Friday, July 19, 2013

Vermicelli with Edamame and Ginger Lime Sauce

Vermicelli with Edamame and Ginger Lime Sauce
This heat in NYC has me feeling a bit unenthusiastic about being in the kitchen. Like many of you, I’m hot and drained. I never say this when summer rolls around considering our long winter but this season is exceptionally unusual. My dinners lately have been mostly a variety of salads and the veggie dishes I’ve recently posted, lots of grapes cherries and my green smoothies. Strangely, I’m not much of a berry person on it’s own and prefer them in desserts, or healthy drinks.

Since I’ve been eating too much salad, I decided it was time to cook something. While walking down the aisle of my market I stumbled upon brown rice vermicelli noodles and knew I’d make an Asian inspired dish using fresh veggies. Because the noodles are so thin they can be a little sticky and clump together so the sauce below helps to keep it looser. It’s a very tasty noodle dish for two, and because I try to avoid too much sodium and oil the sauce I made is just enough to coat the noodles. If you prefer a less sticky noodle and saucier dish, double the recipe.

Notes:  peas instead of edamame would work. Glass noodles instead of Vermicelli.
I also purchased raw kelp noodle, which looks like glass noodle. I haven’t tried it yet but will soon.

Ginger Lime Sauce
1 tbsp minced or grated ginger
4 tbsp fresh lime juice
1 tbsp toasted sesame oil
t tbsp. tamari
1 tbsp maple syrup or agave

1.Combine all ingredients in a small bowl and set aside

Vermicelli Ingredients
1 package brown rice vermicelli cook enough for two -
2 cloves minced garlic about 1 tbsp
1 tsp minced serrano pepper
1 cup shelled and cooked edamame
1 cup cooked asparagus sliced
2 tbsp toasted sesame seeds
fresh cilantro

1.  Using a large wide pan toast the sesame seeds for 1 minute and quickly remove from the pan. Using the same pan sauté the garlic and serrano in 1 tbsp oil for 1 minute. Turn off the heat. Add the cooked edamame and asparagus give it a toss.

2. Cook the vermicelli for 3 minutes in boiling water or until al dente. When done drain the vermicelli and add it to the pan of edamame, add the sesame seeds and the sauce. Give it a good toss. Serve in bowls and top with fresh cilantro and season with sea salt.

adapted from Ottolenghi's book Plenty

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