Alex Rushmer tells us how to make the dish he’s had more than any other
I originally came across this recipe in an American cookbook where it was, inevitably, referred to as ‘Ginger-Scallion Noodles’. I much prefer the word sprunion.
This is probably a dish I’ve eaten more than anything else. It is the fastest and most delicious dish I know of and once it works its way into your repertoire, I guarantee your fridge will forever contain at least one bunch of spring onions and a hefty chunk of root ginger.
This is the basic recipe, but feel free to make additions. It works particularly well with broccoli.
Ingredients
noodles, of any variety – I don’t know how hungry you are; only you can determine how much you need
4 spring onions, relatively finely chopped
generous thumb-sized piece of ginger, peeled and finely grated
50ml rapeseed or cooking oil
1tsp caster sugar
2 cloves of garlic, peeled and finely grated
50ml soy sauce
25ml rice vinegar
Step-by-step
Boil the noodles in salted water. Combine all the other ingredients to make the sauce. Drain the noodles, then mix them through the sauce. That really is it.
I always keep a jar of Lao Gan Ma crispy chilli in oil in the cupboard, it is amazing and particularly fine with this. If you aren’t familiar with it, go immediately to Mill Road and purchase a jar. I hesitate to use the word ‘life-changing’ but I’m going to anyway, because it really is.
