This is a bit of crazy idea I came up with. I love making a Asian stir fries with noodles! And I love chives. And one day when the chives in my Mom’s garden were at perfection, I hit on this simple recipe. The base of it is simply noodles, and chives. And a bit of spinach – because spinach is so good for you. I leave the chives mostly uncut, so that they can be almost noodle like themselves. : )
Stir fries are so easy to make, and if you use just a few ingredients rather than the whole fridge (like I often do), they are even easier!
I do not use proper Asian rice noodles, purely for the fact the I can’t find them at the store. And if I could, they would probably be such a silly price (for noodles) that I would have to take a loan to do my shopping. Truly the shops are pathetic here!
I am fervently hoping for the day (in this place! i know this is old news in the rest of the world) where I can just order all of my groceries online. It will come, and the thought is so exciting. But for now…. sigh. The area where we live has experienced a sudden popularity, and what used to be just a summer holiday spot, which goes to sleep in all other times of the year, is turning into quite a busy place! I do not think that the store’s have quite caught onto this yet – because half the time they have run out of stock of a third of what is on the shopping list.
But then I guess, I have to have something to complain about right. Otherwise I would have to complain about the beautiful lakes, and mountains and beaches! ; )
Before we get to the recipe, here is a quick rundown on how I make this dish. Just so you can see how easy it is!
I cook a pot of spaghetti to al dente. Drain and rinse. Heat a wok, add spaghetti, chives, spinach and flavorings, toss – serve. Yes please!
Again, got the Troll’s stamp of approval on this one. And he said that is was not just because of the spaghetti : p.
Long Chive Asian NoodlesPrint This
- 1/2 packet spaghetti
- 6 cups of water
- Pinch salt
- 2 tablespoons olive oil
- 2 cups whole chives
- 2 cup baby spinach
- 1/2 teaspoon of fish sauce
- 5-6 tablespoons of soya sauce
- White pepper
- 2 tablespoons crushed garlic
- 1/4 cup sesame seeds
- 1 teaspoon powdered coriander
- 3 tablespoons apple cider vinegar
- First up, boil up a saucepan of water for the pasta. Add the pasta, oil and salt.
- Simmer the spaghetti until it is al dente.
- Pour the water out of the pot, and replace with cold.
- Wash the spaghetti, and then drain it in a colander. Washing the spaghetti takes the surface / excess starch off of it, which will keep it from becoming sticky or mushy in the stirfry.
- Top and tail you chives and chop your baby spinach roughly. You can even leave the spinach whole of you like,
- Heat up a wok or large skillet with a generous amount of coconut oil.
- Add the chives and spinach, and toss for a few moments.
- Add the spaghetti and combine it with the chives and spinach.
- Now add all of your flavorings.
- Continue to toss for a few minutes until the chives and spinach is just right.
- Feel free to add more soya sauce of it is not salty enough. I have not included an amount for the white pepper, as I like to make it quite spicy – but not everyone wants such a peppery noodle. So just go slowly and adjust until you like the spiciness.
- Serve immediately.
This makes quite a lot of stir fry. Stir fry leftovers I find are not usually that great, even warmed up. If you do have any leftovers and are not sure what to do with them – you can try making my for lunch! Or supper. It is so quick and fun to make.
I have not had any mushrooms for some time as we have been waiting for rain to make the mushrooms pop up in the horse field, but if you have some mushrooms I think they would make a great addition to this stir fry!