Indonesian Street Noodles

Place a large pot of salted water on to boil. Peel and thinly slice the onion. Chop the choy sum into 2 inch pieces. Peel and thinly slice the carrot into rounds. Shred the cucumber on the large side of a box grater. Chop the Chinese chives.

Once the water is boiling, add the rice noodles and stir. Cook until tender, about 3 to 5 minutes. Drain and rinse with cold water to stop the cooking process and toss with 1 tsp vegetable oil and return to the pot.

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 carrots and choy sum, and cook until the vegetables are tender, about 2 to 3 minutes.

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

Add the chopped Chinese chives and a pinch of salt to the skillet. Toss noodles and remove from heat.

Halve the lemon and add the juice from half to the skillet. Cut the remaining half into wedges. To serve, pile the Indonesian street noodles onto large plates. Top with shredded cucumber, peanuts, and crispy onions. Serve with lemon wedges.