This best selling cookbook author grew up in her Chinese mother’s kitchen. In 2011 she established Arthur St. Kitchen from her home in Sydney Australia, where she delivered home-made salads to locals on her bike! In 2015 the family moved to New York where her culinary career took off. This is her 4th well received cook book , and she keeps busy with a podcast, and contributing to numerous journals. She has a passion for plant based recipes, and tries to recreate her mother’s cooking in less traditional ways. Lauren James of Epicurious said ” We cannot publish a Hetty McKinnon recipe without it ending up as the most popular recipe of the week!” Almost any vegetables would work in this – great for cleaning out the remnants of your produce drawer.
1 bell pepper (any color), finely sliced
1 carrot, peeled and finely sliced diagonally
1 head of broccoli, cut into florets
Kosher salt
olive oil
9 oz. package dried thin egg noodles (or any other noodles on hand)
1 small can baby corn, drained
6 ounces asparagus, sugar snap peas, or snow peas, trimmed and cut into 1-2 inch segments
1 medium shallot or 3 scallions, thinly sliced
Handful of cilantro
2 Tbs. toasted sesame seeds to finish
1 Tbs. toasted sesame oil
Soy Seasoning:
1 Tbs. toasted sesame oil
3 Tbs. soy sauces, tamari, or coconut aminos
1 Tbs. vegetarian stir fry sauce, such as oyster or hoisin
1/4 tsp. ground white pepper
1 small clove garlic, grated or minced
Heat oven to 425 degrees. On a large baking sheet, toss the pepper, carrot, and broccoli with a splash of olive oil and season with salt Roast for 10 minutes, until the vegetables start to soften.
Meanwhile, make the noodles: Bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions, or al dente, about 4 to 5 minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.
Combine the soy seasoning ingredients in a small bowl.
Remove the baking sheet and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with sesame oil, season with more salt, and toss well to coat. Return the tray to the oven and bake for another 15-18 minutes until noodles are crispy on top and bottom. Remove from oven, drizzle over soy seasoning and toss. Scatter shallot or scallions, sesame seeds and cilantro over and serve. Serves 4.
Note: Wanting to add some protein to this dinner, I sautéed some shrimp in a little oil and tossed them with the noodles. Perfect. 3 days later the leftovers were still delicious. Love the baby corn!
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