This fortnight’s theme for the Cookbook Challenge is rice/noodles.
After being away, then being sick it is a last minute dish that I whipped up tonight.
My cookbook of choice- Plenty by Yotam Ottolenghi.
This book is one of my favourites.
Warm Glass Noodles and Edamame Beans
200g glass (cellophane) noodles
2 tbsp sunflower oil
3 garlic cloves, crushed
300g podded cooked edamame beans
3 spring onions, thinly sliced (including the green parts)
1 fresh red chilli, finely chopped
3 tbsp chopped coriander, plus a few whole leaves to garnish
3 tbsp shredded fresh mint
3 tbsp sesame seeds, toasted
salt to taste (optional)
2 tbsp grated galangal or fresh root ginger
juice of 4 limes
3 tbsp groundnut oil
2 tbsp palm sugar
2 tsp seedless tamarind pulp or paste
1 tsp tamari soy sauce
1 tsp fine sea salt
Soak the noodles in a bowl of hot water for about 5 minutes or until soft (don’t leave them in the water for too long or they will go soggy). Drain and leave to dry.
Whisk together in a small bowl all of the sauce ingredients and set aside.
Heat the sunflower oil in a large frying pan or wok and add the garlic. When it starts to turn golden, remove the pan from the heat and add the sauce and the noodles. Gently stir together, then add most of the edamame beans and the spring onions, chilli, coriander and mint. Stir everything together while you return the pan to the heat for a few seconds, just to warm through. Taste and add more salt, if you like.
Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame beans and the sesame seeds. Garnish with coriander leaves and serve. You can also serve this dish at room temperature, adjusting the seasoning when it is cool.
Did I make any changes?
Of course- I made it for one person, only I made the dressing for 2 and then forgot- so put all the dressing in – instead of half. It made it more ‘brown’ but it was still yummy. I also changed the groundnut oil to vegetable oil and a teaspoon of sesame oil.
It was nice and light, (even though I used too much dressing) and yes I would make it again.