Before the nationwide Corona Retreat, I had an idea that I wanted to start creating some nutritious and delicious meals on a budget. We were walking through the supermarket and I saw the huge selection and bulk packs of two minute noodles. We haven’t had those in our house since Ken moved it … they are a part of his old bachelor days … but when I looked at the nutritional information I thought I could do a little something with them.
Need to bin the seasoning – and not add in any more salt. Hence using low sodium soy sauce or coconut aminos.
Need to keep any extra fat down. So the pork I used are strips with no fat (chicken would have been better) and I only added a smidge of olive oil to the pan.
- 1 packet Two Minute Noodles without seasoning
- 2 each eggs boiled
- 200 grams pork
- 1 spring onion
- 1 courgette
- 2 cups baby spinach
- 3 cups water
- 1 cube chicken stock
- 1 tbsp coconut aminos
- 1 tbsp minced ginger
- 4 tsp minced garlic
-
Place eggs in a large saucepan and bring to a boil and cook for 14 minutes. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
Heat olive oil in a large stockpot saucepan over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
In a separate fry pan, brown the pork and once its seared, add the courgette.
Whisk in chicken stock, half the spring onions, soy sauce and 3 cups water.
Bring to a boil; reduce heat and simmer until spring onions have softened, about 15 minutes.
Stir in Two Minute Noodles until loosened and cooked through, about 2-3 minutes.
Serve immediately – noodles, pork and courgette, baby spinach, other half of spring onions garnished with an egg.
I added a sprinkle of fried shallots and sesame seeds and a splash of lime juice to ours and I wasnt sad about the combo!
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