Scallion Noodle Cakes with Steamed Vegetables & Tamarind Sauce

Scallion Noodle Cakes

with Steamed Vegetables & Tamarind Sauce

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
400
FAT
6g
CARBOHYDRATES
79g
PROTEIN
12g

MAIN INGREDIENTS

  1. 1 zucchini
  2. 2 scallions
  3. 4 oz vermicelli rice noodles
  4. 2 tbsp hemp seeds
  5. 12 oz mixed fresh vegetables
  6. ¼ cup tamarind chutney
  7. 2 tbsp vegetable oil*
  8. Salt and pepper*
  9. *Not included
  10. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Large pot with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Place a large pot of salted water on to boil for the vermicelli rice noodles. Trim and peel the zucchini into ribbons with a peeler. Thinly slice the scallions. Add the zucchini ribbons and scallions to a large bowl.
2
Cook the noodles
Add the vermicelli rice noodles to the boiling water and remove from the heat. Cook until tender, about 2 to 3 minutes. Drain and rinse under cool water to stop the cooking process.
3
Mix the noodle cakes
Add the rice noodles to the large bowl with the zucchini ribbons. Add the hemp seeds, and a pinch of salt and pepper, and toss well to combine.
4
Crisp the noodle cakes
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, drop 1/4 of the noodle mixture in a "nest" form into the skillet, and press down with the back of a spatula. Add another noodle cake, and press again. Cook, pressing down with a spatula occasionally, until the bottoms are crisped, about 5 to 6 minutes per side. Transfer to a plate and repeat with another 1 tbsp oil and 2 more cakes.
5
Steam the vegetables
Place the bag of fresh mixed vegetables, unopened, into the microwave and cook on high for 3 minutes. Carefully remove the hot bag from the microwave and open.
6
Serve
Place the scallion noodle cakes on large plates. Serve with the steamed vegetables and tamarind chutney for dipping.