Takes 15 minutes or so, and defrosts and fills you in no time at all. A tasty Asian kick from the Nam Pla and star anise is what makes it work. This evolved from a deeply average attempt at cooking pho (Vietnamese noodle broth) last month.
The recipe is a mish mash of one from a brilliant Asian cookery book my parents own (I don’t know the name, sadly, but I do know it also contains the recipe for my Dad’s jalfrezi, which makes it very valuable indeed) and a noodle soup recipe from Nigella Lawson’s Nigella Express.
Despite the name, it contains no amphetamines, and in all honesty, I think they’d leave an unpleasant chemical aftertaste. By all means use hallucinogenic mushrooms though. The spice should cover the foul taste of them*.
- Udon noodles (any noodles really, but Udon are lovely)
- Chicken stock
- Button mushrooms
- Star anise
- Soft brown sugar
- Soy sauce
- Fish sauce (Nam pla)
- Fresh coriander
- And some leftover meat.
Cook the noodles as the packet tells you to.
Bring the chicken stock to a simmer and throw in the star anise, sugar, finely chopped carrots, mushrooms, beansprouts, a dash of soy and fish sauce, and let it keep simmering.
When the noodles are done, transfer them to soup bowls. As the soup gets rich and the veggies soft, season with salt and pepper, and add some chopped coriander. Pour the soup over the noodles and serve.
* Obviously don’t. Never listen to me. I’m clearly an idiot.