Hangover Noodle Soup (vg)

I know you’ll be out this weekend partaking in all sorts of razmatazz you naughty little booze hounds. This one is dedicated to the tequila takers, the cocktail makers, the ‘got inebriated-beyond-belief-and-ended-up-naked-in-a-lake-rs’.

I know you’ll be out this weekend partaking in all sorts of razmatazz you naughty little booze hounds. This one is dedicated to the tequila takers, the cocktail makers, the ‘got inebriated-beyond-belief-and-ended-up-naked-in-a-lake-rs’.

Of course, you don’t need a hangover to enjoy this recipe – when you’re fluey or feel run down and in the need for comfort food, it’s like vegan soup for the soul.

Ludz tried it and said he could eat it everyday. It’s cheap, quick and simple so why the heck not!

You will need:

  • 1 x Sweet Potato
  • 1 x Red Pepper
  • 1 x Pak Choi
  • 300g Rice Noodles (I use fresh for ease, but if using dry, cook as pack instructions first. Waitrose Spicy Singapore noodles are pretty badass for a firey kick! )
  • 50g Red Thai Curry Paste (I like Blue Dragon cos it says Vegan on the front 😋 )
  • 600ml Veggie Stock
  • 3 Cloves Garlic
  • 1 Inch Ginger
  • 1/2 Tbsp Vegan Stir Fry Sauce (I recommend Lee Kum Kee Vegetarian Stir-Fry sauce but if you’re having trouble finding it, sub with soy sauce)
  • 400g Coconut Milk
  • 1 tsp Brown Sugar
  • Coconut oil (or any cooking oil really)

and also for a bit fancy garnish:

  • Coriander
  • Sriracha (or your fave hot sauce, but lets face it everyone hearts Sriracha)
  • Red Onion
  • Lime
  1. Get your veggies ready for action! Grate the ginger. Chop/Press the garlic. Slice the red pepper. Chop the leaves off the pak choi and set aside. Dice the white bulbs. Dice the sweet potato (unless you were a lazy little genius and bought a pre-chopped pack). 
  2. Bang your oil into a large pan over a medium heat. Add the garlic, ginger and thai paste. Cook for a minute or two.
  3.  Add the pak choi whites, red pepper and the sweet potato. Give it a stir. Add your stock, bring to the boil then leave him alone for a little simmer.
  4. While he’s simmering away like a pro, chop the pak choi greens into fatish pieces. You can also prep your garnish bits – thinly slice the red onion and chop your coriander.
  5. When the sweet potatoes are feeling cooked, whack in the sugar, stir fry sauce (or soy), and coconut milk. Add more stir fry/soy sauce if you feel it needs it. Add the pak choi greenery and the noodles for a couple of minutes.
  6. Pour into nice big bowls and make them look pretty with a drizzle or sriracha, a sprinkling of red onion, coriander and a squeeze of lime.

So there he is. Get it in your face and say goodbye to that hangover! (until next time…)

DVx

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