Wednesday, January 29, 2014

Chloe Likes To Eat

When I looked into my fridge at the beginning of this week, I noticed a distinct side effect of T's unplanned absence- quite a lot of vegetables reaching the point of *needing* to be eaten. I like vegetables, I do, but there's only so many one girl can eat when she's home alone for just one meal each day. So I inflicted my food upon some friends for an evening and decided I fancied something a bit inspired by the Vietnamese noodle soup dish Pho.

I can't really call this Pho, as I'm pretty sure anyone Vietnamese would swing for me. It's the lazy version of something a bit like Pho, I thought it was yummy.


Chloe Likes To Eat Pho prawns with lemon ginger and sesame oil

I wanted to use prawns in mine- these are frozen prawns which come peeled but raw- perfect for shoving in a pan with sesame oil, lemon juice, fresh ginger and crushed garlic, until only just cooked.

Chloe Likes To Eat Pho Vegetables

Leeks, broccoli, peppers, mushrooms and green beans- all lurking in the fridge, threatening to go over. I'm sure Spring Onions are usually in oriental dishes, but I had leeks. I'm sure broccoli might seem and odd choice, but I promise it was in bite size pieces, and it needed using.

Technically, noodle soups like Pho are supposed to be made up with a broth that is a bit of a labour of love to make yourself. Don't get me wrong- the depth of flavour and all the different combinations taste amazing, but I got home 40 mins before I needed to cook, and I was soaked to the skin from cycling in the rain and needed to jump through the shower too.

Solution-

Make up 4l of vegetable stock in a large pan, bring to boil and whack in:
Chilli flakes, fish sauce, soy sauce, a splash of rice wine vinegar and a small clove of crush garlic

Whilst that's gently bubbling away, prep up your vegetables- make them bite sized so people can use chop sticks or cutlery, ditch them all in a bowl to one side, and add to the 'broth' 10 mins or so before serving.

I added prawns to mine- I marinated them in sesame oil, lemon juice, crushed garlic and fresh ginger whilst doing everything else, then turned the heat on them for 3-4 mins just to cook them through. I like my prawns to be on the 'rare' side... You could use cooked chicken- this could be great using leftovers from a roast chicken, I think beef is traditional, salmon would be awesome- especially a teriyaki version (something I've been eyeing up making recently) or anything else you fancy using up.

Making something inspired by Pho this evening. #useuptime

Kitchen mayhem.... Prawns marinating, vegetables prepped, broth cooking, noodles soaking.

Rather than cook my noodles, I just sat them in boiled water for 5 mins, then chucked them, the prawns and all my veg into the pan with broth, mixed, and served.

A pretty easy use up, this makes LOADS- 3 portions for dinner and another 4 left in the pan. Next time I'll be attempting to down scale a little. On the plus side.... lunch time is sorted!




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