Ginger and spring onion noodles

Ingredients

• 400 g dry ramen noodles or soba noodles (or 600 g fresh ramen noodles)
• 1 tsp canola oil
• 5 spring onions (scallions), roughly chopped
• 2 garlic cloves, roughly chopped
• 3 cm (1½-inch) piece of ginger, minced
• ½ tsp crushed red pepper flakes, plus extra to serve
• Kosher salt
• 2 tbsp + 1 tsp (42 g) butter
• 2 handfuls baby spinach
• 45-75 ml soy sauce, divided
• 1 lime, juiced
• 1 large handful enoki mushrooms
• White and black sesame seeds, toasted

Instructions

1. Bring a medium saucepan of salted water to a boil over high heat. Add the noodles and cook according to package directions. Reserve about ½ cup of the cooking water, drain the rest and set the noodles and reserved water aside.

2. Meanwhile, heat a medium skillet over medium. Add the oil, onions, garlic, ginger and red pepper flakes. Cook for 1 minute. Add the butter and stir to melt. Salt to taste.

3. Transfer to a blender or food processor along with the spinach, 1½ tablespoons of soy sauce and lime juice. Blend until smooth, adding enough of the reserved water to get a saucy consistency. Season with more soy sauce, if needed.

4. Place the pan back over medium heat and add the mushrooms. Cook until softened and lightly golden, about 2 minutes. Add 1 tablespoon of soy sauce and cook just until fully absorbed.

5. Add the noodles back into the saucepan and add the sauce. Toss to coat, adding a little more of the reserved cooking liquid, if needed. To serve, top with the mushrooms, sesame seeds and red pepper flakes.