1 bunch spring onions
1 bulb garlic
1 piece ginger (2cm x 2cm)
1 red chilli
small packet fresh noodles (from the grocery section)
1 small bunch coriander
1 organic stock cube (chicken or vegetable)
Chinese five-spice powder
Total cost: Dh29
Heat a couple of tablespoons of oil in a large saucepan over a medium heat. Finely slice the spring onions and add three quarters of the bunch to the pan. Peel and finely chop the ginger and add to the pan, along with two finely chopped garlic cloves and half the deseeded, finely chopped red chilli. Season with a touch of salt and cook for three to four minutes, until softened.
Make up 800ml of hot stock. Trim the broccoli into florets.
Add a generous teaspoon of Chinese five spice powder to the pan, then sprinkle over three teaspoons of corn flour and mix well. After two to three minutes, pour in the hot stock and stir vigorously.
Bring the mixture to the boil, then reduce the heat and simmer for eight minutes. Add the noodles and the broccoli to the pan and heat until cooked through (around three to four minutes). Pick and finely chop the coriander leaves.
Divide the noodles between two serving bowls, pour over the remaining broth and top with the chopped coriander, reserved spring onions and chopped chilli.
The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal.