Stir Fried Greens in Plum Sauce

This is a Wagamama dish. It’s the perfect lunch for when you both have the day off.

100g dried noodles

1 tbsp oil

150g Broccoli in small florets

1 small onion, peeled and chopped vertically into eighths

3 cm ginger, grated

1 pak choi, leaves separated

2 tbsp plum sauce

1 red chilli sliced

1 tbsp light soy sauce

100ml chicken stock

2 tsp cornflour mixed with 2 tbsp chicken stock

Salt & white pepper

Bottled plum sauce is fine – get a Chinese brand if you can. The chicken stock is easy if you use Knorr Stock Pots, which are a concentrated gel.

Cook the noodles in boiling water sand set aside. A little drizzle of oil to stop it sticking would be good.

This is part of my mission to get Lowell to eat more fresh vegetables. He lives on pizza and lamb bhuna when I’m not with him. The trick is to get him not to notice there’s no meat.

Stir fry the broccoli, chilli and onion In a wok, with a little oil for 2 minutes. Add the ginger, pak choi and garlic and carry on for 2-3 minutes, stirring often.

Add the plum sauce and soy and cook for a further 2 minutes. Add the chicken stock (which should be hot) and the dissolved cornflour, and thicken for 30 seconds. Tip in the noodles and combine everything. Adjust the seasoning.

Eat with chopsticks, knowing full well that Lowell isn’t too confident with them. If he gets noodles down his T-shirt it will have to come off.