This dish is simple fast and packs a punch. Add as much chilli as you can handle. 
Start with a heated pan.
Saute the oysters in a plan with a drizzle of oil, soy sauce and garlic.

Our motto is the simplest food is the best.

Quick simple and easy to prepare, and delicious to taste.

​This vegie bowl and roasted fennel is a perfect example.

Rinse and slice a fennel into pieces around 1cm thick, place in a baking tray lined with foil or baking paper.

Bake for 40 minutes, at the 35 minute mark, drizzle some virgin olive oil and freshly diced garlic into the pan.

20 minutes into the bake start steaming some veggies, we have used green peas and asparagus. 

This is a regular go to for a home lunch.
How to - 6 easy steps.
1. Boil sweet potato noodles for 10-15 mins until supple.
while boiling create a the soup, in a wok.
2. Start with a dash or rice bran oil, chopped onions, dash of fresh garlic. as it rises to the heat boil some water, add some vege stock to the water, with spinach stems (not the leaf yet), add some soy dark or light depending your flavour palette both work.
3. Once the stems have softened we are going to blend the noodles with the soup. the key is the balance the cooking time so the noodles anf the stems are perfect at the same time.
4. When both perfect, drain the noodles. Grab your serving bowl, in the bottom of the serving bowl add a dash of sesame oil and some fresh chilli, add the noodles and let rest.

 
5. Turn up the heat in the soup and add the spinach or green leaves (what you choose). Once the leaves reduce pour/add the soup over the top of the noodles to about 75%.
​6. Garnish the top with fresh pan fried garlic, shallots and as much chilli as you can handle.
then dig in.

Ingredients
3 big bananas - soft and ripe
Plain flour - 225 grams
Brown sugar - 100 grams
Baking powder - 3-4 tsp
Oil - 75ml, vegetable oil, sunflower or even rice bran oil.
Additional spices can be added at your preference, like cinnamon, or even a little ginger works well.