This isn’t strictly speaking faux cuisine, as it is not faking anything (unless you wanted to use it as a Kari Ramen recipe? It might work!).
What it is though is easy. It’s Saturday morning, Helen is at work, I’m bored and hungry. Here it is!
Two spring onions chopped and lightly fried in some olive oil. Add a good tablespoon of curry paste (I used Patak’s Vindaloo this morning, extra hot!) and stir constantly. Add a chopped baby bok choi. When the bok choi is wilty (not long), add a couple of cups of hot water and maybe a teaspoon of chicken stock powder. Add small tin sandwich tuna and a tin of creamed corn, then a cake of instant ramen style noodles. Read emails and check blog stats for a couple of minutes. Serve.
As in all my recipes, your mileage may vary. If serving this to a wider audience I would probably use a milder curry paste, and maybe add an egg toward the end. Or not.
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