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| Call it ramen, call it pho, by any name, this is a great winter's meal... |
Trust me when I say, there will be a day when I make my own ramen noodles. But this was not the day. Me 'n the girlz took a food adventure out to a highly recommended Asian market to check out the fresh ramen noodle selection. (Oh, and if you want to go vegan? Use veggie broth. Gluten free? Use rice noodles.) Seriously, this is a dish guaranteed to please just about anyone. So anyway, here's what happened next...
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| First things first, simmer house made stock (combination of chicken and pork here) with lemongrass, ginger, garlic, onion and a splash of (house made) five spice. Add a hot peper if you've got one lying around. |
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When your stock smells and tastes fabulous, strain and add whatever vegetables you like (we like broccoli, mushrooms and spring onion). Simmer away. Stir in a good spoonful of Thai green curry paste, you can either make your own or buy it in most supermarkets.
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| See, ramen noodles don't just come in a little packet! |
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| Fresh chopped cilantro, crunchy bean sprouts, spicy chili, meaty mushrooms...just wish I had made more!!! |
