When you get into a fix on what to cook for a quick lunch or dinner for 1, this dish comes together in a matter of minutes and is super healthy. Containing good quantity of vegetables, this dish is suitable for vegetarians, however if you must add meat, then I suggest you add chicken slices.
Here is what you need to make this dish for 1:
125g medium egg noodles
1 medium carrot, peeled and cut into batons
1 medium marrow cut into batons
2 mushrooms thinly sliced
Baby corn
About 8 leaves of swiss chard (Selq) now in season
1 medium fresh garlic, chopped
1 vegetable stock cube
1 teaspoon ground ginger
1 tablespoon Rice Wine or Sherry
1 tablespoon Sesame oil
1 tablespoon olive oil
Start off by preparing the vegetables. Chop the garlic into thick strips and set aside. Next wash the chard and chop the bottom thick stalk into 2cm chunks.
Peel the carrots and cut it into strips about 4cm long and slice the mushrooms.
Now in a small bowl or a cup, place the stock cube and dilute it with a little water. Add the rice wine and the ginger and stir.
Once your vegetables are cleaned and prepared, fill a pot with hot water and once it boils cook your noodles. In the meantime, place the garlic and olive oil in a pan and place it over a medium heat. Next add the stalks of the chard and cook with a little bit of the stock/wine mixture.
Now add the carrots, the chard leaves and stir. Once the noodles are ready to be drained, add the mushrooms, marrows and the corn and stir in the drained noodles all in the pot.
Once the noodles have been properly stirred through, serve the noodles immediately. If you have any leftovers, place these in the fridge. This dish makes a great packed lunch for the office as it is easily heated in a microwave.
This recipe has been previously published in the Best Buy Magazine, out monthly with The Times.
Should you like to contact me, please do so on concita@demicoli.com
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