Never one to make life easy for myself, in addition to having a two-year-old toddler, a full time job with a ninety minute commute and penning this blog on a daily basis, over the coming month I also have to contend with the following obstacles. "The Olympic Food Challenge" starting on 27th July, my mother's birthday cake and assorted bits for a celebratory barbecue on August 3rd (you can guarantee rain in Winchester that day), at least two different types of cake for the tea tent at my gorgeous cousin Laura May (aka @BridestockBride)'s Wedding Festival on August 4th, a belated birthday cake for my goddaughter on August 5th, a week long Prince2 Practitioner course and training for the Bristol Half Marathon - which is in late September but the training is going on now.
|It took longer to eat than to cook (too hot!)|
Oh and planning my new blog too. Thankfully that's currently in the capable hands of one of my best friends who I've coerced into designing the background and logo for me. More on that another night.
So forgive me for actually finally choosing a recipe from Practical Cookery: Quick and Easy for once. It was quick, easy, tasty and meets the current criteria for low in fat too. It also gave me the opportunity to try out dried mushrooms. I know they're a little pricey, but given that I'm the kind of person who regularly buys mushrooms and then never gets round to using them and throwing them away when they're slimy, having the dried ones to hand means I won't ever waste them. Unless of course, I accidentally split the packet and the scatter floor-wards into the mouths of my waiting pooches.
Watching them rehydrate reminded me of some fake worms you used to be able to get from joke shops when I was a kid. I used to stick them in my grandad's cup of tea and watch them grow. Highly entertaining to a delinquent eight-year-old. Just like when my delightful toddler peered into my bowl this evening and announced "Euuuuwww. Mummy, Dexter's done a pooney in your dinner" Cue toddler giggles.
I did manage to enjoy the meal despite that image being firmly rooted in my brain forever.
Serves 2 (for a main meal)
- 15g dried mushrooms
- 700 mls good quality vegetable stock
- 1 nest medium egg noodles
- 3 garlic cloves, finely sliced
- 1 tsp ginger paste (or 2.5cm root ginger, shredded)
- 1 tsp soy sauce
- handful beansprouts
- Soak the mushrooms for at least thirty minutes in half the stock for at least 30 minutes. Drain, reserving the stock.
- When the are ready, cook the noodles for 2-3 minutes in boiling water. Drain and rinse.
- Spray a large frying pan with spray oil and place over a high heat. Add the garlic, ginger and mushrooms and stir fry for two minutes.
- Add all of the stock and the soy sauce to the pan and bring to the boil.
- Stir in the bean sprouts and cook for 1-2 minutes until tender.
- Divide the noodles between the serving bowls and ladle the soup on top. Serve immediately.