Instant noodles for grown-ups

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Believe it or not, I am typing up this recipe as Angela cooks it. I wanted it to be from the horse’s mouth (if you get my drift).

This dish is one of our favourtie quickies. It’s the kind of supper we have after a long day or following a trip abroad. It takes only minutes to prepare and cook, and yet it is so deeply satisfying. It is comfort food that demands a sofa, a cup of tea and a trashy movie.


  • 2 stems of scallions, thinnly sliced
  • 1 thumb of ginger, thinnly sliced
  • 1 Tbsp of vegetable oil
  • A few drops of sesame oil
  • 1 Tbsp oyster sauce
  • Noodles


  • Large saucepan
  • Small skillet
  • Chopsticks


  1. Bring a large pan of water to a rolling boil. Add half the vegetable oil and a dash of salt.
  2. Add the noodles and immediately reduce the heat from high to medium. Give the noodles a good working over with a pair of chopsticks, but gently does it… you don’t want to break them.
  3. While the water is boiling, prepare the vegetables.
  4. When the noodles are in, having already heated the skillet, add the remaining vegetable oil and sesame oil. Over a low heat saute the ginger. Don’t let it brown.
  5. After a minute or two, add the scallions and cook for another minute.
  6. Stir in the oyster sauce and warm through.
  7. Drian the noodles once they have softened, but not too much. They should be a little al dente.
  8. Return the noodles to the (empty) saucepan and stir in the sauce. You can also add a tablespoon or two of the water in which the noodles were boiled to keep them moist.
  9. Serve immediately with a little scallion sprinkled over the noodles.

What you should know

Angela says what she likes is the immediacy of the scallions followed by the hint of ginger as it goes down. I can’t taste anything now. I’ve burnt my mouth! Forgot to slurp.

If I wasn’t here, doubtless she would be using up left-over pieces of chicken or pork in the dish (which she would throw in at the end). Or maybe she would be having it on a salad for a lunch. I won’t allow this. It ruins the integrity of the dish for me. It is hallowed noodles as far as I am concerned.

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