Peppery prawn noodles

Five-spice chicken
Coat 400g chicken mini fillets with 2 tsp five-spice powder. Sizzle in 1 tbsp oil for 3 mins until golden. Mix 2 tbsp soy sauce, 1 tbsp honey and 1 tbsp water. Add ½ bunch chopped spring onions and 100g bag spinach to the pan. Cook for a few mins more until spinach wilts and meat is cooked. Add soy mix, then heat through.

Sweet & sour mango pork
Heat a drizzle oil, then fry 500g pork strips and 200g halved green beans until the meat is cooked and golden, and the beans are just tender. Mix 4 heaped tbsp mango chutney with 1 tbsp wine vinegar and 1 tbsp water, then stir into the pork and beans, bubbling briefly before serving with rice.

Sweet chilli salmon
Fry 2 salmon fillets in 2 tsp oil for 2 mins on each side. Remove from pan, then fry florets from 1 small head broccoli with 1 deseeded, sliced green pepper and 1 sliced red onion for 2 mins. Stir in 4 tbsp sweet chilli sauce, a splash soy sauce and 3 x 150g packs straightto- wok fine wheat noodles. Cook for a few mins more, adding large flakes of salmon just before serving.

Ginger, beef & mushroom
Slice 4 thin steaks into strips, then marinate in 2 tbsp soy sauce mixed with 1 tbsp water, 1 tsp oil and a knob of freshly grated root ginger for at least 10 mins. Lift from the marinade, reserving liquid. Fry steak in 1 tsp oil until coloured, then tip out. Fry 150g sliced mushrooms for 2 mins, then add the marinade and a 300g pack straight-to-wok udon noodles. Simmer for 1 min. Return beef to the wok, toss well and serve.