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This Week in Soup: Just a Happy Occident!

Saturday, November 12, 2011

In the freezer: two bags of PC Asian Medley frozen vegetables (baby corn, matchstick carrot, edamame, sugar snap peas, shredded carrot) and two skinless boneless chicken breasts

In the fridge: two cartons of chicken broth, half a cup of PC Memories of Szechuan peanut sauce, roasted garlic puree, soya sauce, a few mushrooms, a long skinny red shepherd pepper, 6 baby bok choy (the dark green curly kind).

In the cupboard: Chinese five spice, red pepper flakes, rice stick noodles.

Partially defrosted and cubed the chicken. Dropped into the boiling chicken broth together with the frozen Asian veggies. Added all the seasonings (no need for any salt with the soya sauce).

Sliced the stalk ends of the baby bok choy and added them. Cut the red pepper into long noodle-type shapes and added those too.

Soaked the rice noodle stick in boiling water for 7 minutes: then rinsed thoroughly in cold water.

Minced the curly parts of the bok choy, simmered briefly.

Took the pot off the burner. Stirred in the rice noodles.

So what is this? A noodle bowl, really, more than a soup . . . not recognizably any specific or "authentic" Asian cuisine. But: preliminary taste-test indicates it's pretty yummy! Easy, fast, colourful.

After all that activity for the brain, got three right first time at Trivia . . . . and now I'm off to the gym, with the sun shining.

Brighter all round!
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