Like a boss
This recipe comes to you courtesy of my cooking mentor Krishna, I am but the padawan, and he my Jedi Master teaching me the art of culinary delight.
The “pot” for this recipe should be covered once the water is added.
1 nest of thin, quick-cook egg noodles
1 tsp vegetable bouillon powder, or ¼ cube vegetable stock
A pinch of soft brown sugar
1 small carrot, peeled and very thinly sliced or cut into fine julienne
3–4 spring onions, trimmed and finely sliced
6 sugar snap pea pods, shredded, or a few frozen petits pois
1 leaf of spring greens or green cabbage or a couple of leaves of pak choi, stalk removed, finely shredded
½ tsp freshly grated ginger
½ garlic clove, grated
¼ red or green chilli, deseeded and finely chopped
2 tsp soy sauce
Juice of ½ a lime
1. Put all the ingredients, except the soy sauce and lime, in a pot. Pour over enough boiling water to just cover everything, pressing the ingredients down. Cover and leave for 8–10 minutes, stirring once or twice, then add soy sauce and lime juice to taste, and eat.