So many of us find ourselves eating alone or as a couple and, as a result, so many of us reach for convenience solutions. What if we cooked for ourselves like we were cooking for someone we loved? This is what this site is all about. Some of the food is healthy, some isn't, all of it is made with love.
Sunday, 7 September 2014
Peanut and Sesame Noodles
Am I becoming vegetarian by stealth? Well no but it doesn't do any harm for all of us to eat less meat. When vegetarian food tastes this good though, you don't miss it. This is a delicious vegan dish which is ready in super fast time. In 15 minutes I'd made it, from scratch, photographed it and was eating. And oh man it was good. It was a great combination too, the richness from the peanut butter, went beautifully with the crunchy vegetables. It just wouldn't work with meat, it would feel too heavy.
If you want a bit more spice, add in some sliced chilli as this is just gently warming.
Peanut Noodles - Serves 1
1 tsp oil
60g, 2oz Dried Wheat or Egg Noodles (only use egg noodles if not vegan! Also works well with wide rice noodles if you prefer.)
30g, 1oz Broccoli (I used tenderstem)
Mix of vegetables, I used 4 mange touts (snow peas), 4 sugar snap peas, 2 asparagus spears and half a red pepper
1/2 tsp chopped lemon grass (optional, I had it in the fridge, it did give a zing though)
2 rounded tsp peanut butter
2 tsp soy sauce or tamari
1/4 tsp sesame oil
2 tsp sweet chilli sauce
1 tbsp hot water
Mix the sauce ingredients together. Heat the oil in a pan and add the vegetables. Fry for a minute. Put the noodles onto cook, follow pack instructions but cook for slightly less time so they don't overcook when stir fried.
Add the sauce to the vegetables with some added hot water (2 tbsp or so) to loosen it up. Cook for a further few seconds and take off the heat until the noodles are ready.
Drain the noodles and add to the wok. Stir until all of the vegetables and noodles are coated then put into a bowl. Add extra soy sauce if liked.