I’m writing this the eve before Jamie Oliver’s Food Revolution Day (May 15th- sign the petition), I just returned from a trip to Australia for a wedding and I haven’t managed a shop for three whole weeks… And yet I’m going to cook. Usually I would always say get the freshest most local ingredients possible but food revolution day is about inspiring people who don’t usually cook, who may think they have limited skills in food prep or knowledge of nutrition and who may have different ingredients in their cupboards/ pantrys/ freezers. Well I’m here to say “we all start somewhere”. I’ve burnt water before, I’ve messed up whole meals and cakes (omg don’t get me started on the amount of cakes I’ve messed up!) BUT don’t let it get you down, hell, I still burn things, not as regularly these days but it happens to all of us. All those botched meals are worth the experience of making your own healthy, tasty meal and then plucking up the courage to make a meal for someone else… Imagine the look on someone’s face when they truly love what you’ve cooked! And not just that but imagine all that plastic and packaging you’ll save from landfill by cooking with fresh ingredients instead of processed packaged food in turn not allowing as much waste!! It’s a feel good moment… So give it a try, even if it’s not this recipe, you can start anywhere.
I’m working off the basis, that somewhere, maybe deep in your pantry, is a packet of instant noodles, maggi noodles in Australia, super noodles in the UK, ramen in the USA and mo goreng to Asia those small delicious packets loved by uni students the world round. If you have these you can pimp them into something much more healthy really easily and super quickly! But you probably can’t turn them into Justin Timberlake… We’re cooking not doing magic, although…
Don’t worry if you don’t have all the spices I have, your spice cupboard will grow as you start to cook more- the most important part is giving it a go and using fresh ingredients! Vegetables!! Even vegetables you think are on their last legs are good for a soup (believe me! The courgette I’m using for this has seen better days, the only thing I bought fresh was the okra!) Cut the bits off that you don’t like the look of and use all the rest… Remember, some people are starving and would LOVE those vegetables so make the most of them and you’ll need to waste less. Put in at least three kinds (garlic and onion don’t count) pick some greenery!
1 pack of instant noodles (I used mi goreng original flavour)
1 clove of garlic (crushed)
1/4 onion (diced) (2-3 tablespoons if you have the already chopped frozen kind)
1″ piece of fresh ginger (finely chopped)
1/4 tsp chilli flakes
1/4 tsp celery salt
1/2 tsp turmeric
1-2 tbsp dried seaweed
2 bunches of spinach (stalks included)
1/4- 1/2 courgette (cut into quarter rounds)
Bring two and a half cups of water to the boil with the lid on your pot.
Add onion, ginger and anything hardy that you’re cooking (hardy meaning dense- things like carrot, sweet potato, anything that requires a little more time boiling)
I then added my seaweed, spinach stalks (leaves get added last) and any spices.
Add your noodles and their flavour sachet.
When the noodles are almost cooked chuck in your chopped spinach leaves and wait till the noodles are cooked.
And you’re done! That simple! You’ve pimped your noodles with healthy goodness making them so much better for you.
That’s it for me, it’s cold, it’s wet, it’s proper London weather and I’m hungry for these noodles.
NOM appetit’ and happy cooking adventures!
Look, this is a photo of the only waste I made making this recipe, so much better for the environment and most of it could be used for compost.
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Hugs & Nonsense