A mostly Asian-inspired crop this week, but none the worse for it with spring finally on the way. Having slurped through everything from hearty German spätzle to spicy Chinese beef noodles in unseasonably warm weather, I understand why Karen Zeff's children love her nutty salad so much – silky and tangy, it's the ideal light lunch.
The winning recipe: Sesame noodles
This is one of my childrens' favourites. Make it in advance, then scoff any leftovers straight out of the fridge!
Karen Zeff, Lewes
Serves 2-4
4 nests of dried Chinese noodles
2 tbsp sesame oil
200g beansprouts (optional)
¼ cucumber and 2 spring onions, to garnish
For the sauce
2½ tbsp light soy sauce
1 tbsp vinegar
2 tbsp peanut butter
1 tsp sugar
1 tsp chilli oil, or hot chilli sauce
1 tbsp shaoxing rice wine, or dry sherry
2 tbsp vegetable oil
½ tsp gourmet powder (optional)
1 garlic clove, chopped
1 whole spring onion, chopped
Black pepper, to taste
1 Blend the sauce ingredients until smoothish (or whisk vigorously).
2 Cook the noodles according to their instructions, then rinse with cold water, drain well, and toss through the sesame oil. Cool for half an hour or so.
3 Meanwhile, blanch the beansprouts, if using, for a minute and drain well. Finely dice the cucumber and slice the spring onion garnish.
4 Add the sauce and beansprouts to the noodles, then garnish with diced cucumber and chopped spring onion. Eat at room temperature.
Smoky bacon and watercress noodles
This satisfying, light noodle dish uses mainly storecupboard ingredients – perfect for a week night!
Serves 2
6 rashers smoked streaky bacon
500ml chicken or vegetable stock
2 tbsp caster sugar
300g fresh udon or rice noodles
2 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp wine vinegar
1 spring onion, finely sliced
Large handful of trimmed watercress
Pinch of sweet smoked paprika, to serve
1 Put the bacon, stock and sugar in a medium saucepan and bring to a boil. Immediately turn the heat down and simmer for 5 minutes. Take out the bacon, slice into strips and set aside.
2 Bring the stock back to the boil, add the noodles, turn the heat down and cook through. Divide them between two bowls.Top with the sliced bacon and drizzle with light and dark soy and vinegar. Bring the stock back to the boil, then pour over the noodles. Garnish with spring onion, watercress and a sprinkle of paprika.
Lapsang and sherry noodles with pigeon
Quail is a good substitute ifyou're having trouble getting hold of pigeon.
Laona Latham, via GuardianWitness
Serves 2
150ml pale sherry
1 star anise
1 lapsang souchong tea bag
2 tsp sherry vinegar
2 tbsp tamari soy sauce
85g pumpkin, ginger and rice noodles, or noodles of your choice
2 tbsp oil, for frying
4 pigeon breasts
1 small bunch spring onions, sliced
12g ginger, cut into thin matchsticks
1 large garlic clove, finely sliced
75g shiitake mushrooms, sliced
100g spinach
1 Bring the sherry and star anise slowly to the boil. Pour over the teabag, cover and leave for 5 minutes. Remove the tea bag, cool, then stir in the sherry vinegar and tamari sauce.
2 Cook the noodles to the instructions, drain, refresh in cold water and drain.
3 Meanwhile, sear the pigeon breasts for 1-2 minutes on each side until cooked to your liking. Transfer to awarm plate to rest.
4 Quickly fry the spring onions, ginger and garlic, add the mushrooms, then fry for a minute or so. Add the sherry mixture, stir in the spinach. When it begins to wilt, add the noodles, mixing well to heat through.
5 Divide between 2 bowls, thinly slice the pigeon breasts and arrange on top.
Spinach spatzle with chanterelle mushrooms
These traditional egg noodles from Germany are also commonly eaten in Austria, Hungary and Switzerland. If you can't find chanterelle at this time of year, oyster or chestnut mushrooms work really well too.
Natalie and Valerie Wong, via GuardianWitness
Serves 4
For the spätzle
250g frozen or fresh spinach
300g flour
Generous pinch of salt
A small pinch of nutmeg
4 eggs, lightly beaten
10-15g unsalted butter
For the sauce
1 onion, chopped
100g pancetta or smoked bacon, diced
1 tbsp olive oil
350g chanterelle mushrooms, washed
150ml single cream
1 tbsp lemon juice
A handful of fresh parsley leaves, chopped
1 Blanch the spinach for 2 minutes. Run under a cold tap, squeeze out as much water as possible, then finely chop.
2 Combine the flour, salt, nutmeg, and chopped spinach in a large mixing bowl. Beat the eggs with 4tbsp cold water. Add this to the bowl and mix into a dough, adding more water if required. Cover and rest for 30-45 minutes.
3 Meanwhile, fry the onion and pancetta in the oil until the onion has softened and the pancetta is crisp.
4 Bring a pot of salted water to boil. Press the dough through the holes in a colander or grate into small pieces. Boil in batches for 3-5 minutes or until they float to the surface. Once al dente, run under cold, then drain.
5 Melt the butter, toss the spätzle in and fry until hot, crisp and golden. Divide between plates.
6 Add the mushrooms to the pan and cook until tender. Tip in the cream, then season to taste. Bring to a simmer, stir in the lemon juice and remove from heat immediately. Divide the sauce between the plates. Sprinkle chopped parsley before serving.
Seafood laksa lemak
I felt a childish glee as I ate my first bowl of this spicy Malaysian coconut noodle soup in Kuala Lumpur.
MarmadukeScarlet, marmadukescarlet.blogspot.co.uk
Serves 4
1-2 tbsp vegetable oil
400ml coconut milk
900ml chicken or fish stock
1-2 tsp palm sugar
500g mixed seafood
500g thick rice noodles
200g green beans
1 tsp fresh coriander, chopped
1 tsp fresh mint, chopped
Lime wedges, to serve
Fresh coriander, to serve
Chilli sambal, to serve
For the paste
5 shallots, finely chopped
4-5 garlic cloves, finely chopped
1 tbsp fresh ginger, finely grated
2 bird's eye chillies, deseeded and very finely chopped
2 dried red chillies (or 1 tsp dried chilli flakes), soaked in boiling water
1 lemongrass stalk, white part only, roughlychopped
½ tsp ground turmeric (or about 5g freshturmeric)
30g candlenuts (or macadamia or roastedpeanuts)
1 tsp belachan (shrimp paste)
½ tsp tamarind paste
1tsp palm sugar
1 Combine all the spice paste ingredients in a blender. (Careful if you are using fresh turmeric as it is stains everything it touches!) If it's very thick, add a little water or a splash ofvegetable oil to thin.
2 Heat the oil in a heavy-based saucepan. Add 2-3 tbsp spice paste, to taste, and stir over a low to medium heat for about 3 minutes, until it begins to darken and smell fragrant.
3 Add the coconut milk, stock, sugar, green beans and herbs and stir well. Simmer for about 15 minutes. Check seasoning and add salt if needed.
4 Add the seafood and simmer until cooked through. (If using shellfish, then the shells should have opened.)
5 Stir through the cooked noodles and serve with extra coriander, chilli sambal and fresh lime wedges.
Dandan noodles
I love ordering a bowl of these comforting spicy noodles every time I'm in Chinatown. Stir-fried beef mince on top of spicy, brothy noodles – all served with pak choi to make sure you eat your greens.
AnnesKitchen, anneskitchen.co.uk, via GuardianWitness
Serves 4
2 pak choi
600g fresh Chinese egg noodles
For the sauce
120ml chicken stock
4 tbsp soy sauce
1 tbsp peanut butter
2 tbsp balsamic vinegar
2-4 tbsp chilli oil
4 tsp sesame oil
2 tsp sugar
For the beef
2 tbsp oil
6 spring onions, finely sliced
4 garlic cloves, crushed
2 tsp fresh ginger, grated
500g minced beef
2 tbsp rice wine or dry sherry (optional)
1 Mix all the ingredients for the sauce in a medium bowl and set aside.
2 Heat the oil in a frying pan, add the spring onions, garlic and ginger and fry for a minute. Add the beef and stir-fry for about 5 minutes until beginning to crisp. Add the rice wine or 2 tbsp sauce to deglaze the pan.
3 Meanwhile, bring a pot of salted water to a boil. Wash the pak choi and cut into 5cm pieces. Cook the pak choi in the water for a minute, remove with a slotted spoon and set aside. Turn off the hob, put the noodles into the hot water and leave to stand for a couple ofminutes until heated through. Heatup the sauce.
4 Drain the noodles, put into bowls and pour over the sauce. Top with the crispy beef and pak choi.
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