Pot Noodle

March 5th - Home alone, late home and starving. Here is a great invention from Hugh Fearnley-Whittingstall - DIY 'Pot' Noodles. Some thin straight to wok noodles went in first followed by some of the finely shredded vegetables that I had in the fridge - spring onions, mange tout, spinach, bean sprouts, mushrooms (though the book recipe has thinly sliced carrot, sugar snap peas, sling greens or pak choi).  Then you mix in the flavourings - 1 teaspoon of vegetable stock powder, a pinch of soft brown sugar, 1/2 teaspoon freshly grated ginger, 1/2 grated garlic clove and 1/4 finely chopped fresh chilli.  Then all you do is cover the lot in boiling water and leave for 8-10 minutes before adding 2 teaspoons of soy sauce and the juice of half a lime.  I didn't quite get the seasoning right because I'm a bit slap dash and chuck things in so I ended up adding extra soy sauce, a tad of sesame oil for a bit of a nutty flavour and some shredded leftover chicken.

OK - I know that I usually do no more than toast a bagel or scramble some eggs when I'm home alone but I will definitely try some variations on this theme.  Students take note! Though I have to confess that I'd already scoffed all the bagels the night before.