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Recipe

Instant noodles for grown-ups

20 min • 2 servings •
David
A bowl of stir-fried noodles garnished with sliced green onions and a single garlic slice, accompanied by chopsticks on a kitchen counter.

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.

Ready

  • 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

    • Set

  • Large saucepan
  • Small skillet
  • Chopsticks

    • Go!

  • Bring a large pan of water to a rolling boil. Add half the vegetable oil and a dash of salt.
  • 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.
  • While the water is boiling, prepare the vegetables.
  • 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.
  • After a minute or two, add the scallions and cook for another minute.
  • Stir in the oyster sauce and warm through.
  • Drian the noodles once they have softened, but not too much. They should be a little al dente.
  • 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.
  • Serve immediately with a little scallion sprinkled over the noodles.

    • Recommendations

    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.

    Asian noodles

    Made with Love

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