This is a great bowl of food for one - easy and fast to make. You can do it in a microwave if needs be - so it’s good for work lunches.
You can also scale this up and use it to make use of leftover roast meat that’s bit dry as a quick weekday dinner. Or you can add prawns. I’m always in favour of adding prawns to pretty much anything.
1 small courgette (zucchini) run through a spiraliser to make zoodles.
1/4 a bell pepper finely sliced or spiralised.
2 scallions, finely chopped
handful bean sprouts.
1 red chilli in little chunks if you want some heat.
1 clove garlic, minced.
1/4 tsp 5 spice
Good splash of each of the following :
Worcestershire sauce, soy sauce, fish sauce, good vinegar or sherry, toasted sesame oil.
1 tablespoon of almond butter
1 tablespoon of coconut oil.
1/2 pint approx boiling Water.
Optional - small quantity of toasted cashews or toasted dried coconut to garnish. Some chopped coriander leaf and maybe fresh lime juice is good too.
Method:
Melt the coconut oil in a pan with the 5 spice and garlic. Fry the vegetables for a couple of minutes to soften them.
(Microwave method - put everything in a microwave container with a light covering. Allow to cook for a couple of minutes - until the vegetables have softened. Stir to combine.)
Dissolve the almond butter in the hot water, add to the pan with the other liquid seasonings and combine everything.
Bring to a light boil and cook until you are sure you’re happy with the texture of everything.
You can do this bit in a microwave too - you might be in and out a couple of times checking on it.
If you are adding some leftover meat then cut it into small pieces and add at the same time as the water.
Put in a big bowl and eat with whatever garnishes you’re using.