Noodles with Ginger and Spring Onion Oil

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When you buy a bunch of spring onions, cut off the green parts, rinse and blitz them with rapeseed or peanut oil and a chunk of ginger and you have a sauce to make this quick noodle dish. You can have it on the table in under 10 minutes. We often add cooked lamb, using the roast crispy nubble that is attached to the top of the bone. Slice it finely and add it to the cooked noodles and toss. Vegan recipe.

Serves 4 (recipe halves or doubles easily


200g dried noodles
Green part from a bunch of spring onions
200ml rapeseed, peanut or olive oil
1 inch piece of ginger (at a push you can use 1 bulb of crystallised ginger)
Salt and freshly ground pepper


1. Cook the dried noodles according to the pack instructions.

2. Blitz the spring onion greens, oil and ginger in a bullet blender or stand blender. Season with salt and pepper.

3. When the noodles are cooked drain them and toss with a spoon or two of the spring onion and ginger oil to taste. You will have lots left over to store in the fridge for a day to make more noodle dishes (or drizzle it on a toasted cheese sandwich). If you are using cooked meat add it now and toss through the noodles.


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We love rotisserie chicken that you buy in a good quality supermarket or food store because it has lots of flavour and you can strip the leftovers from the carcass to add to noodle dishes like this.


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