Posh Pot Noodle

Meat, meat, meat: the menu during a long weekend trip to France on the last May bank holiday. I love a steak as much as the next person, but after a few days of the plat de viande on offer in the Languedoc, I was craving something a bit lighter. 

Unusually, Mr Finchley Kitchen must have been too. Because the day we got back, he uncharacteristically suggested making dinner. It probably helps that Mr FK has the *whole* summer off - gardening leave between two jobs, and since our garden doesn't need much work I'm insisting encouraging him to cook a few dinners each week.

And after his delicious twist on this Hugh Fearnley-Whittingstall recipe, I'm looking forward to great things...

The ingredients list may look long but you can grab most of it from one of those stir fry packs from the supermarket plus store cupboard staples. And the preparation is quick and easy.

Veg pot noodles

(makes for two - but I'd double the quantities to have the best leftovers-lunch ever the next day)

Ingredients 

2 nests of egg noodles (vermicelli works well too)

2 tsp veg stock (I use Marigold Bouillon)

2 teaspoons brown sugar

2 carrots, peeled then use peeler to make thin strips

6 spring onions, thinly sliced

handful frozen peas

generous handful sugar snap peas, thinly chopped vertically

2 pak choi, finally chopped/shredded

2 teaspoon ginger,v finely chopped or grated

1 garlic clove, v finely chopped or grated

1/2 (or more if you want more of a kick) red chilli, deseeded and v finely chopped

4 teaspoons soy sauce

1 lime

Method

Split the ingredients, bar the soy sauce and lime, into two (large) soup bowls. Boil the kettle, then pour over enough boiling water to cover all the ingredients, and press them down. Cover and leave for 10-12 minutes, stirring occasionally, then add the soy sauce and squeeze the lime over each bowl... And enjoy.

Pouring...

Still pouring...

Two for lunch and two for dinner...

And one ready to eat