We seem to have fridge full of bits of leftover cheese; goats cheese, halloumi and mozzarella! So for lunch today I used up the goats cheese with some of the roast peppers left over from last night, mixed with some chickpeas, tomatoes and basil.
Dinner was Singapore noodles based on Ching-He Huang's recipe in Chinese Food Made Easy.
- Tonight I fried a couple of chopped spring onions with some grated ginger and a tsp turmeric.
- I added a red pepper cut into strips, a carrot and some sugarsnap peas that came in today's vegbox.
- Then in went a few small chunks of bacon and a chicken breast cut into thins strips.
- Meanwhile I boiled some noodles, drained them and then added them to the wok with a few chilli flakes, 2 tbsp light soy sauce, 2 tbsp oyster sauce and a tbsp rice vinegar.
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