Noodles and Rice

A bowl of noodles and rice

Wotchers!

Today I’m going to share a recipe for a firm family favourite which seems to be almost the perfect dish – it goes with practically everything, can be frozen, can also sit quite happily in the fridge for 3-4 days, and is tasty enough to eat on its own either hot or cold. Not only this, but it’s easy to prepare and once the lid goes on, requires almost no further action. Huzzah for noodles and rice!

Noodles and rice reminds me of the time I spent in the Middle East – but I have also found it in the cuisines of the Caucasus and Eastern Europe. It’s a great alternative to potatoes, and can easily be tweaked to add variety (although I hardly ever feel the need).  The secret to the speedy preparation is that it requires only a cup to measure – any old cup will do – I generally use a large mug, because then I will have lots left over for another meal – it takes only 2 minutes in the microwave to heat up. The noodles I use are the yellow dried egg noodles found in the ‘world food’ aisles of the supermarket.

Noodles and Rice – serves at least 4
1 mug/cup basmati rice
2 servings of medium dried egg noodles
50g butter
2.5 cups strong stock (we like chicken)

Equipment
Large lidded pan/saucepan.
Large mug.

  • Wash the rice in cold water until the water runs clear. Drain rice in a sieve.
  • Put the noodles into a ziplock bag (or similar) and bash with a rolling pin until broken into pieces about 5cm long.
  • Melt the butter in a deep, lidded pan and fry the noodles until they turn a golden brown (3 minutes).
  • Add the rice and stir fry for a further 2-3 minutes, until the grains are coated with butter and translucent.
  • Add the stock and bring to the boil.
  • Cover, turn the heat to very low and leave to simmer gently until all the liquid is absorbed. This should take 15-20 minutes.
  • Turn the heat off and leave to steam for a further 10 minutes without removing the lid.
  • The noodles will have risen to the surface of the rice, so stir lightly before serving.

Variations: Almost limitless – add some onion/mushrooms/garlic to the butter when frying the noodles, peas/tomatoes/diced vegetables with the stock – whatever you have to hand or need to use up.

Cost: £1.30 (July 2011)


3 Comments on “Noodles and Rice”

  1. Love it, I just made this to go with our dinner – salt fish fried with onion, garlic and a chopped tomato, it was perfect and will be a regular side in our house from now on. It’s good for using up those odd portions of noodles that I always seem to have left over. Cheers MA 🙂 x

  2. MAB says:

    Thanks Yasmin – so glad you enjoyed it! 😀

  3. Jim McNulty says:

    Sometimes we look at fancy complex recipes with awe of others creativity – never expecting to make such recipe for ourselves.
    In this case, we have such a simple platform for so many foods. It is never going to win a cooking competition but is “plain family eating” applicable for almost all cooks. I am already thinking how I can use it. We all have the ingredients on hand and a trip to the gourmet store in NOT required.
    So my hat off to you for posting such a great food platform. My wife will love it.


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