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  • A Modern Rose: Takeaway Chinese Noodles


A Modern Rose: Takeaway Chinese Noodles

This week, instead of ordering in, Rose Silford makes a homemade takeaway that not only takes just 20 minutes to make but is also a lot healthier.

Image for A Modern Rose: Takeaway Chinese Noodles
Photo by Rose Silford

We all love a takeaway. Popular fast food outlets such as China-Box and of course just the local Asian restaurants have a takeaway option where it is easy to grab a box of noodles on your way home from wherever.

The problem with takeaways is that whilst they are great for a treat once in a while they are incredibly unhealthy. Making your own can be quick and easy especially when you think of the time you spend waiting in some places. There is no need to give up on the takeaway altogether but my super speedy noodles are a great way to limit the unhealthy fast food option and instead enjoy a healthier one. These noodles are packed full of fresh vegetables and a tasty sauce.

All you need is one pan, 20 minutes and then you can crash out on the sofa, catching up on your favourite TV show with some real comfort food.

For vegetarians: I make mine with pork but you can easily replace with some tofu or eat just with the vegetables.

All the following ingredients can be purchased from a standard supermarket.

Ingredients: serves 2 large bowls or can be stored in the fridge for up to 2 days. Re-heat only once by warming the noodles in a pan for 3 – 4 minutes.

2 pork fillets

2 large carrots (skins peeled)

Bean sprouts (about 2 handfuls)

1 red pepper (cut into long thin slices)

250g egg noodles

Spring onions (finely chopped)

1 small onion (diced)

2 cloves garlic (crushed)

Grated fresh ginger (about a tbspn size). Or you can use 1 tbspn ground ginger.

2 tbpsn soy sauce

1 tspn dried chilli flakes

2 tbspn dried sesame seeds

Fresh coriander

2 tbpsn sesame oil (or olive oil/ sunflower oil will do)

Juice of 1 lime

Cook the noodles according to packet instructions. Usually about 3 -4 minutes in boiling water. Drain the noodles and leave to one side.

Heat the oil in a large frying pan or wok. Add the onions, pinch of salt and red peppers to the pan. Pour in the soy sauce and leave to cook for 2 minutes on a low heat.

Place the pork fillets onto a chopping board and pound with a meat hammer or rolling pin to flatten the meat (this is a fun way to let out some anger!). Cut the meat into thin strips and add to the pan.

Add the chilli flakes and ginger to the pan and then add the bean sprouts. Pour in the lime juice and mix well.

Using a vegetable peeler gently peel the carrots into the pan so that they are thin slices. Add the noodles and then mix so that everything in the pan is combined. Stir in the sesame seeds and spring onions and take off the heat.

Garnish with fresh coriander and enjoy!

For more great recipes, check out A Modern Rose website.