Experimental Cookery Tuesday #6: Asian Chicken Noodle Broth

I don't have a food-y anecdote with which to set the scene this week.

Today marked the introduction of not one but two new vegetables to the diet, those being the mighty asparagus and the dread spinach. Both were green, but while one was spear-like and fierce the other promised cartoonish strength. Or something. In any event, they were both nice enough, I suppose, but somewhat unremarkable.

This recipe also proved somewhat tricky in the gathering of ingredients. In the end, I had to substitute powdered ginger for fresh, and the limes proved to have let fame go to their hea, having completely sold out. Therefore, I used an orange. I mean, how different can they be?

Other than that, the recipe went on in a fairly standard manner. Jamie had warned that it involved some multitasking, and so I had read the whole thing before I started - this proved to be a wise move. In any event, it went mostly without a hitch, although everything was constantly on the edge of burning, and you should see the mess I made of my hob!

So, how did it taste?

Well, I don't know quite where I went wrong, but I definately overdid something, because it was like eating molten lava. In a good way, of course, but still... burny hot. Ouch.

Other than that it was great.

Will I have it again?

I think here again the answer is "yes and no". I think in future I'll probably turn it into a stir fry, or perhaps cook it as I did but get rid of most of the broth before serving. That didn't really add much to the whole experience. Still, I'm giving Jamie the mark for that one, so that would be 5-1.

Next week is "Chicken Fajitas", which I actually have quite frequently, but usually make from a box. However, the book has me making the coating and the salsa from scratch; will it convert me? Next week also marks the end of the "Twenty-minute meals" chapter, after which I shall be moving into "Quick Pasta". In addition, I think I shall also start tackling the "Kick-start Breakfasts" chapter on Saturday mornings. So, it's all go here.