Weekend noodles

At the end of a long week you want a good dinner that isn't so hard to fix. You want to sit back, relax and maybe enjoy a glass of wine. What you don't want to do is pop some ready made meal in the microwave. There is so much more to food than that and I make no apologies for promoting the real way here. Now to be clear I will not encourage you to be a gourmet or a chef. There are others who can do it better than me. I'm the person who reads that stuff and makes it in his own kitchen everyday. Sometimes I love to fuss over my food but sometimes it is fuel.
So if you make any of these dishes I'm going to have to trust you to use your own judgement on whether something is cooked or not. Just remember I'm doing this because want people to be practical and get more from their food. Better taste, less waste.

Yesterday I finally had a day off after a long week, we had planned to go out, do a load of jobs in town and eat at a place that puts garlic in everything (beer, ice cream etc etc) but the jobs were more complicated than expected and we ended up coming home instead and watching a movie (woo hoo how excting are we?). This sudden Plan B required us to raid the fridge and the freezer to rustle up dinner on the hoof. So I apologise for a lack of authentic flavours here but it tasted good. We used Pad Thai as an inspiration and then adapted it to what we had.

Weekend noodles
As ever all recipes serve 2.

Everything needs to be prepared in advance for this dish because it comes together very fast.

Vegetable oil
Sesame oil
Garlic plenty chopped very finely
Dried Chili chopped very finely
Prawns
Tamarind paste dissolved in hot water
Rice wine
Soy sauce
Broccoli cut into florets
Carrots sliced into thin strips
Mushrooms sliced
Palm Sugar
Lime juice
Mung beans
Peanuts crushed in a pestle and mortar
Noodles

Put on a pan of water. Let it come to the boil and add the noodles
In a separate pan warm a little vegetable oil and sesame oil
Add half the garlic and chilli and fry gently
Add the prawns – admittedly ours had come out of the freezer so I needed to be a bit patient while the water evapourated.
As they begin to brown add the tamarind water, a dash of rice wine and a dash of soy.
Add the vegetables except the mung beans
Add the remaining garlic and chili
Cook for a few minutes and then add the mung beans and cook for about half a minute to make sure everything is coated and finished cooking.

To serve put the noodles on a plate, put the prawns and vegetables on top, a quick dash of lime juice and then sprinkle with peanuts. Eat hot.