and using proper cutlery. Ugh.

But I digress. On with the show!


Ingredients used:

  • Salmon Fillets (I prefer going to a fishmonger than buying fish pre-packed)
  • Basmati Rice (2 cups)
  • Pak Choi (200g pack can be found in most big supermarkets)
  • Tenderstem Broccoli (250g pack)
  • Seasonings
    • Sesame oil – 2tbsp
    • Soy Sauce – 2tbsp
    • Chilli flakes
    • Chinese 5 spice
    • 2 cloves of Garlic (chopped into fine pieces)
    • Chopped Ginger
    • 1 or 2 Bird Eye Chillies (or regular thin chillies)
    • 1 stock cube (maggi/knorr)
    • 1 Lime
    • 1 knob of butter

Prep time – 10 mins


  1. In a bowl, place the salmon fillets and season with sesame oil, soy sauce, 1 clove of finely chopped garlic, half the amount of chopped ginger, stock cube, and a dash of chilli flakes and Chinese 5 spice.
  2. Leave the fish to marinate for 5 minutes.
  3. Before cooking, cut the lime in half and squeeze the juice of half a lime onto the fish.
  4. Wrap the individual fillets in foil to create foil parcels and cut the remaining lime half into slices and put on the fillets before closing the parcels.

The purpose of the parcels is to allow the salmon to cook in it’s own juices and to give you something to pour on the rice once ready.

Cooking time – 30 mins


  1. Preheat the oven to 190 degrees (gas mark 5)
  2. Place the salmon on an oven tray and leave to bake for 15 minutes, checking intermittently.
  3. Wash the rice and put into a saucepan.
  4. Pour 3 cups of boiling water into the saucepan and bring to the boil.
  5. Once the rice starts to boil, lower the heat and cover the saucepan with a tight fitting lid.
  6. Leave the rice to simmer for about 15 minutes then remove from heat and leave to steam in the saucepan for a further 2-3 minutes.
  7. While the rice is cooking, sauté the pak choi, broccoli and chopped up birds eye chillies in the knob of butter and season with the remaining ginger and garlic. Sprinkle with sesame seeds for aesthetics.
  8. Serve the rice with the salmon and sautéed vegetables in a bowl and enjoy!


Extra tip: don’t lick your fingers after throwing away the lime slices because baked lime tastes like sorrow.

Plantain and Egg

Egg vs Eggs.

I don’t know whether it’s a Nigerian thing, or a Victoria thing (most likely the former), but there is a huge difference in making eggs (sunny side up, scrambled, poached, Benedict) and making egg.

Let me explain:

Eggs are a delightful dish that you can add to other breakfast items to  make a hearty meal that will give you the energy needed to face the day ahead.

Egg can be an entire meal in and of itself- filled with mouthwatering tomatoes, onions and spices and is usually paired with yam or plantain.

Now before you tell me “it sounds like an omelette”, technically, yes it is one but it also isn’t….okay?

Plantain and Egg is honestly my favourite thing to eat mid-morning on a day where I don’t have any spectacular plans. Mostly because it sends me right back to bed for a cat nap.

A very important point to also note is that in this entire world, there is no one and I mean NO ONE- not my mother, any of my aunties, friends or foes- that can make plantain and egg better than I can. And that is an absolute fact.

Argue with your ancestors.


Ingredients used:

(feeds two people)
  • 2 Ripe Plantains (the riper the better)
  • 4 Eggs (if large eggs, then use 3)
  • 1 Onion (white or red)
  • 2 Vine Tomatoes
  • A Tin of Sardines
  • 1 Scotch Bonnet
  • Seasonings
    • Sunflower oil
    • 1 stock cube (maggi/knorr)
    • Salt (to taste)
    • Mixed Herbs (a pinch)


Prep time – 10 mins


  1. Peel the skin from the plantain and cut at an angle to create slices of your desired thickness. To be honest it doesn’t matter too much how you cut plantain- cut it according to how you like to eat it.
  2. Slice the onions and tomatoes and put in a bowl
  3. Finely chop up the scotch bonnet and put in the same bowl
  4. Open the sardines, drain the excess oil and crush into smaller pieces. Again, there is no hard and fast rule about how many sardines one should use- let your spirit guide you.


Cooking time – 30 mins


  1. In a clean, dry, deep pan, measure out enough oil to shallow fry the plantain. As a healthier alternative, I have a Phillips Air Fryer that allows me to cook food without the use of oil and achieve somewhat similar results.
  2. Heat the oil, but don’t wait for it to get too hot before adding the plantain, otherwise the outside of the plantain will burn faster than the middle cooks.
  3. In another shallow frying pan, add 4 tablespoons of oil and put on high heat.
  4. Once hot enough, add the tomatoes, onions and scotch bonnet and fry until the onions become translucent (3-5 minutes).
  5. Add the stock cube, pinch of mixed herbs and sardines to the tomato and onion mix and lower the heat.
  6. Make sure to keep an eye on the plantain. Once it has achieved the level of brownness you like (usually 7-9 minutes), flip each plantain over so the other side can cook.
  7. In a separate bowl, crack the eggs and a pinch of salt and whisk together and pour into the frying pan with tomatoes and onion mix.
  8. At this point it’s most likely time to remove the plantain. Put in a bowl lined with kitchen roll to absorb the excess oil.
  9. Leave the egg mixture to cook on medium-low heat for 5 minutes. Once it has begun to solidify at the bottom, take care to flip the mixture over so the other side can cook. I use a wide spatula to flip the egg over in sections so it retains it’s ‘togetherness’ as much as possible.
  10. Cook for a further 7-10 mins on medium-low heat, flipping the sections as needed until the egg has been cooked through.
  11. Put the plantain on a plate and place the egg on top of the plantain.
  12. Serve


Extra tip: there isn’t one. That’s how perfect this meal is.

Sweet Chilli and Garlic Prawn Noodles

It was a Wednesday, it was way past lunchtime and as I said to my sister on FaceTime, I needed some kind of Oriental flavour in my mouth.

I also didn’t want to take ten years to cook it so it had to be quick and delicious.


prawn noodles

Ingredients used:

  • Rice Noodles (300g pack)
  • Raw Peeled King Prawns (165g) – cooked prawns can also be used
  • Spring onions (2 stalks)
  • Broccoli – I would have preferred to use Tender stem Broccoli tips, but I only had the regular ones to hand.
  • Seasonings
    • Sesame oil – 2tbsp
    • Soy Sauce – 2tbsp
    • Chilli flakes
    • Chinese 5 spice
    • Garlic (2 cloves)
    • Ginger (30g)
    • 1 stock cube (maggi/knorr)
    • Sweet Chilli Sauce – 1tbsp

Prep time – 10 mins


  1. Chop the spring onions
  2. Put the prawns in a separate bowl and add the garlic, ginger and chilli flakes. Mix until all prawns are covered.
  3. Chop the broccoli as desired and soak in a bowl of bowling water for 2 minutes.
  4. Soak the rice noodles in boiling water for 1 minute, then rinse in a colander with cold water.

Cooking time – 10 mins


  1. Heat the sesame oil in a wok (medium-high heat) and fry the prawns once the oil is hot enough.
  2. Add the spring onions and broccoli to the wok and stir continuously for 2 minutes.
  3. Add the rice noodles to the wok.
  4. Season with soy sauce, Chinese 5 spice and stock cube.
  5. Stir the noodles until all covered with seasoning.
  6. Add the sweet chilli sauce and stir for a further minute.
  7. Serve

Extra tip: in any stir fry, I like my vegetables to be crunchy so I take extra care not to leave them soaking in hot water for too long (if this step is needed), or to leave the stir fry cooking for longer than necessary.