We have a mid-week veg box delivery, which means that early on in the week we always have odds and ends of stray vegetables to finish up. A courgette here, some cabbage there - not enough for a meal in themselves, which is why we often fall back on the tried-and-tested favourite: the stirfry. Our go-to accompaniment is nearly always noodles - they last forever in the cupboard and take hardly any effort or time to cook, which is a big plus on a busy weeknight.
Here we had a green vegetable stirfry, including broad beans (which yes, I had laboriously podded), courgettes, and cabbage. A bit of carrot may have sneaked in, but let's ignore that or the title of this post will have to be changed. If you like a touch of luxury, it's a nice trick to crack an egg into your noodles just before serving - it cooks in seconds and binds everything together in a yummy gooey way. Because the vegetables were all still fresh and perky, we didn't want to overpower them and so stayed away from the spice jars, relying on garlic and soy sauce for flavouring. Delicious!
In case you were wondering from the picture above - yes, I was eating this meal off my lap whilst in my pyjamas. Come on, we've all been there.
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