If you have sandwiches for lunch, you need to have some vletgabees or fruits at night to balance your diet. How about some stir-fried vletgabees + a bowl of chicken soup rice noodles?>>100 g sugar snap peas, timmed1/2 onion, sliced thinly2 stalks of celery, cut to 2 inches in length5 button mushroom, sliced100 g baby bok choy (or choy sum), chopped coarsely1 clove garlic, crushed1 slice ginger, crushed1.5 tablespoon cooking oil1 tablespoon cooking wine / sherry3 tablespoon of chicken soup (can soup)1 tablespoon oyster sauce1 teaspoon cornfloura few drops of sesame oil1) Mix cornflour with chicken soup and the oyster sauce, set aside2) Heat cooking oil in a wok or frying pan over medium heat, stir-fry garlic, ginger and onion for 1 minute or till lightly browned.3) Turn heat to high, add baby bok choy   peas into the wok, stir fry quickly for 30 seconds, sprinkler cooking wine, stir fry for 1 minute.4) Add celery in the wok then pour oyster sauce mixture, stir fry until sauce boils and thickens and the bok choy and peas are tender.  Remove from heat.5) Sprinkle a few drops of sesame oil on top. Serve immediately.>100g dry rice noodle (vermicelli)6 meatballs (frozen Chinese beef / fish meatballs)1 can of chicken soup1 tablespoon cooking oilfresh corriandor (finely chopped)green onions (finely chopped)50g soy bean sprouts1) Cook / boil the dry vermicelli in hot water till soft (like preparing spaghette). Drain, set aside.2) Heat a cooking pot and boil the meatball with chicken soup for 2 minutes3) Add meatball (defrosted) into the beef stock, boil for 2 minutes, return the vermicelli into the pot, add bean sprouts and cook for 1 minute. Turn off the heat.4) Place the corriandor, green onion  in the base of a large soup tureen and pour over the vermicelli, meatballs and soup. Serve immediately.>> serves 2400 g Chicken thighs, cut into bite-size2 slices ginger root, slices thinly4 dried shitake mushroom, soak in hot water till soft,200 g Jasmine rice1 can of chicken soup (for cooking rice)water (cooking rice)2 tablespoon soy sauce + 1/2 teaspoon sugar + 2 tablespoon chicken soup Chicken Marinade2 tablespoon soy sauce1/2 teaspoon sugar1 tablespoon cooking wine1 teaspoon garlic power1 teaspoon corn flour1 teaspoon sesame oil1) Wash rice and cook with an electrical rice cooker, follow the instruction to adjust water level with chicken soup.2) Marinted the chicken pieces for 15 minutes or till rice is almost ready.3) When rice is nearly done (you see the water is bubbling on the surface of rice but still waterly) before the switch pops up, spread chicken pieces and mushroom slices on top of the rice quickly, cover the cooker as soon as you can.4) Let it steam for about 15 minutes after the switch popped up or till the chicken is cooked.5) Heat a sauce pan over medium heat, add 2 tablespoon soy sauce, half teaspoon sugar and 2 tablespoon chicken soup, simmer for 2 minutes. Drizzle on top of chicken rice.5) Serve with boiled vletgabees.If i'm real lazy and tired of cooking, I would just fix myself some quick dinner like>> Serves 11 can of tuna3 tablespoon of mayonnaisea few drops of freshly squeezed lemon juicesalt and peppera plate of spaghetti (I usually boiled enough for 2 to 3 meals and store it in refrigerator)2 tablespoon parmasen cheese, grated1 tablespoon of parsley, finely chopped (optional)1) Preheat toaster oven (or oven to 180 degree C)2) mix some mayo with canned tuna and lemon juice with salt and pepper to taste, pour the mixture over spaghetti and put into the micowave to reheat.3) Sprinkle parmasen cheese on top and put into the oven to bake for 5 minutes or till cheese melted.4)  Sprinkle parsley on top and serve immediately
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