Seafood Noodle Soup

*** Supper diem Soundtrack: Jason Lytle. ***

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Ingredients.

Cooked mussel meat (£1)

Half a red pepper, sliced (£0.35)

One red tomato, cut into eighths (£0.10)

Half a carrot, peeled and sliced with the peeler (£0.05)

Two shallots, sliced (£0.15)

Two servings dry noodles (£0.30)

Red chilli, finely chopped

Tsp ginger, finely chopped

Tbsp vegetable oil

One fish stock cube

One tbsp soy sauce

One tbsp brown sugar

One tbsp coconut oil

Approx cost: £2.25

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Method.

Put a pan of water on to boil, ready for the noodles. Meanwhile, heat some oil in a wok or frying pan before adding the shallots and chilli, as well as the ginger. Stir fry gently for 2-3 minutes before adding the red pepper and tomato. Depending on your hob the pan of water should be near boiling now, so pop in the fish stock cube and when it has dissolved add the noodles. With our electric hobs you can then turn them off and the residual heat will cook the noodles. Doesn’t work as well for gas, but you can just reduce them down to a simmer.

Add the mussel meat to the wok, along with the other ingredients, stirring to make sure everything is combined and dissolved. Once the noodles are cooked, drain only half of the water from them before adding to the wok. Let it all combine for a minute or so, and then you’re ready to serve!

This would have been even better with some more seafood, maybe some prawns or squid, but the mussels were all we had! Maybe also some Pak Choi or something. It was very nice though, although I could have done with a bit more chilli (we only had a small one). There was plenty left for seconds, and the thin sauce was a nice combination of flavours, with a little sweetness from the sugar and coconut oil, also an underlying sourness from the soy sauce. Sour and sweet I think I’ll call it.

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Washing up count: Wok, saucepan, chopping board, knife, 3 spoons = 7.

***supper diem***