Seaspinoodles, or seafood and spinach noodles, if you prefer.
Or and excellent source of calcium, iron and zinc, if you prefer.
Or, a quick, easy, tasty and healthy meal if that’s more your thing.
I’m not sure this qualifies as a recipe as such, because it’s one of many variations on my standard noodles-with-something repertoire. Still, someone might find it helpful and I’m all about being helpful and accommodating. I know, right? Literally can’t help myself.
I like to use these oils – Mild olive oil and sesame oil. The sesame oil is important if you want it to have a whiff of the oriental to it. If I’m using a wok, I’m using sesame oil and that’s that.
Glug about a tablespoon of the olive oil and a good shake of the sesame oil into the hot wok. It all needs to be hot, hot, hot. Don’t be crazy about it, I mean there’s smoking hot and there’s being reckless, but you want hot rather than ‘getting there’.
Finely slice your vegetables of choice – spring onions (scallions) and red pepper are the law and at this time of year when the garden is rammed full of courgettes, they get flung in too. A very nice addition, they make. You can add every kind of vegetable you like. Go crazy! (BTW, if adding different vegetables makes you feel like you’re being crazy, then you should probably consider taking up something daring. Just sayin.)
Select your noodles – I like medium egg noodles – and lower them into boiling water. You lower them in, the water stops boiling. 1 nest of noodles per human.
Boiling its head off for 3-4 minutes – whatever the packet instructions are
Then drain and immediately cool with cold running water. Don’t skip this bit. Unless you prefer drinking your noodles or have no teeth, of course.
Get the veggies frying. You can fry them as much of as little as you like. Personally, I like them to be pretty much cooked through. Not a fan of hot, raw vegetables.
Dump in your cooled, drained noodles
Open your packet of mixed seafood
and dump that in along with a couple of big handfuls of washed spinach
Then get in there with some tongs or pokey instrument of your choice and keep it all moving together. This way, the seafood gets a chance to heat through and the spinach gets evenly wilted.
Check that it’s all hot – lukewarm seafood is a tad scary – and serve with artistic flair
I would encourage you to add a little dark soy when you’ve plated up, but then soy is good on everything! Enjoy.
Seaspinoodles (Seafood and Spinach Noodles)
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1 tbsp mild olive oil (do add more if you like!)
about the same of sesame oil
Medium egg noodles – as many nests as there are humans
1 bunch spring onions (scallions), finely chopped
1 red pepper, sliced/chopped
2 courgettes, diced
1 packet mixed seafood
2 big handfuls spinach – washed and drained
Dark soy sauce to serve
Cook the noodles as per packet instructions, then drain them and cool immediately with cold, running water. Leave to drain.
Put the oil in a hot wok.
Add the vegetables (not the spinach yet) and get them cooking.
Once they’re nearly there, add the noodles to the wok. Combine.
Add the seafood and spinach, keep moving to combine and wilt the spinach.
Check it’s all hot through and serve, with soy sauce!