January 29, 2012
Warm glass noodles with edamame
Page 198, Ottolenghi
Ah, the first of Ottolenghi’s recipes that I did not like. And it was, no doubt, my own fault. I used the rice noodles that we had rather than procuring the mung bean cellophane noodles that are shown in the photo in the book. And these thicker rice noodles just didn’t work as well. I also didn’t have the tamarind paste on hand, and that may have made a difference, though the sauce was the part of the dish that I really enjoyed – full of lime and super tasty. It *did* give me the opportunity to use the beautiful new bowl that we got for Solstice from our dear ones, so not all was lost!
Here is the recipe just in case you want to try this with the RIGHT noodles and let me know if it works.
For the salad:
250g glass or cellophane noodles
1T sunflower oil
3 garlic cloves, peeled and crushed
1-1/2c cooked edamame beans ( I used 2 full cups – yum!)
3 scallions, white and green parts, thinly sliced
1 fresh red chili, finely chopped
3T cilantro, chopped, plus a few extra leaves for the garnish
3T mint leaves, julienned
3T sesame seeds, toasted ( we used gomasio)
For the sauce/dressing:
2T fresh ginger, grated
4 limes, juiced
2T peanut oil
2T dark brown sugar (or palm sugar)
2t tamarind paste
1t kosher or sea salt
Boil about 3 quarts of water and remove from heat. Soak the glass noodles in the hot water until soft – about five minutes. Drain immediately (the noodles quickly become soggy) and set aside to dry.
In a small bowl, whisk together all the sauce ingredients and set aside.
In a large frying pan, heat the oil and add the garlic. Just as the garlic becomes fragranant and starts to turn golden, remove the pan from the heat and add the sauce and noodles. Gently mix together, add most of the edamame (reserving some for the garnish), the onions, chilli and fresh herbs. Briefly return to the heat to warm through and taste for seasonings.
Pile up the noodles on a serving plate, scatter over the reserved edamame and the sesame seeds, and garnish with the whole cilantro leaves. Serve the salad warm or at room temperature.