The preparations for the last day of the year have begun!
I don’t know why but I always have thing to do at the last moment.
Every year I promise myself that I will plan everything and won’t do thing at the last moment.
Of course, it never happens.
So today was one of those days.
I’ve been busy all day trying to clean the house, plan tomorrow’s festive menu, do last minute shopping and looking after my baby.
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| Mummy’s Fast & Easy |
So, for lunch I had to improvise and make something really fast (we were all so hungry).
And this is what I came up with – hot egg noodles with ginger and toasted almonds!
And it was really tasty!
I warn you, though, it is really hot, hot, hot!
You can either put 1 chilli instead of 2 or just skip the chillies.
And the best part is only took me 10 minutes.
Here’s what you need.
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| Mummy’s Fast & Easy |
Ingredients:
- a pack of egg noodles(around 400g)
- 2tbsp fresh ginger, grated
- 200g almonds, raw
- a couple of bird eye chillies, chopped
- 3tbsp soy sauce
- 1tbsp olive oil
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| Mummy’s Fast & Easy |
Preparation:
In a heated pan with olive oil, place the ginger and the chillies.
Cook for about 3 minutes.
Add the almonds and cook for 5 more minutes.
Finally, add the noodles and the soy sauce.
Leave for 2 more minutes, stir well and remove from the hob.
Serve with extra soy sauce.
Enjoy!
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| Mummy’s Fast & Easy |
Tip: Use dark soy sauce, it adds more flavour to the meal!