Name: Warm Glass Noodles With Edamame
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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); 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)

Recipe by gailanng

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Chef Yotam Ottolenghi’s recipe from his cookbook, "Plenty".

Ready In:: 45mins
Serves:
Units:

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ingredients

Sauce
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)

directions

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.

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