A Perfect Pantry

Cooking for Busy Mums - Easy Meals

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    For the past couple of months I have been cooking with the Kambrook Wok. What I have loved the most about it is that it heats up quickly and maintains its heat once ingredients are added, which is the key when cooking stir-fry’s or other dishes where meats need to be cooked quickly.

    It is non-stick, which makes cleaning up a breeze, and the cord and lid fit nicely on the cooking dish making it easy to store.

    If you are after a cooking appliance that cooks food in a flash without stewing (like what generally happens when you try to cook these kind of meals in a normal frypan on the stove) then the Kambrook Wok is what you are looking for.

    Here are two easy and quick stir-fry recipes for you and your family to try.




    • 500g Rump Steak, sliced into strips
    • 500g packet of Hokkien noodles
    • 1 onion, sliced finely
    • 1 packet of dryslaw
    • 2 tbs hoisin
    • 2 tbs plum sauce
    • 2 tbs oyster sauce
    • 2 tsp minced garlic
    • 1 tsp minced ginger
    • 1 tsp minced chilli (optional)
    • Bok choy (optional)


    1. Place the hoisin, oyster and plum sauce into a glass jar along with the garlic, ginger and chilli (if using). Put the lid on and shake to mix. Your sauce is now ready.
    2. Place the noodles into a bowl of boiling water and cover. Allow too sit until you are ready to use.
    3. Slice your rump steak on an angle as per the photo. Cutting the meat yourself saves you about $5kg.
    4. Turn the Kambrook Wok on to setting 10 and allow to heat up for 30 seconds. Add a little olive oil (or oil of choice). Then add the rump strips and onion. Cook stirring regularly for 1 minute. Remove from the Wok and set aside.
    5. Place the Dryslaw into the Kambrook Wok and cook stirring regularly until the vegetables just soften. Pour over the sauce over the vegetables and noodles. Stir to combine
    6. Return the meat and onion to the wok, toss through to combine.
    7. Optional add some fresh Bok Choy at the end with the lid on to cook through lightly.
    8. Turn the wok off and serve. A quick and easy well-balanced stir-fry that the family will love and you can have on the table in less than 15 minutes.





    • 5 Chicken Thighs, cut into strips
    • 150 gm Dry Vermicelli Noodles
    • 1 Packet Frozen Thai Stir Fry Vege
    • 2 Eggs, whisked lightly with a little salt and pepper
    • ½ Cup Cashews (optional)
    • 1 Tsp Curry Powder
    • 1 Tsp Fish Sauce
    • 3 Tbs Sweet Chilli Sauce
    • 1 Tsp Soy
    • Salt and Pepper to taste
    • Oil of choice


    Let's put it all together 

    1. Place the dry vermicelli noodles into a bowl of room temperature water and set aside. They will soften by the time you are ready to add them to the Wok.
    2. Turn the Kambrook Wok on to setting 10 and allow to heat for 30 seconds. Add a little oil. Pour in the whisked eggs and move around the wok until light and fluffy. Remove from the Wok and place on a plate to use later.
    3. Place the chicken strips into the Kambrook Wok and stir-fry, tossing regularly until lightly golden.
    4. Move to one side of the Wok and add the frozen stir-fry vegetables to the other side. Allow to heat for 30 seconds and then stir through the chicken.
    5. Add the curry powder, fish sauce, sweet chilli and soy sauce, salt and pepper to the chicken and vegetables and stir through.
    6. If using, add the cashew nuts and finally the softened vermicelli noodles. Toss to combine. Turn the Wok off.
    7. Cut the cooked egg into strips.

     Serve by placing the cooked egg strips on top of the chicken, vegetables and noodles along with a sprinkling of spring onions if you like.


     The flavours of this meal are spot on, you will think twice next time you go to order Singapore Noodles from the Chinese shop now that you know how easy they are to make and also a lot cheaper and quicker – this meal will be on the table in less than 15 minutes.

    With the Kambrook Wok in your kitchen you can have fun cooking all different types of Asian Cuisine. The Wok has the ideal heat you need for cooking these types of dishes and for me it means I no longer have hubby complaining about stewed meats and sloppy stir fry’s which makes me very happy.


    b2ap3_thumbnail_image.jpgRecipes created and shared by Amanda Voisey.

    Cooking For Busy Mums was founded 4 months after my first son was born in February of 2010 when I quickly realised that the meals my husband and myself had become accustomed too were a thing of the past.

    Meals would have to be quick, simple, cost effective, and dinner time made as hassle free as possible.

    I decided it would be great to share my recipes with fellow busy mums and create a community where we can all help each other with answers that were tried and tested as apposed to being "googled".

    Here are my links:

    Blog | Facebook | Instagram| Pintrest


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