Cuencos de Fideos Tailandeses con Jengibre y Ajo

Ingredientes

• 8 ounces (227 grams) Rice Noodles or Bean Thread Noodles (*see note)
• 11 ounces (310 grams) Snow peas (trimmed )
• 1 1/2 tablespoons Sesame Oil
• 2 teaspoons fresh Ginger (microplaned)
• 1 tablespoon fresh Garlic (microplaned or minced)
• 1 1/2 cups (150 grams) Carrots Julianne (about two large carrots )
• 5 cups (400 grams) Green Cabbage (about 1/2 a medium head, cut into bite sized pieces)
• 5 ounces (142 grams) Shiitake Mushrooms (stemmed and sliced into quarters, cremini work here too.)
• 1/2 Lime
• 1/2 cup (110 grams) Vegetable Broth
• 1 tablespoon Sesame Oil
• 2 tablespoons Tamari
• 1 tablespoon Coconut Sugar (brown sugar or maple syrup)
• 1/2 teaspoon Red Pepper Flakes (adjust to taste)
• 1/2 teaspoon Sea Salt
• Scallions, Sesame Seeds, Thai Basil, Cilantro, Mint, Lime Wedges, Sriracha

Preparación

1. 1

   --- For the Noodles ---

2. 2

   Place noodles in a large bowl and cover with cold water. These can soak while you prepare the veggies and sauce. (The packages I've seen say to soak in hot water. For me, the noodles turn to mush, so I use a cold soak to soften them, then gently cook them).

3. 3

   --- For the Veggies ---

4. 4

   Fill a stock pot ½ full of water and bring to a boil. While the water is heating, prepare the snow peas by trimming each end. To blanch the snow peas, carefully place them in the boiling water, turn the heat to low and blanch for for exactly two minutes. Drain and rinse with cold water. Place the snow peas back into the empty stock pot they were blanched in (with heat off). Set aside.

5. 5

   --- For the Sauce ---

6. 6

   In a small jar pour in the broth, sesame oil, tamari, sugar, pepper flakes and salt. Lid, shake, then set aside.

7. 7

   --- To Cook ---

8. 8

   In a large skillet or wok, heat the sesame oil on medium high heat. Once shimmering, toss in the grated ginger and garlic. Sizzle for about 30 seconds, then toss in the mushrooms, cabbage and carrots. Using two wooden spoons, stir fry until tender crisp, about 5-6 minutes. When ready, transfer the stir-fried veggies into the pot with the snow peas (heat off). Set aside.

9. 9

   Check on the rice noodles. They should be tender, but not soft. Drain thoroughly. Set the noodles near the stove. In the same skillet or wok the veggies were stir fried in, pour in the sauce. Bring to a simmer. Once simmering, gently toss in the noodles. Use a pair of tongs to twist and turn the noodles around in the sauce so that each noodle is covered. Turn the heat down continue turning the noodles, cooking for about 2 minutes. Test the noodles for taste and tenderness. If they seem tough, give them another minute to cook while turning the noodles. Remove from heat and stir in the veggies using the residual heat of the noodles to rewarm the veggies.Squeeze in a bit of lime juice, about 1/2 a lime and toss. Taste for seasoning adjustment.

10. 10

    Garnish with sesame seeds, herbs, scallions and a drizzle of sesame oil and/or Tamari. Serve with a wedge of lime and Sriracha on the side.

11. 11

    --- To Store: ---

12. 12

    This recipe is best enjoyed fresh off the stove. The noodles tend to get a bit soggy when reheated. However, it will keep for up to three days in the refrigerator. I do not recommend freezing this recipe.