Indonesian Street Noodles

Place a large pot of salted water on to boil. Peel and thinly slice the onion. Trim about 1 inch off of the gai lan stems and then chop the remainder into bite-sized pieces. Peel and thinly slice the carrot into rounds. Shred the cucumber on the large side of a box grater.

Once the water is boiling, add the rice noodles and turn off the heat. Stir the noodles and let sit, stirring occasionally, until they are tender, about 6 to 8 minutes (begin checking to see if the noodles done at 5 minutes). Drain and rinse noodles with cold water to stop the cooking process.

Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Add the sliced onion and cook, stirring occasionally, until it begins to brown in places, about 5 to 6 minutes. Add the sliced carrots and chopped gai lan and cook until the vegetables are tender, about 2 to 3 minutes.

Add the cooked rice noodles to the skillet, spreading them out, and turn the heat up to high. Add the coriander, cumin, tamari, and as much of the sambal as you’d like. Add the edamame, toss, and cook until the noodles are well coated and hot, about 3 minutes.

Add the lemon juice to the skillet. Season the Indonesian street noodles with a pinch of salt. Toss well and remove from heat.

To serve, pile the Indonesian street noodles onto large plates. Top with shredded cucumber and peanuts. Enjoy!