I find it helps my life immensely if I have a number of recipes that I can throw together in a panic from the ingredients I find lurking in the depths of dark cupboards, the bottom of the freezer and frozen to the back of the fridge.
Egg noodles are always there for me when I’m feeling low. Comfortingly carb-laden they are primed and ready to make consoling soups and warming stir frys. Doesn’t everyone have a forgotten pack of frozen peas in their freezer somewhere? And if you don’t have a packet of cubed pancetta in the fridge you’re missing a trick? They last for ever and make everything taste better, salads, soups, chicken, stews…
This isn’t a precise recipe – you’re raiding the stores cupboards, not attempting haute cuisine – so if you only have one cup of peas or a lump of noodles weighs 80g, it’s not a problem.
1 large onion, chopped
70g cubed pancetta (one half of the packets you get from the supermarkets)
1 litre chicken or veg stock (I use home made chicken stock that I freeze in 1 litre batches)
65g dry medium egg noodles
1 and half mugs of frozen peas
a sprinkling of neglected fresh herbs eg. parsley, thyme, chives or basil
Fry the onion and pancetta in a saucepan until the pancetta starts to brown and crisp.
Add the stock, peas and noodles. Bring to the boil and cook until the noodles are soft, about 5 mins.
Divide between two bowls and sprinkle with the chopped herbs, enjoy