If you are looking for something gluten free, vegan, and delicious, look no further. This dish is a winner.
2 tbsp grated galangal or fresh ginger
juice of 4 limes
3 tbsp peanut oil
2 tbsp palm sugar
2 tsp seedless tamarind pulp or paste
1 tsp tamari
1 tsp fine sea salt
2 tbsp sunflower oil
3 garlic cloves, crushed
2 ½ cups shelled cooked edamame
3 green onions, thinly sliced, including the green parts
1 fresh red chile, finely chopped
3 tbsp chopped cilantro, plus a few whole leaves to garnish
3 tbsp shredded fresh mint
3 tbsp sesame seeds, toasted
Soak the noodles in a bowl of hot water for about 5 minutes, or until soft (don’t leave them in the water for too long or they will get soggy). Drain and leave to dry.
To make the sauce: In a small bowl whisk together all of the sauce ingredients and set aside.
Heat the sunflower oil in a large frying pan or a wok and add the garlic. When it starts to turn golden, remove the pan from the heat and add the sauce and noodles. Gently stir together, then add most of the edamame and the green onions, chile, cilantro and the mint. Stir everything together while you return the pan to the heat for a few seconds. Just to warm through. Taste and season with salt, if you like.
Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame and the sesame seeds. Garnish with cilantro leaves and serve. You can also serve this dish at the room temperature, adjusting the seasoning when it’s cool.
From Plenty by Yotam Ottolenghi