Sue’s Cook Book

This is a great meal as it is quick, filling, low fat, uses only one pan and uses up leftover meat from a roast - perfect for a Monday night when making dinner is such an effort (or is it only me?!).  You’ll need a large pan or stock pot.

 Serves 2-4 depending on appetite

Meat choices - leftover chicken/beef/lamb or half pack of chicken mince shaped into small balls OR tofu can be used if vegetarian

1.5 litres of veg stock  

dash of fish sauce

dash of soy sauce

2 tablepoons sweet chilli sauce

2 garlic cloves crushed

2 cm ginger finely grated

whatever veggies you like - I normally use:

finely sliced red and green pepper (julienne) handful of each

finely sliced carrot (julienne) handful of each

1 finely sliced courgette (julienne)

good handful of mushrooms finely sliced

rice noodles - allow 50g (2oz) per person

1 tablespoon cornflour mixed with a little water

Make veg stock with boiling water and pour into pan and bring to the boil.  Add the fish, soy and sweet chilli sauce and then add the veggies and stir.  Then add your chosen meat and let it simmer for a couple of minutes.  The snap the noodles in half and add to the pan.  Give it a good stir and let it simmer for 5 mins.  Have a taste - season and add more fish/soy/chilli sauce if desired. Try a bit of noodle - if cooked add the cornflour mixture and stir until soup thickens.

Serve in large bowls and enjoy!