Weeknight wonders

Whip up nutritious, family-friendly dinners using our stir-fry meal deal packs

Aubergine Chow Mein

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2

2 large aubergines

3 SpinneysFOOD Spring Onions

200g medium tofu

2 tsp SpinneysFOOD Pure Sunflower Oil

400g SpinneysFOOD Exotic Vegetable

Stir-Fry

150g SpinneysFOOD Coconut and Ginger

Curry Stir-Fry Sauce

300g fresh egg noodles

To serve

1 lime

1 Slice the aubergines into 2cm-thick half-moons. Finely slice the spring onions. 2 Cube the tofu. Using a paper towel, press down on the tofu to squeeze out any excess liquid.

3 Heat a pot of oil to 180°C. 4 Fry the aubergine until golden. Drain on paper towels and set aside. 5 Place a large frying pan or wok over a high heat and add the 2 teaspoons of oil. Fry the tofu in the hot pan for approx. 5 minutes or until golden. Transfer to a plate. 6 Return the pan to the heat and add the spring onions along with the exotic stir-fry mix. Stir-fry for 2 minutes before adding the sauce and noodles. Stir-fry for a further 3 minutes before adding the tofu and gently tossing for a further minute or until warmed through. 7 Serve hot with a squeeze of lime.

Thai Coconut Chicken Buddha Bowls

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

200g SpinneysFOOD Cooked Rice

1 garlic clove

5cm piece fresh ginger

1 tbsp sesame oil

400g SpinneysFOOD Rainbow Stir-Fry

4 x SpinneysFOOD Mini Chicken Fillets

To serve

1 ripe SpinneysFOOD Hass Avocado

Handful of SpinneysFOOD Fresh Coriander

150g SpinneysFOOD Thai Green Curry Stir-Fry Sauce

TOP TIP!

Add a handful of toasted cashew nuts for extra crunch before serving.

1 Divide the rice between four bowls and set aside. 2 Crush the garlic and ginger. 3 Heat the sesame oil in a large frying pan. Add the rainbow stir-fry mix and sauté until tender. Add the garlic and ginger and stir for a further minute. Remove from the heat and set aside.

4 In the same pan, heat the leftover sesame oil and sauté the mini chicken fillets for 5 minutes. Remove from the heat and allow to cool. Shred the chicken using two forks. 5 Peel and pit the avocado. 6 Assemble the bowls by layering the shredded chicken, sautéed vegetables, avocado and coriander. 7 Drizzle with the Thai green curry stir-fry sauce and serve.

1 SpinneysFOOD Rainbow Stir-Fry

2 SpinneysFOOD Cooked Rice

3 SpinneysFOOD Mini Chicken Fillets

4 SpinneysFOOD Thai Green Curry Stir-Fry Sauce

Prawn Kimchi Fried Rice

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the fried rice

200g kimchi

1 tbsp peanut oil

2 tsp sesame oil

160g SpinneysFOOD Prawns

200g SpinneysFOOD Oriental Stir-Fry

200g SpinneysFOOD Cooked Rice

150g SpinneysFOOD Firecracker Stir-Fry Sauce

To serve

4 fried SpinneysFOOD Organic Free-Range Eggs

2 tsp SpinneysFOOD White Sesame Seeds

Handful of SpinneysFOOD Fresh Coriander

YOU COULD ALSO TRY...

Make this vegetarian by swapping out the prawns for tofu. If you prefer other types of protein, use chicken or beef strips.

1 Squeeze out any excess liquid from the kimchi into a bowl and set aside. Roughly chop the kimchi.

2 In a large frying pan or wok, heat the peanut and sesame oils over a medium-high heat. 3 Add the prawns and kimchi to the pan and sauté for 2 minutes. Add the Oriental stir-fry mix and cook for a minute before adding the rice. Sauté for a further minute or two. Add the firecracker stir-fry sauce and cook for a final minute. 4 Divide the fried rice between four bowls and top with the fried eggs, sesame seeds and roughly torn coriander.

1 Bring a pot of water to a boil and gently place the eggs in the boiling water. Cook for 8 minutes then immediately drop into a bowl of ice-cold water. Peel and set aside. 2 To make the broth, peel and crush the garlic cloves. Finely slice the ginger, keeping the skin on. Heat the sesame oil in a medium-sized pot. Add the ginger, garlic, miso paste and firecracker sauce and sauté for 30 seconds. Add the water and sugar and stir through. Simmer over a low heat for approx.

5-10 minutes. 3 To cook the beef strips, heat the oil in a non-stick pan over a high heat. Season the strips with salt then place in the hot pan. Fry for 1-2 minutes per side. 4 Add the noodles to the simmering broth and cook for 4-5 minutes, or until tender. Add in the stir-fry mix and cook for 2 minutes. 5 Halve the eggs. Finely slice the red chilli. 6 Divide the ramen between four bowls.

Top with the beef strips, egg halves, mangetout and sliced red chilli. Serve immediately.

Firecracker Ramen

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

2 large SpinneysFOOD Organic Free-Range Eggs

For the ramen

2 garlic cloves

5cm piece fresh ginger

2 tsp sesame oil

1 tsp miso paste

150g SpinneysFOOD Firecracker Sauce

850ml SpinneysFOOD Bottled Drinking Water

1 tsp granulated sugar

400g fresh egg noodles

200g SpinneysFOOD Chilli and Coriander Stir-Fry

For the beef

1 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

180g SpinneysFOOD Beef Stir-Fry Strips

½ tsp SpinneysFOOD Fine Sea Salt

To serve

1 red chilli

150g SpinneysFOOD Mangetout

1 tbsp SpinneysFOOD White Sesame Seeds (optional)

SPICY BEEF AND BLACK BEAN STIR-FRY WITH CRISPY NOODLES

The crispy noodles can be kept in an airtight container at room temperature for up to 10 days.

Prep time: 10 minutes (plus drying time)

Cook time: 25 minutes

Serves: 4

For the crispy noodles

150g fresh egg noodles

1 Cook the noodles in boiling salted water for 1 minute less than package instructions – this is to avoid the noodles getting soggy when they are fried. Drain the noodles in a colander and rinse with cold water. Once drained, spread them in an even layer on a sheet or baking paper and set them aside to dry for 30 minutes. Once dried, toss them in corn flour. 2 Heat a pot of oil to 180°C. Working in batches, add a handful of noodles to the oil and fry for approx. 2-3 minutes or until golden. Drain on paper towels and set aside. 3 In a large bowl, combine the beef, corn flour and salt, and toss together to coat. 4 Heat the sesame oil in a large non-stick frying pan or wok over a medium-high heat. Add the beef strips, frying for approx. 5 minutes or until golden. Remove from the heat. Transfer to a plate and set aside. 5 Crush the garlic cloves and ginger. 6 Place the wok back over the heat. Add in the chilli and coriander stir-fry and sauté for approx. 5 minutes or until fork tender. Add in the garlic, and ginger and sauté until fragrant, approx. 1 minute. Add the beef strips back to the pan along with the Thai red curry stir-fry sauce, black bean sauce, vinegar, water and honey. Bring to a simmer then remove from the heat. 7 Divide between four bowls, top with the crispy noodles and fresh coriander.

1 tsp SpinneysFOOD Fine Sea Salt

2 tbsp corn flour

2L SpinneysFOOD Pure Sunflower Oil

For the stir-fry

500g SpinneysFOOD Beef Stir-Fry Strips

1 tsp corn flour SpinneysFOOD Fine Sea Salt, to taste

2 tbsp sesame oil

2 garlic cloves

3cm piece fresh ginger

200g SpinneysFOOD Chilli and Coriander Stir-Fry SpinneysFOOD Thai Red Curry Stir-Fry Sauce

4 tbsp black bean sauce

1 tbsp rice vinegar

2 tbsp water

2 tsp SpinneysFOOD Organic Natural Honey

To serve

Handful of SpinneysFOOD Fresh Coriander