Why the hell am I so spotty? As if being fat wasn’t bad enough I’m now fat AND spotty! Oh good, just in time for my holiday. Okay so I might be overreacting a tad, I’m hardly obese but I had hoped this time last week to be looking more Miranda Kerr than Sonia from Eastenders by now (sorry Sonia, I love you). Fun fact, ten years ago I almost ran over Sonia from Eastenders in an M&S carpark in Southgate. I shouted ‘sorry Sonia from Eastenders’ out the car window but she seemed very cross and ignored my heartfelt apology. Not really sure what I was doing in M&S back then, I was more of an ASDA kind of gal due to being upsettingly skint all the time… No change there then.
Anyhoo forget Sonia, she’s in the past, along with the doughnuts, pizza, marshmallows, cheese board, malteezers, chips, cream crackers and pies you ate at that hen do on Saturday… Oh, my spotty face is starting to make a bit more sense.
In light of this disturbing revelation, I suggest we back away from the pies and towards my warm noodle salad. This slippery, delicious delight is super healthy, easy and will have you slurping noodles for tea in no time.
Warm Noodle Salad with Sesame Soy Dressing
Serves 2 / Takes 20 minutes
Make it vegan: Use rice noodles instead of egg noodles
Half a white onion
2 tsp sesame oil
2 tsp sesame seeds
2 nests of fine egg noodles (pinch of salt)
100g of Kale (around 4 handfuls)
2 large or 3 small bulbs of pak choi
Half a small Chopped red chilli (optional)
2 Tbs soy sauce
2 tsp sesame oil
1 tsp Sriracha (a type of chilli sauce you can buy in most supermarkets)
1. Fry the onions in 1 teaspoon of sesame oil on a low heat in a small frying pan until soft. If they get a bit hot add a couple of teaspoons of water to steam them and prevent them from burning. This should take around 10 minutes so keep an eye on them. Meanwhile, fill a kettle to boil some water for your noodles and start making your dressing. Once the onions are cooked take off the heat and add 2 teaspoons of sesame seeds, put to one side.
2. Mix the dressing ingredients together in a large bowl and put to one side.
3. Fill a medium sized saucepan with boiling water, add two nests of noodles and boil for 2-3 minutes. Once cooked pour into a colander and run them under cold water to cool them down for a few seconds to prevent them from cooking further. Drain and then slip into the bowl of dressing. Toss well until the noodles are totally covered. Put to one side.
4. Steam the vegetables (I steam mine in a steamer pan over some boiling water for a few minutes but if you’re lucky enough to have a microwave (I’m not) then pop the veg in a microwavable dish with the lid slightly a jar. Microwave on high for a minute or until soft. Alternatively you can simply boil the veg for 2- 3 minutes.)
5. Add one teaspoon of sesame oil to your veg, give it a good mix and add half to your noodles (this will warm the noodles up a bit). Combine well and distribute between 2 bowls.
6. Top with the remaining veg, the sesame onions and serve with fresh chilli and a few extra drops of Sriracha (optional).
If you’ve had a go at making my noodles or any of my recipes I’d love to hear about it @corrieheale email@example.com