Asian, Pork, Thai

Left over Thai mince, turned into delicious lunch

So yesterday, we made the build it yourself Thai Wraps, the portion was for 4 people, as we currently are only 2 adults, 1 Toddler Blip and still waiting on Baby Flipper to make his arrival it was way too much for us all.

So, what to do with the leftovers, well, my husband wanted the wraps with him for lunch, and made four. Which he packed up in his lunch box. Toddler Blip was going to nursery and had food there so it was only me left. There was still a large amount of cooked mince left probably around ¼ of the portion from yesterday, and a portion of coriander, chilli, spring onions, crushed peanuts and radishes, and a bowl of the cooked rice noodles I cooked for mainly Toddler Blip to have with the mince the day before.

Therefore, for my lunch, I decided to make spicy rice noodle lunch… All I needed to add was some finely sliced and fried garlic to the dish and some sliced lime. If we were two who should have eaten it, I would have added whatever vegetables laying around in fridge, freezer… you could use mushrooms, normal onions, corns etc…. or to double the portion quickly just use a big handful of beansprouts….

You could obviously, make this without the leftovers, so if you just fancied the Thai Rice noodles as a complete dish, all you do is make the Thai mince from previous recipe, then cook enough rice noodles for 4 people. If you cooked this from scratch, you should ensure to cool the rice noodles, and the recipe would probably stretch to 6 people instead of 4 as the rice noodles fills you up more than the salad leaves.

It was delicious, and a lovely way to ensure that the leftovers was used.

Leftover Thai noodles
Serves 1 (easily doubled)

Ingredients:
¼ of the leftover Thai mince
Rice noodles, enough for 1 person (approximately 50p), cooled and cooked
2 garlic cloves, finely sliced
2 tsp chilli, finely sliced
1 tbsp spring onion, finely sliced
1 tbsp coriander, chopped
1-2 radishes, finely sliced
1 tbsp peanuts, finely chopped.
2 teaspoons hot chilli oil
1 slice lime

Method:
Firstly, make sure that all the ingredients, are chopped and ready to be used in the cooking. This is a very quick dish to make. You don’t have time to do preparation in between.

In a non-stick pan, add the leftover Thai mince and warm through on a high, put aside in a dish and keep warm.

Now add the Chilli oil to the pan warm up and add the finely sliced garlic and chilli to the pan, fry it on to the garlic is crisp but not burned.

Then add the cooled cooked noodles and quickly warm through, it takes only a minute or two.

Now add the mince back into the pan, and mix it through with the rice noodles. Turn off the heat, and add the spring onions, coriander and radishes.

Put it in either a bowl or plate, add the peanuts and serve with the sliced lime and eat.


Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017). Remember to shop around you can get a lot of these products even cheaper. Especially Asian grocery stores etc. Also, I now grow my own coriander and chili at home. But then, not everyone has this option.  

Thai mince, £1.04p (see the calculation on yesterdays post)
Garlic 6p
Coriander 25p
Radishes 10p (based on 12 in a 58p bag)
Chilli 7p (based on 3 in a 60p bag – needing around 1/3 of a full chilli)
Chilli oil 10p
Peanuts 10p
Lime slice 4p
Rice noodles 25p
Spring onion 10p

Total cost £2.11 for lunch…

 

 

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