This recipe is so frequently made in our house, that it has become a bit of a Gem classic. My brother-in-law buys jerk season in bulk when he flies home from America, as he makes it frequently now too. It’s so easy, packed full of goodness and can suit any leftover meat. It’s a recipe I developed from one I found in a magazine, years ago now. So it was the first recipe I thought of when creating these leftover recipes in partnership with Joseph Joseph. Lyzi made it and I know it has become a firm favourite with her too.
Vegetable noodles or ‘voodles’ are so amazingly easy to create, you could use them as a base for a dish instead of carbs, or as a side like I am. This is quite possibly one of the easiest recipes of mine to date, I feel quite a cheat calling it a ‘recipe’ but alas. Ready in six minutes, a great way to introduce vegetables to the littles. Evie simply thinks the are ‘nuuudles’, she ate a whole bowl. Packed full of vitamins, you can either eat them completely raw or blanch them in boiling water for two mins, drain and dress.
The other night, my Husband was out with his friends and it had got to 6:30pm and I realised I hadn’t eaten all day. Terrible I know, but sometimes I literally forget to eat. I’ll snack on the crusts of my daughters sandwich or steal a few spoonfuls of her porridge to check the temperature and I’ll think I’ve eaten. So there is a hungry me and lack of time, as it’s nearly Evie’s bed time. What can I cook? I have some chicken and some vegetables, I don’t want pasta. I check the cupboards, find some noodles and think I’ll just make Chicken Noodle Broth. Turns out it was pretty tasty, so I made it again for lunch Saturday and decided to share it with you guys. Sometimes recipes come out of nowhere, and this super quick supper does not disappoint.