Sesame spring onions and noodles or pasta

At the cusp between winter and spring, I can't get enough of cheerful spring onions. This uncooked sauce can be put together in less time than it takes to boil and drain the noodles – about five minutes. It also hits all of my thrifty/frugal buttons! There was a little of last Sunday's roast chicken left to top the noodles – it is perfect with roast chicken or pork, although I love adding a few Thai fish cakes or perhaps some marinated tofu. But what also makes it a bit of a winner is that it just sings with deep savoury flavours. Maximum taste for minimum effort. Perfect.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together the oils, soy sauces, vinegar, fish sauce and sugar. Pour over the remaining ingredients and stir to combine.

Step 2

Check the seasoning as you may need to add salt, despite the fact that soy sauce is quite salty.

Step 3

Leave the sauce for about 20 minutes, so that all the flavours get to know each other. You can use immediately, although it's better left to infuse.

Step 4

For even more flavour, gently warm up the oils until they are hot but not smoking. Pour over the remaining ingredients to wilt the spring onions. Then stir in the soy sauce, vinegar, fish sauce and sugar. Set aside.

Step 5

Cook the noodles according to the packet instructions. Drain. Or use yesterday's leftover pasta. Cold spaghetti is perfectly acceptable, but refresh it first with boiling water, then drain.

Step 6

Toss the noodles and add a dollop of hoisin sauce. Top with leftover roast meat.

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