Like most kids, noodle absolutely loves getting involved with baking or cooking. Although it can be quite messy, I love this time I spend with him. We just put the radio on and cause complete mayhem around the dining table.
Noodles are my favourite food thing. EVER. EVER. Ask my poor mum, what was the only thing I would actually eat up until I reached puberty. Most of my friends will know because I do go on about them a bit (much). I EVEN named my bump ‘noodle’ as we didn’t find out that it was a ‘Fin’ until he was born.
And noodles are greatly improved, if that is at all possible, by being in soup! My favourite places to eat are mainly Chinese restaurants and lately it seems, much to my bursting delight, everybody else has discovered noodles in soup! On a day out recently we stumbled across a newly opened Wagamama in Chichester. I HAD to have the noodles in soup. Sooooo good 🙂
Tonight I got inspired and thought, I can do that. So I did and the result was AMAZING, even if I do say so myself 🙂
As I’m watching my carb-intake, I added only a tiny amount of noodles and everything else is suitable to being on a low-carb diet.
Cooking for two, you will need:
- Groundnut oil
- Good quality soy sauce, preferably without added sugar
- Half teaspoon dried chilli flakes
- 2 teaspoons Bovril
- Half chicken stock cube
- 300g Mini chicken fillets (I prefer them to normal chicken breasts)
- 3x Pak Choi
- 1x White Onion
- 3x Garlic Gloves
- 1x Piece of Ginger (about 10 cm long) cut into paper thin slices
- 1x Small broccoli
- 1x Egg, hard boiled
- 1x Good handful of fresh watercress
- Egg noodle nests (I only used two because I’m limiting my carb intake)
Slice the white onion in half, then slice length-ways to get long thin strips. Heat up the oil in a wok or large frying pan. Turn to a moderate heat and let the onions fry gently so they don’t brown but get kind of glassy and nice and sweet instead.
Cube the chicken and add to the pan. Turn up the heat a bit at this point. Add a dash of soy sauce. Add the chopped garlic and ginger. Let the chicken cook until it’s not pink any more.
Then add the pak choi. I like to just cut off the bottom and the top of the leaves so they end up quite large pieces that stay crunchy and juicy. Stir fry for about 5 mins.
Boil your kettle, mix about 500 ml water with your bovril (I used beef as only had that in the cupboard) and the stock cube. Add this mix to your wok. Finally add the broccoli in small florets, crunch up the egg noodle nests in your hands and ‘sprinkle’ into the broth. Add the chilli flakes and give it a simmer for a couple of minutes.
Check the taste at this point, add more water if it’s too strong, or soy sauce if it’s ‘missing’ something. Be careful with the chilli flakes, they sometimes have to cook for a bit before you can taste their full impact so add only a little at a time.
When the broccoli is soft, turn the heat off, place the watercress over the soup and cover up for 5 minutes.
Note: I did not add any additional seasoning. With all the soy and stock, it’s really not needed.
Serve with half boiled egg on top. Et voilà! Hope you enjoy as much as I did 🙂
If you loved this recipe, please comment below how you got on. I have a million more in my head and will be posting more, especially low-carb adapted, dinner ideas.
This recipe was inspired by my childhood growing up in the former GDR, Goulash was quite a common dish. You can get different types, some that are more like the well known beef stew and some that are quite spicy. Some serve it with mash or pasta. Personally, I like it to have a little kick from some hot paprika and I love it with basmati rice.
300g of fresh lean beef, cubed or stir fry strips
1 red onion, chopped
1 or 2 red peppers, chopped
2 gloves of garlic
A little salt
Hot Paprika (if you like to add a little kick)
2 beef stock cubes
1 tbsp olive oil
500ml boiling water
350g basmati rice, boiled to serve
Add the oil to a non-stick deep pan, add the beef, some paprika, salt and garlic and give the beef a really good fry until it gets brown, don’t be afraid to let all the juices disappear. Then add the onion and peppers.
Add the two stock cubes to the boiling water and stir well before adding them to the beef. Let it simmer for at least 30 minutes, longer if you have the time. Just turn it right down.
Best time to serve is obviously when the beef is lovely and tender. That’s why stir-fry cuts are really good as they won’t take hours to cook.
Prepare the rice and check on your goulash. It probably has cooked down quite a bit. Give it a taste, if it’s quite strong, add a bit more water. If you feel you need to thicken it, simply use 3-4 tbsps of cold water mixed with one heaped teaspoon of flour. Bring it to the boil after adding and it will thicken up your goulash.
Let me know how you get on or if you have any questions 🙂
This is THE yummiest and most flavoursome Risotto I have ever made. I never eat risotto out because I find them too bland. Not this one!
And yet, it’s soooo simple AND I have found it in an old Slimming World magazine so it’s sure to be good on our January waistlines 😉
Here’s what you’ll need if cooking for 2:
Risotto Rice 1 cup
700 ml hot vegetable stock using two stock cubes
4 nice red tomatoes pref. on the vine, chopped
2 celery sticks, finely chopped
1 onion, finely chopped
2 garlic cloves, chopped
Fresh basil leaves, finely shredded and a couple of leaves for garnish
Fry the garlic, onion and celery in a deep pan on a medium heat for about 5 minutes. Get the onion nice and see-through so they become sweet.
Then add the tomatoes and cook for a further 5 minutes.
Only then add the rice and just enough stock to cover it. Keep stirring and when the liquid subsides, add more stock to just cover it. Keep doing this until the rice is cooked through. Be careful not to add too much stock towards the end so the dish is not too runny.
Remove from heat, add the shredded basil and leave to stand for 3 minutes.
Serve up using the whole basil leaves for garnish et voilà! Enjoy and feel free to ask any questions or just let me know how you get on!