Hibernation Noodle Soup
Thursday, November 08, 2012So, just for fun, I wikipedia'd 'hibernation'...
Hibernation is a state of inactivity and metabolic depression in animals, characterized by lower body temperature, slower breathing, and/or lower metabolic rate. Hibernating animals conserve energy, especially during winter when food supplies are limited, tapping energy reserves, body fat, at a slow rate.
The definition I found confirmed my belief that humans can hibernate too. Prime example: myself.
A couple of years ago, in the midst of a cold, depressing winters day, one of those days where I would have done anything not to leave the house, I was rummaging through my kitchen (as one does). To my dread, I found that there was nothing in the fridge but a pint of milk, a carrot, and a lime which had been in there so long it could have been a kiwi...
I sifted through the empty cabinets. As I began to lose hope and come to the realization that I might have to go back to the couch on an empty stomach, I caught the glimmer of a packet of egg noodles.. I wasn't going to have to brave the cold after all, I just had to think how this one 'nest' of egg noodles was going to fit in in the quenching of my hunger...
The genius idea came to me. Noodle soup...
So, here is the recipe for Hibernation Noodle Soup which has been perfected over the years.
(Serves 2 hungry people)
YOU WILL NEED:
2 TBSP OLIVE OIL
2 NEST EGG NOODLES
(1 NEST SERVES 1)
1 LARGE ONION (SLICED)
2 CLOVES GARLIC (SLICED)
1 PEELED CARROT
5 CUPS BOILING WATER
1 CUBE CHICKEN STOCK
JUICE OF 2 LEMONS
1.5 TBSP SESAME OIL1 SPRING ONION (CHOPPED)
SALT AND PEPPER
Add the olive oil and garlic to a small-medium sized pot. Sauté for 30 seconds making sure the garlic does not burn. Add the onions and leave to brown, stirring occasionally to prevent it from burning.
Slice the carrot whilst the onions and garlic are sautéing and once they have browned add the carrots to the pot. Stir until they have softened and slightly browned.
Add the water to the pot. (It does not have to be boiling but it will save you a lot of time if it is).
Take the cube out of it's wrapper and put it on a paper towel in the microwave on high for 40 seconds. This lets it crumble easily into the mixture. Add the stock cube to the pot. (home-made stock or leftover chicken soup work amazingly).
I use Telma kosher chicken stock cube (partly because I am kosher but it is delicious) but you can use any type.
Add the lemon juice.
Leave mixture to boil for 10 minutes.
Add the egg noodles. I use Waitrose Fine Egg Noodles they are delicious, easy and quick. Despite the directions, I leave them in for about 2 mins and they are ready to eat.
Add the sesame oil at the last minute.
Add the salt and pepper and chilli flakes to taste. Sprinkle with spring onion at last minute.
Best eaten with chopsticks!