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 ūüė¶

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

BON APP√ČTIT!

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

Welcome!

This may be the start of something great… but it might also be the start of something that no one wants to read… that’s right. Another food blog. But how does one choose from all the other food blogs out there? What makes MY taste in food and MY recipes so different from someone else’s? Why should you stick around?

All of these questions and we’ve only just begun – it’s kind of intimidating, yes, but hey! Wait! Let’s get to know each other before we make any judgements.

So, let’s settle those questions right here and now. Let me introduce myself. My name is Sam and I love food – just like you do… and everyone on this planet. Yes. I have a taste for food. Vegetarian food, yes, but also tasty, non-rabbit food, and very healthy vegetarian food. I’m trying to sell this to you, ok?

Food is something I work my days around. What’s for breakfast? When’s it time for my mid-morning snack? How soon can I eat my lunch without looking like a pig? You know, the usual stuff every girl goes through every single day. But I also have this love for cooking real food, not junk, but really god-damn tasty recipes that I collect, tweak, come up with when I have nothing else to do but look around on the internet at pictures of house interiors and amazing looking cakes.

So now you know about me, let’s address those questions.

But how does one choose from all the other food blogs out there?¬†The great thing about the Internet is that you don’t have to pick just one. You can follow loads and feel the benefits of people’s creativeness without dedicating your life to just one outlet.

What makes MY taste in food and MY recipes so different from someone else’s?¬†I really believe each person has their own take on what’s tasty, what’s easy and what’s healthy. I like to think that¬†my taste is, without doubt, impeccable, but we all think that about what we like, don’t we? I mean, not everyone has the same love of pickles as I do. So my take on some recipes might just appeal to you too… you know. If you love pickles too! *

Why should you stick around?¬†Well, you don’t have to, but it would be nice if you did. I’m going to post recipes, articles about food related stuff/ health, pictures of food and it’s all going to be vegetarian. But don’t let that put you off – just because there’s no meat, doesn’t mean it’s not sweet (yeah, check out my rhymes and puns… I’m a writer, what can I say?**).¬†

So there you have it. I’ve laid it all out on the table, pun intended, and now it’s up to you to decide. Stick around, say hi, tell me you love food and I’ll tell you I love food, and then bombard you with pictures of it.

Until next time,

Sam

*Don’t worry, pickles don’t actually feature in any of my recipes… yet!

**Say sorry, Sam. Just say sorry.