Biang Biang, Pickled Asparagus, Wild Garlic Smacked Cucumber & Padron Peppers

‘Green is the fresh emblem of well-founded hopes’ - Mary Webb

A Plate of green will always fill my soul with hope. Hope of new, young, tender life. Journeys yet to begin and a rekindling of all that has gone stale. While time stops for no person, life continues through the generations. This bowl, in all its verdant beauty hits your senses with a punch. Zingy, Zesty and the ultimate re set for the tired winter palate. Feel free to swap out the ingredients for what is local and seasonal for you.

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biang biang, noodle recipe, smacked cucumbers, healthy noodles, noodle bowl

Yield: 2

Author: Suze Morrison

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Biang Biang, Pickled Asparagus, Wild Garlic Smacked Cucumber & Padron Peppers

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

This bowl, in all its verdant beauty hits your senses with a punch. Zingy, Zesty and the ultimate re set for the tired winter palate. Feel free to swap out the ingredients for what is local and seasonal for you.

Ingredients

Biang Biang

• 250g Fresh Biang Biang Noodles
• 50g Edamame Beans
• 3 Spring Onions, finely chopped
• 100g Padron Peppers
• 2 tbsp Sesame Oil
• 1 clove garlic, minced.
• 2tbsp Light Soy Sauce
• 1tbsp Lime Juice

Pickled Asparagus

• 150g Asparagus, shaved.
• 150ml Rice Vinegar
• 100ml Water
• 1tsp Fine Salt
• 2tsp Caster Sugar
• 5 Black Peppercorns
• 5 Sichuan Peppercorns

Wild Garlic Smacked Cucumber

• ½ Cucumber, seeds removed, roughly chopped
• ¼ tsp Sea salt
• 1tsp Crispy Chilli Oil
• 2tsp Rice Vinegar
• Good Handful Wilg garlc, torn.

Instructions

1. Begin with the asparagus. Add the Rice vinegar, water, sugar, salt, and peppercorns to a small pan. Dissolve over a low heat. Pour over the asparagus in a sterile jar and allow to cool to room temperature. Chill for at least 4 hours for the flavours to mature.
2. For the cucumber, add to a bowl with the salt and set aside for 10 minutes, drain then mix with the remaining ingredients. Set aside at room temperature.
3. Heat a large griddle pan or barbeque and char the padron peppers until beginning to blister. Remove and mix with 1 tbsp of the sesame oil.
4. Cook the Biang Biang in boiling water until tender, drain and divide between two bowls. Drizzle over the soy and lime juice before dividing the edamame, padron peppers and spring onions between them.
5. Heat the remaining sesame oil in a small sauté pan and add the garlic. Once sizzling, pour over the noodles and vegetables, it will pop!
6. Serve with the pickled asparagus and smacked cucumber with plenty of herbs.

https://gourmetglow.co.uk/recipes/biang-biang-pickled-asparagus-wild-garlic-smacked-cucumber-padron-peppers