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My neighbour opposite just came over and gave me some of his first harvest of broad beans. So young and fresh they don’t need to be skinned. Marvellous!
Ugh, so good! What’s your favourite way of cooking them? (I presume even baby broad beans shouldn’t be eaten raw…) I love them in a salad or just quickly sautéed in a good olive oil with some garlic.
When they’re this young and sweet, then raw is fine! I do toss them in a vinaigrette sometimes when they’re really young. Saute in oil & garlic sounds damn yum though! Must try that. This lot though I stirred into the ramen I was preparing anyway. That had noodles, some good stock, sliced salsicci sausages (try saying that really fast!) and broccoli florets and sliced capsicum and onion. The beans went really well with it.
I just use packet 2 minute noodles without the stock packet supplied. I save those for adding to stews & soups. I like wiggly noodles, they stay on the fork better imo. The noodles that come with Shin Ramyun Black and Shin Ramyun Red are extra good but there’s a lot of them in each packet. Which means enormous servings for each noodle cake. For just me, the ordinary Maggi 2 minute noodles are perfectly good and a better amount for my preferred serving size. You can get specialised ramen noodles that are not wiggly, some in interesting flours like buckwheat or barley, but I like the ordinary Maggi ones better. But that’s just me - a real ramen expert would probably be quite scornful of my choices.
That sounds like a divine noodle stir fry - and I actually didn’t know you could eat them raw that young. Must be a bit like snow peas fresh off the vine?
Re noodles - presume the stock was for creating a sauce, not boiling the noodles in. I confess my noodle adventures are still quite restrained.
I did cook the noodles in the stock - which had been made by simmering the sausages in water to parcook them before slicing. Salcissi sausages are strongly flavoured, so 1 or 2 is quite enough for one person per meal I find, but I had six of them. Which meant that I had enough nice stock available for noodle cooking and 4 cold sausages for lunch sangers this week. The rest of the ramen ingredients just went in so they’d all be cooked just at serving time. I like a generous amount of liquid in ramen, so that worked out fine too. I still have about a half cupful of stock left, and the cold bangers so might do a hash with them and some potat if I get ambitious tomorrow. Or maybe a stirfry …
! I would’ve thought Good Stock was too good for cooking noodles in. But then of course, noodle soup! This is all very delicious and economical. I learn so much from your comments. I should try this with Very Nice Vegetable and Mushroom Stock on the rare occasion I am hankering for soupy noods.
Do it! Very Nice Veg & Mushroom stock sounds absolutely yum! And very flexible for adding whatever takes your fancy on the day. Quantity of liquid is wonderfully optional with such dishes. And leftover stock can be frozen …
My neighbour opposite just came over and gave me some of his first harvest of broad beans. So young and fresh they don’t need to be skinned. Marvellous!
Yum!
Are you talking about the neighbour or the beans with the whole skinning thing?
The beans. Though as a neighbour the giver is pretty good too.
Ugh, so good! What’s your favourite way of cooking them? (I presume even baby broad beans shouldn’t be eaten raw…) I love them in a salad or just quickly sautéed in a good olive oil with some garlic.
When they’re this young and sweet, then raw is fine! I do toss them in a vinaigrette sometimes when they’re really young. Saute in oil & garlic sounds damn yum though! Must try that. This lot though I stirred into the ramen I was preparing anyway. That had noodles, some good stock, sliced salsicci sausages (try saying that really fast!) and broccoli florets and sliced capsicum and onion. The beans went really well with it.
What noodles do you recommend for ramen? I’ve never made it.
I just use packet 2 minute noodles without the stock packet supplied. I save those for adding to stews & soups. I like wiggly noodles, they stay on the fork better imo. The noodles that come with Shin Ramyun Black and Shin Ramyun Red are extra good but there’s a lot of them in each packet. Which means enormous servings for each noodle cake. For just me, the ordinary Maggi 2 minute noodles are perfectly good and a better amount for my preferred serving size. You can get specialised ramen noodles that are not wiggly, some in interesting flours like buckwheat or barley, but I like the ordinary Maggi ones better. But that’s just me - a real ramen expert would probably be quite scornful of my choices.
That sounds like a divine noodle stir fry - and I actually didn’t know you could eat them raw that young. Must be a bit like snow peas fresh off the vine?
Re noodles - presume the stock was for creating a sauce, not boiling the noodles in. I confess my noodle adventures are still quite restrained.
I did cook the noodles in the stock - which had been made by simmering the sausages in water to parcook them before slicing. Salcissi sausages are strongly flavoured, so 1 or 2 is quite enough for one person per meal I find, but I had six of them. Which meant that I had enough nice stock available for noodle cooking and 4 cold sausages for lunch sangers this week. The rest of the ramen ingredients just went in so they’d all be cooked just at serving time. I like a generous amount of liquid in ramen, so that worked out fine too. I still have about a half cupful of stock left, and the cold bangers so might do a hash with them and some potat if I get ambitious tomorrow. Or maybe a stirfry …
! I would’ve thought Good Stock was too good for cooking noodles in. But then of course, noodle soup! This is all very delicious and economical. I learn so much from your comments. I should try this with Very Nice Vegetable and Mushroom Stock on the rare occasion I am hankering for soupy noods.
Do it! Very Nice Veg & Mushroom stock sounds absolutely yum! And very flexible for adding whatever takes your fancy on the day. Quantity of liquid is wonderfully optional with such dishes. And leftover stock can be frozen …