Prep 30 mins
Cook 15 mins
Chef Yotam Ottolenghi’s recipe from his cookbook, "Plenty".
- 2 tablespoons grated ginger or 2 tablespoons galangal
- 4 limes, juice of
- 3 tablespoons peanut oil or 3 tablespoons canola oil
- 2 tablespoons palm sugar or 2 tablespoons brown sugar
- 2 teaspoons tamarind paste (not pulp)
- 1 teaspoon tamari or 1 teaspoon soy sauce
- 1 teaspoon kosher salt (less if using table salt) or 1 teaspoon sea salt, to taste (less if using table salt)
Noodles and Beans
- 7 ounces cellophane noodles
- 2 tablespoons peanut oil or 2 tablespoons canola oil
- 3 garlic cloves, peeled and smashed
- 2 1⁄2 cups cooked edamame beans, drained
- 1 fresh red chili pepper, small dice (optional to taste)
- 3 scallions, whites and greens cut into thin coins
- 3 tablespoons chopped fresh cilantro (plus a few leaves to garnish)
- 3 tablespoons chopped of fresh mint (plus a few leaves to garnish)
- 3 tablespoons sesame seeds, toasted (can use both white and black seeds)
- Have a large pan of hot water ready for softening the noodle. Drop the noodles into the hot water and stir them every couple minutes, testing until they are the al dente.
- To make the sauce, whisk together in a small bowl all of the sauce ingredients; set aside.
- Heat the wok over medium high heat. Add the peanut oil and the garlic; stir fry until the garlic begins to turn golden. Add the chili pepper and cook for just a minute.
- Turn the heat off under the wok and add the sauce mixture, the noodles, scallions and about 2/3 of the drained edamame beans. Toss gently to combine and coat everything with the sauce.
- Return the pan to the heat for a few seconds, just to warm through.
- Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame beans and the sesame seeds.
- Garnish with more fresh mint and cilantro, if desired, and serve in big noodle bowls.