MMMMM------------------------SESAME SAUCE-----------------------------
1/3 Vegetable stock cube
150 g Tahini
3 1/2 tb Crispy chilli in oil
2 1/2 tb Light soy sauce
4 ts Rice vinegar
4 ts Chinkiang black rice vinegar
1/4 ts Sichuan peppercorns; ground
-in a mortar
MMMMM----------------------SPICY FRIED SOYA---------------------------
4 tb Rapeseed oil
4 cl Garlic; peeled and crushed
1 Ginger piece (2x2 cm);
-peeled and grated
100 g Dried soya mince
1 1/2 tb Light soy sauce
2 1/2 tb Hoisin sauce
1 1/2 tb Chinkiang black rice vinegar
1 tb Crispy chilli in oil
MMMMM--------------------------NOODLES-------------------------------
340 g Ramen noodles
250 g Baby spinach
2 Spring onions; trimmed and
-finely sliced
First make the sesame sauce. Crumble the stock cube into a small
saucepan, pour over 150 ml freshly boiled water and stir to dissolve.
Stir in the rest of the sauce ingredients and put to one side.
To make the mince, put the oil in a large, nonstick frying pan on a
medium heat and, when hot, add the garlic and ginger, and fry for a
minute. Add the dried mince, stir to mix, then cook, stirring
frequently (it may catch otherwise), for four minutes, or until the
mince turns a roasted almond color. Add 200 ml water, the soy sauce,
hoisin sauce, Chinkiang vinegar, and crispy chilli in oil, then cook
for a further 5 minutes, until the water has evaporated and the mince
is dry. Take off the heat, cover with a lid and put to one side.
Just before serving, bring a large pot of water to a boil and cook the
noodles according to the packet instructions. Using tongs or a slotted
spoon, transfer the cooked noodles to a colander. Add the spinach to
the boiling water, stir to cover the leaves and wilt them, then drain
into the colander with the noodles.
Put the pan of sesame sauce on a medium heat, stir, bring to a brief
boil, then take off the heat.
To assemble, divide the noodles between four bowls (a fancy way to do
this is to take a fork, twizzle the noodles around it to make a neat
little nest, then gently place the nest in the bowl and pull out the
fork). Top with a quarter of the spinach, the sauce and a few
spoonfuls of the mince, and decorate with the spring onions.
Recipe by Meera Sodha
Recipe FROM: Dinner by Meera Sodha, 2024
MMMMM
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