RECIPE: Udon Noodle Veg Pad Thai

Hi there!

Today I bring you a recipe that I put together tonight and it’s already made my list of Most-Favourite-Meals-I’ve-Cooked-Ever.

If you’re a fan of mild spice, zingy lime and noooodles (I’m a huge noodle-enthusiast), then this is the recipe for you.

The Udon Noodle Veg Pad Thai has everything it says in the title.

Udon noodles are the really thick, slippery-type noodles and they work so well with this I don’t think I could go back to skinny noodles ever again, the veggie’s are fast cooking and the recipe so simple yet so tasty it’s kind of embarrasing to say I ‘cooked’ it, when really I just threw this in a Wok and then ate it.

So without much further ado;The Recipe

Ingredients

(Serves 1)

1 packet of Udon noodles. I used Amoy straight to wok, which are divided into two handy separately packed portions)

1/2 brocolli head (I used 5 or 6 little ‘trees’)

1/4 punnet of closed cup (or button) mushrooms – chopped if you like ’em chopped.

2 spring onions, diced (including the greens)

handful of mange tout – cut in half if you like!

3 or 4 leaves of a pak choi – diced

1/2 red chilli (I went ‘mild’, which is 2 chilli signs on the packet!)

1 lime

1 vegetable stock cube

dark soy sauce

salt and pepper to taste

The Method:

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Pop a little boiled water in your wok and cook the broccoli until it’s bright green and a little softened, add half a stock cube and stir around until the water is all gone and the stock full absorbed.

Once the water is gone add a little oil to the pan (I used low fat fry light) and add your mushrooms, mange tout, pak choi and spring onion. Stir fry until all the vegetables have also softened. Add a little more oil if they are sticking to the pan!

Next, add the chopped chilli and squeeze the juice of the lime into the pan. You should get a good bit of liquid out of the lime which is the start of the sauce.

Next add a little more boiled water – I’d say just a couple of tablespoons, it’s just enough to get some liquid boiling in the pan so you can add the rest of the stock cube – you want the stock to be fully absorbed but you don’t want the liquid to cook away, so this is the time to lower your heat – you’re almost done.

Add your noodles – they don’t need to be pre-cooked if you get the ones I used – and stir, adding plenty of dark soy sauce (or light if you prefer) and add a little salt and pepper to season.

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Serve with half a lime and a little raw spring onion if you have any left over. Enjoy!

It really is just a glorified stir fry, but the lime and chilli go a long way to make this a little something more. I love sour flavours so this was a real treat for me.

If you’re feeling up to it, get some peanuts and chop/ blend them to sprinkle on top. Sadly I couldn’t find any in my local supermarket (!!) so I had to go without 😩

Sometimes a quick stir-fry with plenty of zing is all you need!

BON APPÉTIT!

Sam

Recipe: Mint yoghurt

My last recipe had a suggested dollop of mint yoghurt, and yes, you can buy it ready made, but where’s the fun in that?

 

For an easy mint yoghurt I suggest getting some natural yoghurt (Yeo Valley is always good) and a sprig of fresh mint.

Diced up the leaves and stir into the yoghurt and voila! It really is that simple. Sure there are more complex recipes out there, but why do complex when you can do simple with maximum results?

 

Just a suggestion – let me know if you have any good mint yoghurt ideas!

 

Sam

RECIPE: Summer Sauce

I’m sure I’m not the only person who loves a healthy dose of pasta, whether it’s summer or winter! I practically live off the stuff and so I’ve become very skilled in the sauce making department. I don’t use jar sauces due to the oils and sugars they are filled with, so here is a simple sauce you can use in the summer – the good news is, this sauce  doesn’t need to be cooked! (in this weather, slaving over a sauce is the last thing I need!)

Ingredients:

(Serves 2-3 people)

4-5 large tomatoes – chopped roughly

a handful of rocket leaves

a drizzle of good extra virgin olive oil

a good slosh of your favourite balsamic vinegar (I use quite a lot, as it’s the majority of the sauce and I just LOVE it)

salt and pepper to taste

1 teaspoon of dried oregano

Method:

Mix it all together in a bowl!

It’s that simple. Of course, you can tweak to how you like it. If you want to crush some garlic or chilli and throw it in, go for it. I’m actually allergic to garlic (I think), so I’ve not put it in, but if you fancy it, do it!

The recipe’s I use are all from experimenting, so I’d encourage you to do the same – you don’t need to cook a sauce to make it tasty – throw this on some pasta, grate a little cheese and EAT!

bon appétit!

Sam