£1 Wonders
By Jamie Oliver
15 mins
Not Too Tricky
serves 4
About the recipe
Wake up your taste buds with this miso-spiked broth, complete with slurpy noodles and lots of lovely veg. Full of colour, life and flavour, it’s perfect for those times you get in from work and need to knock out dinner in no time at all. By pouring boiling water directly onto the noodles, there’s no need for an additional pan or hob ring, saving on washing up and energy. Yes, please!
Recipe From
Ingredients
200g vermicelli rice noodles
2 vegetable stock cubes
½ teaspoon Chinese five-spice
4cm piece of ginger
a few sprigs of coriander
½ a bunch of spring onions
1 red chilli
1 carrot
100g small button mushrooms
½ a sweetheart cabbage
100g frozen peas
2 teaspoons white miso paste
1 lime
Top Tip
LOVE YOUR LEFTOVERS
— Save and slice up any ginger peelings to make a lovely homemade tea – simply pour over boiling water and add a slice of lemon, if you like.
— If you’ve got leftover fresh herbs, prolong their life by wrapping the stalks in wet kitchen paper before popping back in the fridge. Or, pound them up with a little salt and decant into ice-cube trays to use in soups, stews or pasta, or to flavour meat and fish.
EASY SWAPS
Swap in whatever veg you’ve already got at home – sliced leeks, radishes, cabbage or broccoli are all great.
FLAVOUR BOOST
— Leftover cooked and shredded chicken would be delicious here. Or, if you’ve got them, chuck in a few frozen prawns. Just make sure any meat or fish is piping hot before serving.
— Boil an egg to your liking (5 minutes for soft boiled, 7½ minutes for semi-firm or 10 minutes for hard-boiled), then halve and place on top of the noodles, to serve.
Method
- Boil the kettle. Divide the noodles between four bowls, then cover with boiling kettle water and leave to rehydrate while you crack on with the broth.
- Meanwhile, fill a pan with 1.5 litres of hot water from the kettle, crumble in the stock cubes and add the five-spice.
- Peel, thinly slice and add the ginger (don’t throw away the peelings – see tip). Pick the coriander leaves and place in a bowl of cold water, then finely chop the stalks and add to the broth. Trim the spring onions, chop the white halves (reserving the greens) and place in the pan. Finely slice the green spring onions lengthways and put into the bowl of water to curl up.
- Deseed and finely slice the chilli, placing half into the broth and the other half in the bowl of cold water. Speed-peel half of the carrot into long, delicate ribbons, then stack them up, slice into matchsticks and place in the bowl of water, then roughly chop the rest and add to the broth.
- Thinly slice the mushrooms and add to the broth. Trim, very finely shred and add the cabbage, keeping four small pretty leaves aside for later. Pour the peas into the broth pan and simmer for 2 minutes, then stir in the miso, squeeze in half the lime juice and season to perfection with sea salt and black pepper.
- Once rehydrated, drain the noodles and divide the hot broth and veg between the bowls. Drain the garnishes, then scatter over the bowls and serve with lime wedges, for squeezing over.
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