Weekly Winner:  Punchy, Pungent Pasta

Dang, OK… its been a while.  Apparently life kind of got in the way of posting here but as of last night, I’m back and with a whopper of a dinner recipe.

A word of warning about this week’s entry:  Curry Noodles with Broccoli Rabe and Purple Cabbage is not for everyone.  This is one funky pasta dish!

If you are not a fan of bitter… you will not be a fan of this.  However, if you like spicy red curry paste, bitter broccoli rabe and tons of texture in your bowl of noodles, then run, don’t walk to make this dish.

The recipe comes from a new source for me, the PureWow website.  This is truly an adventure in a bowl.  The soft pasta is coated with spicy red curry paste that gets a hit of salt from soy sauce and some serious funk from fish sauce.  All that is mellowed a bit by the addition of coconut milk.  Then, you get some great bitter crunch from the broccoli rabe and the cabbage and a sweet bite of the shredded carrot.  OK, now that I’ve given you basically the entire ingredient list, you might as well go shopping, get the stuff and make this dish.  If you do, let me know what you think!  It got two enthusiastic thumbs up from this household.

Curry Noodles with Broccoli Rabe  and Purple Cabbage

Serves 4

Ingredients:

Noodles:

1 Tbsp olive oil

1-1/2 bunches of scallions, chopped

1 Tbsp fresh ginger, minced

2 cloves garlic, minced

3 Tbsp red curry paste

1 cup coconut milk

1/4 cup lime juice

2 Tbsp soy sauce

1 Tbsp fish sauce

1 Tbsp honey

12 oz spaghetti

Stir-fried veggies:

1 Tbsp olive oil

1/2 red onion, thinly sliced

3 cups chopped broccoli rabe

2 cubs shredded purple cabbage

1 large carrot, peeled and shredded

Salt and pepper

Optional toppings:

1/2 bunch scallions, chopped

Sesame seeds, to taste

Procedure:

  1. FOR THE NOODLES:  In a large pot, heat the olive oil over medium heat.  Add the scallions, ginger and garlic.  Sauté until fragrant, about 1 minute.
  2. Add the curry paste and cool until it darkens slightly, about 1 minute.  Stir in the coconut milk, lime juice, soy sauce, fish sauce and honey.  Bring the mixture to a simmer over medium-low heat.  Continue to simmer while you cook the pasta.
  3. Bring a large pot of salted water to a boil.  Add the spaghetti to the pot and cook, according th the package directions.  Drain well and reserve.
  4. FOR THE STIR-FRY: In a large sauté pan, heat the olive oil over medium heat.  Add the onion and sauté until translucent, 4 to 5 minutes.  Add the broccoli rabe and cabbage; sauté until tender, 4 to 5 minutes more.  Stir in the shredded carrot and toss to combine.  Season with salt and pepper.
  5. Add the spaghetti and vegetables to the sauce and toss well to combine.  Divide the noodles among four bowls and garnish with scallions and sesame seeds.  Serve immediately.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: