What!? A recipe from me that’s both spicy AND vegetarian?! Ktams must have been out of town when I started making this as most meals in our house have a pre-requisite of meat. When he is out of the house though, I will play with vegetarianism (mostly because it’s easier than planning on thawing, marinating, and cooking meat, a starch, and veggie just for me). About a year ago I feel in love with Yotam Ottolenghi and his cookbooks. This recipe is out of his book, Plenty More, which I had out from the library for weeks on end. Yes, I’m aware I should just buy it – when you have a cookbook problem like I do, you’ll understand why I didn’t go out immediately and purchase cookbooks.
Anyway, back to my lazy vegetarianism–this recipe is a quick lunch or dinner at home, but I would suggest keeping the noodles and rest of the items separate until you’re ready to eat, as I found it best when everything was fresh as opposed to reheated. If your noodles get sticky before you add in the toppings, just run some hot water over them and they’ll open back up. I get my edamame frozen and already shelled (it’s glorious). I challenge myself by attempting to eating it with chopsticks. I suggest using a fork if you don’t have confidence in yourself though. I don’t need anyone starving on me because I suggested chopsticks or anything. 😉
Spicy Glass Noodles & Edamame
(Adapted from Ottolenghi’s Original Glass Noodles, Green Onions & Edamame)
- 1 C glass (cellophane) noodles
- 2 1/2 T sunflower oil
- 3 Garlic cloves, crushed
- 2 C podded edamame beans, cooked
- 3 Spring onions, thinly sliced
- 1 Fresh red chili, finely chopped
- 3 T chopped coriander
- 3 T fresh cilantro, shredded
- 3 T sesame seeds, toasted
- Salt to taste
- 2 T galangal or fresh root ginger, grated
- 4 limes, juiced
- 2 T palm sugar
- 3 T Chili oil (see how-to below)
- 1 t tamari soy sauce
Chili oil – AKA an easy way to ramp up a tame dish! I enjoy making up some chili oil simultaneously while cooking so I have just enough for that dish, but you can also make and store without much issue. Simply grind up some fresh chilis in a food processor in oil (I usually use olive oil) then sauté together for 8-10 minutes on the stove. Ta-da! Now on to the real recipe…
Glass noodles cook quickly – drop the noodles into a pot of boiling water for 5 minutes (or as instructed on packaging), then remove them, and rinse with hot water. Add about 2 t sunflower oil to the noodles, tossing, cover, and set in a warm spot. In the meantime, heat the rest of the sunflower oil in a saucepan adding in the chopped chili, coriander, garlic, and ginger. Cook until fragrant, 2-3 minutes, then add the green onion, lime juice, tamari sauce, and palm sugar. Heat until sugar fully dissolves.
Pour contents of saucepan over noodles and toss together until well incorporated. Top with some lime zest, the toasted sesame seeds, cilantro, salt and pepper, and chili oil to taste. This recipe serves 3-4 depending on appetite.