Rice Noodles with Green Onions and Edamame from "Plenty More"

My goodness, how time flies when you are having fun and working long days. That was my June. It was quite possibly, the busiest time of my life. I had a lot of excitement to look forward to - two weddings and a bachelorette/bridal shower weekend (all a flight away). I also had a massive workload that I had to push through at the same time. So it was certainly mentally and physically taxing but I did my best to maintain my sanity by adhering to a healthy(ish) diet and keeping exercise a priority. It's amazing how your mind can be so bogged down and "stressed" but just a short break of physical exertion can bring an incredible level of clarity.

Staying nourished is also key in a time of stress. And by using the term "nourish" I do not mean "full" from a satiation perspective, but rather, "full' of the right nutrients to keep your body running at close to 100% percent.

This recipe, from "Plenty More" fits the bill on providing a fantastic balance of essential nutrients and some level of comfort with the noodle base. It is also naturally gluten free - hurrah.

Think of this as a refreshing pasta dish with a subtle Asian flair. It would be wonderful for a picnic as it is served at room temperature or cold.

Rice noodles provide the base and a good bit of the heft of the dish. Though rice noodles aren't inherently a health food - there are worse ways to do pasta. And with the mix-ins, the rice noodles take on the role of the vessel for serving up the rest of the healthy spring veggies.

I was a bit weary about the quantity of green onions that the recipe called for. I'm used to using them more as a garnish or in lesser quantities for cooking. Here, green onions are one of the stars. And they weren't overpowering. Ottolenghi surprised me again.

The dish has a beautiful mix of summer flavors (cilantro and lime) with the umami factor of Asian cuisine (sesame oil and rice vinegar). The nutrition powerhouse, edamame, also is prominently featured in the well-balanced dish. Did you know that a cup of edamame has at least 6% of all of the daily recommended vitamins except for Vitamin D? It is low in fat and calories and high in protein and nutrients. So if you were feeling a little bit bad about the rice noodles - here's the redeeming ingredient.

I think this is best served as a side dish or topped with a protein (tofu would be delicious). The dish itself may get a bit boring if it was your only dinner dish. Lunch is another story though.

We served this with a beautifully cooked piece of salmon. It was refreshing and satisfying. And leftovers were fabulous as well.

Rice Noodles with Green Onions and Edamame
p. 57 in Plenty More
serves 4


Ingredients:

• 8 oz/250 g dried wide rice noodles
• 2 1/2 tbsp sunflower oil
• 1 lb/450 g green onions (about 35 small ones), white and green parts, trimmed and cut on the diagonal into slices 1 1/4-inches/3-cm long
• 2 or 3 greens chiles, depending on heat, seeded and thinly sliced
• 1 2/3 cups/250 g frozen shelled edamame (soybeans), blanched for 3 minutes, refreshed, and left to dry
• 1 tbsp sesame oil
• 3 tbsp sesame seeds (a mix of black and toasted white or just toasted white)
• 2 tbsp rice vinegar
• 1 cup/15 g cilantro leaves, coarsely chopped
• 1 lime, zest finely grated and then cut into 6 wedges
• salt

Directions:

1. Bring a large pot of salted water to a boil and cook the noodles for about 5 minutes, or as instructed on the packages, until al dente. Drain well, rinse under hot water, and set aside in a large bowl with 1 1/2 teaspoons of the sunflower oil stirred through. Keep the bowl somewhere warm, covered, until ready to use.
2. Heat the remaining 2 tablespoons sunflower oil in a large wok or saute pan over high heat. Add the green onions and chiles and cook for 2 to 3 minutes over high heat, stirring frequently, until the onions soften a little but don't turn mushy. Add the edamame and heat them for about 30 seconds.
3. Give the noodles a quick rinse under warm water if they have become stuck together and then, when drained, pour the contents of the wok over them, followed by the sesame oil, sesame seeds, vinegar, cilantro, and 3/4 teaspoons salt. Stir well, sprinkle the lime zest over the top, and serve at once, with the wedges alongside.