Midweek meals: Five low-effort recipes for a laid-back summer dinner

Whip up these tasty dishes in a flash in the sunshine

Midweek meals: Quick and easy summer dinners

Beef Noodle Stir Fry

recipe by:Michelle Darmody

A quick and easy noodle recipe to add to your repertoire.

Servings

4

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Main

Cuisine

 Asian

Ingredients

• 350g egg noodles

• A dash of sesame oil

• 4 cloves of garlic, crushed

• an inch size piece of ginger, finely grated

• 1 red chilli, finely chopped

• 1 carrot or red pepper, sliced into very thin slices

• 450g of either beef steak cut into thin slices, or firm tofu cut into thin slices

• 3 tbsp light soy sauce

• 2 tbsp hoisin sauce

• 4 tbsp stock

• To garnish:

• 2 scallions, finely sliced

• A handful of fresh coriander, finely sliced

• A handful of lightly salted peanuts, finely chopped

Method

1. Put the noodles into boiling water and cook until they have softened but still have bite. Toss in a little sesame oil and set aside.

2. Heat another dash of sesame oil in a large pan or a wok until it is hot. Add the garlic, ginger and chilli to the pan. It will start to colour quite quickly so add in the strips of beef and carrot and toss them.

3. Add in the soya sauce, hoisin sauce and stock. Serve on top the noodles. You can add a little more stock if the sauce evaporates too quickly.

 

10 minute lentil dahl

Who needs convenience food when you can make this Indian classic in just ten minutes?

Servings

6

Cooking Time

 10 mins

Total Time

 10 mins

Course

 Main

Cuisine

 Indian

Ingredients

• 2 tbsp coconut oil

• 1 tsp ground turmeric

• 1 tbsp curry powder

• 1/2 tsp red chilli flakes

• 1 onion, diced

• 2 tomatoes, chopped

• 4 cloves garlic, crushed

• 1 thumb-sized piece of ginger, grated

• 1 thumb-sized piece of turmeric, grated or

• 2 tins cooked lentils

• 2 tins coconut milk

• Salt

• bunch fresh coriander, chopped

• To serve:

• Naan bread, rice or quinoa

Method

1. On a high heat, melt the coconut oil in a heavy-based pan.

2. Add the spices and the onions and cook, stirring, for three minutes. Add the tomatoes, garlic, chilli and ginger and cook for a further two minutes until they are fragrant.

3. Add the drained lentils and coconut milk to the pan, stir and bring to a gentle simmer.

4. Cook for five minutes, taste and season generously with salt.

5. Before serving, stir in some freshly chopped coriander and serve with naan bread, quinoa or rice.

6. You can use dried red lentils instead of tinned ones, but make sure to rinse well before adding to the pot, topping up the liquid with an extra tin of water.

7. Adjust the cooking time by adding ten minutes and whisk well before serving.
   
   Recipe note: To add more protein to this dahl, add a tin of mixed beans or chickpeas with your lentils.