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Dan dan noodles 20 MINUTES | SERVES 2 | EASY groundnut oil 2 tbsp dried chilli flakes ½tsp szechuan peppercorns ¼ tsp, crushed lean pork mince 200g spring onions 4, chopped, with white and green separated light soy sauce 2 tbsp medium egg noodles 100g shaoxing rice wine 1 tbsp sesame oil 1tsp peanuts 1 tbsp, chopped • Heat the oil in a wok or frying pan. Add the chilli and szechuan peppercorns and cook gently for 3-4 minutes, allowing the flavours to go into the oil. Add the pork and spring onion whites. Cook, turning up the heat and letting the pork brown really well (you want to get some browned crispy bits on it). Stir in half the soy and keep warm. • Cook the noodles and drain well. Mix the rest of the soy, rice wine and sesame oil and toss with the noodles. Top with the pork mix, spring onion greens and peanuts. PER SERVING 520 KCALS | FAT 26.9G SATURATES 6.9G | CARBS 38.9G | SUGARS 4.4G FIBRE 3.3G | PROTEIN 29.1G | SALT 2.9G Baked sweet potatoes with pine nuts, tahini and pesto 1 HOUR | SERVES 2 | EASY | V GF sweet potatoes 2 large olive oil tahini 1 tbsp natural yogurt 3 tbsp lemon ½, juiced fresh pesto 2 tbsp pine nuts 1 tbsp, toasted • Heat the oven to 190C/fan 170C/gas 5. Rub the sweet potatoes with 1 tsp oil, and bake for 40-50 minutes until tender. • Mix the tahini, yogurt and lemon then stir in enough water to make it saucy. Season really well. • When the spuds are done, split open and divide the tahini mix between them. Drizzle over the pesto then scatter with pine nuts. PER SERVING 515 KCALS | FAT 21.6G SATURATES 4G | CARBS 63.9G | SUGARS 35.6G FIBRE 11.2G | PROTEIN 10.8G | SALT 0.7G 62 Omagazine.com September 2016
COOK Takeawaystyle noodles in 20 minutes September 2016 Omagazine.com 63
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