Noodles in a spinach and garlic sauce

“Noodles are a symbol of long life. These ‘longevity noodles’ are traditionally eaten by Fujian Chinese, dressed in a garlic sesame oil. This is my modern take, served in a...

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Noodles in a spinach and garlic sauce

“Noodles are a symbol of long life. These ‘longevity noodles’ are traditionally eaten by Fujian Chinese, dressed in a garlic sesame oil. This is my modern take, served in a garlic spinach sauce and topped with spring onions and sesame seeds.”

Ingredients :
  • 400g dried longevity noodles or egg noodles (see tip)
  • 3 tbsp toasted sesame oil
  • 2 spring onions, finely chopped
  • 1 tbsp sesame seeds
  • 2 tbsp rapeseed oil
  • 3 garlic cloves, crushed
  • 2 red chillies, deseeded and finely chopped
  • 1 large bunch fresh coriander, roughly chopped
  • 2 large handfuls spinach
  • 200ml vegetable stock
  • 3 tbsp premium reduced-sodium light soy sauce
  • Ground white pepper
  • 1 tsp cornflour mixed with
  • 1 tbsp water
Directions :

  1. For the sauce, heat the rapeseed oil in a wok or pan over a high heat. Add the garlic and chillies, then fry for a few seconds to release their aroma. Add the coriander and spinach, then cook for a few minutes to wilt. Pour in the stock and soy sauce, then bring to the boil. Add a large pinch of ground white pepper and the cornflour mixture to the pan, then cook for a further minute to thicken slightly. Pour the sauce into a blender or food processor and blend until smooth. Return it to the pan, season to taste, then keep warm over a low heat.

  2. Bring a large pan of water to the boil, add the noodles and cook for 2-3 minutes until al dente. Quickly drain and refresh under cold water, then drain well. Put back in the pan and season with the toasted sesame oil, tossing to coat the noodles well.

  3. Divide the noodles among 4 bowls or put in the middle of a large platter. Pour the sauce around them and sprinkle over chopped spring onions and sesame seeds to serve.

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