I could never believed I could make noodle without using flour, but using zucchini instead, I was surprise it is delicious when you pairing with a flavorsome broth, I couldn’t resist to use up my frozen chicken broth that I save it whenever I have some spare time in hand, I made them from scratch. Don’t be shocked with my freezer as I kept roasted chicken bones, a friend of mine keep saying I kept plenty of “animal corpse” in my freezer like those science fiction story. Well, you will be amazed by it, you could rustled some food out from those “corpses”. I don’t always prepare of stock from scratch, nevertheless keeping some reliable stock cube in the larder is useful when you just can’t face cooking from scratch.
This isn’t a recipe, is an idea. Sometime you will just need a bowl of hot soup to going through your stomach. I have a urge to use up cut ingredient that as been in the fridge for few days when I see the fridge have some empty space then I will be happy. I started off by chuck the frozen stock into a pan with low heat to let the stock melt gradually. Meanwhile I spiralized the zucchini into spaghetti form and place them into a dry bowl. When the stock is ready I will tumble in some chopped broccoli and tip in handful of frozen pea. If I feels like making the soup cloudy, then I will separate an egg, pour the white into soup then turn the heat into low, disturb that liquid by stirring it, let the egg white break into small bits. I will finally drop the egg yolk and let it cook about 1 minute in the abandon water. Finally remove the pan from the heat and place the zoodle into a serving bowl and pour the soup into the bowl, you could sprinkle some chopped spring onion, this look like a Chinese noodle soup.
There many way of prepare this, you could do this. I certainly like it with the broth base, it is such comforting when the warm broth and zoodle met in the bowl. Beside that, during this tough time of pandemic, mindful eating was been talked a lot, I do think of starting a plant-based with mindful cooking, often people talk about mindful eating but not mindful cooking. I think gradually adding plant-based ingredient into my meal will be a surprised that how much plant-based food can be beneficial. Even I switching myself from meat eater to plant-based I though I shift from this zoodle chicken broth.
As I know this dish are from America’s Louisiana. Obviously I am not been introduced to Louisiana’s food, but Creole‘s food is combination of French, Italian, Spanish, Portuguese. What I know in my dish is the tomatoey of Italian, Spanish pepper, French wine and Portuguese Chili.
I have a confession to make here, I haven’t got energy for shopping, I decided to cheat a bit of the ingredients by using a convenient way of supermarket – canned tomatoes, and puree. I always find these stocking in my pantry cupboard, for it is well stock it up, just in case you need something quick and easy that is the convenient products from supermarket. I know is not very antithetic but it is kitchen shortcut, If I would prepare everything from scratch it will take hours to get it done. Not in the mood of grandmother’s method. Here is how I start.
- 250g frozen raw tiger or king prawns
- 1 large onion, peeled and quartered
- 1 fat clove of garlic, peeled
- 1 green pepper
- 1Tbsp olive oil
- 1 can of plum tomato about 350g
- 1Tbsp of tomato purée
- 1 red pepper, cut into strips.
- 2 red chillies, de-seed and roughly cut into small pieces
- 150ml dry white wine, I used sauvignon blanc
- 2 spring onion, including the green parts, finely chopped
- Handful of Parsley, roughly chopped
- Cooked rice, pasta, noodles or couscous whichever you prefer to serve with. I used rice.
- To start of by cooking 250g washed rice into pan covered with water, and drizzle with some olive oil, let it boil with a lid off, once is boil about 1 minute, turn the heat lowest heat and let it cook further about 5 minutes or until the rice cook through. Once its cooked removed from the heat, give it a good stir and set aside.
- Heat olive oil in pan then tip in the chopped onion, garlic, pepper, chillies; and moving them around, give them 5 minutes to begin to soften and colour.
- After that, add the frozen prawns and stir them around for about 5 minutes, until they start to turn pink on both sides. Now Pour the canned tomatoes, use the white wine to rinse out the can, then add that too to the pan. Stir in the tomato purée, along with some seasoning. Bring to the boil, give a good stir, then turn the heat down to its lowest setting and let it simmer gently for 5 minutes. At this stage sauce will pop and mass up the kitchen.
- Scatter with the spring onion and serve with rice. and snip some parsley on top.
Voilà. Bon appétit!