For the holidays this year, I was gifted quite a few cookbooks.

No complaints here, I fully support growing my collection. So over the last couple weeks, I’ve been digging through the various recipes, bookmarking pages, and envisioning all the delicious things that we’ll be eating this year.

Green Vegetable Rice Noodle Bowl | Things I Made Today

My favorite cookbook I received has got to be Yotam Ottolenghi’s Plenty More. I’ve been following Ottolenghi and drooling over his recipes (his Jerusalem and Plenty cookbooks being two of my other favorites) for a little over two years now. He has an amazing talent for combining both the familiar and the exotic in original ways that challenge you as a cook and leave you licking your plate clean at the end of the meal.

Green Vegetable Rice Noodle Bowl | Things I Made Today

Green Vegetable Rice Noodle Bowl | Things I Made Today

Green Vegetable Rice Noodle Bowl | Things I Made Today
This recipe, adapted only slightly from Plenty More, takes an abundance of green vegetables (serrano peppers, scallions, edamame), smothers them in a sesame sauce, and heaps them on top of rice noodles.

Green Vegetable Rice Noodle Bowl | Things I Made Today

Topped with lime zest and cilantro, the meal feels light, crisp, and fresh. And, as it takes only 30 minutes to make, works as a perfect weekday dinner.

Green Vegetable Rice Noodle Bowl | Things I Made Today

Green Vegetable Rice Noodle Bowl
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cup frozen shelled edamame
  • 8 oz dried wide rice noodles
  • 2½ tablespoons canola oil
  • 1 lb scallions, white and green parts coarsely chopped
  • 2 serrano peppers, sliced thin
  • 1 tablespoon sesame oil
  • 3 tablespoons sesame seeds
  • 2 tablespoons rice vinegar
  • 1 cup cilantro leaves, chopped
  • 1 lime, zested, then cut into wedges
  • salt to taste
  • sriracha to taste
Instructions
  1. Bring a medium sized pot of water to boil. Add edamame and blanch for 3 minutes. Drain, rinse under cold water, and set aside to dry.
  2. Bring a large pot of heavily salted water to boil. Add noodles and cook for 5 minutes until al dente. Drain, rinse with warm water, and transfer to bowl. Stir in 1½ tablespoons canola oil, cover, and keep warm.
  3. Heat remaining 2 tablespoons canola oil in a large wok over high heat. Add scallions and peppers and cook for 2-3 minutes, until they start to soften. Add in edamame and cook for an additional 30 seconds.
  4. Reduce heat to low. Add in noodles, sesame oil, sesame seeds, rice vinegar, cilantro leaves, and lime zest. Mix well and adjust salt to taste.
  5. Serve noodles with lime wedge and sriracha, if desired.

Recipe adapted, just slightly, from Yotam Ottolenthi’s Plenty More.

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