But if you want to judge me you need to look in my spice cupboard. Open the door and you'll find a clear list of evidence of the foods I with cook regularly (soy sauce, nam pla, honey, cinnamon, sweet chilli sauce) the sometimes sauces (Worcestershire, redcurrant, ketchup) and the token spices (star anise..one day boys I promise I'll get you out of the packet.)
On a Sunday there is nothing better than a plateful of noodles filled with different textures. Crunchy vegetables, delicate prawns and sweet, sticky chilli sauce.
The sweet chilli sauce makes regular outings from my cupboard always leaving a trail of sticky, red splodges behind it. I use Nigella's recipe which you find here. It's fantastic and perfect with everything from cold meats, to a piece of Cornish yarg....but even better with a plateful of noodles.....
Egg Fried Noodles with Prawns and Sweet Chilli Sauce....(serves 2)
200g/7oz fresh prawns
125g/4oz dried egg noodles
1 garlic clove
4 handfuls of chopped vegetables (I used red pepper, beansprouts, pak choi and courgette)
2 tbsp groundnut oil
4 heaped tbsp sweet chilli sauce
Chop your vegetables into small chunks. Crack two eggs into a small bowl and whisk. Pour some boiling water over your noodles and put to one side. Put 1tbsp of the oil in a wok and put over a high heat. Add the crushed garlic and the vegetables and stir fry. I started off just frying the courgette and peppers because they take a little longer than the others. When they start to brown add the prawns. While the prawns and cooking pan another pan on the heat and add the rest of the oil. Add the noodles and stir fry. Add the eggs and keep of stirring until the egg is cooked.
Keep stirring the prawns until they turn pink.