Asian food absolutely rocks but I always feel that shop bought noodles let a good stir-fry down. However, I have recently discovered wholegrain noodles which are a complete revelation.
As a general rule I try and eat as much wholefoods as possible; I’ve eaten brown rice for years and changed over to wholegrain pasta a few years ago but I didn’t realise that you could get wholegrain noodles and I can’t recommend them enough.
Gone are the stodgy white noodles that leave me a big bloated mess. Blue Dragon are one of the brands that make brown noodles and you can pick up a pack for €2 in Superquinn.
Try them for yourself with this Ginger Scallion Sauce from one of New York’s best known Chinese restaurants ‘Momofuku Noodle Bar’ in Chinatown. You can add whatever vegetables you fancy.
Ginger and Spring Onion Sauce
Makes about 3 cups
- 2½ cups thinly sliced spring onion (greens and whites)
- ½ cup finely minced peeled fresh ginger
- ¼ cup vegetable oil
- 1½ teaspoons light soy sauce
- ¾ teaspoon sherry vinegar
- ¾ teaspoon salt, or more to taste
Mix together the spring onions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. The sauce is good from the minute it’s stirred together up to a day or two in the fridge.