I use this with Pho Ga soup to add the spiciness. It also is great to add in a jar with some cooked noodles and veggies to take for lunch - just add some water. I always add sundried tomatoes as well. From The Happy Foodie (Nadiya’s Time to Eat on Netflix) It's also great on other foods to add a little spicy flavour!
Process the garlic and onions in a food processor, then sauté in a pan until lightly browned.
Process the other ingredients together and add to onion/garlic mixture, and cook for about 20 minutes on low heat until most of the liquid has dissipated.
When the mixture paste is cooked and cooled, put it into a jar – it should keep in the fridge for 2 months.
Precook the noodles (unless they are the instant kind). Put a tablespoon of the spice paste into a 500ml jar, along with your portion of noodles and all the other bits. Leave it in the fridge, and when you are ready to eat, pour 300ml of boiling water into the jar and pop the lid on. I like my noodles brothy, but if you like a drier noodle, just add less water. These are great for home but also perfect for taking to work.
Chicken and Pea:
1 tablespoon spice paste + 3 tablespoons frozen peas + 3 tablespoons frozen onions + a small handful of cooked chicken + ¼ of a lime, squeezed, then dropped into the jar + 1 teaspoon dried dill
Beef and Kimchi:
1 tablespoon spice paste + 1 spring onion, sliced + 1 tablespoon kimchi + 2 strips of beef jerky, thinly cut with scissors + ½ teaspoon smoked paprika
Soya Mushroom:
1 tablespoon spice paste + ½ x 285g tin of sliced mushrooms, drained + 4 tablespoons soya mince, dried or frozen + 1 cube of frozen spinach + a slice of lemon, squeezed and dropped into the jar
Egg Noodles:
1 tablespoon spice paste + 4 tablespoons mixed frozen veg + 2 eggs, cracked straight into the jar + 1 tablespoon coriander seeds, crushed + 1 teaspoon dried dill
Ingredients
Directions
Process the garlic and onions in a food processor, then sauté in a pan until lightly browned.
Process the other ingredients together and add to onion/garlic mixture, and cook for about 20 minutes on low heat until most of the liquid has dissipated.
When the mixture paste is cooked and cooled, put it into a jar – it should keep in the fridge for 2 months.
Precook the noodles (unless they are the instant kind). Put a tablespoon of the spice paste into a 500ml jar, along with your portion of noodles and all the other bits. Leave it in the fridge, and when you are ready to eat, pour 300ml of boiling water into the jar and pop the lid on. I like my noodles brothy, but if you like a drier noodle, just add less water. These are great for home but also perfect for taking to work.
Chicken and Pea:
1 tablespoon spice paste + 3 tablespoons frozen peas + 3 tablespoons frozen onions + a small handful of cooked chicken + ¼ of a lime, squeezed, then dropped into the jar + 1 teaspoon dried dill
Beef and Kimchi:
1 tablespoon spice paste + 1 spring onion, sliced + 1 tablespoon kimchi + 2 strips of beef jerky, thinly cut with scissors + ½ teaspoon smoked paprika
Soya Mushroom:
1 tablespoon spice paste + ½ x 285g tin of sliced mushrooms, drained + 4 tablespoons soya mince, dried or frozen + 1 cube of frozen spinach + a slice of lemon, squeezed and dropped into the jar
Egg Noodles:
1 tablespoon spice paste + 4 tablespoons mixed frozen veg + 2 eggs, cracked straight into the jar + 1 tablespoon coriander seeds, crushed + 1 teaspoon dried dill