This can be noodles swimming in broth for a soup or noodles barely moistened with broth for just noodles.
Recipe By: Sheila McDuffie
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
Prepare the noodles as directed on the package.
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).
Add the lemongrass and garlic and continue cooking another 2 minutes.
Add the tamari, salt, vegetable broth, bok choy, garlic chives, and hot pepper and bring to a simmer.
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.
Serve hot.
Recipe by The Gardener Cook at https://www.thegardenercook.com/cambodian-noodles/