Tuesday, March 6, 2012

Spring green noodles

This is a really marvellous thing to do if you feel like you ought to be eating leafy greens, but you'd rather have a plate of pasta instead. Particularly relevant to me because my diet is so awful at the moment. What I ate today:

- half a bagel with jam
- chocolate croissant
- 1/4 of a large pork pie
- I am about to eat some chocolate cake

Anyway, we had this the other night with baked gurnard (don't ask) and it was absolutely terrific and made me feel better about the straight white carbs and e-numbers of the day.

Spring green noodles
for 2

2 nests medium egg noodles (I like Blue Dragon but any old thing will do)
about 4 shakes of light soy sauce
3 splats of oyster sauce
two big handfuls of spring greens

1 Boil and drain the noodles. Drizzle over a bit of olive oil to stop them sticking

2 Roughly cop or scissor your spring greens. And I mean roughly - they will wilt down a lot on cooking

3 Cook down your spring greens in a frying pan with a sprinkling of water and some veg oil. When they look quite collapsed toss in the noodles, soy and oyster sauce. If you wanted to add anything else like chilli or spring onion, I'm sure that would be delicious.

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