Kwoklyn says: “Unlike chow mein, in which noodles are fried to crispiness; lo mein is cooked in a sauce to keep them soft. You’ll be surprised how much flavour they take on, providing you with a great comforting bowl of savoury, noodle-y delight.”

Ingredients

• 1 tbsp rice wine
• 3 tbsp mushroom stir-fry sauce (recipe below or use shop-bought)
• 2 tbsp light soy sauce
• 2 tsp sugar
• 1 tsp Chinese five spice
• 1 tbsp rice vinegar
• ¼ tsp white pepper
• 2 nests of fresh lo mein egg noodles (vegan option: use fresh udon noodles)
• 2 tbsp oil (vegetable, groundnut or coconut)
• 1 garlic clove, finely chopped
• 2 spring onions (scallions), cut in half and then into thin strips
• 1 carrot, cut into matchsticks
• 1 large portobello mushroom, cut into bite-sized pieces
• 6–8 baby corn cobs, quartered lengthways
• 30g (¼ cup) canned water chestnuts, drained and sliced
• ½ tbsp sesame oil

Method

Combine the rice wine, mushroom stir-fry sauce, soy sauce, sugar, Chinese five spice, rice vinegar and white pepper in a bowl. Set to one side.

Loosen the noodles by soaking in a bowl of warm water, drain and set to one side.

Jane says: “Give tofu a try in this quick Thai café classic. Leftover cold roast chicken could be added to the noodles, too.”

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 4

Ingredients

• 400 g (14 oz) wide rice noodles
• 1 (250g/9 oz) pack firm tofu, drained
• 3 cloves garlic, crushed
• 1 bunch spring onions
• 1 small bunch fresh coriander
• 1 tbsp vegetable or sunflower oil
• 3 tbsp tamarind paste (optional)
• 3 tbsp sweet chili sauce
• 3 tbsp nam pla (Thai fish sauce)
• 1 1⁄2 tbsp sugar
• 1 handful roasted peanuts (optional)
• 4 large (UK medium) eggs
• 200 g (7 oz) uncooked large shrimp (prawns), shelled and deveined
• 1⁄2 tsp dried chili flakes (or more if you like)
• 2 limes
• 100 g (1 cup) bean sprouts

Method

1. Boil a saucepan or kettle of water. Put the noodles into a large heatproof bowl, then pour over enough just-boiled water to cover. Stir gently and let soak until you get to step 8.
2. While you wait, cut the tofu into cubes about 2 cm across. Crush the garlic and thinly slice the spring onions. Pick the leaves from the coriander.
3. Put a large nonstick skillet, frying pan, or wok over medium-high heat. Add the oil, then the tofu. Fry for 6 minutes, stirring frequently, or until the tofu is golden all over. Lift the tofu onto paper (kitchen) towels using a slotted spoon. This will absorb any excess oil.
4. Meanwhile, put the tamarind paste, chili sauce, nam pla (Thai fish sauce), and sugar into a small jug (pitcher) and stir together. Coarsely chop the peanuts, if using. Crack the eggs into a bowl and loosely beat them with a fork.
5. Put the pan back over high heat. It shouldn’t need more oil. Add the prawns (shrimp) and fry for 2 minutes, until they turn completely pink. Now add the garlic, chili flakes, and half the spring onions. Cook for a few seconds, stirring, until the garlic and scallions smell fragrant.
6. Transfer the prawns to a plate, then add the beaten eggs to the pan. Cook for 30 seconds to 1 minute, moving the eggs around the pan a little with a wooden spoon until just set, like an omelette.
7. Lift the omelette out of the pan and transfer it to a cutting board. Roll it up like a pancake, then cut across the roll to make long thin strips. Take the pan off the heat if you feel you need to concentrate on this part.
8. Return the pan to the heat, drain the noodles, and add them to the pan. Add the sauce, most of the coriander leaves, the shredded egg, tofu, prawns, the remaining spring onions, and a squeeze of lime juice, then toss well.
9. For an authentic look, serve the peanuts and bean sprouts in little piles alongside the noodles, then sprinkle with the rest of the coriander. Cut the remaining lime into wedges and put a wedge on each plate.

From Simple & Classic: 123 Step-By-Step Recipes by Jane Hornby (£29.95, Phaidon), out now

Kwoklyn says: “Chunky vegetables stir-fried in a rich, sticky sweet, aromatic sauce, with a hint of chilli and served with creamy cashew nuts; it’s no wonder that, once tried, this dish is cooked time and time again. Everything happens in your wok so washing up is a doddle afterwards too.”

Ingredients

• 1 tbsp groundnut oil
• 4 garlic cloves, finely chopped
• 1 tsp grated fresh ginger
• 1 onion, diced
• 1 carrot, diced
• 30g (¼ cup) canned water chestnuts, drained
• 3 baby corn cobs, halved lengthways
• 35g (¼ cup) canned straw mushrooms, drained
• 60g (1 cup) button mushrooms, cut into bite-sized pieces
• 30g (¼ cup) canned bamboo shoots, drained
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• ½ cup hoisin sauce
• ½ tsp dried chilli flakes
• 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
• 1 tsp sesame oil
• 30g (¼ cup) unsalted roasted cashew nuts (if you have salted cashew nuts, rinse under cold water and pat dry)

Method

Place a wok over a medium-high heat. When hot, add the oil, garlic and ginger and fry until fragrant, about 15 seconds.

Joy says: “If you love Chinese takeout as much as my family does, this recipe is for you. There’s one layer of flavour after the next here: dates for natural sweetness without adding in sugar, toasted sesame seeds for crunch, and so much more. Peppers provide a crispy texture, and you’ll notice I’ve opted for the sweeter varieties like red, yellow, and orange, but hey – if you prefer the fourth pepper hue, then, as they say, go green!

If you’re cooking for more than 3 people, my advice is to make a double batch – it goes fast and people always want seconds. With a stir-fry, though, it’s important that all elements are exposed to the surface of the pan or wok evenly; too crowded and they’ll lose the pan-fried effect that makes stir-fries so tasty. So, if you end up doubling the recipe, sear the chicken in separate batches, one after the other. It’s the best way to guarantee a mouthwatering outcome.”

Ingredients

• 2 tbsp rice vinegar
• 2 tbsp reduced-sodium soy sauce
• ½ tsp red pepper flakes
• ½ medium onion, finely chopped
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 medium peppers (red, yellow, or orange), cut into ½-inch pieces
• ½ cup pitted dried dates, thinly sliced
• 1 spring onion, thinly sliced (optional)
• 1 to 2 tsp toasted sesame seeds (optional)

Method

In a small bowl, stir together the vinegar, soy sauce, and red pepper flakes. Set aside.

Liberally mist the bottom of a large pan with nonstick oil spray and warm over medium-high heat. Add the onion to the pan and cook, stirring constantly, for about 30 seconds. Reduce the heat to medium, add the chicken, spread it out so all the pieces are touching the bottom of the pan, and cook, undisturbed, for 1 minute. Stir-fry for another 1 minute, adding more oil spray if the pan gets too dry.

Add the peppers and dates and cook, stirring, for 1 minute. Reduce the heat to low, add the vinegar-soy sauce mixture, and stir-fry for 4 to 5 more minutes, until the chicken is cooked through. Garnish with scallions and sesame seeds, if desired, and serve.

From Joy Bauer’s Superfood! by Joy Bauer (£21.99, Abrams Books), out now

Kwoklyn says: “Toasted sesame seeds always add an extra special something to a dish; not only do they offer little nibbles of crunch, they also pack a punch of distinctly nutty flavour that is totally unique to these tiny morsels. Here we have soft aubergine stir-fried in a rich, dark, aromatic sauce with a subtle sour note and rich umami taste, amped to the next level by a liberal sprinkling of sesame seeds.”

Ingredients

• 2 tbsp sesame seeds
• 1 tbsp light soy sauce
• ½ tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tbsp rice wine
• ½ tbsp sugar
• 1 tsp cornflour (cornstarch)
• 2 tbsp oil
• 2 garlic cloves, roughly chopped
• 1 tbsp grated fresh ginger
• 2 spring onions (scallions), halved and thinly sliced lengthways
• 1 green bird’s-eye chilli, thinly sliced
• 2 large aubergines (eggplants), cut into bite-sized pieces
• 4 tbsp water
• 1 tsp sesame oil

Method

Heat a dry, non-stick pan over a medium-high heat and toast the sesame seeds until lightly browned and fragrant. Transfer to a bowl and set to one side.