If we are busy on the weekend or if Papa is working and we don't have a chance to go shopping, I get to get creative with my storecupboard for Meatless Monday!
The kids are not big fans of daal and rice and I find I'm often hungry again soon after rice anyway, so I was thinking of something different to do. I remembered that we'd had some peanutty noodle dishes from Hello Fresh which had included chicken and I'd felt the chicken was not really adding flavour, and I also remembered a dish from a book we used to use a lot: The Wolf in the Kitchen which was simple and filling, so I sort of smushed the 2 ideas together. I had a bendy half head of broccoli and a lovely organic cucumber in the fridge, so I googled a nice smacked cucumber recipe as I've been wanting to try this for ages and lo and behold I even had some fresh veggies for the meal! This was filling and tasty! The kids also didn't ask where the meat was...
NB This is only vegan if you use non-egg noodles and make sure the chilli oil is vegan/vegetarian as some types have fish or prawns in! As you know I am NOT vegan, but if you are, I don't want to inadvertantly cause a problem.
2 cloves of garlic
3 or 4 spring onions
2 tbsp peanut butter (crunchy works well)
25g creamed coconut
some broccoli or other green veg. Mange tout, green beans, pak choi, cabbage etc
4 leaves of medium egg noodles or similar
100ml boiling water
soy sauce, ketjap manis, salt, sesame oil, sriricha - to taste
Slice and fry the garlic and spring onion on a low heat to soften and mellow the garlic.
In another pan, cook the noodles. Drain when done and keep ready.
After a few minutes of frying the garlic and spring onion, add the broccoli or whatever green veg you have if it is at all robust. Once that has started to soften, add the peanut butter and creamed coconut and the 100ml water to dissolve and spread.
If you are using green leafy veg, add it now.
When the veg is almost done, add the drained noodles to the pan and mix well. Add the flavouring sauces and seasonings to your preferred taste.
Serve with the smacked cucumber.
1 (organic) cucumber
2 cloves garlic, crushed
1 tsp salt
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sugar
2 tsp chilli oil
1 tbsp sesame oil
optional 1 tbsp toasted sesame seeds
Using the flat of the knife blade, or a meat mallet, or a rolling pin, whack the cucumber all along its length. Take your time to enjoy this. Imagine it's (insert name of currently relevant idiotic politician)'s head or face.
Once it is good and split, chop it into 2cm pieces and put the pieces in a bowl and add the salt. Leave aside for 30 mins.
When it has sat in the salt, reverse drain it with a sieve or colander and pat dry with kitchen paper. DO NOT RINSE.
Mix the dressing ingredients in a small bowl or jug and pour over the cucumber. Top with the optional toasted sesame seeds. Use any left over dressing with the noodles, or with some steamed edamame in pods for a tasty side dish.