I’ve hit a bit of wall. I miss my friends in Sydney. I now have a routine. The “being in a new place” novelty has worn off. My endometriosis seems to be coming back. This week has been tough! But yesterday I listened to a lecture about spirituality. Ok, ok, I’m sure you are wondering what I mean by spirituality. Those that know me are aware that I am not a church goer. I often feel uncomfortable about the word spirituality. Sounds religious. But the more I look into the topic I realise that it’s not.
Spirituality is about living a life you love. Up until recently I thought that sounded a bit preposterous. I mean, isn’t suffering just part of life? And yes, it is. But individuals can also take steps to look after themselves. And make themselves happy. The lecture I listened to was about self care and the minimum requirements for a person to look after themselves and be happy. The lecture took me through a few brainstorming questions to help me find out what is essential for me to be happy and at my best. And guess what one of the recurring themes was – COOKING! Big surprise there.
So after feeling like crap all day and wanting to crawl into bed at 6.30pm I decided to cook. And I came up with these Gorgeous Gratitude Noodles. They are gorgeous because they have fresh lemongrass in them. I can’t think of a better word to describe the delicate flavour of lemongrass than gorgeous. It also takes me straight back to Thailand which is a great memory for me. And they are gratitude noodles because I made them with beans & garlic from my boss’s garden and chilli sauce made by my twin brother’s parents-in-law. This town really know how to share it’s bounty. And I am very grateful for that!
Gorgeous Gratitude Noodles
500g free range pork mince
2 cloves garlic, finely chopped
1 long red chilli, finely chopped
2 pieces of lemongrass, finely chopped
1/2 red capsicum, finely chopped
1/2 head broccoli, cut into small pieces,
4 mushrooms, sliced
handful of beans, halved
2 tablespoons of Chris & Barbara’s chilli’s sauce
Fresh Singapore noodles
2 spring onions, sliced
Stir fry the pork in a wok until cooked. Remove leaving some of the juices. Cook garlic, chopped chillis and lemongrass until they become fragrant. Add the other vegetables with half the tamari and chilli sauce and stir fry until lightly cooked. Add the pork and combine well. Then add the noodles with the rest of the tamari and chilli sauce and toss until the noodles are warmed through. Serve in large noodle bowls and sprinkle with the spring onions and pepper. Swoon when you taste the lemongrass (oh wait, that might just be my reaction, but let me know if you find you feel the same way!)