Edamame, cabbage, and charred baby marrow swirled with crystal rice noodles in a zingy sweet and sour sauce. Embellished with toasted cashews, fresh mint, and charred lime juice – Asian utopia!
CHARRED NOODLE BOWL
CHARRED NOODLE BOWL
with edamame beans & sweet and sour sauce
Hands on Time: 30 - 40 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Baby Marrow
- Cashew Nut Pieces
- Chilli
- Chillies
- Edamame Beans
- Flat Rice Noodles
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Ginger
- Lime
- Limes
- Shredded Green Cabbage
- Sweet & Sour Sauce
From your kitchen:
- Salt & Pepper
- Sugar/Sweetener/Honey
- Water
- Oil (cooking, olive & coconut)
GRILL THE BABY MARROW & Lime
Boil the kettle for the noodles. Place a pan or skillet over a high heat. Lightly coat the baby marrow halves in oil. When the pan is hot, grill the baby marrow (cut-side down first) for 3-4 minutes until charred, flipping halfway. Remove from the pan on completion and set aside in a bowl. When the baby marrow is cool enough to handle, cut into bite-size chunks. Immediately return the pan to the heat. Place one Lime half in the hot pan, cut-side down, and grill for 1 minute until charred. Remove from the pan and set aside for serving. Set the other half aside for another meal.
GLASSY RICE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
TOAST THE CASHEWS
Place the cashews in a large, clean pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Keep the pan on the stove over a medium heat.
CABBAGE & EDAMAME
Pour a drizzle of oil into the pan. When hot, fry the cabbage and edamame beans for 2-3 minutes until heated through. Remove from the pan and set aside in the bowl with the baby marrow. Return the pan to the stove for the next step.
COOK THE TANGY SAUCE
Reduce the heat to low and add another drizzle of oil. When hot, fry the grated Ginger and garlic and the chopped Chilli for 1-2 minutes until fragrant. Add the Sweet & Sour sauce, squeeze in some charred lime juice to taste, and cook for another minute. Add the cooked baby marrow, cabbage, and edamame beans to the pan and heat through for another 1-2 minutes.
DISH UP
Make a bed of noodles in a deep bowl, cover with the stir-fried veggies, and spoon over some sauce. Top with the toasted cashews, chopped fresh mint, and a squeeze of some charred Lime. Tuck in!
GRILL THE BABY MARROW & Lime
Boil the kettle for the noodles. Place a pan or skillet over a high heat. Lightly coat the baby marrow halves in oil. When the pan is hot, grill the baby marrow (cut-side down first) for 3-4 minutes until charred, flipping halfway. Remove from the pan on completion and set aside in a bowl. When the baby marrow is cool enough to handle, cut into bite-size chunks. Immediately return the pan to the heat. Place the Lime halves in the hot pan, cut-side down, and grill for 1 minute until charred. Remove from the pan and set aside for serving.
GLASSY RICE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
TOAST THE CASHEWS
Place the cashews in a large, clean pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Keep the pan on the stove over a medium heat.
CABBAGE & EDAMAME
Pour a drizzle of oil into the pan. When hot, fry the cabbage and edamame beans for 2-3 minutes until heated through. Remove from the pan and set aside in the bowl with the baby marrow. Return the pan to the stove for the next step.
COOK THE TANGY SAUCE
Reduce the heat to low and add another drizzle of oil. When hot, fry the grated Ginger and garlic and the chopped Chilli for 1-2 minutes until fragrant. Add the Sweet & Sour sauce, squeeze in some charred lime juice to taste, and cook for another minute. Add the cooked baby marrow, cabbage, and edamame beans to the pan and heat through for another 1-2 minutes.
DISH UP
Make a bed of noodles in a deep bowl, cover with the stir-fried veggies, and spoon over some sauce. Top with the toasted cashews, chopped fresh mint, and a squeeze of some charred Lime. Tuck in!
GRILL THE BABY MARROW & Lime
Boil the kettle for the noodles. Place a pan or skillet over a high heat. Lightly coat the baby marrow halves in oil. When the pan is hot, grill the baby marrow (cut-side down first) for 3-4 minutes until charred, flipping halfway. Remove from the pan on completion and set aside in a bowl. When the baby marrow is cool enough to handle, cut into bite-size chunks. Immediately return the pan to the heat. Place the Lime halves in the hot pan, cut-side down, and grill for 1 minute until charred. Remove from the pan and set aside for serving.
GLASSY RICE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
TOAST THE CASHEWS
Place the cashews in a large, clean pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Keep the pan on the stove over a medium heat.
CABBAGE & EDAMAME
Pour a drizzle of oil into the pan. When hot, fry the cabbage and edamame beans for 2-3 minutes until heated through. Remove from the pan and set aside in the bowl with the baby marrow. Return the pan to the stove for the next step.
COOK THE TANGY SAUCE
Reduce the heat to low and add another drizzle of oil. When hot, fry the grated Ginger and garlic and the chopped Chilli for 1-2 minutes until fragrant. Add the Sweet & Sour sauce, squeeze in some charred lime juice to taste, and cook for another minute. Add the cooked baby marrow, cabbage, and edamame beans to the pan and heat through for another 1-2 minutes.
DISH UP
Make a bed of noodles in a deep bowl, cover with the stir-fried veggies, and spoon over some sauce. Top with the toasted cashews, chopped fresh mint, and a squeeze of some charred Lime. Tuck in!
GRILL THE BABY MARROW & Lime
Boil the kettle for the noodles. Place a pan or skillet over a high heat. Lightly coat the baby marrow halves in oil. When the pan is hot, grill the baby marrow (cut-side down first) for 5-6 minutes until charred, flipping halfway. You may need to do this in batches. Remove from the pan on completion and set aside in a bowl. When the baby marrow is cool enough to handle, cut into bite-size chunks. Immediately return the pan to the heat. Place the Lime halves in the hot pan, cut-side down, and grill for 1 minute until charred. Remove from the pan and set aside for serving.
GLASSY RICE NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
TOAST THE CASHEWS
Place the cashews in a large, clean pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Keep the pan on the stove over a medium heat.
CABBAGE & EDAMAME
Pour a drizzle of oil into the pan. When hot, fry the cabbage and edamame beans for 2-3 minutes until heated through. Remove from the pan and set aside in the bowl with the baby marrow. Return the pan to the stove for the next step.
COOK THE TANGY SAUCE
Reduce the heat to low and add another drizzle of oil. When hot, fry the grated Ginger and garlic and the chopped Chilli for 1-2 minutes until fragrant. Add the Sweet & Sour sauce, squeeze in some charred lime juice to taste, and cook for another minute. Add the cooked baby marrow, cabbage, and edamame beans to the pan and heat through for another 1-2 minutes.
DISH UP
Make a bed of noodles in a deep bowl, cover with the stir-fried veggies, and spoon over some sauce. Top with the toasted cashews, chopped fresh mint, and a squeeze of some charred Lime. Tuck in!
Frequently Asked Questions
What is the preparation time for CHARRED NOODLE BOWL?
The preparation time for CHARRED NOODLE BOWL with edamame beans & sweet and sour sauce is between 30 and 40 minutes.
What is the total time required to make CHARRED NOODLE BOWL with edamame beans & sweet and sour sauce?
The total time required to make CHARRED NOODLE BOWL with edamame beans & sweet and sour sauce is between 30 and 40 minutes.
How many servings does CHARRED NOODLE BOWL provide?
4 servings
What are the main ingredients in CHARRED NOODLE BOWL?
Baby Marrow, Cashew Nut Pieces, Chilli, Chillies, Edamame Beans, Flat Rice Noodles, Fresh Mint, Garlic Clove, Garlic Cloves, Ginger, Lime, Limes, Shredded Green Cabbage, Sweet & Sour Sauce
What is the nutritional information of CHARRED NOODLE BOWL?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CHARRED NOODLE BOWL?
GRILL THE BABY MARROW & LIME: Boil the kettle for the noodles. Place a pan or skillet over a high heat. Lightly coat the baby marrow halves in oil. When the pan is hot, grill the baby marrow (cut-side down first) for 3-4 minutes until charred, flipping halfway. Remove from the pan on completion and set aside in a bowl. When the baby marrow is cool enough to handle, cut into bite-size chunks. Immediately return the pan to the heat. Place the lime halves in the hot pan, cut-side down, and grill for 1 minute until charred. Remove from the pan and set aside for serving. GLASSY RICE NOODLES: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking. TOAST THE CASHEWS: Place the cashews in a large, clean pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Keep the pan on the stove over a medium heat. CABBAGE & EDAMAME: Pour a drizzle of oil into the pan. When hot, fry the cabbage and edamame beans for 2-3 minutes until heated through. Remove from the pan and set aside in the bowl with the baby marrow. Return the pan to the stove for the next step. COOK THE TANGY SAUCE: Reduce the heat to low and add another drizzle of oil. When hot, fry the grated ginger and garlic and the chopped chilli for 1-2 minutes until fragrant. Add the Sweet & Sour sauce, squeeze in some charred lime juice to taste, and cook for another minute. Add the cooked baby marrow, cabbage, and edamame beans to the pan and heat through for another 1-2 minutes. DISH UP: Make a bed of noodles in a deep bowl, cover with the stir-fried veggies, and spoon over some sauce. Top with the toasted cashews, chopped fresh mint, and a squeeze of some charred lime. Tuck in!
What should be prepared from my kitchen to make CHARRED NOODLE BOWL?
Baby Marrow, Cashew Nut Pieces, Chilli, Chillies, Edamame Beans, Flat Rice Noodles, Fresh Mint, Garlic Clove, Garlic Cloves, Ginger, Lime, Limes, Shredded Green Cabbage, Sweet & Sour Sauce
How many calories does CHARRED NOODLE BOWL have?
calories
How much fat content does CHARRED NOODLE BOWL have?
grams
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