a lazy girl's supper: noodles with spicy spring onion sauce

Noodles with spicy spring onion sauce a
nd Thai fish cakes
I have been in a bit of a baking frenzy few the past few days - awash with Christmas spices and pondering over what to cook on Christmas day; (just the record, it won't be turkey!) As a result, I don't much feel like cooking. It's on days like this that I need a self-assembly kind of meal.

This uncooked sauce can be put together in less time than it takes to boil and drain the noodles - about five minutes. Although it does taste much better if you set aside the sauce for all the flavours to get to become acquainted for 20 minutes or so.

There was a little of last Sunday's roast chicken left to top the noodles - it is perfect with roast chicken or pork, although I love adding a few Thai fish cakes, or perhaps some marinated tofu. But what also makes it a bit of a winner is that it just sings with deep savoury flavours. Maximum taste for minimum effort. Perfect.

Serves 2-3
Skill level: Easy

3 tbsp vegetable oil (use a neutral one)
2 tsp toasted sesame oil
2 tsp dark soy sauce (I use Kikkoman)
1 tsp light soy sauce
a splash of mirin (or rice or sherry vinegar)
a splash of fish sauce [nam pla] (optional)
a pinch of sugar
1 x bunch of spring onions, chopped on the diagonal (include white and green parts)
1 tbsp fresh ginger, very finely chopped
2 x garlic cloves, very finely chopped
salt (optional)
hoisin sauce (optional)

  1. Whisk together the oils, soy sauces, vinegar, fish sauce and sugar. Pour over the remaining ingredients and stir to combine.
  2. Check the seasoning as you may need to add salt, despite the fact that soy sauce is quite salty.
  3. Leave the sauce for about 20 minutes, so that all the flavours get to know each other. You can use immediately, although it's better left to infuse.
  4. For even more flavour, gently warm up the oils until they are hot but not smoking. Pour over the remaining ingredients to wilt the spring onions.
  5. Toss the noodles and add a dollop of hoisin sauce.
  6. Top with leftover roast meat.

  • I love to eat these noodles with a few spicy fish cakes, leftover roasted meat or marinated tofu.
  • Make up double the sauce you need. It stays fresh for a couple of days in the fridge and is delicious stirred through rice too.


belleau kitchen said...

yup... this is the kind of meal that works for me too... so good and it feels quite virtuous too!

Marmaduke Scarlet said...

I just love the fact that it has oodles of flavour with so little work - anyone could make it too.

As for virtuous - since I have been eating my own body weight in Christmas cookie dough, I need all the help I can get!

Simon Christie said...

Now you're talking - I have booked marked this as a real keeper!

Marmaduke Scarlet said...

Simon - thank you and let me know how you get on!

o cozinheiro este algarve said...

This sounds great.I was planning on making an egg noodle stir fry tonight with some left over pork and chinese cabbage.i think this stirred through it will be just the ticket.Thanks

o cozinheiro este algarve said...

We have just had alazy boy´s supper.It was delicious.The ginger made it for me.I substituted shallots for the spring onion as I did not have any and used mascavado sugar.Thank you for the recipe-a real winner.

Marmaduke Scarlet said...

Algarve - I am chuffed you liked it! The raw ginger is a bit of a revelation for me - I thought it would have too much bite, but it doesn't.

I bet the shallots were nice and sweet too and I'm guessing it would work with wild garlic or chives too.

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