In his own words: "I've been writing cookbooks of solid, reliable recipes for 15 years, but I want to bring you in and take you to the next level now, to the nth degree. I've dedicated more space to the recipes and switched my usual edit filter off so I can really talk about all the slightly eccentric, geeky little details, with extra rants and pops of information."
What we made:
SHRIMP CURRY POT NOODLE (P. 61)
BASE
½ of a vegetable bouillon cube
1 teaspoon tomato ketchup
1 heaping teaspoon curry powder
1 teaspoon creamed coconut
1-inch piece of fresh ginger root (very finely grated or sliced)
1 teaspoon cornstarch (mixed with a splash of cold water)
NOODLE, VEGGIES & PROTEIN
5 ounces cooked Asian noodles
¼ of a red pepper (finely sliced)
2 tablespoons frozen peas
1 handful of baby spinach
4 cooked, peeled jumbo shrimp (halved)
TOPPINGS
1 handful of fresh cilantro leaves
1 wedge of lemon
Sticking to the order that I’ve given you above, put the base ingredients into a 4-cup measuring cup, pot or bowl, then layer up the noodle, delicate veggies and protein elements. Carefully top with around 1 2/3 cups of boiling kettle water. Mix together really well, then cover with plastic wrap and leave for a couple of minutes. During this time, the flavors will mingle, the noodles will swell and suck up all that flavor, and you’ll have a lovely hot Posh Pot Noodle at the perfect temperature for eating. But if you prefer it screaming hot, just black it in the microwave for 2 minutes as well. Season to taste, add the toppings to finish off and tuck in.
Our assessment: What a great recipe! It's easy to make, tastes gourmet and makes generous servings for two. Instead of jumbo shrimp, however, we opted to go with a dozen smaller shrimp and didn't bother cutting them in half.
We also wanted to know if these pot noodles were any good as leftovers. On the second day, the noodles were slurpy and delicious with the extra absorbed flavor.
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