Delicious eggy noodles

This one’s just a quick idea for an easy lunch or supper.

And yes it does look bland, but I promise it’s anything but!

In the fridge I had one raw egg plus one egg white in a bowl (from a bit of mishap earlier separating yolk from white so had to use a second egg).

The obvious thought was omelette but I just wasn’t feeling it (which is odd as I LOVE omelettes) so I made this instead.

1 clove of garlic peeled and minced and into a slosh of oil in a non-stick pan

Add a piece of fresh ginger, peeled and grated on the fine side of the grater

Added in the rice noodles (already prepared as per pack instructions)

Plus a dried red chilli, crumbled (or a pinch of dried red chilli flakes)

Stir, add a few drops of water if it’s sticking, keep it moving so it’s all hot

Add a slosh of light soy sauce, stir more

Then push the noodles back to make a space in the pan, add some more oil, wait a few seconds for it to heat up and then pour in the egg/s.

I count to 10 and then start scrambling it into the noodle mixture until it’s all scrambled and lovely.

Maybe finish with a drop of toasted sesame oil if you fancy it.

I love the juxtaposition of the spicy flavour and then the soft texture of the almost creamy eggy noodles.

Garnish with some coriander or parsley leaves if you have any - it would have looked nice to have had some greenery on top!

---

---

YOU MIGHT ALSO LIKE …

Gamja-jeon- Korean potato pancake with dipping sauce

Now, there’s some foods I just see a photo of and HAVE to make, or find, pretty much immediately!

When my niece, Mia, posted this on her insta recently - having returned from a trip to South Korea at the end of last year - well, this was one of them. She also has some other cool food ideas so if you want to go and check them out (and her beautiful singing) then the link’s HERE.

OK, straight onto this little beauty then.

Easy and delicious equals just about my favourite food ever and this is a traditional Korean potato pancake with a little dipping sauce.

Here’s what you’ll need for a good big pancake lunch for one, or as a side dish for two:

1 large potato, peeled and grated (mind your hands, I DID grate mine a little, yes)

About 1/4 of a finely sliced and chopped white onion or a few spring onions, finely sliced

1 teaspoon salt

1 tablespoon or so of plain flour

Combine the ingredients and then when adding the flour, mix until it’s a kind of sloppy dough consistency - add a little more if needed.

Then get a good non-stick pan on over a medium heat and add a good slosh of an oil that heats to a high temperature and doesn’t have too much flavour - grapeseed or rapeseed is ideal but a vegetable oil works too.

When hot, tip in the potato mixture and start to shape into a flat pancake.

When it’s nice and flat let it cook for about four minutes then turn (carefully not breaking the pancake) and cook for another four on the other side.

Add a little more oil if needed.

We want a nice crispy browned pancake so see what yours needs by now …. I turned the heat down a little, turned the pancake again and cooked for another three minutes on each side.

While the potato pancake cooks, mix up the dipping sauce.

You’ll need:

2 spring onions finely chopped (optional)

1 tablespoon light soy sauce

1 tablespoon rice vinegar (I didn’t have any so just used white malt vinegar)

the juice of one lime or lemon

1 chopped hot chilli

1 teaspoon of sugar

Stir to combine and dissolve the sugar then taste and see if you want to add more sugar, more lime, more vinegar?

When it’s as you like it, it’s ready.

Serve and eat the delicious hot crunchy potato pancake with the cool spicy dipping sauce and maybe squeeze over a little more lime juice, if liked.

I thought this was absolutely delicious and so simple too - I’ve made it three times this week … oops!

---

---

YOU MIGHT ALSO LIKE …

Happiness soup

Looking through her old recipe book last weekend for my mum's original lentil soup recipe (couldn't find it!), I found a recipe for Savoury Slice, something forgotten from my childhood and from my packed lunches, which I couldn't resist making again.

I also found a recipe for this 'Happiness Soup' written into the book in one of my sister's handwriting - none of us, including my mum, have ever made this as far as I know!

But how can I resist a recipe for 'Happiness Soup'? 

So I made it yesterday for lunch for my dad, my step-mum and me - and it was really good.

(There was also leftover pumpkin soup that my dad had made the day before - which I tried and, having claimed to hate pumpkin soup - well, I was wrong! I'll be sharing his pumpkin soup recipe soon too!).

Happiness soup is simple and tasty and perfect for lunch - it has rice in it so you won't need to fill up on bread either.

Here's what you mean to make enough for four people, but of course adapt according to the size of the courgettes, etc that you have! It doesn't need specific measures so don't be worried to change the measurements a bit.

3 medium - large courgettes

zest and juice of 1.5 lemons

3 tablespoons light olive oil (or other cooking oil)

1.5 teaspoon turmeric

1.2 teaspoon chilli powder

1.5 litre chicken (or vegetable) stock

120g basmati (or long grain) rice

salt and pepper to season

sliced chilli or fresh herbs to garnish (if liked)

Peel and finely dice the courgettes and put into a big saucepan with the lemon zest and oil.

Fry gently until softened, stirring often, which will take probably around eight minutes or so.

Add the lemon juice, stock, turmeric, chilli powder and rice and simmer for 15 minutes, partially covered.

Remove the lid, season and simmer again for another five minutes.

Check that it's all cooked through - cook a little longer if you want the rice softer etc of course.

Serve warm with slices of chilli or perhaps some fresh herbs to garnish.

Such a lovely autumnal colour and so healthy and nourishing too. 

A really good, happy soup indeed.

---

---

YOU MIGHT ALSO LIKE ...