Just last week we were freezing. And now it’s a balmy 52ºF and I love the freedom of leaving the house without my puffy jacket, hat and hand warmers. I know that Colorado may have plenty of snowy and cold days ahead, but when the sun is shining and the birds are chirping, it puts me in the mood for easy cooking with fresh ingredients.
This recipe is from Yotam Ottolenghi’s cookbook Plenty that is too gorgeous not to own (at least, that’s how I justified buying yet another cookbook), and too inspiring not to cook from. The combination of ingredients is literally a flavor-bomb, a party for your tastebuds. Tons of freshly grated ginger, lime juice, garlic, chiles, cilantro and mint are the makings of a no-fail recipe in my opinion…they all also happen to be favorite ingredients. Makes for a nice light dinner or packs up great for lunch the next day.
Warm Glass Noodles and Edamame
recipe ever so slightly adapted from Plenty by Yotam Ottolenghi.
Note: If you aren’t a big fan of spicy food, adjust the recipe by leaving out the chile or just putting less in. And when it comes to cilantro and mint, I make sure my measurements are heaping… Serves 4.
- 7-8 oz. glass (cellophane) noodles
- 2 Tbsp grated galangal or fresh ginger root
- juice of 4 limes
- 3 Tbsp peanut oil
- 2 Tbsp palm sugar (“coconut palm sugar” on most packages)
- 2 tsp seedless tamarind paste or pulp (found mine in a small jar the Indian food area of the store)
- 1 tsp tamari (a gluten free soy sauce)
- 1 tsp fine sea salt
To toss with the noodles:
- 2 Tbsp sunflower oil
- 3 garlic cloves, peeled and crushed
- 2 and 1/2 cups (about a pound) of shelled, cooked edamame
- 3 green onions, thinly sliced (including the green parts)
- 1 fresh red chile (I used a jalapeño as there were no Fresno chiles available), seeds removed, finely chopped
- 3 heaping Tbsp chopped cilantro, plus a few whole leaves for garnish
- 3 heaping Tbsp shredded fresh mint leaves
- 2-3 Tbsp sesame seeds, toasted
- salt (optional)
- Start by toasting your sesame seeds in a dry pan over medium-low heat… Stir frequently and remove from heat as the seeds quickly take on a slightly golden color here and there.
- Cook your shelled edamame: place in a pot with about 5-6 cups of water with about a teaspoon of salt, bring to a simmer and then cook for about 4 minutes. Drain.
- Soak the noodles in a bowl of hot water for about 5-7 minutes, or until soft (don’t leave them in the water for too long or they will get soggy). Drain in a colander and leave to dry there.
- In a small bowl whisk together all of the sauce ingredients and set aside.
- Heat the sunflower oil in a large frying pan or a wok and add the garlic. When it starts to turn golden, remove the pan from the heat and add the sauce and noodles. Gently stir together.
- Then add most of the edamame and the green onions, chile, cilantro and mint.
- Stir everything together while you return the pan to the heat for a few seconds, just to warm through. Taste and season with salt, if needed.
- Pile noodles onto a large shallow bowl or platter and scatter the remaining edamame and sesame seeds. Garnish with a few more cilantro leaves and serve. You can also serve this dish at room temperature.