Tonight we tried one of Hugh’s latest recipes – his version of pot noodle with spicy chorizo, spring onions and fennel seeds.
It’s really simple. In a bowl you pop dried egg noodles, chopped chorizo, sliced spring onions and crushed fennel seeds. To make this less pot noodle lunchtime snack and more dinner for two, I lightly fried the chorizo and crushed fennel seeds, and half the spring onions. Just to soften them a little.
The recipe then tells you to pour enough boiling water over the noodles, and stir in tomato passata that has been well seasoned with salt and pepper. Then you leave it for 5-6 minutes. We did this, but found that the noodles didn’t quite cook enough and the sauce was lukewarm by the time we came to eat it.
So we transferred everything to a pan and heated it up. I added a good-sized spoonful of sundried tomato paste which gave a depth of flavour. Lastly we stirred through some chopped flat leaf parsley from the garden.
All in all it was a pretty tasty and good dinner with a few little tweaks – really a delicious bowl of soupy noodles, spicy with chorizo and fragrant with fennel.
Spanish style chorizo and spring onion noodles
2 nests of egg noodles
8 spring onions
200ml tomato passata
1 tsp fennel seeds
1 tbsp sundried tomato paste
salt and pepper
handful of parsley or basil
Chop up the chorizo and spring onions, and crush the fennel seeds in a pestle and mortar.
Heat up a small frying pan and gently fry the chorizo, spring onions and fennel seeds for a few minutes.
Mix together the tomato passata, sundried tomato paste, and salt and pepper to taste.
In a pan, place the egg noodles, chorizo, spring onions, fennel seeds and tomato passata. Pour over just enough boiling water to cover. Put over a medium heat and cook for about 5 minutes or until the sauce is hot and the noodles are cooked.
Stir through some chopped parsley or basil and eat.