We've all been there, thought of a dinner to make all day and when it gets close to the time to prepare it, you're so starving hungry that you need something a lot quicker! Well this happened to me the other day. I was all ready to prep some delicious Jackfruit Tacos, yet a 10 minute dinner was definitely more of favourable option. It helped me use up a lot of food left in my fridge too.
It was crazy tasty, so I'm going to share this easy but flavourful recipe with you. It'll work just as well with other veggies if you don't have the ones I used. You'll just need to amend cooking times and the order relating to those veggies needs!
Ingredients: (Serves 1 very hungry person)
4 x leaves of Pak Choy (Chopped roughly, leaves saved for last)
1 x Carrot (Ribboned)
1/2 x Cup of Frozen Peas
3 x Spring Onions (chopped)
3 x Mushrooms (thickly sliced)
1 x portion of Rice Noodles (thicker ones work better for this)
Seasoning: (this worked for me, if you prefer more or less punch adapt accordingly)
1 tbsp Tamarind Paste
1 tsp Chinese Five Spice
Seaweed Salt or Rock Salt (to taste)
1 tbsp Oil
Method:
- Wash and chop the Pak Choy leaves roughly, leaving the harder parts separate to the leafy green parts for better cooking results. Thickly slice the Mushrooms and chop the Spring Onions into thick slices.
- Peel the Carrot, chop off the ends and then using the peeler, run the length of the Carrot to create wide, thin Carrot ribbons. Then measure out the Peas, putting all the Veggies in their separate piles to one side.
- Boil the kettle, then in a pan place your Rice Noodles and pour the boiling water over them. Ensure they are all covered and set aside. (This can differ depending on your noodles)
- Heat a Wok or Frying Pan over a medium heat with the Oil. Once hot, add the Spring Onions and fry for about a minute stirring occasionally to ensure a good release of the Onion aromas.
- Next add the harder parts of the Pak Choy to the pan alongside the Frozen Peas. Leave to fry for a couple of minutes, stirring to ensure even cooking.
- Add the Mushrooms and Carrot ribbons to the pan, toss together and ensure even cooking. Stirring occasionally so nothing burns or sticks.
- When the Mushrooms have begun to brown, sprinkle the Chinese Five Spice and Salt over the Veggies. Toss thoroughly to ensure the spices hit all the Veggies and combine with the Oil.
- Once combined properly, add the Tamarind Paste and stir altogether. Add the leafy part of the Pak Choy to the pan and cook for a further few minutes stirring frequently to ensure even cooking.
- Drain the noodles and add to the Veggies, stirring everything together to ensure an even mix of the sauce. It should be visible, but it's not a wet sauce so don't worry if you can't see it much, the flavour is there!
- Finally, serve and enjoy this beautifully easy, flavoursome dish!