Guess what…I am back to the start of my bookshelf, which means we are revisiting my vegetarian cookbook, Plenty, which according to Amazon is a best seller!
The recipe I had tagged was for Purple Sprouting Broccoli with Rice Noodles. I am not really sure what purple sprouting broccoli is and since I couldn’t find it I guess I will not know, but I subbed it with broccolini (which the recipe said to do if you can’t find purple sprouting broccoli).
I first got to work making a spice paste. I put fresh ginger, green chilies, lemongrass, garlic, shallot, ground coriander and cumin seeds, lime juice, cilantro and oil in my food processor and processed unto a paste.
I then heated some oil in a skillet and added some chopped red onion.
After the onion cooked for a few minutes and was translucent I added the spice paste.
Then after 2 minutes I added salt, sugar, kaffir lime leaves and coconut milk. That was brought a boil, then reduced heat to low to simmer for 5 minutes.
Meanwhile I cooked wide rice noodles in boiling water for 5 minutes then drained and tossed in toasted sesame oil and lime juice.
Also meanwhile I cooked the broccolini in boiling water for a couple of minutes and drained. To assemble I topped some of the noodles with the broccolini and spread a few spoonfuls of the sauce all around.
The Verdict: Not big flavor, which I was hoping for. Also I never seem to have much luck with the wide rice noodles. They tend to stick together on me. So for those reasons I am giving this one a thumbs down. I guess it wasn’t terrible, it was edible, but just something I wouldn’t crave.