Dennis Prescott

Noodles, I love you.

I could eat gladly eat noodles every day for the rest of my life. It would be a short, veggie-less, green protein smoothie-less life. But delicious, nonetheless. And the spicier, the better.

Hot sauce and chillies, I also love you.

These are my “nothing in the fridge and in a rush’ noodles. Super quick, easy, and delicious.

Honey Garlic Ginger Noodles

Serves 4

1/4 cup soy sauce

1/2 cup mirin

1 teaspoon sesame oil

1 or 2 finely diced Bird’s Eye chili

1 teaspoon sesame seeds

4 cloves finely sliced garlic

1 tablespoon honey

500g chow mein noodles

1 bunch green onions (scallions) chopped

1 tbsp. finely diced ginger

1 lime

2 tbsp. vegetable oil

Bunch of cilantro

In a large bowl, combine soy sauce, mirin, sesame oil, diced chillies, & sesame seeds. Finely dice your garlic and add it, along with the honey to your sauce. Whisk to combine.

Bring a pot of water to a rolling bowl, and cook your noodles for a couple minutes. You want them to be firm, but slightly softened. Drain.

Heat 2 tablespoons of oil in a pan or wok on high heat. Add your noodles and ginger, and stirfry for a couple minutes. Add your sauce, and cook for about 1 minute, making sure that the noodles are completely coated in sauce. Add your scallions, juice of 1 lime, and toss to combine.