The Duke of Edinburgh Award…With a Difference
21st April 2020
During Lockdown we are supporting young people to continue with their Duke of Edinburgh awards from home. We’ve made changes and adjustments to help with this. Noel needed a Volunteering placement for his Bronze award as he couldn’t continue with his planned placement as the organisation is currently closed. So he is now volunteering for Northbourne where he will be completing regular blogs for our website, helping us to keep everyone up to date.. See his first entry below.
Hello my name is Noel. I live in Fenham and i am 13. I am a bronze level participant on DofE, i am now blogging for my volunteering section; my blog will be about how to not get bored while we are in the period of lock-down. I want to do this blog as I myself have been bored but now i am busy even though i haven’t went out of my house for even a single second. One time when i got bored, I asked my mum on what to do, she said I could cook something and so I did. I cooked some king prawn noodles with the help from my mum, and after that I really got into it and tried cooking different dishes. So this shows how much we can change from being bored to being busy and proactive at home. See the recipe i cooked and enjoyed below.
King Prawn Noodles
Ingredients: Serves 4 people
200g dried egg noodles
2 tsp vegetable oil
25g ginger,finely chopped or grated
3 garlic cloves finely chopped
2 red chillies, finely chopped
200g frozen peas
300g peeled raw king prawns
2 eggs lightly beaten
2tbsp reduced-salt soy sauce
2 limes, 1 juiced, 1 cut into wedges
6 spring onions, sliced
Handful chopped coriander, to serve
1. Cook the noodles following pack instructions,drain,run under cold water and set aside.
2. Heat the oil in a wok or large pan. Add the ginger,garlic and chilli,and cook fo 2-3 mins. Add the peas and prawns and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
3. Add the noodles and cook until hot. Stir through the soy,lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.
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