I've had a very busy few days and not a lot of time for cooking. Thursday, in particular, I'd gone without food for hours and, when Sarah returned from work, we headed straight for the local Chinese. The wait was over ten minutes. Add a couple of minutes walk each way and you've fifteen minutes to cook fresh food to compete with the take out option. Even the branded fast food folks wouldn't be any quicker. The nearest MacDonalds, Kentucky, Pizza Hut would take as long door to door.
On Friday night I was going to The Albany to see The Baptists first gig in 25 years and ended up with about half an hour to cook and eat. I went for the 'Real' fast food option and cooked myself bacon, veg & noodles. I was on my own, so this is a meal for one.
Ingredients
1 'nest' of egg noodles
Half an onion
2 garlic cloves
Half a sweet green pepper
One apple
Half a courgette
2 rashers of bacon
one mushroom
Tspn smoked paprika
Half tspn ground ginger
Tspn of mustard
Ham stock cube
Worcestershire sauce
Oil for frying
Ready, steady, GO!
Boil the kettle for the noodles. While that's going CHOP! Chop the onion - fry with the heat on high. Chop the garlic - add to pan. Chop and add the bacon. De-core the apple, chop. Chop the pepper, the courgette and the mushroom. Add all to the pan.
As soon as the water's boiled get the noodles on the go. The egg noodles I used, from the excellent little Chinese Supermarket on Market Way, take three minutes.
As soon as the bacon is nicely browned add the spices to the pan. A good splash of Worcestershire and then throw in the stock cube, chopped to make it dissolve quicker. Put in a small amount of the boiling water from the kettle - as soon as the noodles are ready add those and some of the noodle water. Let it bubble for a minute or two.
I reckon five or six minutes - ten minutes quicker than the take out option.
There's no picture for this one - I was in a hurry!
No comments:
Post a Comment