Skip to main content

When in doubt have noodles!

That I'm obsessed with noodles, it's true. I love noodles and have done so since a tiny tot. So I have noodles at least once a week and sometimes I get away with more!

My noodles obsession has also inspired other people such as John the papercut artist and Matt the radio man. So I thought I'd share with you my simple, fail-safe recipe.

Ingredients:
A round of dried noodles, about 75 grams,
softened in a cup of boiling water for 5 minutes
1 onion, sliced
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp malt vinegar

Heat the oil in a frying pan or a wok and fry the onions for 10 minutes on medium heat until slightly browned and caramelised. Add the soften noodles and the rest of the ingredients, fry for another 5 minutes. As I like mine rather crispy, let it cook on high heat until you get some of the noodles crisp.

I usually add in any vegetables I might have in the fridge; pieces of broccoli, carrots or spinach. Add this with the onions half way through its caramelising.

And almost always I like my noodles with a fried egg, which I add when the noodles are crisping. You may need to add more oil to the pan to help the noodles crisp and the egg frying.

Enjoy!

Noodles with spinach and bacon





Labels:

Comments

Post a Comment

Popular posts from this blog

Delicious thinly sliced pork in Korean marinade

Sometimes you found a recipe and wrote it down on a piece of paper to try it out. Having done that, you forget where the recipe came from. Likewise this Korean recipe for pork, which turned out to be so delicious we have cooked it for everyone. The marinade is simple to make and yet really packed with flavours. For the Korean marinade you need  3 garlic cloves 1/2 brown onion 1/2 a pear or apple Blitz these ingredients together and then add 5 tablespoons soy sauce (I use Kikkoman) 3 tablespoons caster sugar 2 tablespoons sesame oil 3 tablespoons mirin black pepper For dinner for 2 people, 200g pork tenderloin is enough. Slice this thinly, and bash it to an even thinner piece with a meat mallet. Marinade in the sauce and leave it in the fridge for an hour. Then heat a frying pan on medium heat with a teaspoon of vegetable oil and fry the thin pork pieces until browned. You want some of the edges of the meat to be dark brown and caramelised, if you can. Don't cook too many pieces or ...
Post a Comment
Read more

‘Southsea dinosaur’ returns

Luna Park 2021, an eagerly anticipated new public artwork for Portsmouth designed by internationally renowned artists Ivan Morison and Heather Peak of Studio Morison will be launched on 2 October 2021 on a celebratory day in Southsea Common.  The 1.4 metres bronze sculpture is a tribute to the original 53-foot high 2010 artwork Luna Park, which tragically burned down on Southsea Common. The artists will unveil a new sculpture that responds to ten years of public demand to ‘bring back the Southsea Dinosaur’.  The new public artwork will be located within a direct sightline to the position of the original Luna Park sculpture. It will sit on top of a fossil Portland stone plinth with a QR code which when scanned with a smartphone will connect to an Augmented Reality experience. People will be transported to a digital rendering of the original artwork, seemingly standing life-size in front of them on Southsea Common. Viewers will also be able to use their mobile devices to visit a...
Post a Comment
Read more

Indonesian fried spring rolls (Lumpia Goreng)

I don't often make Indonesian food because the ingredients are hard to find, but our local supermarkets are getting better at stocking ethnic ingredients. In the frozen section of Tesco, near the samosas, you can find the spring roll pastry.  Don't bother asking the branch in Chester. I was laughed at by the cashier when I asked for spring roll skin, because 'skin' is what we call the wrapper in Indonesian. Her more helpful colleague offered me filo pastry instead, which can be a good substitute. I'm afraid no one in Chester has yet to taste my amazing spring rolls as a result. Friends in Southsea are luckier!  Here are the ingredients to make 30 spring rolls (the packs come in 30 or 40 pieces) 1 medium head of cabbage, thinly sliced 2 carrots, julienned 1 red or yellow pepper, julienned 1 medium onion, thinly sliced 1 medium courgette, julienned 1 tablespoon of Oyster sauce (omit if cooking for vegan) 2 tbsp soy sauce salt and pepper to taste 1 tbsp vegetable oil f...
Post a Comment
Read more