Boy, it’s so miserable out here today! It’s dark and rainy and feels like summer is now truly over…I’m gutted especially that I have a few more summer recipes up my sleeve and they are getting less and less relevant by the day…Oh well, at least they will come in handy for next year when I plan to renovate my kitchen (yay and eeeek!!).
The bathroom reno is about a week from being finished. We are going to get the wall paint and grout in a moment and plan to put two coats on the walls, today and tomorrow. We’ve done the ceiling and it made a big difference already so we are pumped. We are also pumped to finally see our customised vanity unit sitting proudly where it belongs…only a few more sleeps…
I was planning on making a big layer cake for today but realised that I am taking too much on and decided to share a quick and simple noodle recipe with you instead. This recipe is inspired by Chinese spring onion noodles. Similarly to many Italian pasta dishes that rely on garlic (or garlic and chilli) infused olive oil for flavour, this dish gets the bulk of its flavour from spring onion / scallion infused oil. The method is essentially the same. You fry spring onions in a gently heated up oil for as long as you can before they start to colour. Like with the Italian garlic oil, the key is using low heat as you don’t want the spring onions to turn brown (that will make the oil taste acrid), you simply want them to soften and impart their delicious savoury oniony-ness to the oil, in which you can then bathe your noodles.
If I’m in a rush, I like to use pre-cooked ramen noodles (Duncan prefers udon so I try to alternate although I tell him that he is a philistine as udon does not belong in a dish like this 😉 ), which I tease apart gently in a wok filled in with a little water. Once the noodle strands break free, I coat them in savoury spring onion oil so that they stay nice and separate, followed by a simple soy-based sauce. I cook all my vegetables in a bamboo steamer and add them in at the end in order to minimise the amount of oil used in the dish and because it’s such a hands off method. If we are feeling particularly hungry (which is often), I whack my favourite shop-bought tofu into the oven while I get on with the rest to bulk up the stir-fry at the end. We eat this at least once a week – apart from the flavour, we really like the simplicity and ease with which this dish comes together and I hope you will too.