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Recipe: quick noodle bowl

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This speedy, yet tasty, weeknight dish comes from Georgina Hayden’s Stirring Slowly cookbook. Here’s what Georgina says about this recipe:

‘This is probably the meal I make most often when I’m home on my own. It takes less than 10 minutes, and for something with so few ingredients it is well tasty. It does rely on you having chilli oil in the cupboard, but I can’t big it up enough. It’s worth having, to pimp up most dishes.’

You can find a recipe for homemade chilli oil in Georgina’s book too.

Extracted from Stirring Slowly by Georgina Hayden, published by Square Peg on 9 June 2016 in hardback at £20

 

Quick noodle bowl

Want more?

Read our chat with Georgina, here.

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Preparation Time5-10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

75g broccoli

75g medium egg noodles

1 spring onion

A few sprigs of soft herbs (coriander, chives, mint and basil work well)

30g baby leaf spinach

60g leftover cooked tofu or meat, (I particular love shredded ham hock, though any protein will work)

2 tablespoons chilli oil

1/2 tablespoon low-salt soy sauce

1 lime

1/2 a ripe avocado

Want more?

Read our chat with Georgina, here.

1

Put a medium-size pan of salted water on to boil on a medium heat. As it comes to the boil, trim the broccoli and cut into even-size florets. Add the broccoli and noodles to the pan and cook for 4 minutes.

2

While they are cooking, trim and finely slice the spring onion. Pick the herb leaves and finely chop. Roughly chop the spinach, if you like, and shred or cut your chosen protein into bite-size pieces.

3

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.

4

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. Tuck in straight away.

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Preparation Time5-10 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

75g broccoli

75g medium egg noodles

1 spring onion

A few sprigs of soft herbs (coriander, chives, mint and basil work well)

30g baby leaf spinach

60g leftover cooked tofu or meat, (I particular love shredded ham hock, though any protein will work)

2 tablespoons chilli oil

1/2 tablespoon low-salt soy sauce

1 lime

1/2 a ripe avocado

Want more?

Read our chat with Georgina, here.

1

Put a medium-size pan of salted water on to boil on a medium heat. As it comes to the boil, trim the broccoli and cut into even-size florets. Add the broccoli and noodles to the pan and cook for 4 minutes.

2

While they are cooking, trim and finely slice the spring onion. Pick the herb leaves and finely chop. Roughly chop the spinach, if you like, and shred or cut your chosen protein into bite-size pieces.

3

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.

4

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. Tuck in straight away.

SHOW MORE
SHOW LESS

This speedy, yet tasty, weeknight dish comes from Georgina Hayden’s Stirring Slowly cookbook. Here’s what Georgina says about this recipe:

‘This is probably the meal I make most often when I’m home on my own. It takes less than 10 minutes, and for something with so few ingredients it is well tasty. It does rely on you having chilli oil in the cupboard, but I can’t big it up enough. It’s worth having, to pimp up most dishes.’

You can find a recipe for homemade chilli oil in Georgina’s book too.

Extracted from Stirring Slowly by Georgina Hayden, published by Square Peg on 9 June 2016 in hardback at £20

 

Quick noodle bowl

1

Put a medium-size pan of salted water on to boil on a medium heat. As it comes to the boil, trim the broccoli and cut into even-size florets. Add the broccoli and noodles to the pan and cook for 4 minutes.

2

While they are cooking, trim and finely slice the spring onion. Pick the herb leaves and finely chop. Roughly chop the spinach, if you like, and shred or cut your chosen protein into bite-size pieces.

3

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.

4

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. Tuck in straight away.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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