Makes 1 - 390 Calories Per Serving
INGREDIENTS:
100g black bean spaghetti from amazon
1 pinch Wakame dried seaweed
1 tbsp malt vinegar
Vegan chicken stock
Crushed chillies
Soy sauce to taste
Lime juice to taste
1 tsp ground or fresh garlic
Any stir fry vegetables
Coriander to taste (optional) to taste
2 saucepans containing 1 ½ pints of water each
METHOD:
Bring both saucepans of water to the boil.
Add a good pinch of seaweed to pan ‘one’ followed by 1 ½ tsp vegan chicken stock, vinegar and garlic. This form the broth.
Place noodle into another pan once broth boiling in the first pan. Make sure all submerged and place lid on the pan.
Add the vegetables to the broth. Place lid on the pan.
Boil both pans for exactly 4 minutes.
Strain noodles and place in serving bowl.
Now add all the vegetables and a good helping of soy sauce. Add as much chilli as desired and coriander to taste and finally lime.
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.