Tag Archives: Ginger

Ginger and Spring Onion Noodles

Ginger and spring onion noodles are a simple but tasty addition to a stir fry or a great side to all sorts of things when you’re not really sure what you want to go with the main part of your meal but don’t have the time to commit to rice or potatoes. We eat this with everything from burgers when we don’t have any buns to beef stroganoff (it works surprisingly well). If you make a lot of your own stir fries, chances are you’ll have the ingredients to hand anyway.

This works best with medium egg noodles, but fine egg noddles would work well too, or soba or udon. If you’re using rice noodles, avoid the very fine ones as they cook too quickly and tend to go a bit laggy. This recipe is written with dried noodles in mind, so skip the boiling part if you have straight to wok noodles. The butter should be enough to cook them through without pre-cooking, as there will be enough moisture to steam them.

If you know our site well, don’t really go in for gluten or dairy-free recipes, but you could make this gluten free by using gluten free buckwheat noodles and you could skip the butter and use some groundnut oil instead (unless you have a nut allergy!).

While the butter does add a clagginess and creaminess, the ginger and spring onions are fresh enough to lift it (in my opinion at least!).

Ginger and Spring Onion Noodles

Ginger and Spring Onion Noodles


  • One portion of dried egg noodles per person
  • pinch salt
  • 2-4 spring onions
  • knob butter
  • thumb sized piece ginger
  • sesame seeds
  • sesame oil


  1. If you're using dried noodles, boil them up per the packet instructions with a good pinch of salt, draining them when they're just cooked but no more.
  2. Grate the ginger and finely slice the spring onions, getting rid of any tough leaves or dried up outside layers.
  3. Melt the butter in a saucepan or frying pan.
  4. Add the ginger and about 3/4 of the spring onions and allow it all to sizzle together for minute.
  5. Add the drained noodles and mix together.When it's all nice and hot, add a drizzle of sesame oil and mix through.
  6. Plate up and sprinkle on the sesame seeds and retained chopped spring onion.
  7. Eat greedily and enjoy.
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Why not try serving these with our pork and red pepper burgers, delicious homemade burgers or beef stroganoff.


Summery Chicken Marinade

It’s officially BBQ season in the UK….or so they say….and here at Blunty’s Mill we managed our first (possibly only) BBQ of the year on Saturday night, marking the first meal cooked somewhere near our new house. We’ll get there soon and we’ll give you a tour of our new kitchen as soon as we’re settled.

Homemade BBQ
Before you ask where we got such an accomplished looking BBQ, you should know that Charles made it awhile back and it’s actually pretty genius as BBQs go. No gas to worry about, no faffing about with lids and wheels and very limited cleaning needs. In fact the grill can go straight into the dishwasher once it’s cool.

BBQ Recipes
Anyway, one of the resounding successes of said BBQ was chicken marinated in an impromptu combination of tasty things we had in the temporary kitchen we’re using while we await the completion of the house, and it was rather a success. So much so we’ll be having it again tonight with pasta. Like many BBQ recipes, this one works with all sorts of accompaniments, from salad to rice or chips, so it’s a great one to have in your back pocket. It would also be cracking with salmon or prawns – fresh and lemony with a ginger punch.

Fresh Oregano , Herbs

For two chicken breasts, you will need:

1 tbsp fresh chopped herbs, such as parsley, thyme and oregano or 1 tsp dried parsley and 1/2 tsp dried oregano

2 cloves garlic

2cm squared or so of fresh ginger

Zest of one large untaxed lemon

2 tbsp olive oil

Crack black pepper

Easy Marinade for Chicken

1. Rinse and finely chop the herbs.

Summer Chicken Marinade Recipe
2. Finely chop or grate the ginger (don’t worry we didn’t use THAT much ginger) and garlic and remove the zest from the lemon. A fine grater or microplane is the easiest tool for this job.

How to Marinate Chicken
3. Put the chicken breasts into a sealable plastic container or freezer bag. This reduces washing up and keeps the chicken fresh whilst it’s marinating.

Lemon Chicken Marinade
4. Add the chopped and grated ingredients to the bag or box.

Chicken Recipes for BBQ
5. Pour in the olive oil, add the pepper, and mix everything together well, distributing the various flavourings as evenly as you can between the chicken breasts. If you’re using a freezer bag, you can really massage the marinade into the chicken (from the outside!) without getting your hands dirty.

6. Seal up the bag or box and pop it into the fridge for at least an hour, removing from the fridge around half an hour before you plan to cook it.

Lemon and Garlic Marinade
When we did this one on the BBQ, we butterflied the chicken to reduce its cooking time to make sure it could be cooked through without burning on the outside (we don’t have a photo of the BBQ version because it wasn’t worth looking at by the time we had finished stabbing it all over to make sure it was cooked!) but by controlling the temperature on a frying pan, or by browning and putting in the oven to cook through, you can manage moist, tender, safe to eat chicken without butterflying it.

Easy Chicken Recipes

Ginger, Honey, Soy Baked Salmon

Hi everyone!

I’m finally back! I’m afraid I’ve been off the grid a bit recently preparing for a ridiculously hard pensions exam. At last, it’s over, and I can start spending my free time on things I actually like doing. Studying on top of a full time job is pretty difficult and exhausting, especially when you’re also trying to fit in your pre-summer workout whilst trying to eat fresh and healthy and not letting your home turn into a dive. 

Thankfully, I discovered this little recipe through a combination of googling and using what I had in the cup airs and fridge and it’s seen me through a good few evenings of fresh, tasty, light dinner. 


You will need:

1 salmon fillet per person

Marinade, also per person, so double, triple, quadruple as required 

2 tbsp soy sauce

1 tbsp runny honey

1 clove garlic

2 tsp grated ginger

chilli powder or flakes to taste, depending how much spice you like 

1 tsp lemon juice 


1. Grate the garlic and ginger. Mix together the other ingredients in a ramekin or bowl. 

2. If you have the time and/or inclination, put the salmon in a freezer or sandwich bag and marinate in the sauce for about 10-20 minutes. If you don’t, cover the salmon in the sauce and place it on a piece of tin foil as far ahead as you can manage. 

3. Bake at 180C for 8 minutes or so. If you don’t wrap it up, the honey should caramelise around the edges, but even if it doesn’t, this is delicious!

Serve with roasted vegetables or green beans and rice.