Best. Noodles. Evah. (part 1)

Thought this blog was dead...

because as a mediocre cook and a  sub par photographer there seemed little point in continuing. However, tonight's meal was so good that the idea is to blog it down in anal detail, sans pictures, then see if it can be recreated with pictures.
Sort of create an online community within myself.

Context

Normal weekday requirement to cater for self and partner + any leftovers for my lunch tomorrow.

Significant amount of corriander  to use and vague hankering for noodles.

Ran an errand  and end up bribing kids with sweets, but also scored some chicken, peppers and spinach - result (+1 for local produce, -1 for sugary treats).

Partner arriving home and reminder she needs to eat before 19:30.

No problemo.

Recipe

Defrost last of home chicken stock in microwave (15 minutes).

Warm up  frying pan to moderate heat (half way notch on half way ring on gas cooker)

Saute for 5 minutes in broth pot:

• 1 onion, cut in half and sliced c. 3mm half moon shapes
• 3 smallish carrots, mandolined c. 4mm width at 30 degrees on the bias
• 1 medium celery stick (5th one from the crown), cut 2mm slices

Once frying pan is hot, add splash of oil, then chick pieces skin side down. Pieces were breast on the bone, so dismembered the wings but left the skin on (the skin stays on till the lower intestine in my book).

While chicken pieces are browning, add 1 red pepper to broth pot (halved, deseeded and sliced c. 5mm),

Check and turn chicken pieces if necessary.

Prepare aromatics - 1 thumb peeled ginger + 1 big clove garlic + 1 deseeded habenero chile, minced.

Strip leaves off coriander and mince stalks to add to aromatics, chop leaves finely and reserve for garnish.

Remove chicken pieces and clean pan if ready.

Add minced aromatics, stir a couple times.

Boil kettle.

Slice 6 mushrooms c. 5mm and add to broth pot. Stir.

Check stock is defrosted and hot, if so chuck the chicken pieces into the broth pot along with

• 1 tbsp nam pla
• 1/2 lemon squeezed
• enough boiling water to cover

Bring to bubble and add half a packet of ribbon rice noodles.

Taste and adjust seasoning using nam pla and lemon juice as first port of call.

Leave long enough to cook the chicken (or kill the salmonella, however you want to describe it), then decant packet of baby spinach. 

Once spinach is wilted,  serve.

To Serve

Scoop 1 breast per serving into bowl. Use slotted spoon to top up with noodles and veg. Sprinkle with chopped coriander leaves and bring to the table.

Result

Nom nom. 2 decent servings, 2 future lunches squirelled away and a cup of broth for later.

Next...

See if similar results can be achieved following the above (part 2).