January 30, 2016 by dgarnett2013
Quick noodle bowl: Stirring Slowly by Georgina Hayden
Great for using up left over pork (from, for e.g: overnight pork shoulder), roast chicken, lamb etc.
- 150g broccoli
- 150g medium egg noodles
- 1 – 2 spring onions
- a few sprigs of soft herbs – coriander, chives, mint and basil work well
- 60g baby leaf spinach
- 120g leftover cooked meat or tofu
- 4 tabs chilli oil or roasted chilli oil
- 1 tab soy sauce
- 2 limes
- 1 avocado
Put a large saucepan of salted water on a medium heat. As it comes to the boil, trim the broccoli and cut into even sized florets. Add the broccoli and noodles to the pan and cook for 4 mins.
While they are cooking, trim and finely slice the spring onions. Pick the herb leaves and finely chop. Roughly chop the spinach, if you like, and shred or cut your chosen protein/ leftover meat into bite-size pieces.
As soon as the broccoli and noodles are ready, reserve a splash of the cooking water, then drain in a sieve or colander and return them to the dry pan. Stir in the spinach, chilli oil, soy sauce and sliced spring onion.
Squeeze in the lime juice, and use a teaspoon to scoop in nuggets of the avocado. Add the chopped herbs and stir everything together for a minute, adding a little of the reserved cooking water to loosen – you want the avocado to break down, resulting in a spicy, creamy dressing.
Eaten the day the kids took possession of the treehouse when winter seemed to be slowly drawing to a close.