Asian Inspired Noodle Bowl
When I used to live in California, I had a wonderful Chinese woman who lived with me, a caretaker of sorts. She used to cook all of dinners & school meals. I learnt an incredible amount of techniques and combinations while observing her cook from my highchair at the counter. Of all the things I remember of this woman, one thing was certain, she was a big fan of ginger.
The flavor of ginger to me, or even the smell of it when it becomes fragrant in a hot pan, really feels like home. I chalk it up to the amounts of ginger I consumed in my high school days. Haha. It reminds me of moments when I would open up my lunchbox and there would be neatly arranged vegetables & shrimps atop an even layer of steamed rice. Every bite was perfectly wrapped in salty soya sauce and pungent ginger. It was bliss.
Today, ginger is a staple in my pantry. I even have some growing in a pot by the window, despite the cold climate. It's my go-to spice to brighten & bring a little heat to soups, broths, juices or sauteed veggies like the ones in this bowl.
So here's to a little slice of my home to yours! Bon apetit!
Makes 2 Portions
1 bunch broccolini, chopped
2 C mushrooms, chopped
1/2 a 1 lb package of flat rice noodles
6 cloves crushed garlic
1 heaping T of ginger, peeled and finely chopped
3 T toasted sesame oil
3 green onions, thinly sliced
¼ t chilli flakes
2 T tamari
1 t honey
1 lime, for serving
Sriracha for serving - optional
20 mins prep + 15 mins cook
Soak rice noodles in room temperature water, they need about 20 mins to soften up.
After soaking, boil the noodles for 7-10 mins, then drain and rinse.
Chop mushrooms, add them to a large pan and cook them until they have released all their water.
Chop broccolini, add it to the frying pan along with garlic, ginger, 2 T sesame oil, green onions & chilli flakes.
Cook, stirring frequently until softened. I like my veggies still crunchy but some people like them cooked to death.
When your broccolini turns bright green, add the noodles, tamari, honey, one tablespoon sesame oil, and two cloves crushed garlic.
Cook just long enough to warm up the noodles.
Garnish with a squeeze of lime, more chili flakes & some sriracha if you want some extra heat!