Stir-fry of Noodles with Hogweed and Ribwort Plantain Flower Buds
Stir-fry of Noodles with Hogweed and Ribwort Plantain Flower Buds is a modern British recipe for wild food stir fry of common hogweed flour buds and ribwort plantain flower buds with noodles in a soy sauce and honey base. The full recipe is presented here and I hope you enjoy this classic British version of: Stir-fry of Noodles with Hogweed and Ribwort Plantain Flower Buds.
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I almost missed the common hogweed harvest this year, as the council didn't fully cut all the verges on the path by the river Cynon. Fortuitously there's a bit of rough ground down from where I lived and that was mowed. Due the the drought the common hogweed and ribwort plantains on the slope went into overdrive, putting all their energy into flowering. So I managed to get some nice common hogweed flower buds and a generous bunch of ribwort plantain flower buds (these have a surprising mushroomy taste).
I always cook the ribwort plantain flower buds in a stir-fry where they make and excellent mushroom substitute. As I always Indomie (Nigerian-style wheat noodles) in the house I decided to go for a stir-fry.
Break the noodles into a bowl and add the contents of the flavouring sachet. Pour over enough water to just cover then set aside for 10 minutes to soften.
Set a wok over high heat. When hot add the oil and use to stir-fry the onion for 2 minutes. Now add the common hogweed and ribwort plantain flower buds for about 5 minutes, until heated through. If they appear in danger of sticking add a little of the liquid from the noodles.
Add in the soy sauce and honey, stir-frying to combine then drain the noodles and add them to the wok. Toss to combine, then garnish with the sesame seeds (if using) and serve.
