I’d been yearning for something different.
Something new. And I found it.
Noodle broth and spring rolls.
My inspiration (and Noodle broth recipe) came from the fabulous food blog, Frugal Feeding. As the name suggests, it’s a blog about eating well without spending a fortune – great recipe collection there, to say the least. The photos were so enticing and beautiful I knew right away, this was what I was looking for.
Try them for yourself and see what you think. I think both dishes are divine…especially served in this beautiful dish set from China…can you believe I found the whole set? Still in the package? At my local transfer station. Amazing…
recipe from Frugal Feeding:
100g rice noodles
4 cups chicken stock (or vegetable stock)
small bunch of thyme
2-3 bay leaves
2 tablespoons finely chopped ginger
smidgen dark soy sauce
1-2 small red chilies (depending on your likes)
a few leaves of fresh basil
2 tbsp. sesame oil
Fry garlic and ginger in a large cooking pot, using the sesame oil. Add thyme, bay leaves and chicken stock. Bring to a simmer and allow spices to infuse, with lid on, for 15-20 minutes.
Sieve the stock.
Remove all the contents. Return to pot and add uncooked noodles. Allow to simmer for about 15 minutes, at which time, noodles should be cooked.
Serve in bowls and top with finely chopped red chilies, a sprinkling of soy sauce and a few freshly torn basil leaves…deliciousness indeed!
Side note – I forgot to buy basil, so I substituted with fresh cilantro (maybe you can tell in the photos?). While it didn’t take away from the dish, I do look forward to trying this dish with the sweetness of basil added…if only my little plants were bigger!
P.S. Stay tuned for the spring rolls…