Just like the old days part 2

Pak choi, egg noodle & sesame salad with grilled prawns
I finally watched ‘Midnight in Paris’ and what a beautiful film. I found myself falling in love with the city as the movie unfolded despite initial resistance (what can I say, I’m a cynic who thinks the hype that Paris is the epicenter of romance and culture is highly overrated!). The film touches on a number of themes but the storyline I resonated the most with was the lead character (played by Owen Wilson) and his fascination, awe, and almost childlike wonderment with Paris. I have always felt that my most important relationship in the last 8 years was not the usual boy-girl romance. The one true love of my life during my twenties was my London town. And what a true love it was – there was passion, excitement, laughter, tears, goosebump inducing magical moments, comfort in silence, and also intense disagreements (oh how I did get my ass royally kicked on a number of times). Just like the beautiful relationships where the connection transcends the superficial and you never stop falling in love, the best part was the endless new discoveries and never ending inspiration. But like some of the most memorable relationships, we loved deeply before painfully parting our separate ways.

Like Owen Wilson’s character, I loved to walk around London. This was when deep connections were cemented as the city unveiled its true self. London never failed to surprise me. Almost every corner turned revealed a new discovery. I really do miss being able to walk aimlessly without a plan. It is a sense of liberating escapism knowing that you can walk out your front door, not knowing your path or where you will end up. An early Saturday morning walk to buy a loaf of bread along the vomit paved streets of Kentish Town (I say this with my rose-tinted nostalgia glasses on, reminiscing puke lined streets – we Kentish Town-ers had a good time on the weekends!), could detour to a quirky cafe in Camden for brunch, lying on the grass with a book on Primrose Hill, and before you know it, you’ve somehow strolled up Haverstock Hill to the lovely Hampstead to watch a show at the historic Everyman Theatre, with loaf of bread still intact of course. These walks were a celebration of random, inspiring moments and no one appreciated this more than one of the members of the lovely London foursome. Both of us will always carry a torch for our London town.

The recipe that I’m dedicating to her is actually one of her own. Interestingly, I have always thought this dish best exemplifies her unique sense of adventure and appreciation for all things random. Her excitement towards discoveries, whether a new song, movie, stumbling on a lovely unknown part of a city, or the oh-my-god moment at finding delicious new food, is so incredibly refreshing. In the spirit of randomness, the salad comprises of an unusual mix of Asian ingredients, brought to life by a Western dressing. Raw pak choi (yes this is possible!) and uncooked egg noodles make the foundations of the salad. The dressing, comprised of red wine vinegar, olive oil and sesame oil, is poured over the raw ingredients to help soften the egg noodles. This is lovely as a side salad on its own or can be made into a more substantial meal with the addition of protein (I included grilled prawns). The composition is quite bizarre yet intriguing as under normal circumstances you would never consider using uncooked pak choi or egg noodles. Together. But somehow, the flavours fuse brilliantly and it just works. This has been one of my favourite kitchen discoveries. 

Nidsters, here’s to always finding those accidental moments of enlightenment.

Pak choi, egg noodle & sesame salad with grilled prawns

The Ingredients
For the salad:  Pak choi, egg noodles, cherry tomatoes, spring onions, sesame seeds, flaked almonds.
For the dressing: 2 tbsp Olive oil, 2 tbsp sesame oil, 6 tbsp red wine vinegar, salt and pepper.
For the prawns: unshelled prawns, lemon juice, red chili, salt and pepper.

The Prep
1. Chop pak choi and shred egg noodles into a bowl.

2. Add halved cherry tomatoes, sliced spring onions, and toasted sesame seeds and almond flakes.
3. Mix dressing ingredients together, pour over salad and let this rest so the red wine vinegar has time to ‘cook’ or soften the egg noodles.
4. To make the prawns, marinate prawns with lemon juice, chopped red chili, salt, and pepper. Grill.
5. Top salad with grilled prawns.