My sister bought shin ram yun noodles from Costco, I used leftover warrigal greens, carrots, and smoked honey bacon in black pepper butter sauce; recipe below, on a freezing day, adding one more carrot. They’re my favourite noodles, and I never tire of them.
Google: “Warrigal greens Tetragonia tetragonioides are an edible Australian native ground cover. This bush food is a member of the family Aizoaceae and is related to marigolds and figs. It is also native to New Zealand and countries around the Pacific Rim, sometimes referred to as New Zealand spinach or Botany Bay spinach. Its Australian name comes from the Aboriginal word “warrigal” meaning wild or wild dog, and the scientific name reflects its 10-sided seeds.”
“The leaves make a wonderful spinach substitute, but stems are not edible. Leaves are high in vitamins A, B1, B2 and C3 and fibre as well as anti-oxidants4. They have a mild taste, but since they contain high levels of oxalic acid. The leaves of Warrigal greens have a mild flavour, similar to spinach, and it can substitute for this vegetable in most recipes. It is becoming increasingly popular with chefs as a bush food (although it’s now mostly commercially sourced), and can be found on the menu of many top-end restaurants.”
“The stalks and stems on leafy greens are completely edible and can add a nice crunch when eaten raw. Most collard recipes call to discard the stems because they’re so fibrous, but if you chop them small, they will cook just like the leafy greens. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite.”
Warrigal greens have a salty taste, balanced by smoked honey bacon, carrots for colour, and black pepper butter sauce, making a comforting, spicy, and delicious meal with shin ram yun noodles.
Ingredients
Warrigal greens carrots smoked honey bacon in black pepper butter sauce
1/2 c wilted warrigal greens with stems
2 small carrots, cut to bite size
1 1/2 strips smoked honey bacon, cut into small bite
2-3 Tbs butter
1 Tbs minced garlic
1 lime juice
1/2 lime zest
chili flakes (OPT)
oil
salt (OPT)
black pepper
Shin ram yun noodles
1 packet shin ram yun
1 carrot, extra
water
Method
Warrigal greens carrots smoked honey bacon in black pepper butter sauce
For wilted warrigal: Put a pot of water onto boil. Drop the stems in for 2 minutes then the greens in the water and cook for 1-3 minutes. Refresh in a colander with cold, running water to retain the green colour: separate stems and leaves. Squeeze water and set aside. These also freeze well.
Place 1 Tbs oil in saucepan on medium heat, add bacon cook until crispy and remove to a plate. Next add in a bit more oil, if necessary, then add in garlic cook for 1 minutes. Followed by carrots cook for 3 minutes. Now add in warrigal stems cook for 2 minutes if you want it a bit softer. Next add in the leaves cook 1-2 minutes.
Add in butter, lime juice, zest, chili flakes and black pepper, mix well with vegetables for about 2 minutes. Add back bacon and toss to mix well and taste for seasoning. Add salt if you like a bit salty. Spoon onto plate.
Shin ram yun noodles
Put kettle on. Open shin ram yun noodles, condiments, and cut up one extra carrot. Empty noodles and condiments into bowl with a plate at the bottom for easy to remove from microwave late. Place the cut up carrot in along with the noodles and condiments.
Once water is boiled, pour enough water into the prepared bowl. Stir to mix well. Open the microwave door, carefully place the plate with bowl of noodles, carrot and water in. Microwave for 5-7 minutes. Then open the microwave door; carefully remove the plate with bowl from microwave and spoon enough leftover warrigal greens, carrots, and smoked honey bacon in black pepper butter sauce into the hot bowl of noodles soup. Stir to mix well.
Now place back plate with bowl of noodles soup and leftover warrigal greens, carrots, and smoked honey bacon in black pepper butter sauce into the microwave. For me: microwave a further 1-2 minutes to warmed up. Stir well.
For you: just add warrigal greens, carrots, and smoked honey bacon in black pepper butter sauce into the noodles soup. Stir to mix well. Enjoy with a cup of tea or coffee!!!
Note: You can add buk choy, spinach, rocket leaves, asparagus, 3 colours capsicums, bean shoots, broccoli, cauliflower, or any of the vegetables of your choice. You can add beef, pork, chicken or duck. Or even fried eggs.
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