Tag Archives: Noodles

Recipe of the Week – 15th October 2018 – Noodle Mountain

This is a lovely simple recipe which is also a great way to feed a lot of people quickly! This would be ideal as an addition to a buffet and can be easily made dairy-free by using egg-free noodles and also omitting the egg. Also, this really lends itself to variation by using any vegetables you wish, including adding beansprouts.

Serves 6


300g dried or straight to wok noodles

3 tbs sunflower oil

1/2 a large Savoy cabbage

1 medium aubergine, cut into thin strips

2 courgettes, cut into thin strips

1 yellow pepper, deseeded and cut into strips

100g raw cashews

2 large free range eggs

1 tsp Chinese five spice

2 cloves of garlic, crushed

1 small green chilli, finely sliced

2 tsp ground ginger

2 tbs soy sauce

Salt and pepper to season

4 spring onions, finely chopped


1. Heat the oil in a wok and gently sauté the cabbage, pepper strips, aubergines, garlic, courgettes and chill for 5 minutes. Add the Chinese five spice and ginger. Stir well and continue frying for a further 10 minutes.

2. In a separate pan, add 1 tbs of the oil and frying the straight to wok noodles (or boil for 5 minutes if dried). Set aside.

3. Mix the eggs and salt and pepper in a cup then add the noodles to the wok and pour over. Stir well for 5 minutes until combined then drizzle liberally with the soy sauce.

4. Transfer to a large serving platter and garnish with the cashews and spring onions. Serve warm.


Recipe of the Week – 1st January 2018 – Detox Japanese Noodle Soup

Happy New Year everyone! With the intention of starting off the new year in a healthy way (and also because I overdid it last night and needed a hangover cure!), I thought I would try a variation on the traditional Japanese Ramen Noodle Soup, but packed with fresh veggies and lots of garlic and ginger. This was surprisingly filling and satisfying, and I now feel a lot better!

Serves 4 to 6


250g dried medium egg noodles

4 large cloves of garlic, sliced

10g fresh ginger, peeled and finely chopped

3 tbs soy sauce

1/2 tsp Chinese five spice

1/4 tsp chilli powder

1 litre good quality vegetable stock from bouillon

3 spring onions, finely chopped

1 courgette, diced

1 large pepper, sliced

100g Quorn pieces

50g frozen peas

A small handful of fresh spinach


1. Place the noodles in a large saucepan and add half of the stock. Bring to the boil and simmer for 5 minutes. Drain and set aside.

2. In another large saucepan add all of the remaining ingredients except the spinach, and cover with the remaining stock. Bring to the boil then simmer for 10 minutes.

3. Add the noodles and spinach to the soup, stir well then serve immediately.

Recipe of the Week – 6th November 2017 – Gado Gado

This Indonesian vegetable salad is a real favourite in our house and is a great way of mixing lots of different flavours and textures. It’s never the same any two times that I do it, but does give me a chance to get creative on the presentation to try to create a real show-stopper!

Serves 6 to 8


4 large potatoes, peeled and sliced

3 large carrots, peeled and sliced at 45 degrees

4 pre-cooked beetroot, sliced

100g egg noodles

1 small lettuce, roughly chopped

4 large tomatoes, sliced

1/2 cucumber, sliced

6 free range eggs, hard boiled, shelled and quartered

2 spring onions, roughly chopped, to garnish

Small handful of fresh coriander, roughly chopped

For the sauce;

1 small onion, grated

2 tbs sunflower oil

4 tbs crunchy peanut butter

1 tbs green Thai curry paste

200ml fresh milk or coconut milk

1 tsp fresh ginger

1 tbs soy sauce


1. Place the potato and carrot slices in a large pan of boiling water and parboil for 5 minutes only, ensuring that they still have a crunch. Drain and allow to cool.

2. Arrange the sliced vegetables on a large platter, slowly building up layers, starting with the potatoes and carrots, then adding the remaining ingredients.

3. Place the noodles in a small pan of boiling water and cook for 5 minutes. Rinse and drain.

4. Arrange the noodles on the vegetables and garnish with the spring onions and chopped coriander.

5. To make the sauce, heat the oil in a small saucepan then add the grated onion and sauté gently for 5 minutes until soft. Add the remaining ingredients and simmer gently for a further 5 minutes, stirring regularly. Decant into a jug or gravy boat.

6. To serve, bring the platter to the table, allowing each person to help themselves and to pour over the sauce as desired.

Recipe of the Week – 26th June 2017 – Butternut Squash Noodle Salad

When the weather is warm (as it has been, unusually, here in the North of England), I often struggle to find inspiration to create new salad combinations. This recipe is based upon one I have tried before, as a Japanese Noodle Salad to eat as a side dish with veggie sushi. The roasted butternut squash cubes become even sweeter when cooled and really compliment the ginger and the noodles to give a filling yet refreshing salad which works as a side or as a main meal.

Serves 4 as a main meal


1 large butternut squash, peeled, deseeded and cut into 2cm cubes

1 large pack of dried noodles (egg or rice)

4 large spring onions, finely sliced

6 cherry tomatoes, halved

100g raw cashew nuts

5 tbs sunflower oil

1 small piece of ginger, peeled and finely chopped

1 clove of garlic, crushed

1 green chilli, finely chopped

5 tbs soy sauce

Salt and pepper


1. Preheat the oven to 220C. Place the butternut squash cubes on a large baking tray, sprinkle with the oil, season and roast for 25 minutes until soft.

2. Meanwhile, place the noodles in a large pan of boiling water and bring to the boil. Boil for 5 minutes, then rinse, drain and set aside.

3. In a large bowl, mix together the soy sauce, chopped ginger, chilli and garlic and season well. 

4. Toss together the noodles, butternut squash cubes and all the remaining ingredients and mix well.

5. Chill for 10 minutes before serving.

Recipe of the Week – 28th July 2014 – Asian Noodle Salad

As the British heatwave continues (that’s it – I’ve jinxed it now!), I am increasingly trying new cold and salad dishes. This is my variation on a traditional noodle salad, made more substantial by the roasted butternut squash chunks – a definite winner in our household!

Serves 4 as a main or 6 as a side


1 pack of medium egg noodles
4 spring onions, finely chopped
100ml soy sauce
1 large butternut squash, peeled, deseeded and cut into 2cm dice
1 large cucumber, peeled and slivered
1 red and 1 yellow pepper, deseeded and cut into 1cm strips
2 medium carrots, peeled and slivered
100g cashew nuts

For the dressing

150ml vegetable oil
100ml rice or white wine vinegar
4 tbs granulated sugar
1 clove of garlic, crushed
2 cm piece of fresh ginger, peeled and roughly chopped
4 tsp dark sesame oil


1. Preheat the oven to 220C then place the butternut squash cubes in a large roasting tray, drizzle with 2 tbs vegetable oil, season, and roast for 25 minutes until lightly brown. Remove and allow to cool completely.

2. Bring a large saucepan of lightly salted water to the boil, add the noodles and boil until soft. Rinse, drain and toss with the soy sauce to coat.

3. In a large bowl combine the noodles with all of the other main ingredients and toss well.

4. In a food processor or blender, mix all of the dressing ingredients together and pulse until smooth. Pour the dressing into a jug and chill until ready.

5. When ready to serve pour the dressing over the noodles and vegetables and toss well to combine.

Recipe of the Week – 29th April 2013 – Easy Noodle Salad


This is probably the simplest recipe that I’ve done for some time, however in some ways it’s one of the most satisfying. There are of course many variations on noodle salads, however I have found this one seems to go down very well with my children, probably due to its simplicity. I would recommend trying different ingredients and variations to see which ones you like the best. The addition of toasted cashew nuts is definitely a winner.

Serves 2 as a main or 4 as a side


150g dried medium egg noodles
1 tbs grated fresh ginger
1/2 large cucumber, cut into 2 cm batons
1 medium yellow pepper, deseeded and diced
3 spring onions, chopped (including green stems)
2 tbs soy sauce or tamari
1 tbs rice wine vinegar
2 tbs sesame seeds to garnish


1. Bring a pan of lightly salted water to boil and add the noodles, ensuring that they are completely submerged. Bring to the boil and then simmer for four minutes. Drain and set aside the noodles to cool.

2. When the noodles have cooled, add the cucumber, pepper, grated ginger and onions and mix well.

3. Mix the soy sauce and vinegar together and pour over the noodles and mix well again.

4. Add the sesame seeds to a dry small frying pan and toast gently for one minute, ensuring that they do not burn. Note: I used pre-coated wasabi sesame seeds in the photograph above, which are available in most Chinese delicatessens.

5. Serve the noodles into individual bowls and add the sesame seeds to garnish.