|Noodles with spicy spring onion sauce a|
nd Thai fish cakes
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.
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
hoisin sauce (optional)
- Whisk together the oils, soy sauces, vinegar, fish sauce and sugar. Pour over the remaining ingredients and stir to combine.
- Check the seasoning as you may need to add salt, despite the fact that soy sauce is quite salty.
- 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.
- 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.
- Toss the noodles and add a dollop of hoisin sauce.
- 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.