I could have called this yellow broccoli soup and people would have thought I had bought some outrageously expensive Instagram-optimised yellow broccoli. I haven’t obviously, it’s just regular broccoli where the florets have turned yellow because it’s went ‘a bit off’. I know some people would say it’s ‘off, off’ and chuck it in the bin. Those people are the reason the North Pole is melting and half of California is currently on fire. People who chuck out perfectly salvageable heads of broccoli are worse that Donald Trump and Isis put together. That last statement might be a tad on the offensive side but I find it offensive when people kick baby polar bears in the face, which is what you are doing every time you throw out a head of broccoli just because its gone a bit yellow.
1 head of a bit off broccoli
A portion of noodles
A thumb-sized bit of fresh ginger
1 garlic clove
Half a fresh chilli
Half an onion from the bottom of the salad drawer
A couple of dried out mushrooms from the bottom of the salad drawer
A bendy carrot from the bottom of the salad drawer
A table spoon of vegetable stock powder
A couple of handfuls of chopped parsley or coriander
Cook the noodles according to the pack instructions, drain and set aside.
Cut the yellowing florets off the broccoli and chop the branches and stalks.
Chop the carrot into sticks
Slice the mushrooms
Mince the ginger and garlic and chilli
Boil a kettle
Heat some oil in a wok and add the broccoli and carrot and stir-fry for two minutes slightly charring the veg.
Add the mushrooms ginger garlic and chilli and stir fry for a further two to three minutes. Do not stop stirring and shuffling the wok. If you you’ll probably burn the garlic.
Add the boiled water and stock and simmer for two minutes and season.
Add the cooked noodles and herbs, then pour into a bowl.
If you have a kettle at work you could stir-fry this at home then take this to the office in kit form like a mega-posh pot noodle.