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The Guardian - UK
The Guardian - UK
Lifestyle
Amy Poon

Amy Poon’s recipes for Chinese home favourites: spring onion and ginger noodles, and braised pumpkin with pork

Amy Poon’s ginger and spring onion oil noodles.
Amy Poon’s ginger and spring onion oil noodles. Photograph: Issy Croker/The Guardian. Food and prop styling: Emily Ezekiel. Food assistant: Omar Foster.

It’s good to keep things simple, and I am on a mission to demonstrate just how simple Chinese cooking can be, particularly the kind of food that Chinese families eat at home. We don’t, typically, gather around the kitchen table to pleat dumplings together – Crazy Rich Asians is no more a representation of how we cook than Notting Hill is of Notting Hill! The secret to much of our cooking is in the prep. Thereafter, most dishes come together very quickly and are surprisingly easy – at least the ones I cook are – so I invite you to surprise yourselves with these warming, comforting dishes.

Ginger and spring onion oil noodles (pictured above)

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