Sunday’s Favourite Chinese Noodles and Fresh Spring Rolls.


This one is a throw together (you might see a pattern emerging here). Simple, tasty, elegant. It is a soup or not. It is a stir fry or not. It is designed to deliver maximum taste without a whole bunch or ingredients. The ingredients are even interchangeable with whatever you have in your fridge or just lying about!

Now. Let’s party. Lazy style.


What you will need:

Asian Noodles

  • 2 sheets rice noodles
  • 1 pepper (Any colour will be fine)
  • Handful of radishes
  • 3 spring onions
  • 300g mushrooms
  • 1 red onion
  • Any veg you have in your fridge *
  • 1 stock cube (or gluten free miso if you have/can find it)
  • Coconut aminos (or soy sauce)
  • Chili (optional)
  • Ginger (optional)
  • Splash of rice wine (or any vinegar)
  • Oil (any sort)
  • Sesame/peanut oil (optional – use as a dash to add flavour)
  • Sesame seeds (optional)
  • Cashews, unsalted (optional)
  • 2 garlic cloves (optional)
  • Bean sprouts

Spring Rolls

  • Rice paper sheets
  • Raw veg from the noodle recipe (I used: Spring onion, peppers, bean sprouts.)





*Any veg can be replaced or veg can be added. This recipe is mean to be easy as possible, even just to use up fridge ingredients!




  1. Fill and boil kettle. Turn on a hob.
  2. I’m going to make this the easiest recipe ever. As long as everything is peeled/deseeded/washed, chop it as you want and throw in in a fry pan with a little oil (I am referring to the veg here and keep the spring onion aside)
  3. Put noodles in a boil that is big enough to hold them and have liquid cover them. Add boiled water. Leave for 2 to 5 mins, you want them to be soft but with bite, not too soft that they are mush.
  4. Now add a stock cube (or miso) and some water to the frying pan. Make sure the stock cube dissolves into the pan.
  5. The veg should look like a sort of soup now. The liquid content is up to you. I know some people aren’t as fond of soups as me.
  6. Now add in the noodles and ‘voilà !‘ you are done. Serve in bowls with the option of sprinkling sesame seeds and spring onion on to !



Spring rolls

  1. Dip the rice paper into warm water and soak for a few seconds till pliable.
  2. Remove rice paper, shake off excess water, fill with a small amount of veg. Use about a dessert spoon.
  3. Fold like a tortilla and leave for a few seconds to hold together.
  4. You are now ready to dine!

2 Comments Add yours

  1. Laila says:

    Oooh these sound wonderful! I’ll have to try them 🙂 x


  2. Eartha says:

    Dear David and Kim, I’ve nominated you for the Sunshine Blogger Award for the reasons outlined in my post. You can see it here: 🙂


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