Scallion Zucchini Noodle Cake with Tamarind Butter and Broccolini

Scallion Zucchini Noodle Cake

with Tamarind Butter and Broccolini

GET RECIPES DELIVERED
dinner

For dinner tonight, you’ll enjoy green and rustic noodle cakes—green from the zucchini and scallions, and rustic because you’ll form the cakes yourself rather than using a mold or batter. If you’re not familiar with tamarind, it’s a sweet and sour fruit, and it punctuates the crispy cakes as it melts with vegan butter over the meal.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
660
FAT
41g
CARBOHYDRATES
57g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 zucchini
  2. 2 scallions
  3. 8 oz broccolini
  4. 1 clove garlic
  5. 2 tbsp vegan butter
  6. ½ tsp tamarind paste
  7. 2 tbsp sambal
  8. 3 oz vermicelli rice noodles
  9. 2 tbsp hemp seeds
  10. 1 tbsp sesame oil
  11. 1 cup edamame
  12. 2 tbsp tamari
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
Allergens: soy

TOOLS

  • Large pot
  • Microplane (optional)
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Place a large pot of salted water on to boil for the vermicelli rice noodles. Trim the zucchini and use a peeler to peel it into ribbons. Thinly slice the scallions. Add the zucchini ribbons and sliced scallions to a large bowl. Trim and discard about 1 inch from the bottom of the broccolini.
2
Make the tamarind butter
Grate 1 clove garlic with a microplane. In a medium bowl, mix together the grated garlic, butter, just ½ tsp tamarind paste, just 1 tsp sambal (adding more or less depending on your affinity for heat), and a pinch of salt. Mix the tamarind butter well to combine and chill until you’re ready to serve.
3
Cook the noodles
Once the water is boiling, add the vermicelli rice noodles and stir. Turn off the heat and cook until al dente, about 2 to 3 minutes. Drain, rinse with cold water, and drain well again. Add to the large bowl with the zucchini ribbons. Add the hemp seeds and a pinch of salt and pepper. Toss well to combine.
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 into a cake form. Add another noodle cake to the same skillet and cook both, pressing down with a spatula occasionally, until the bottoms have crisped, about 5 to 7 minutes per side. Transfer to a plate and repeat with another 1 tbsp vegetable oil and 2 more cakes.
5
Cook the greens
Return the large pot to medium heat and add the sesame oil. Once the oil is hot, add the broccolini and cook, tossing occasionally, until bright green, about 3 to 4 minutes. Add the edamame, tamari, and ¼ cup water. Cook until the broccolini is tender, about 1 minute more.
6
Serve
Place the scallion zucchini noodle cakes on large plates and top with some of the tamarind butter. Serve with the sautéed broccolini, edamame, and any remaining sambal and tamarind paste.