If you have spring cabbage, it would be a waste not to make these! Two delicious noodle recipes that are perfect for lunch

Hello. I am Ayumi Nakaganji, a chef.

Spring cabbage is sown in the fall and harvested in the spring. Compared to winter cabbage, which has dense leaves, spring cabbage is softly rolled up and looks fresh, making you feel like spring has arrived.

This time, we will introduce a lunch recipe that uses plenty of spring cabbage.

1: Shredded spring cabbage is used to bulk up the dish: "Shredded spring cabbage oil pasta"

Reduce the amount of pasta and use plenty of shredded cabbage instead. The shredded cabbage still has a crunchy texture, so it's very filling! Another great thing about this dish is that it can be made with just a few ingredients.

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Pasta...60g (1.6mm)
Bacon・・・30g
Shredded cabbage...about a handful
Takanotsume (fly nails)・・・1 or more (adjust to taste)
Garlic (minced)・・・1 tbsp
Water...appropriate amount
Salt: 13% of water
1/2 teaspoon dried basil
Black pepper...appropriate amount
Olive oil...1.5 tablespoons

<How to make>

(1) Cut the bacon into strips. Cut the hawk's claws in half and remove the seeds.

(2) Bring a pot of water to a boil, add salt, and boil the pasta for a shorter time than the instructions suggest (so that it is still slightly hard at the core).

(3) Add olive oil, garlic, and radish to a frying pan, tilt the pan towards you so that the garlic and radish are submerged in the oil, and then place over low heat.

(4) When the garlic has browned slightly, add the bacon and stir fry.

(5) Add shredded cabbage to (4) and stir fry briefly, then add boiled pasta and 60 ml (3 tablespoons) of the cooking water and stir fry. Add dried basil and season with salt (not included in the recipe).

(6) Place in a serving bowl, drizzle with olive oil (not included in the recipe) and sprinkle with black pepper.

The pasta is boiled in a little salt, so it has a strong flavor, and so there is almost no need to add any seasoning. Just add salt at the end to adjust the flavor.

Also, try adding lots of fresh parsley instead of dried basil.

2. "Spring Chanpon in Chicken Stock Soup" - Light and easy to eat with spring ingredients

The champon I had on a recent trip to Karatsu was not cloudy pork bone broth, but a light Japanese-style broth, and it was very delicious. The restaurant owner told me, "Many traditional restaurants serve this type of champon." Indeed, a long-established champon restaurant I had previously eaten at in the same area also served this type of champon.

How about a Japanese-style chicken broth champon in the season when spring cabbage is sweet and delicious? It will be even more delicious if you use the "chicken broth" that we introduced last time (the recipe article for "chicken broth" can be found here).Herefrom).

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Champon noodles (boiled)...1 bag
Clams・・・100g (remove sand)
Thinly sliced pork belly・・・50g
Spring cabbage...appropriate amount
New onion... appropriate amount
Bean sprouts...appropriate amount
Chinese chives... appropriate amount
Kamaboko (fish cake)... appropriate amount
Chikuwa (fish paste)・・・Appropriate amount
Wood ear mushroom (dried) - appropriate amount
A Chicken soup...400ml
A Soy sauce・・・2 teaspoons
A White dashi stock・・・1 teaspoon
Salad oil...appropriate amount
Salt and pepper...a little
White pepper...to taste
Worcestershire sauce...to taste

<How to make>

(1) Tear the cabbage into bite-sized pieces with your hands. Cut the other vegetables (you can use any vegetables you have in the fridge), kamaboko, and chikuwa into bite-sized pieces. Cut the pork belly into 3cm pieces. Soak the wood ear mushrooms in water and cut them into thin strips.

(2) Put A in a pot and heat it up.

(3) Add oil to a large frying pan and fry the pork belly, kamaboko, and chikuwa. Add the spring onions, spring cabbage, bean sprouts, Chinese chives, and wood ear mushrooms in that order and stir fry. Season with salt and pepper.

(4) Add the soup from (2), clams, and champon noodles to (3), loosen them up, cover, and simmer over medium heat until the clam shells open.

(5) Add white pepper and Worcestershire sauce to taste.

The great thing about champon is that you can eat lots of vegetables. It also helps to clear out your fridge, so if you have any leftover vegetables, add them in. The sweetness of the vegetables and the umami of the clams melt into the carefully extracted chicken bone-based soup, making for a very satisfying bowl.

Spring vegetables are fresh and delicious, but they also spoil easily. I would like to use them generously in various dishes and use them up as soon as possible. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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