Do you have those times when Spring Onions (scallions, green onions) pile up in the fridge, forgotten? They are generally used in salads or as a garnish for soups and other dishes but rarely shine as a main ingredient. It is time to change that, and Ottolenghi is just the person to provide some inspiration.
This is one of Ottolenghi’s dishes that is a breeze to make, relatively speaking. In our Plenty More project, we’ve been making some of his more complex, time consuming and multi-pot making recipes, so it is a delight to make a dish that is simpler in preparation.
Yes, it is a dish from Plenty More, and is a simple stir fry of Spring Onions and Edamame, mixed with noodles, topped with coriander leaves and sesame seeds and dressed with Sesame oil, rice vinegar and lime juice. Don’t forget the lime – it is critical to this dish.
This is excellent with Steamed Aubergine.
Similar dishes include Soba Noodles with Quick Pickled Mushrooms, Soba Noodles with Quick Pickled Mushrooms, Ginger Scallion Noodles, Pan Fried Edamame with Chilli, Lime and Salt, Spring Onion Soup, and Glass Noodles and Green Mango Salad.
Noodles with Spring Onions and Edamame
250 g dried wide rice noodles
2.5 Tblspn sunflower oil or Indian light Sesame Oil
450 g spring onions (about 35 small ones), white and green parts, trimmed and cut on the diagonal into slices 3-cm long
2 or 3 greens chillies, or to taste, seeded and thinly sliced
250 g frozen shelled edamame, blanched for 3 minutes, refreshed in cold water, drained and left to dry
1 Tblspn Chinese toasted sesame oil
3 Tblspn sesame seeds, toasted (a mix of black and toasted white or just toasted white)
2 Tblspn rice vinegar
15 g coriander leaves, coarsely chopped
juice and zest of 1 lime
another lime cut into 6 – 8 wedges
Thai Basil, for garnish
Chinese moss – black threads – soaked in hot water, drained, and pulled apart
Bring a large pot of salted water to a boil and cook the noodles for about 5 minutes, or as instructed on the packages, until al dente. Drain well, rinse under hot water, and set aside in a large bowl with 1.5 tspn of the sunflower or Indian Sesame oil stirred through. Keep the bowl somewhere warm, covered, until ready to use.
Heat the remaining 2 Tblspn oil in a large wok or saute pan over high heat. Add the spring onions and chillies and cook for 2 to 3 minutes over high heat, stirring frequently, until the onions soften a little but don’t turn mushy. Add the edamame and heat them for about 30 seconds.
Give the noodles a quick rinse under warm water if they have become stuck together and then, when drained, pour the contents of the wok over them, followed by the sesame oil, sesame seeds, rice vinegar, coriander leaves, and sea salt. Stir well, sprinkle the lime zest over the top, squeeze lime juice over, and optionally garnish with Thai basil leaves and Chinese moss threads. Serve at once, with the lime wedges alongside.
recipe notes and alternatives
The lime juice makes the dish come alive, don’t leave it out.
My noodles take around 8 minutes to cook, so I pop the spring onions on when they’ve been cooking for 5 minutes (heating the wok at 4 minutes). That way there is little delay between each component cooking.