PEANUT GINGER CHICKEN WINGS: frugal, easy-peasy, dairy free, prep ahead

Crispy chicken wings with peanut ginger sauce...

Packed with enticing flavour, these Peanut Ginger Chicken Wings are a real change from standard flavours and will fast become a favourite

Peanut butter sauces for protein, plant or animal, are a dime a dozen but this one - adapted from Eating Well - really is special.  It has unusual layers of appeal with flavours that manage to be both intense (but not horribly so) and satisfying.

Chicken wings are a wonderful source of cheap protein and with food prices ever-rising are essdential in some weekly budgets.   You can get get about 20 good sized high welfare wings ones for under £2 (750g/26oz) (2025).  Depending where you shop, they can be wonderfully meaty, succulent and tender; all have that  finger-licking 'yum' quality.  

Chicken wings are not just cheap, they're popular, particularly if you marinade them for a few hours or overnight.  

This blog has several sensational recipes, from simple to sophisticated, nearly all low-fat and dairy free.  Recipes for favourite  BBQ style, lemon-pepper, Oriental & lemon & garlic wings here  (post includes how best to cook them).

67 cooked the peanut ginger wings in an air fryer ; an oven will also do.  

If you're on a diet, serve with wedges of iceberg lettuce in a light yoghurt-mayo dressing (bottom of  page).  Otherwise, serve on or with cooked white or brown rice alongside easy-cook veg.

Other good protein for this recipe includes chicken breasts cut in thick slices across the grain OR chicken thighs or drums (carefully) slashed to the bone.  Pork steaks or ribs,  air-fried or oven-baked, emerge dripping with flavour.  Vegans and vegetarians can use your favourite brand of firm tofu, hopefully one easily digested.  (67 is still looking!!).

Cost:£2.50'ish (2/2025)

Feeds:3-4

Ingred:

Marinade 

3 tbsp water

1.5 tbsp peanut butter, smooth or crunchy

2 tsp vinegar, rice or apple or white wine

1/2 tsp reduced-salt soy sauce

1/2 tbsp fresh peeled grated ginger

1 tbsp Maple syrup

1.5 medium cloves garlic grated (opt) 

500g-750/7oz-26oz chicken wings or choice of protein

1.5 tsp Olive Oil 

1 tsp salt

1 tbsp parsley/ chives/coriander

Sauce

leftover marinade 

1-2 tablespoons stock or water

Lettuce cups or boats OR brown or white rice

Garnish: 

one medium avocado (opt)

lime wedges

finely sliced green of spring onions

Method:

Revised Bacon & Egg Pie: frugal, low-cholesterol, easy, fodmap options

Don't forget to have a look at Welcome to the Blog 

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Every household has its 'restrict further food spending - budget's getting low' days.  Here's a brilliant solution.

1st posted 2018; updated 10/24

For days when the food budget is drawing down to zero!!

This dish proves that small - very small - amounts of protein mixed with vegetables and carbs can make a frugal dish a singular delight.  

Called 'Bacon & Egg Pie' in some North American Chinese restaurants, the dish makes good use of a few slices of bacon, or pastram/spiced beef, and a solitary egg.  

The meat - 2 medium thick slices minimum, 3 if you're living dangerously - with fat removed adds a glorious saltiness.  The egg adds its own sauce. 

It's very quick and easy; no waiting around for ages before one can eat!  The meat and veg steam on top of the rice; you can manage with just one pot and an optional frying pan. 

Perfect singleton/couples' food!

Though 67 is normally a purist where rice is concerned, here the rice is a quick cook long grain, ready in 15-20 minutes. (67 tested M&S: £1 for a kilo which was unexpectedly good.  Waitrose Waitrose probably has a similar product. If you've deep pockets, Tilda do a quick cook Basmati rice for a fiver.)

Note: fodmap friendly veg for this recipe includes finely sliced green, Savoy or Chinese cabbage OR kale, spinach and small standard broccoli florets   

     

Cost: £2.50'ish
Feeds:1 

Ingred:
   145gms/3/4 cup quick cook white rice

   360 ml/1.5 cups water

   2-3 slices back or turkey bacon or 55gm/2oz pastrami or spiced beef, fat removed, in 1/2 in/1 cm strips
   80 gm/3 oz tenderstem broccoli or shredded sprouts OR green beans or a mix 
   1 tsp dairy/plant butter (opt)
   1 egg per person (opt) - 2 if you're very hungry

   Garnish: oyster or hoisin sauce

Method:

Equipment: small or medium sized pan with tight fitting lid

1. Place a fine sieve over a bowl, add rice, rinse with tap water until the water in the bowl is no longer cloudy
2. Drain; add rice to a pan; add water; bring to a boil, uncovered; reduce heat to med low, fit a lid firmly over the pan and cook 5 mins; remove lid -- much of the water will have been absorbed and the rice grains will have begun to swell 
3. Scatter meat evenly across the surface, avoiding clumping; arrange veg in one layer around the edges of the pan.  If there's not enough room, scatter sprouts lightly over the bacon
4. Return lid; continue cooking a further 5 minutes
5. Test veg; it not done to your liking, cook a further 5 mins.  
6. In the meantime, fry or poach eggs until whites are firm but yolk still runny 
7. Transfer cooked veg to the outer edges of a serving dish, stir bacon into the rice in the pot; pile it into the dish, letting the green veg peek through
8. If liked, add a little plant/dairy butter on the rice and place egg on top 

Tips:

• In the UK, cup measures are 250ml but a good sized coffee mug will do so long as you use the same mug for measuring everything
• Don't like the idea of bacon?  Replace with generous slivers of pastrami or spicy beef sausage
• If you liked this you will also like Piquant Rice, a sassy wallet-friendly vegan base with options for cooked meat or fish

Stir-fries: the ultimate fast food

Quick, easy, fabulously tasty and economical.  What more could one ask?  Try these:

    The Art of Stir-Fry: a guide to stir-fry technique 

    7 minute Pork/Chicken & Pineapple Noodles 

    Slimmers' Beef with Veg

    Vegan: Low-carb Harvest Veg

    Lamb leg with Sherry, Soy Sauce & Orange

   

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

FAMILY DELIGHT BEAUTIFUL BAKED BEANS: frugal, high fibre, low-sugar, versatile

Baked beans cooked from scratch are a revelation...they're low in added sugar and are very tasty

updated 10/24; first posted 2016 as Beautiful Baked Beans; 

 Nearly Sugar-free Baked Beans, from Scratch
'Better than you-know-who's and better for you!' Taster

    

Baked beans from dry instead of from tins saves money, provides high grade plant protein with little effort, use time productively and is a base for a variety of  savoury comforting food. 

Dried beans and pulses require soaking overnight. They also need boiling and draining.  Twice.  But you can get on with other things during these stages. 

The results - tender beans with just a touch of resistance - are lovely.  The Beans absorb the juices they're cooked in and unlike tinned versions, levels of sugar are almost Nil. What's not to like?

Boston Baked Beans - sweet & salty with an undercurrent of heat - are a classic American dish.  67's version makes it more tomato-y and moderates the heat.  The base recipe is Vegan but there's a variation for carnivores and a less spicy kids' version that is also a little sweeter without adding sugar.   

The beans freeze well.

Cost: £3-4, more for carnivores (cut costs by making your own sun-blush tomato bombs)  
Feeds: 6-8

Ingred:
   450 gm/16 oz dried haricot beans (the best you can afford)
   2 cloves garlic, grated or minced (opt) 
   1 lge onion, thinly sliced (opt) OR bulb of fennel
   1 small red chilli, deseeded and cut into fine strips OR 1/3 tsp chilli flakes 
   1 bay leaf
   2-3 tbsp molasses or black treacle
   2-3 tbsp tomato ketchup
   1 tsp dry mustard OR 1.5 tsp Dijon or wholegrain mustard
   1/2 tsp dried ginger or 2-3 med slices of fresh ginger 
   1 tbsp Worcestershire sauce
   1/3 tsp salt
   350 gm sun-blush tomatoes (sun-dried will be too salty) (Make your own sun blush toms) 
    
Carnivore version:
    350 gm/12 oz shredded cooked ham hock (Frugal Food: Ham Hock) or for those without cholesterol issues raw unsmoked back bacon OR pastrami or salt beef
   
Kids' version:
   No chilli or ginger and only half the mustard; unsweetened tomato juice (opt)

Method:

1. Soak beans overnight
2. Drain; put beans in a large pan and cover with 3 pints water; bring to boil; simmer 2 mins; drain & return to pan
3. Add garlic & onion if using, chili & bay leaf to beans.  Add 3 pints/1.5 litre water; bring to the boil; reduce heat to medium, cover, cook gently until beans are tender, 45 mins - 1 hour 
4. Drain in a sieve, reserving liquid  
5. Measure 1 pint liquid and stir in molasses, ketchup, mustard, ginger, Worcestershire sauce and salt.  Add to beans.
6. Cut sunblush tomatoes into halves or thirds OR chop coarsely; stir into beans  
7. This is your base; divide according to the number of carnivores and vegetarians and proceed as below. 
8. Preheat oven to 40 f, 200c, 180 fan; gas 6.  The full recipe will bake in a 4-pint/ 2.25  litre baking dish. Adjust cooking vessel/s according to proportion of carnivores and vegetarians.  Cover dish/es and bake for 1-1.5  hours or until beans have absorbed sauce and are tender 
9. Slow Cooker: 5-7 hours on low; check level of liquid after 4 hours.  When beans are tender with just a bit of resistance, check seasoning.  
10. Allow to stand for a few minutes before serving

Carnivores: Before baking:

     If using shredded ham hock, bury in the body of the beans along with the bone from the knuckle 

    If using raw bacon, separate pieces and scatter; push below surface of beans

    If using pastrami or salt beef, shred and push below surface of beans

Kids: 
    Half an hour before end of cooking, add sliced cooked sausages or vegetarian frankfurters (Tivali are great); if not sweet enough for the kids' palates, add 1/4-1/2 mug tomato juice

Comment:
'The beans were a great winter warmer and the little bit of spice livened it up.  It felt like guilt-free comfort food.' 20+ fund-raiser
'Better than you-know-who's and better for you!' Retired writer

Tips:
Remember: beans need to be teamed with wheat, rice, cheese, eggs or animal protein  to provide all essential amino acids

Serving Suggestions:

• succulent casserole for an informal party
• with crusty bread & salad for supper
• on wholemeal toast, sprinkled with cheese for a light supper
• as part of an English breakfast
• with poached eggs for brunch
• on wholemeal toast for brekkie
• cold from the fridge, eaten with a spoon after the pub

                                                            

                                                      More triple duty dishes, use 67 search function...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

FRUGAL FOOD: TUNA FRIED RICE WITH A TWIST

Tuna fried rice with a difference...

Great for budgeting weight-watchers: it looks like a big portion but uses only 1/2 cup of brown rice

Most of us - especially kids - love tuna fried rice.  And the great thing about it ithe dish is that it's easy to ring the changes without losing the essence of tuna-ness.

This version, made with brown rice stuffed with vegetables is a little less exotic than the original but no less appealling.  

It's designed for those looking for something a little lighter but everyone will love it.

A singleton portion has only half a cup of rice and will use up all your leftover bits of veg hiding in the vegetable and salad drawers.

As well as being budget-friendly, it's healthy, high in fibre, and doesn't have too many carbs.

Cost: £1.50'is depending on stores

Makes: single generous portion but mutiplies easily

Ingreds:

1/2 cup cooked brown rice, pref a day old
1 tin tuna, regular or small depending on appetite

fresh tomato

spinach

Plus any or all of (depending on what's in hand):

onions (yellow or red)

fennel or celery

mushrooms

bell pepper

broccoli spears, green beans, mange toute or peas

OR any other combo of items 

Garnishes:

hoisin, Oyster sauce or soy sauce

fried egg with runny yolk

touch of chilli flakes or miniscule amount of chilli crisp

lemon slices

Method:

1. If rice grains are stuck together put them in a sealed bag and rub gently until grains separate; set aside
2. Blanch spinach in boiling water; drain
3. Remove core from  tomato/s; score an x in the bottom; cover with boiling water 5 mins or until skin begins to peel back; drain; plunge into cold water; discard peel, seeds & liquid; cut outer layer of tomato into 3 manageable pieces and then into med dice
4. Set aside spinach and tomatoes
5. Set a large frying pan over high heat; add a slick of peanut or light veg oil (not olive)
6. Cut remaining veg into med dice; add to pan when hot, stir fry a minute or so; turn heat down to med low; cook gently, stirring occasionally 10 mins or until soft 
7. Fork tuna into little chunks and flakes, reserve some of the oil
8. When veg is cooked, add rice, tuna, tomatoes and a bit of tuna oil; stir gently until well mixed; raise heat to med high to crispen the bottom; leave 5 mins without touching
9. Pour onto a platter; season with s & p 
10. Place spinach strategically around the rice 
11. Serve with sauce of choice & if you like a fried egg with runny yolk 

Comments: 

I really liked this; i love Chinese style tuna fried nice but this was very nice. The fresh tomato and spinach added lovely fresh touches and I liked the crispy bottom.'  Retired writer

Tips:

If re-heating, microwave or steam

Please leave a Comment in the box below      .

This recipe has been adapted by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

RICE & WHITE SAUCE SALAD: when barbeques & salad bars take their toll

A buffet salad designed not to upset a dicky tummy...

Lean, clean and soothing white basmati salad

In England, we aren't used to heat waves and the food 'n  drink that appears with them.  Like fire-cooked food and salads from happy cooks trying to outdo each other with sassy ingredients and dressings. 

That's great and guests will enjoy them all.

But if you're suffering from overeating or an uneasy tummy, bland'ish food is the way to go. 

Individual bowls of salad veg with separate dressings makes guests' choices easier.

Simple potato salads with maybe one extra ingredient - finely sliced celery, hard boiled eggs - are brilliant (there are plenty of good ones in 67goingon50's archive).  Strongly recommended is plain Lo-fat 10-minute Smashed Potato Salad.

Plainer salads don't have to be tasteless though, as this post's Rice & White Sauce Salad proves.

It's very soothing in appearance, flavours and texture.  It's creamy but low-fat with delicate non-strident flavours. Easily digested, it settles and calms upset stomachs.  

It won't cost much, is easily to put together, can be prepped ahead and does Triple Duty as a vegan, vegetarian or carnivolre choice.

Every salad buffet should offer something like it.

Cost: min £1'ish, more depending on additions (2023)

Portions:2-3     easily multiplied

Ingredients:,

1.5 cups cooled cooked white rice (1/2 cup raw - Cook in water perfumed with a slice of fresh ginger, a large garlic clove (optional), 2 spring onions and - if you like - half a stock cube, drain, discarding aromatics) 

generous 1/3 cup frozen peas, defrosted

Optional additions

ribbons of cold thin cooked 1-egg omelette  (opt)

thinly sliced mushrooms cooked in butter & lemon juice (opt)

shredded cooked chicken (opt)

finely cubed firm tofu (opt)

Dressing

1/4 cup mayo

generous 1/2 cup strained plain yoghurt (Greek, Icelandic or regular yoghurt home-thickened - see bottom of page Salad Dressing a la 67goingon50 )

2 spring onions (green only for the fodmar wary), coarsely chopped

1/4 tsp dried or 1 tsp fresh chives (opt but adds subtle flavour)

1/4 tsp dried or 1 tsp fresh parsley (opt but adds subtle flavour)

1/4 tsp dried or 1 tsp fresh dill (opt)

pepper & salt

Method:

1. Place salad dressing ingredients in small bowl; use a stick or bowl blender to blitz until completely smooth; refrigerate until needed
2. If rice is clumped together, put into a freezer bag; close; gently press any lumps until grains are separate; refrigerate till needed
3. At least an hour before serving, mix together rice, peas and choice of additions
4. Stir in enough dressing to generously moisten but not overwhelm (leftover sauce can be used elsewhere)
5. Keep cool till needed  

Comments:

'I had this when I was recovering from gastric 'flu and it calmed my sore tum; the yoghurty dressing was like a balm. I ate little else that day.' Retired writer

Tips:

• If you liked this you will also like Foods for a Dicky Tummy/Overindulgence 
• For classic 67goingon50 potato salad recipes go here 

 

              Please leave a Comment in the box below 

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

EASY CAJUN CHICKEN, with a help from supermarket friends; easy; frugal; stovetop; air-fryer

Frugal supermarket offers are an opportunity to transform something ordinary into something special...

This feisty, mouthwatering Cajun Chicken looks as if it's been barbequed 
but is an easy stovetop recipe that works in an air-fryer, too
'...Great way to perk up chicken' :Taster

'

Take M&S's Higher Welfare Chicken Legs. They are one of the least popular of the value chicken pieces.  Chicken wings, even though they are slightly more expensive, are the most popular cuts.  Thighs are next...though they are nearly a pound more than legs.  Drumsticks are probably bottom of the list, alongside whole legs.

But when whole legs go on offer -- 600gm/21.2 oz -- for just £1.50 (usually 3 whole legs) it's time to create an interesting blend of flavours that'll knock diners sideways.  In a good way.  

67goingon50 has been testing M&S's Cajun seasoning, a blend of sweet & smoked paprika, mustard, garlic, onions, red peppers, parsley, cayenne, oregano, thyme & fennel.  A 65gm/2.2oz jar is about £2...a bargain compared to the cost of separate ingredients.

So far, the mix has proved a sad substitute for the real thing.  OK, the Cajun seasoning definitely promises layers of flavour but are ultimately disappointing and - dare one say it - slightly dull and boring.   

67 supposes it's aimed at those a bit shy of heat and just want to tantalise the tastebuds a little.

But if you want more than that, a few judicious additions make the seasoning pop like a cork out of champagne -- energetic and satisfying.  If necessary, the heat can easily be softened by stirring in a bit of yoghurt.   

The version shown is cooked on a stovetop but the legs can also be baked or grilled or air-fried.  

Cost: £2

Feeds: 2-3

Ingredients: 

2-3 chicken legs, skin on

juice of half an orange

squeeze of lemon juice

1 tablespoon + 1 tsp Cajun seasoning

1/8 tsp cayenne powder or 1/16 tsp chilli flakes

cooking oil

Garnish: coarsely chopped parsley (not shown)

Method:

67GOINGON50 FAVOURITE FRUGAL SIDE SALADS; healthy, low-fat, quick, easy

Side salads to please the eye, the palate...and the wallet!

Raw food is an important element of a healthy diet and should appear at least 3-5 days a week.

Make it easy with these quick & easy wallet-friendly sides.  Many of them were posted during the first few years of the blog; some were described by tasters as sensational.  

67 is delighted to make them accessible to later and more recent followers.  

Sensational Home-made Sunblush Tomato Bombs 

 flavour explosions in a mouthful

Cheat's Fruity Coleslaw: 

with a little help from supermarket friends when life's very busy

(The original Mango & Chilli coleslaw: Not just any old coleslaw; lower fat, quick & easy)

Carrot, Pineapple & Sunflower Seed Salad, no added sugar

Gorgeous amalgam of flavours and textures is a crowd-pleaser that's easy the clock

10-minute Smashed Potato Salad: 

Outstanding flavour with delightful crunchy bits; versatile; ultra-frugal

Spicy Sesame Noodles 

Tired of the same old, same old potato & pasta salads?  This Oriental style help-yourself noodle salad will knock your socks off

Cabbage Carrot Slaw with Peanut Lime Dressing

Pretty & nutritious crunchy Dieters' Delight; Vegan, raw & cooked veg.  Noodles only if you want them.  Prep up to 2-days ahead

And don't forget -- if you just want a different dressing for your favourite collection of veg, have a look a67goingon50's great selection of Salad Dressings

Please leave a Comment in the box below

These recipes  have been developed or adapted by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission. 

PENSIONERS' DELIGHT: 1-PAN CHICKEN & SPICY RICE

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(on the nav bar above) for details of new products & other food news

 

Spicy rice with chicken...what could be nicer?

1-pan meal with savoury rice with veg & succulent tender wings
'... the cajun spice was a bit low key but chilli flakes added punch' taster 

The meal is easy, cooked in one pan, and involves only a little chopping.  67 was testing a microwave pack of brown rice but any quick cook, or frozen home-made, rice will do. 

The recipe doubles easily for a family.  If you prefer, replace wings with legs which cost the same as wings, or thighs which cost more.  Or see Tips (below).  

Use any number of veg according to what's in your fridge. 

Cost: ££2'ish

Serves: 2 generously

Ingreds:

5 chicken wings

min 1/2 cup brocolli or other green veg in thumb size pieces
1/4 cup red pepper in medium dice

5-6 white mushrooms thickly sliced (opt)

200'ish gm/7oz microwaveable rice or 3/4 cup cooked rice

1/2 tin chopped tomatoes

water 

1.5 - 2 tsps Cajun seasoning OR 1/4 tsp paprika, 1/2 tsp Dijon mustard, 1/4 tsp chilli flakes, 1/3 tsp thyme
generous pinch of chilli flakes (opt, if needed)

salt & pepper

Method:

VICHYSSOISE' OF VEGETABLES FOR SPRING: frugal, vegan, leftovers, low-fat/carb/salt/preservatives

This surprisingly good soup from Veg drawer leftovers, hot or cold, will win everyone over...

A simple garnish of swirled yoghurt or cream, croutons or shards of cooked meat or fish prettifies a lovely mellow soup from leftovers.
'...absolutely not disappointing; no one need know it's not made from scratch.'

The current focus on food wastage - and the frightening rise in food prices - is putting us on notice: use up those leftovers!

If there is to be any hope of getting through the Cost of Living crisis, we've got to find ways of presenting leftovers deliciously and enticingly.

When you're hungry, there is nothing worse than being served a hot dish of something not easily identifiable.  I know, I know, we're all busy and anxious, and whipping up attractive, easy, tasty healthy'ish dishes with leftovers is not easy. 

Let 67goingon50 help you.

This tasty 'Vichyssoise' of blended Spring Veg was made from 67's pre-next-shop veg drawer plus leftover cooked veg.  Frozen peas boosted the mix.  

  

You need a foundation vegetable; for this soup it was carrots. 67 added a quarter pack of spinach (still in good shape but shorn of any grotty leaves), cooked green beans, a quarter cucumber and peas.  The only thing purchased was a large red onion; half was used, the rest stored in an air tight snack bag for another recipe.

Set your own agenda with whatever is in your veg drawer, fridge and cupboard.  Change the spicing, if you like; add chilli in any form.  Just follow the proportions.   

The recipe, inspired by BBC's Good Food, hits all the right buttons.  It slips down like a dream and suits any garnish or accompaniment. 

For art's sake, a swirl of dairy or vegan yoghurt or cream and maybe a few bits of seedless tomato or fresh chilli prettifies it nicely.  Other optional garnishes are below.

Cost: not a lot, depending on fridge items, min £1 (4/23)

Serves: 4, multiplies easily

Ingred:

    1/2 tablespoon olive oil

    1/2 med to large onion

    med garlic clove, grated (opt. but adds flavour without tasting of garlic)

    200-300gr/7-10.5oz 'hard' veg like carrots or sweet potato OR broccoli & cauliflower including well-cleaned leaves and stems

    100gm/3.5oz frozen peas 

    100 gm green leaves: chard, lettuce OR raw or cooked mange tout, snap peas or green beans AND other cooked veg

    2/3 litre good stock (granules or cubes are ok)

    1/2 teaspoon sumac or other spice (za'atar, lemon-pepper mix??) 

    juice of half a good-sized lemon or lime

    plenty of salt & pepper

    (opt) chilli flakes

Garnish: croutons; yoghurt or cream; smoked paprika, tiny squares of seedless tomato  

Method:

CHINESE RAMEN SOUP BOWL: frugal, quick & easy, healthy

When in need of a quick frugal and healthy meal, this Chinese version is ramen is heard to beat... 

published 2019; updated 4/23 

67 makes no apologies for re-posting this delicious noodle-soup bowl; as food prices rocket, terrifying us all, budget-friendly dishes that don't sacrifice good health is essential.

The Chinese version of Ramen is one of those go-to dishes when you've arrived home starving and want something good, fast.  As long as you have some stock in your fridge (or granules or cubes), a bit of protein and some veg, putting together a satisfying dinner is a cinch.

The great thing about Chinese noodles - supermarket as well as Chinatown's - is their relaltive cheapness; they also keep well in a plastic bag in the cupboard.  They come in all shapes and sizes, including low-carb, vegetarian and gluten or egg-free. (67's How to Use Your Noodle(s) is a good guide.)    

They're easy to use.  Pour boiling water over; leave 5 mins; drain.  Simples!

Like ramen, the ingredients depend on the contents of your fridge and cupboard.  

The Blogger had uncooked pork loin and broccoli in the fridge and added chestnut mushrooms, carrot shavings and green onions.  But any variety of veg and any meat will do, OR shellfish (fresh or defrosted) OR for vegans, tofu marinaded in a 1-1 mix of reduced-salt soy sauce & dry sherry mixed with a generous pinch of grated garlic and ginger. 

Specialist Asian ingredients aren't necessary but sliced reconstituted dried Shitake mushrooms (expensive but last forever), bamboo shoots, bean sprouts and finely sliced Chinese cabbage add an exotic layer of flavour and texture.
    
Whichever ingredients you choose, the broth needs to be well flavoured and plentiful.  For your health's sake, please do not use pre-packaged noodle & soup sachets; many contain nasty preservatives and noxious oils.  If you haven't had a chance to make home-made stock, granules or cubes are better.   

Cost: £1.50'ish, depending on ingredients on hand (2023)
Serves: 1, but multiplies easily

Ingred:
    1 knot noodles

   2/3 pint/400 ml good stock plus 1/3 pint water if stock is defrosted
   2 spring onions, whites only, finely sliced
   1 lge clove garlic, grated
   1 inch/2 cm peeled ginger, grated
   100-150 gms meat, fish or tofu
   a generous handful of two types of raw vegetable, eg broccoli, mushrooms, shredded carrots
    pepper
    reduced salt soy sauce

    garnish(opt): finely sliced green shoots of spring onions; sesame seeds 

Method:

1. If using raw meat, slice thinly; it will cook almost instantly in the hot broth  (partially freezing the meat and using a sharp knife will help) 
2. Frozen shellfish should be defrosted and rinsed; tofu should be cut into generous bite-sized pieces before marinading 
3. If using cooked meat or fish, cut or shred into bite-size pieces 
4. Place noodles in large bowl; pour boiling water over; rest 5 mins; drain & rinse; set aside 
5. Place stock, whites of spring onions, garlic & ginger in a good sized pot; bring to the boil. Reduce heat to slow bubble (If stock was defrosted, boil gently  5 mins, top up with 1/3 pint water)
6. Add veg & raw protein to stock, cook 2-3 mins; remove from stock with a slotted spoon; set aside 
7. Put half the noodles in a good-sized bowl (one with a heavy base for kids)
8. Scatter half of veg and protein on top 
9. Add rest of noodles then the rest of veg and protein 
10. Pour over boiling hot stock; allow to sit 1-2 mins  
11. Garnish with green onions and/or sesame seeds

Comments:

'Immensely tasty and satisfying, and so easy.  Great for all ages.' Retired writer

Tips:

• For children, reduce the amount of broth and cool it a little before serving in a sturdy bowl that won't easily topple over 
• If you liked this, you will also like Amost Instant Noodle Dishes, Thai Spicy Larb (minced chicken, beef, pork or tofu & noodles), and the ultra-frugal Spicy Sesame Noodle Salad          
• Other suggrsted vegetables:  green beans, carrot matchsticks, sliced celery or bean sprouts, mange tout, thinly sliced courgette (last three added to noodles at the last minute

                          More noodles on NavBar: Recipes I & II...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.