detour. My kitchen

Noodles · FIRST EDITION

Crisp-edged noodles & broccoli

Soft noodles with golden edges, tender broccoli and a simple ginger dressing.

20 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

A new texture for your usual stir-fry: let the noodles sit in the pan long enough to form a lightly crisp underside.

Here’s how.

  1. 1

    Cook and drain

    Cook the noodles according to the packet, adding broccoli for the final 3 minutes. Drain thoroughly. Spread out for a minute so excess steam can escape.

  2. 2

    Mix the dressing

    Stir together the soy sauce, vinegar, ginger, maple syrup and measured water.

  3. 3

    Give the noodles an edge

    Heat the oil in a wide non-stick frying pan over medium-high heat. Spread in the noodles, broccoli and carrot. Leave for 3–4 minutes without stirring, until the underside has some golden, crisp patches. Cook larger amounts in batches.

  4. 4

    Turn and dress

    Lift and turn sections of noodles with a spatula. Cook for another 2 minutes. Reduce the heat, add the dressing and toss briefly. Serve straight away to keep some crisp edges.

Drain well before frying. Wet noodles splutter and take longer to crisp.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.