Cambodian Noodles
 
Prep time
Cook time
Total time
 
This can be noodles swimming in broth for a soup or noodles barely moistened with broth for just noodles.
Recipe By:
Serves: 4 to 6 servings
Ingredients
  • 1 package Cambodian Noodles
  • 1 tablespoon roasted peanut oil
  • 1 red bell pepper, cored and thinly sliced in ¼-inch strips
  • 3 carrots, thinly sliced in ¼-inch strips, lengthwise
  • 2" piece ginger, peeled and finely chopped or grated
  • 1 - 2" piece lemongrass, smashed
  • 2 cloves garlic, finely chopped
  • 1 tablespoon tamari or soy sauce
  • ½ teaspoon salt
  • 1 to 4 cups vegetable broth, as desired
  • 1 baby bok choy, thinly sliced
  • 8 to 12 garlic chives, cut 1-inch long
  • 1 to 2 serrano peppers, thinly sliced (optional)
  • Juice of 1 lime
Instructions
  1. Prepare the noodles as directed on the package.
  2. Heat the oil in a medium pot over medium-high heat. Add the red bell pepper, carrots, and ginger. Cook until the vegetables are beginning to caramelize and let off some of their natural oil. (It will be a red-orange color).
  3. Add the lemongrass and garlic and continue cooking another 2 minutes.
  4. Add the tamari, salt, vegetable broth, bok choy, garlic chives, and hot pepper and bring to a simmer.
  5. Place the noodles in a bowl. Pour the liquid over the noodles. Arrange the vegetables over the noodles, removing the lemongrass stalk. Add the lime juice.
  6. Serve hot.
Recipe by The Gardener Cook at https://www.thegardenercook.com/cambodian-noodles/