Spiced noodle broth with roasted broccoli

So basically it’s January and we are all back at work and we are supposed to be joining gyms and saving money and eating salad and not drinking gin and tonic and NOT BUYING CHINESE TAKEAWAY ON A FRIDAY NIGHT.

I think this is nonsense.

My bank account, however, doesn’t.

So, on Friday night I pretty much ticked very darn cliché in the box.

Broccoli?

Tick.

Buckwheat noodles?

Tick.

Nourishing things?

Tick.

REALLY sodding tasty?

DOUBLE TICK WITH ALL OF THE BELLS AND ALL OF THE WHISTLES.

So there.

(I may have gone for a gin and tonic after making and eating this.)

(I may have accidentally had three gin and tonics instead of just the one.)

(And some scampi fries.)

(And I’m not even sorry.)

~~~~~~~~~~~~~~~~~~~~~~

Roughly chop a couple of onions.

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Chop two chillies.

This makes a hot broth, so if you want it milder, either use one chilli, or take out the seeds.

Or BOTH.

Although, if you do that, you might be better just drinking a Cup A Soup, or something.

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Squish two cloves of garlic.

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Cut a piece of ginger the length of your thumb.

Make sure you accidentally peeled your manicure off that thumb so it looks really weird.

That’s an essential step in this recipe!

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Then roughly chop.

You could peel, but life is short and I am lazy.

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Heat some sesame oil…

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And add the vegetables.

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Chop a stick of celery. I included the leafy part because life is short and I am lazy.

Then add to the pan.

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Add 750ml stock (I used fresh turkey stock, I promise it doesn’t matter that much and the little pink food gods of judgement won’t come forth and combust your kitchen into flames.)

(Honest)

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Add some sugar, oyster sauce and soy sauce.

Do that in his order, it means you can be lazy and use the same spoon and the gods of cleanliness judgement will not come forth and combust your kitchen into flames.

And even if they did, they would not be little and pink.

The Little Pink Kitchen is in no position to judge ANYONE on their cleanliness.

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Add some Chinese cooking wine.

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And allow to simmer.

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Break two heads of broccoli up into small florets…

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And place on a baking tray, drizzling with sesame oil and soy sauce.

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If you feeling really lazy, you can cut out this next step, and just strain the vegetables out of the broth, but it only takes two minutes, and a couple of extra dishes.

I PROMISE it is worth it.

And I am the queen of lazy.

See my note about peeling ginger above.

And cutting the leaves off celery.

And cleanliness, generally.

Anyway.

Whizz the vegetables up with a blender.

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Then strain through a sieve into a saucepan…

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To produce a lovely delicious broth you will just want to eat three gallons of before it even makes the table.

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Use the broth to cook some noodles.

I did virtuous January soba noodles, mostly because I love them, but you can use any kind of noodle you want, just cook them for the length of time on the packet.

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Divide the noodles between two bowls, topping with the broccoli.

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Top with any extra broth, and serve with a wedge of lemon.

And the satisfaction of someone who has NOT ordered a Chinese on a Friday night.

Celebrate this with a gin and tonic.

Or three.

Enjoy!

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Spiced noodle broth with roasted broccoli
Serves 2. Cooking time 30 minutes.

1 stick celery
1 onion
1 carrot
2 red chillies
2 garlic cloves
1 inch piece of ginger
750ml stock
250ml Chinese cooking wine
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp sesame oil
2 heads broccoli
2 nests noodles
2 wedges lemon

1. Pre-heat the oven to 180 degrees.
2. Roughly chop the onions, chilli, garlic and ginger.
3. Heat 1 tablespoon of the oil over a medium heat, and add the onion, chilli, garlic and ginger.
4. Roughly chop the celery and add to the pan.
5. Add the stock, cooking wine, 2 tablespoons of the soy, the sugar and the oyster sauce.
6. Simmer for 20 minutes.
7. Separate the broccoli into florets, then place on a baking sheet before sprinkling with 1 tablespoon of oil and 1 tablespoon of soy sauce.
8. Roast the broccoli for 15-20 minutes.
9. When the stock is ready, either strain off the broth, or blend and strain through a fine sieve, reserving the broth and discarding the mush left.
10. Use the broth to cook the noodles, according to packet instructions.
11. Divide the noodle, broth and broccoli between two bowl.
12. Top each with a wedge of lemon and serve.

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One Response to “Spiced noodle broth with roasted broccoli”

  1. chef mimi Says:

    Funny! But a fabulous dish!

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