If you've had a similar upbringing to my own, you probably have memories of chicken noodle soup in a cup from your childhood, with its bright yellow noodles. It was a dish you could only ever have while sick, or about to be sick, or contemplating being sick. Perhaps the noodles themselves summoned feelings of not being quite well, but at the same time, bringing a huge amount of comfort with every warm slurp.
If there was a gluten-free, vegetarian version on the market, I would stock up with at least twenty of them, and huddle down in front of the pantry until I fell ill, and had an excuse to eat them. However, in the mean time, I have to stick to making my own alternative. And it is a pretty darn yummy, heart-warming, and comforting, if I do say so myself. (It is best served with favourite childhood tv shows and a blanket on the lounge.)
1 large stick rice noodles
2 carrots, quartered and sliced
1 300g block tofu, cut into cubes
1 head broccoli
1 tbsp garlic
1 tbsp stock powder
Stir-fry the carrots and broccoli in the garlic and a small amount of oil (or water, if desired), for about eight-ten minutes.
Toss in the tofu, frying, stirring frequently, for three to five minutes.
Meanwhile, cook the noodles in the stock powder and water in a large saucepan. When cooked, drain off the liquid as desired.
Toss together the noodles and the veggies, and serve.
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