Recipe: Broad bean and pak choi noodle bowl
- Chiara Pannozzo
- 6 September 2013
A versatile dish that's tasty, inexpensive and quick to make
Edinburgh food and lifestyle blogger Chiara Pannozzo shares some tasty dishes and drinks to impress your pals and stop your mum sending you all those leaflets about scurvy
The definition of a one-pot wonder, not only is this dish both tasty and inexpensive, but you can rustle it up in under ten minutes. It’s also really easy to adapt – just add chicken or prawns if you prefer something a little more carnivorous. Or, if you’re one of the many herbivores among us, simply replace the chicken stock with vegetable stock and throw in some tofu.
1 nest of noodles
600ml chicken or vegetable stock
a small piece of ginger, around an inch in size, grated
75g broad beans
2 tbsp soy sauce
1 tsp Chinese five spice
1 tsp mirin
1 pak choi, chopped into bite-size pieces
Bring the stock to the boil in a medium-sized pan and pop in the ginger. Simmer for a minute and then add the noodles to the broth. Cook for two minutes and then add the soy sauce, Chinese five spice, mirin and broad beans.
Cook for a further two minutes before adding the pak choi. Keep cooking over a high heat for a further minute, or until the noodles are soft and ready to eat.
This recipe will give you one steaming-hot noodle bowl. When you’re serving, you can decide how much stock to add to your bowl depending on whether you are in the mood for more of a soup-like dish, or you prefer less stock and more noodles. See, told you this dish was versatile.