Those of you that know me will know that my culinary skills are somewhat unexplored [I don’t cook]. And to be honest, my relationship with food is pretty complicated [I eat my emotions] and while I was unwell [anxiety and depression] I used food as a form of self abuse. It was quite remarkable. I gained 5 stone (32kg/70lb) in 18 months. I was not OK hun.
Since then, while I have been working on my relationship with food, I’ve been doing so at my own pace. And I’ve just been relying on other people to feed me [my momma feeds me often, and my friends are pretty amazing too [Disclosure: I do obviously feed myself but we’re talking microwave potato, tuna and cheese type affair, not so much proper balanced meals]].
But now seems a good time to tackle my lack of culinary skills. Mostly because my boyfriend keeps highlighting how bad it is that I don’t feed myself properly, and also because he can now supervise my cooking efforts daily!
The thing I find most difficult is the decision making and the food shopping. The actual creation of a meal is less difficult [though let’s be honest I would still rather be doing something else – except lately this has changed a bit because now I have someone to cook with. It is exceptionally more fun cooking together than cooking just for yourself].
So yesterday, with the aid of my sous chef [ha ha] we created one of my fave things to eat – Singapore Noodles!
AND if it wasn’t already exciting enough – it’s gluten free and vegan.
When I was diagnosed with wheat intolerance I forced myself to start eating meat again [seriously, it was an ordeal for me] because I found ‘gluten free vegetarian wont-cook’ just too difficult as a lifestyle. But to be honest, 80% of the time I still choose the veggie option if there is one – and I genuinely cannot face cooking dead animal flesh [another reason I keep avoiding cooking].
So here we are! Vegan, gluten free, Singapore Noodles.
Did I mention that my boyfriend is amazing? Because he is. Because he picked the recipe and brought the ingredients home and cooked with me. So I didn’t have to do any of the decision making or food shopping. What a babe!
AND he [clearly] supports the vegan gluten free choices – not that the GF part is really a choice for me! But still.
Since our trip to Thailand, and the epic food poisoning, we’ve been making more veggie choices. For me that’s always been how my brain is wired [I stopped eating cow when I was about 5yo] but for AP I think that experiencing a country where meat is not as ubiquitous as it is here [and also not as appealing] gave him a different perspective. He has been thinking about his meat consumption for a while, as we are both keenly aware of the impact it has on the environment, and it seems counter intuitive to be so strict with the recycling bin, and still eat meat every day.
It also helped that the best places we ate in Thailand were vegetarian and vegan restaurants. I remember his face the first time we ate a vegan meal – he started out less than excited about the prospect but after the first mouthful he was sold.
Singapore Noodles GF VE
Super easy! Super yummy. We used a recipe from the Happy Pear [check them out on Instagram here] It was the first time we’d used one of their recipes, but I very much doubt it will be the last!
- Rice noodles
- Olive oil / Sesame oil / Sunflower oil
- 1 bunch of scallions/spring onions (green part only)
- Thumb-sized piece of fresh ginger
- 2 red chilli
- 5 tbsp tamari (GF soy sauce)
- Mushrooms (or tofu or quorn or all of them!)
- Grated carrot
- 1 tbsp curry powder
- Green beans
- 2 red pepper
- Juice of 2 limes
- Small bunch of coriander
To be completely clear – I’ve interpreted the Happy Pear’s recipe. I am not so big on the measuring and the specifics. We are basically stir frying some veg with soy sauce, curry powder and noddles. I can do a stir fry, so I imagine you can too. I added broccoli because I love it. I reduced the lime juice quantity from 3 limes to 2 because we found it to be a bit too limey. I put a whole box of mushrooms and whatever quorn ‘chicken pieces’ we had left in the freezer. I didn’t measure the soy sauce and I didn’t measure the curry powder. I just winged it. This is how I live my life, so I guess this is also how I cook.
Basically put all the veg in and stir fry it. Mushrooms [etc], chilli, ginger, green beans and broccoli first because they take longer to cook [though we did the broccoli in a saucepan because we didn’t have a big enough pan for it all to fit!] Then we added the grated carrot and soy sauce.
[The Happy Pear version of this recipe is far more step by step and sophisticated in its instructions!]
Then, once the mushrooms started to release their water, I put the noodles in boiling water for 2 mins. Added the curry powder to the veg in the pan, added the rest of the vegetables [spring onions, coriander, red pepper] and lime juice, drained the noodles, added them too, mixed it together for a while [those noodles don’t like to become one with the veg, it takes some persistence].
Singapore Noodles GE VE TASTY.
For those of you who are sceptical about the part I played in this creation – rest assured, I did actually do the cooking. AP did the chopping, and once I’d grasped it was just stir fry veg and noodles I started to go off piste and he panicked that I wasn’t following the recipe properly and putting it all in in the assigned order, or measuring the soy sauce etc etc etc and we bickered about it. Because he loves following a recipe and I just don’t have the time to read all of those words [I hate written instructions, I am more of a video and a summary kind of person].
Worked out fine in the end! And he agreed. Yummy.
Next time I will try and take some more interesting photos, but I was a little preoccupied with the whole cooking malark.