Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients. Ching-He Huang

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       1 teaspoon chilli sauce (optional)

       finely ground black pepper (optional)

      1 Cook the noodles for 3 minutes in a pan of boiling water until al dente. Drain, then run them under cold running water and drain again. Drizzle with a few splashes of sesame oil and toss through to prevent them from sticking.

      2 Season the chicken with a splash of dark soy sauce and coat with the five-spice powder. Coat lightly with the cornflour.

      3 Heat a wok over a high heat, add the groundnut oil and heat until smoking, then add the chicken and stir-fry for 2–3 minutes until cooked.

      4 Add the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry for less than 1 minute. Add the cooked noodles and season with the light soy sauce and 1 teaspoon sesame oil. If you like, stir in the chilli sauce and some black pepper. Stir well and serve immediately.

      This dish is so simple to cook and eat. There’s no need for the gloopy bought sauce laden with MSG – this home-made version is full of flavour and takes minutes to cook.

      This is definitely one of my favourite suppers. A great accompaniment is cooked jasmine rice, but if I’m not in the mood for a large meal, I eat the dish with plenty of greens – wok-fried chilli pak choy. Or try my tangy Black vinegar oyster mushrooms, which when topped on the beef give it an earthy, tangy edge.

      Beef in oyster sauce

      SERVES 2

       350g/12oz fillet of beef

       1 teaspoon light soy sauce

       1 tablespoon oyster sauce plus 1 teaspoon

       1 pinch of sugar

       2 tablespoons groundnut oil

       3 garlic cloves, crushed and finely chopped

       1 medium chilli, deseeded and finely chopped

       200g/7oz baby white-stemmed pak choy, sliced in half

       salt and ground black pepper

      1 Prepare the fillet of beef by hammering it with a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly and place the pieces in a bowl. Season the beef with the soy sauce, 1 tablespoon oyster sauce, the sugar, salt and pepper. Set aside.

      2 Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the garlic and chilli and toss quickly, then add the pak choy and stir-fry for 1 minute. Season with a pinch of salt and 1 teaspoon oyster sauce. Transfer the pak choy to a serving plate.

      3 Heat the wok over a high heat and add the remaining groundnut oil. Add the beef slices and stir-fry for 1–2 minutes. To serve, either place the beef slices on the pak choy or toss the beef with the pak choy, then serve immediately.

      I love deep-fried crispy chilli beef, but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way – in the wok!

      This is another of my favourite fast, delicious, healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like.

      Sweet and tangy chilli beef

      SERVES 4

       1 tablespoon groundnut oil

       250g/9oz fillet of beef, cut into 5mm/1/4 inch strips

       1 teaspoon Shaohsing rice wine or dry sherry

       1 pinch of crushed dried chilli flakes

       1 teaspoon light soy sauce

       1 pinch of ground white pepper

       1 large handful of baby spinach leaves, washed

       2 heads of green-stemmed pak choy, washed and sliced

       1 small mango, peeled, stoned and finely diced

      FOR THE SWEET AND TANGY DRESSING

       1 tablespoon light soy sauce

       4 tablespoons lemon juice

       2 tablespoons orange juice

       1 teaspoon groundnut oil

       2 teaspoons caster sugar

       1 tablespoon runny honey

       1/3 cucumber, halved lengthways, deseeded and very finely chopped

       1 medium green chilli, deseeded and very finely chopped

      1 To make the sweet and tangy dressing, combine the soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a bowl. Whisk to make the dressing and then add the cucumber and chilli. Stir and set aside.

      2 Heat a wok over a high heat and add the groundnut oil. Add the beef to the wok and stir-fry quickly. Add the rice wine or sherry and cook for a few seconds. Add the chilli flakes, soy sauce and white pepper. Cook to your preference – less than a minute for medium, or a minute longer for well done.

      3 Dress the serving plates with the spinach leaves and pak choy. Spoon some of the chilli beef in the middle, spoon generous amounts of the dressing over the top and sprinkle over some finely diced mango. Serve immediately.

      ‘Mee-fun’, or ‘rice noodles’, made their way to Singapore via travelling Fujianese Chinese traders – rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles were fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays, and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese Char-siu roast pork. Don’t let the long list of ingredients faze you, it’s worth it to create the layers of flavours!

      Singapore-style noodles

      SERVES 2

       2 tablespoons groundnut oil

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