Seasonal recipe: Winter greens with noodles

Alys Fowler's recipe for a quick-fix lunch using your home-grown winter produce.


This is a favourite quick-fix lunch, as it takes just minutes to get from patch to plate, to belly.



• A large handful of oriental greens such as mustard greens, mizuna, mibuna, tatsoi or young pak choi greens

• Two bunching onions. Use the entire plant (green and white bits) and slice diagonally

• One clove of garlic, sliced finely

• One chilli, seeds discarded

• A little ginger

• Soy sauce

• Sesame oil or groundnut oil

• One packet of instant noodles (discard flavouring)



Sauté garlic, onions, ginger and chilli in oil, adding the soy once the garlic has a little colour. You can add a little honey if desired at this stage. Now add instant noodles and just enough water to cover the noodles. To speed things up have the water pre-boiled from the kettle. Once the noodles are almost ready add sliced greens and cook for no more than two minutes. Any longer and the greens will turn bitter. Drain or serve with broth. For a slightly meatier meal, poach an egg on top of the noodles and broth.

Alys Fowler studied horticulture at Wisley and is now a regular presenter on BBC Gardeners’ World television

• This recipe first appeared as part of Alys' seasonal tips for the February kitchen garden in issue 146.

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