1pm and HUNGER strikes!
It’s always a good idea to keep a couple of cans of your favourite vegetables (or a bag in the freezer) if you’re as busy as I am. That way you won’t go into a complete panic or end up eating something really bland and unsatisfying when you’re hungry and haven’t had the time or energy to go to the supermarket. As opposed to popular belief, canned vegetables are still packed with nutrients as they are usually canned soon after harvesting when the nutrient content is at it’s peak. It is better to use canned vegetables than vegetables which have been boiled to death.
Recently I came across really thick and delicious udon noodles, which are ready cooked and can be added straight to your stir fry. Score! A really useful quick food that tastes great and is a good alternative to pasta, rice or regular noodles.
For today’s recipe you’ll need:
- pancetta cubes or bacon
- baby corn (the canned ones are already cooked, but the fresh ones will need a longer cooking time)
- sweet chili sauce
- udon noodes/regular noodles
Instructions: Throw pancetta, baby corn and mushrooms into the pan. There’s no need for any oils as the pancetta will quickly provide it’s own. I use the 1 calorie spray just to be sure, but I use about 5 calories :p
The trick with a stir fry is too cook it long enough for the vegetables to soften up a little bit and for the flavours to start fusing, and not a minute more.
When your vegetables have started to soften add about 2 tablespoons of sweet chili sauce and leave that to cook for a couple of minutes. Finally add your noodles, stir well and enjoy..