I met Elisa Sednaoui at her gorgeous home a few weeks back to cook her some Chinese inspired noodles. She had a beautiful kitchen to cook in with green cabinets, large poster artwork and an enormous doberman called Wolfgang. Elisa is of French, Italian and Egyptian decent and started her career as a model and actress. She now runs a charity called The Elisa Sednaoui Foundation which is in Italy and Egypt. The charity runs programs called Funtasia programs and they organise various after school activities for kids. It was also great to hear about her favourite foodie haunts which included the Cow (Notting Hill) and China Tang in the Dorchester Hotel. I made here some aubergine noodles with a soy dressing with the recipe below.
If anyone would like to help donate a little something to the charity crowdfunding page then click here for their latest project.
One-Pot Glass Noodles with Sesame Seed Marinade & Sautéed Veg
200g glass noodles (I bought mine from Chinatown but these are the same)
2-3 tbsp sunflower oil
1 tbsp black mustard seeds
1 medium aubergine, diced
1/2 red onion, thinly sliced
1 red pepper, deseeded, thinly sliced
200g (about 1/3) Chinese cabbage, thinly chopped
2 garlic cloves, grated
1/2 a lime
large handful of fresh coriander, roughly chopped
1 tbsp sesame seeds
handful cashews, roughly chopped
For the marinade
4 tbsp toasted sesame seed oil
3 tbsp rice wine vinegar
2 tbsp mirin wine
1 large thumb ginger, finely grated
zest of a lime and the juice of half
1 tsp maple syrup
4 tbsp soya sauce (I used tamari which is GF)
Pinch of sea salt
Set a large frying pan to a medium to high heat and add the sunflower oil. Throw in the aubergine, red peppers and red onion and toss everything together. Add in the mustard seeds, season with black pepper, salt and keep mixing everything around for about 10 minutes or until everything has softened.
While the veg is frying, boil the kettle. Add the glass noodles into a medium sized bowl and pour the newly boiled water over them. Make sure the noodles are submerged in the water and leave for 3-5 minutes. If using slightly bigger sized noodles it might take longer. Drain and place to one side.
Now back to the veg and grate in the garlic cloves and stir. Allow them to fry for 1 minute before adding in the cabbage and cook for another 3-4 minutes until it has wilted down. Squeeze over the juice of half a lime and take off the heat.
While the cabbage fries mix everything together for the marinade. Taste to check the seasoning and prepare a large bowl and pour in the drained noodles, fried veg, roughly chopped coriander and sauce. Mix everything together so that it is coated in the marinade and serve with some sesame seeds and chopped cashews on top! This can be made a day in advance and warmed up with the sauce drizzled in at the end.