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Recipe: Shu Han Lee’s Dry-tossed egg noodles with tenderstem broccoli

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London-based cook, food writer and stylist, Shu Han Lee, recently dropped by the Khoollect Studio to whip up some dry-tossed noodles inspired by the flavours of Singapore – the country where she grew up. Quick and easy to make, this dish has enough punch to knockout those pick-up-the-phone fast food temptations, and will have you laying the table neatly in no time.

Here’s what Shu has to say about this delicious little number from her new cookbook Chicken and Rice:

‘This is my version of fast food: blanch egg noodles till just cooked, toss in the simplest concoction of soy sauce and fragrant oils, then top with seasonal greens. The whole dish comes together with no effort, especially since I often already have a jar of fried shallot oil prepared. I can be sitting down slurping noodles in less time than it takes to look up the number of the nearest Chinese takeaway.’

Dry-tossed egg noodles with tenderstem broccoli

Tips:

  • You can easily adapt this recipe using other vegetables– bittersweet leafy greens such as kale or pak choi, and asparagus or sugar snap peas in summer.
  • This is great served with pickled green chillies on the side.
  • You can store the shallots with the oil in a covered container, and they should keep for about a week at room temperature. Fried shallots and/or shallot oil can be used as the final flourish to anything from soups and salads to plainer steamed dishes. A little sprinkle/ drizzle adds an instant boost of flavour and aroma.
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Preparation Time20 MINUTES

Cooking Time20 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

For the noodles
1 bunch of tenderstem broccoli
2 bundles of dried egg noodles
1 tablespoon of fried shallots (see below)
Pinch of sea salt

For the dressing
2 tablespoons of light soy sauce
2 teaspoons of toasted sesame oil
1 tablespoon of fried shallot oil (see below)
2 teaspoons of chilli oil (optional)

For the fried shallots and shallot oil (makes about 250g or 1 cup)
100g shallots, peeled and thinly sliced
250ml of groundnut oil, for frying
Pinch of sea salt

 

Tips:

  • You can easily adapt this recipe using other vegetables– bittersweet leafy greens such as kale or pak choi, and asparagus or sugar snap peas in summer.
  • This is great served with pickled green chillies on the side.
  • You can store the shallots with the oil in a covered container, and they should keep for about a week at room temperature. Fried shallots and/or shallot oil can be used as the final flourish to anything from soups and salads to plainer steamed dishes. A little sprinkle/ drizzle adds an instant boost of flavour and aroma.
1

Heat about 5cm of oil in a heavy-based pot over medium heat. Dab the shallots dry and toss with salt right before you fry them, or they might sweat. Add the shallots to the heated oil – they should bubble mildly. Let cook for about 8 to 10 minutes, until they turn golden. Turn the heat off and let the shallots continue to sizzle in the residual heat of the oil until they are golden brown. Drain the fried shallots – they crisp up as they cool – and reserve the fragrant shallot oil.

2

Trim any hard ends off the purple sprouting broccoli. Bring a pot filled with plenty of water to the boil. Once boiling, add a pinch of salt and the purple sprouting broccoli. Cook, uncovered till just tender, about 2 minutes. Drain well, toss in a bit of sesame oil and set aside.

3

In a large bowl, stir well to combine the ingredients for the dressing.

4

Cook the egg noodles in boiling water. It should take seconds; the noodles are done once they float to the top. Remove and rinse under cold running water in a sieve. When the pot of water returns to a boil, return the noodles to the pot for a brief plunge before draining well and slipping straight into the bowl of dressing.

5

Toss well with chopsticks so that each strand is coated with the dressing. Divide into bowls and serve with the broccoli and fried shallots.

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Preparation Time20 MINUTES

Cooking Time20 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

For the noodles
1 bunch of tenderstem broccoli
2 bundles of dried egg noodles
1 tablespoon of fried shallots (see below)
Pinch of sea salt

For the dressing
2 tablespoons of light soy sauce
2 teaspoons of toasted sesame oil
1 tablespoon of fried shallot oil (see below)
2 teaspoons of chilli oil (optional)

For the fried shallots and shallot oil (makes about 250g or 1 cup)
100g shallots, peeled and thinly sliced
250ml of groundnut oil, for frying
Pinch of sea salt

 

Tips:

  • You can easily adapt this recipe using other vegetables– bittersweet leafy greens such as kale or pak choi, and asparagus or sugar snap peas in summer.
  • This is great served with pickled green chillies on the side.
  • You can store the shallots with the oil in a covered container, and they should keep for about a week at room temperature. Fried shallots and/or shallot oil can be used as the final flourish to anything from soups and salads to plainer steamed dishes. A little sprinkle/ drizzle adds an instant boost of flavour and aroma.
1

Heat about 5cm of oil in a heavy-based pot over medium heat. Dab the shallots dry and toss with salt right before you fry them, or they might sweat. Add the shallots to the heated oil – they should bubble mildly. Let cook for about 8 to 10 minutes, until they turn golden. Turn the heat off and let the shallots continue to sizzle in the residual heat of the oil until they are golden brown. Drain the fried shallots – they crisp up as they cool – and reserve the fragrant shallot oil.

2

Trim any hard ends off the purple sprouting broccoli. Bring a pot filled with plenty of water to the boil. Once boiling, add a pinch of salt and the purple sprouting broccoli. Cook, uncovered till just tender, about 2 minutes. Drain well, toss in a bit of sesame oil and set aside.

3

In a large bowl, stir well to combine the ingredients for the dressing.

4

Cook the egg noodles in boiling water. It should take seconds; the noodles are done once they float to the top. Remove and rinse under cold running water in a sieve. When the pot of water returns to a boil, return the noodles to the pot for a brief plunge before draining well and slipping straight into the bowl of dressing.

5

Toss well with chopsticks so that each strand is coated with the dressing. Divide into bowls and serve with the broccoli and fried shallots.

SHOW MORE
SHOW LESS

London-based cook, food writer and stylist, Shu Han Lee, recently dropped by the Khoollect Studio to whip up some dry-tossed noodles inspired by the flavours of Singapore – the country where she grew up. Quick and easy to make, this dish has enough punch to knockout those pick-up-the-phone fast food temptations, and will have you laying the table neatly in no time.

Here’s what Shu has to say about this delicious little number from her new cookbook Chicken and Rice:

‘This is my version of fast food: blanch egg noodles till just cooked, toss in the simplest concoction of soy sauce and fragrant oils, then top with seasonal greens. The whole dish comes together with no effort, especially since I often already have a jar of fried shallot oil prepared. I can be sitting down slurping noodles in less time than it takes to look up the number of the nearest Chinese takeaway.’

Dry-tossed egg noodles with tenderstem broccoli

1

Heat about 5cm of oil in a heavy-based pot over medium heat. Dab the shallots dry and toss with salt right before you fry them, or they might sweat. Add the shallots to the heated oil – they should bubble mildly. Let cook for about 8 to 10 minutes, until they turn golden. Turn the heat off and let the shallots continue to sizzle in the residual heat of the oil until they are golden brown. Drain the fried shallots – they crisp up as they cool – and reserve the fragrant shallot oil.

2

Trim any hard ends off the purple sprouting broccoli. Bring a pot filled with plenty of water to the boil. Once boiling, add a pinch of salt and the purple sprouting broccoli. Cook, uncovered till just tender, about 2 minutes. Drain well, toss in a bit of sesame oil and set aside.

3

In a large bowl, stir well to combine the ingredients for the dressing.

4

Cook the egg noodles in boiling water. It should take seconds; the noodles are done once they float to the top. Remove and rinse under cold running water in a sieve. When the pot of water returns to a boil, return the noodles to the pot for a brief plunge before draining well and slipping straight into the bowl of dressing.

5

Toss well with chopsticks so that each strand is coated with the dressing. Divide into bowls and serve with the broccoli and fried shallots.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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