Scallion Noodle Cakes with Crispy Broccolini & Tamarind Sauce

Scallion Noodle Cakes

with Crispy Broccolini & Tamarind Sauce

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
410
FAT
4g
CARBOHYDRATES
86g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 zucchini
  2. 2 scallions
  3. 8 oz broccolini
  4. 1 peach
  5. 4 oz dried vermicelli rice noodles
  6. ½ cup edamame
  7. ¼ cup tamarind chutney
  8. 2 tsp sriracha
  9. 2 tbsp + 2 tsp vegetable oil*
  10. Salt and pepper*
  11. *Not Included
  12. For full ingredient list, see Nutrition
Nutrition

TOOLS

  • Large pot with a lid
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Place a large pot of salted water on to boil for the rice noodles. Trim and peel the zucchini into ribbons (or noodles) with a peeler. Thinly slice the scallions. Add the zucchini ribbons and scallions to a large bowl. Trim the ends off the broccolini. Dice the peach.
2
Prepare the noodles
Once the water is boiling, add the rice noodles and stir. Turn off the heat and cook noodles until al dente, about 2 to 3 minutes. Drain, rinse with cold water, and drain well again. Add the noodles to the large bowl with the zucchini ribbons and scallions. Add a pinch of salt and pepper and toss well to combine.
3
Crisp the broccolini
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the broccolini and cook until lightly browned in places, about 1 to 2 minutes. Add ¼ cup water and cook until crisp-tender, about 4 to 5 minutes. Add the edamame and a pinch of salt and pepper, and cook until hot, about 2 to 3 minutes. Transfer the vegetables to a plate and cover to keep warm.
4
Pan-sear the noodle cakes
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add ¼ of the noodle zucchini mixture, pressing to form a small cake. Create another noodle cake in the same skillet and cook, pressing down with a spatula occasionally, until bottoms crisp, about 5 to 6 minutes per side. Transfer to a plate and repeat with another 1 tbsp oil and 2 more noodle cakes.
5
Serve
Place the scallion noodle cakes on large plates. Sprinkle with diced peaches. Serve with the crispy broccolini, edamame, tamarind chutney. Drizzle with Sriracha. Dig in!