Whether you like them crispy or soft, Thai rice noodles are terrific for speedy stir-fries, crunchy salads and simple broths.

Lorna Wing shows us how…

 

 

 

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Stir-fry raw prawns in vegetable oil, garlic and ginger until nearly cooked, then remove. Add asparagus pieces or broccoli florets and cook until crisp-tender. Mix in roughly chopped soaked noodles, frozen peas and drained tinned corn and stir-fry until hot. Add back the prawns in the last couple of minutes, sprinkling with soy or Teriyaki sauce.

Make Thai crispy noodles by cutting them into finger length pieces then shallow-fry small handfuls in vegetable oil heated to 190°C for a few seconds until crisp and puffed up. Drain on kitchen paper. Sprinkle with salt and chilli powder for a moreish snack, or use with a salad of shredded raw carrots, cabbage and cucumber, drizzled with rice vinegar or sweet chilli sauce.

Drop noodles into hot chicken, vegetable or miso broth, add sliced mushrooms, frozen edamame beans or peas, and any leftover cooked chicken, beef or tofu. Simmer for a few minutes until tender and scatter with coriander or chives.

Whisk 3 eggs with a tablespoon of soy sauce, crushed garlic, a splash of sweet chilli sauce or a sprinkle of chilli flakes to make an Asian-style omelette. Add in chopped, soaked, drained noodles, sliced spring onions and ham and make in the usual way. Scatter with chopped salted peanuts.

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Food expert Lorna Wing teaches cookery online via WhatsApp to tech-savvy teens doing their Duke of Edinburgh’s Award, plus others wanting an essential life skill and kitchen confidence. Prue Leith, Rick Stein and Delia Smith all think what she’s doing is brilliant.

www.lornawingcookery.co.uk  020 8871 2507