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!
Baby Marrow - 100g
Lime - 1
Flat Rice Noodles - 75g
Cashew Nut Pieces - 15g
Shredded Green Cabbage - 75g
Edamame Beans - 50g
Ginger - 15g
Chilli - 1
Garlic Clove - 1
Sweet & Sour Sauce - 32.5ml
Fresh Mint - 4g
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!
Baby Marrow - 200g
Lime - 1
Flat Rice Noodles - 150g
Cashew Nut Pieces - 30g
Shredded Green Cabbage - 150g
Edamame Beans - 100g
Ginger - 30g
Chillies - 2
Garlic Cloves - 2
Sweet & Sour Sauce - 65ml
Fresh Mint - 8g
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!
Baby Marrow - 200g
Lime - 1
Flat Rice Noodles - 150g
Cashew Nut Pieces - 30g
Shredded Green Cabbage - 150g
Edamame Beans - 100g
Ginger - 30g
Chillies - 2
Garlic Cloves - 2
Sweet & Sour Sauce - 65ml
Fresh Mint - 8g
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!
Baby Marrow - 400g
Limes - 2
Flat Rice Noodles - 300g
Cashew Nut Pieces - 60g
Shredded Green Cabbage - 300g
Edamame Beans - 200g
Ginger - 60g
Chillies - 3
Garlic Cloves - 3
Sweet & Sour Sauce - 130ml
Fresh Mint - 15g
Woolies Products in this dish
