time savers

With these instant classics from the cookbook RecipeTin Eats: Tonight by Australia's most-loved cook Nagi Maehashi – your weekday dinners are about to get yummier and healthier in half the time. Let's get cooking, mates!

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Spicy Sesame Ginger Noodle Soup

100g Boneless, skinless chicken thighs (or breasts), cut in half lengthways then finely sliced into 7mm strips

5 Chinese broccoli stems (gai lan), cut into 8cm lengths, stems separated from leaves, thick stems cut vertically to make them an even thickness

1 x 70g Ramen noodle cake

1 Soft-boiled egg, halved

BROTH

3 Tbsp Chinese sesame paste

2½ Tbsp Light soy sauce

½ Tbsp Chinese chilli paste in oil (or sriracha or chilli crisp, to taste)

1 tsp Garlic, finely grated

1 tsp Ginger, finely grated

1 tsp White sugar

½ tsp Chinese five spice

1 tsp White pepper

1½ cups Low-salt chicken stock

TO GARNISH

2 tsp Chinese chilli oil (or your favourite chilli paste)

Pinch of black sesame seeds

Finely sliced green onion

1| Place all the broth ingredients in a small saucepan and whisk to combine - small sesame lumps are fine as they will melt. Bring to a simmer over medium-high heat, then cook over low heat for 5 mins, uncovered.

2| Add the chicken to the broth and simmer for 2 mins. Meanwhile, bring a medium saucepan of water to the boil. Add the Chinese broccoli stems and cook for 1 min. Add the leaves and cook for 30 secs. Using tongs, transfer the Chinese broccoli to a bowl. Cook the noodles in the same saucepan, according to the packet directions, then drain.

3| Place the noodles in a bowl and ladle all the broth and chicken over. Top with the Chinese broccoli and egg. Drizzle over the chilli oil (be liberal!), then sprinkle with sesame seeds and green onion. Slurp away!

Thai Beef Noodle Salad