Addictive noodles & very good TV

A weekly roundup of my best things

Hello everyone!

Welcome to my FIRST (of many) bitesize weekly roundup!

It’s been a busy week of catering, battling the storms and generally trying to stay sane on what feels like the 73rd day of January. I try not to subscribe to “January blues” but I’m encouraged by the feeling of a new month on the horizon.

So let’s tuck right into it!

Best thing I’ve eaten this week:

Jerusalem artichoke, pecorino & hazelnut danish - the seasonal savoury danish at Frome’s Rye Bakery

Best thing I’ve read, watched or heard:

Severance is back for its second season - a creepy but brilliant concept for a show & if I need to explain more then, quite frankly, you’ve been living under a rock.

Food news bite of the week:

Great British Menu is back!! The best competition-based show is back on our screens, showcasing some utterly brilliant chefs. Will anyone meet the dizzying heights of Spencer Metzger from 2022?

MY RECIPE OF THE WEEK…

While I completely understand that it feels criminal to showcase a salad recipe in the depths of a cold & dreary January, I also think that these noodles are exactly what one needs. I need a bit of refreshment, no matter what month it is. And these are truly delicious & (warning) extremely addictive.

I’m using the term “salad” loosely here because the star players of this recipe are the thick, chewy noodles and the silky, nutty peanut dressing; the veg just happen to be there.

If you absolutely must, you could stir fry the veg & toss through the noodles while warm.

And for the protein police, you can add chicken, salmon, tofu or anything your muscles desire - all work beautifully alongside.

Ok let’s get into it…

Ingredients (serves 2-4 as a side or main)

For the dressing:

2 tbsp smooth peanut butter

2 tbsp soy sauce

2 tbsp sesame oil

1 lime - juiced

1 tsp rice vinegar

1 tsp mirin

2 garlic clove - minced

1 inch piece ginger - minced

1 tbsp chilli oil

Cold water to loosen

Everything else:

300g - cooked & cooled

1/4 shredded red cabbage

1/4 shredded white cabbage

1/2 cucumber - julienned

1 carrot - julienned

1 red pepper - julienned

3 spring onions - finely sliced

20g fresh coriander - finely chopped

Sesame seeds to garnish

Method:

This really couldn’t be simpler. Mix together all dressing ingredients in a bowl until smooth & well combined.

Cook noodles of your choice to packet instructions, drain & rinse with cold water and set aside.

Prep all the veg and simply mix everything together & enjoy!