In 30 minutes with 1 pan, you can whip up a delicious, balanced meal with plump shrimp, noodles, and tender broccoli, coated in a sweet, spicy, and tangy sauce.

Make the shrimp stock. Cut off the heads from the shrimp and put them in a pan with 300ml (1¼ cups) of water. Place over a medium flame and bring to the boil.

To make it, you'll need: 8 oz linguine or spaghetti; 1 lb large shrimp, peeled and deveined; 6 cloves garlic, minced; 1/4 cup extra virgin olive oil; 1/2 tsp red pepper flakes (optional) 1/2 cup ...

Add 1 lb. medium shrimp, peeled, deveined, and cook, stirring occasionally, until shrimp are opaque throughout, about 4 minutes. Remove from heat and stir in juice of ½ lime and 1 Tbsp. fish sauce .

Kosher salt and freshly ground black pepper; 8 ounces rice noodles, preferably wide; ½ cup chicken broth; ¼ cup soy sauce; 1 tablespoon oyster sauce ...

Cook the noodles in a large pot of boiling water until tender, then drain, rinse with cold water and drain again. In a large bowl, mix the soy, vinegar and sesame oil. Add the noodles and toss.

Add the bell peppers, jalapeños, and tomato, stir, and cook for 2 minutes. Add the drained noodles, stir in well and cook for 1 minute. Add the sauce, stir and let cook for 2 minutes.

Phila calls the dish “Night Market Noodles,” and I had mine with chicken on a day the kitchen had no poached shrimp. Which was fine with me, because the chicken was revelatory.