Since the ban of my dear beloved Maggi, my craving for good greasy noodles have really spiked, and the worst place to be hit with such a heavy desire is when you are in holed up in the Boston suburban, with the grown ups away (yes, I consider myself in the kid category), and two beautiful baby girls under my care. My three-year-old niece is a lot like me: noodles are her comfort food too, along with pizza, pasta, cheese, chips, strawberries and chocolate. Our habits are so similar it’s scary!
So, back to noodles and Boston, a limited stocked fridge and my culinary skills are put to test.
Serves Serves: 4 Prep time: 20 minutes Cook time: 20 mi
- 1 packet - egg noodles
- 6-8 cloves minced garlic
- 3 tbsp minced ginger
- 3-4 chopped spring onions
- 1 chopped onion
- 2 tbsp vegetable oil or sesame oil
- 4 tbsp soya sauce
- 1 tsp or more chilli paste
- 1 tsp chilli flakes (optional)
- Coriander leaves
- Sliced radish for garnish
- Boil the noodles as per their packet instructions and then rinse under cold water.
- In a non-stick pan, heat the oil with garlic and fry until fragrant. Then add the ginger and onions until onions are well cooked. Follow with chilli paste, chilli flakes, and any vegetables you choose to add. Add the soya sauce and then the noodles and mix well.
- Serve hot and garnish with coriander leaves and sliced radishes