Japanese-Inspired Glass Noodles with Kale and Edamame
Japanese-Inspired Glass Noodles with Kale and Edamame
By Chef Katie Mae
Makes 2–4 servings | Ready in 20 minutes | Stores 5 days in fridge
INGREDIENTS
- ¼ cup lime juice
- ¼ cup water
- ¼ cup tahini
- 1½ tablespoon tamarind paste
- ½ teaspoon red pepper flakes, or more to taste
- 8 oz glass or cellophane noodles (rice noodles will also work)
- 1 large red onion, thinly sliced
- 6 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons hulled white sesame seeds
- 1 bunch of kale leaves, de-stemmed and thinly sliced into ribbons
- 1½ cups cooked edamame beans, removed from pod
- ½ cup diced fresh cilantro and/or mint
DIRECTIONS
- In a small bowl or glass, whisk together the lime juice, water, tahini, tamarind paste, and red pepper flakes to create a sauce. If it seems thick, stir in a little more water. Set aside.
- Cook the noodles according to the instructions on the package, until they are al dente. Be careful not overcook them. Strain the noodles and rinse them under cool water.
- While the noodles cook, add onion to a large skillet or rimmed sauté pan over medium heat and cover with a lid. Dry-sauté the onions for a couple minutes, stirring them occasionally.
- Once they start to turn translucent add the garlic, ginger and sesame seeds. Cover again and continue to sauté.
- As soon as the garlic starts to brown, add the sauce. Then stir in the kale ribbons, edamame, and fresh herbs.
- Gently stir the noodles into the pan, mixing well so all of the noodles are coated in the sauce. Once the dish is warmed to your liking, remove it from the heat. Serve promptly.
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