Where did the spaghetti go? I wondered to myself this week, just as the Bolognese sauce was bubbling at its peak and waiting only for pasta to be stirred in and turn the pot into a meal. The moment I realized there would be no spaghetti that day, I decided to take action and added three packages of curly bagged noodles instead.
Yes, the ones that come in instant noodle cups, those thin, soft noodles that are ready in no time, cost just a couple of shekels a pack and are filling enough to feel like a hearty meal. Admit it, I am not the only one who really, really loves them.
So I placed them on top of the bubbling sauce, covered the pot and waited five minutes. When I opened the lid and moved the block of noodles, which had been hard just moments earlier, a small miracle appeared before me: The noodles had softened, soaked up the sauce and turned into little noodle snakes in the pot, the kind of heartwarming sight that makes it hard not to smile.
I had no doubt it would be delicious, and after I tasted it and my family did too, it was decided once and for all: From now on, only curly noodles go into Bolognese.
That pot also reminded me how much I love searing those thin noodles in a pan with a little olive oil and maple syrup, creating crunchy curls that turn any salad into a real celebration. So, of course, I made that too. After all, once I had taken four packages of noodles out of the pantry, there was no chance I was leaving the last one behind.
I urge you to make this salad exactly according to the recipe, and next time, play around and vary it. But try it exactly this way at least once. I promise you will enjoy every bite.
Irresistible noodle Bolognese
Ingredients:
- 4 tablespoons olive oil
- 2 large onions, peeled
- 2 celery stalks, including leaves
- 5 garlic cloves, peeled
- 1/2 parsley root, peeled, or 1 carrot, peeled, or both
- 500 grams ground beef
- 1 tablespoon sweet paprika
- 1/2 teaspoon baharat
- 3/4 teaspoon salt
- 3 heaping tablespoons tomato paste
- 3 packages curly instant noodles
Instructions:
- Dice the onions and parsley root or carrot into small cubes, finely chop the garlic and slice the celery thinly.
- Heat the olive oil in a wide pot and fry the onions, celery, parsley root or carrot and garlic together until the onions are lightly golden, about 15 minutes.
- Add the beef and fry, stirring and breaking up the meat, until it changes color.
- Add the paprika, baharat, salt and tomato paste and fry together for another five minutes.
- Add boiling water to about 2 centimeters above the meat and stir.
- Cover and cook over medium heat for 1 hour and 15 minutes. It is recommended to check occasionally to make sure there is still liquid and to stir. Taste and adjust the seasoning to your preference.
- When the Bolognese is ready, and only then — from the moment you add the noodles, the dish will be ready within just a few minutes — add the noodles and gently shake the pot. If the sauce has reduced significantly, you can add 1 cup of boiling water at this stage.
- Cover and cook together for five minutes.
- Open the pot, separate the noodles with a fork or spoon and mix them into the Bolognese for five minutes, or until the noodles are red and have absorbed the flavors.
Crunchy vegetable salad with nectarine and addictive noodle curls
Ingredients:
- 1/3 white cabbage
- 1/4 red cabbage
- 1 cup edamame beans, frozen and shelled
- 20 mint leaves
- 1/4 bunch cilantro, parsley or chives
- 1 carrot, peeled
- 1 nectarine, peach or apple, or a handful of grapes
For the noodle curls:
- 1 package curly instant noodles
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- A little salt
For the dressing:
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon whole-grain mustard
- 1 tablespoon maple syrup, date syrup or agave
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions:
- Place the edamame beans in a bowl with boiling water for 10 minutes, then drain.
- Place 2 tablespoons olive oil and 2 tablespoons maple syrup in a wide pan. Break the package of noodles inside the bag into small chunks. Add the noodles to the pan and fry, stirring, until golden. Season with salt and transfer to a bowl until the salad is ready.
- Slice both cabbages into very, very thin strips. The thinner they are, the more enjoyable the salad will be to eat. Transfer to a large bowl and add the edamame beans, which by now should be at room temperature and no longer frozen. There is no need to cook them.
- Finely chop the herbs and add them to the bowl. Grate the carrot on the coarse side of a grater and add it to the bowl. Slice the nectarine into thin wedges and add it to the salad.
- Mix the dressing ingredients in a cup until the dressing thickens, then drizzle over the salad. It is important to add the dressing close to serving. Toss, top with the crispy noodle curls and serve immediately.
- If you cannot find shelled edamame beans, you can buy them in the pods, cook them for a few minutes in water and then remove the beans inside. It is truly simple and quick.