home made take away favourite

27 Jun

When I was growing up we hardly ever had takeaways; in rural areas takeaway meals aren’t the convenience food they are sometimes seen as. Our nearest take away anything was a half hour round trip, so we tended not to bother. With the exception of my first year at university, when  I really went to town, I still don’t indulge too often. I can’t begin to  explain my youthful excitement when I realised that not only was I surrounded by different options but I could RING THEM AND THEY WOULD DELIVER MY FOOD TO MY DOOR!!!!!

A couple of stone and a good chunk of my student loan later I realised something had to change! However; I still believe that sometimes, when you can’t be bothered to cook ( yep it does happen); a good takeaway ( or a deliciously bad one) is a thing of beauty. One of my favourite dishes is Singapore Noodles. The Man and I have a Chinese takeaway about once a month but because the place we go to does amazing salt and chilli chips I don’t order it in case I slip into a carbohydrate coma.

I use this Nigella recipe minus the chicken stock (too wet) and the dried shrimp (a bugger to find round here) and use an assortment of whatever vegetables we have in. It’s very easy, quick and tasty. Even living in the centre of town it’s almost as quicker to make than walking to the Chinese. To save time I put the noodles in a bowl of boiling water and leave them there while I’m cooking the rest and they are cooked by the time the rest is done. Voila!

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