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Warm glass noodles and edamame beans ala Ottolenghi

March 9, 2011

Having dined at Yotam Ottolenghi’s new brasserie NOPI a couple of weeks ago, I was eager to try out a few of the recipes from his cookbook, Plenty which I purchased earlier this year. This dish requires almost no cooking – all you have to do is fry the garlic and boil the edamame beans according to the packet instructions (I bought these frozen from Sainsbury’s) and then simply put your dish together! Great for a lazy weekday dinner, or even a barbeque when we finally move on to warmer weather.

I have adapted the recipe a little using what I had at home and also omitted using mint in the dish as the husband and I are not big fans of it.

Warm glass noodles with edamame beans

What you’ll need

150g glass (cellophane) noodles

2 tbsp sunflower oil

3 garlic cloves, crushed

200g podded cooked edamame beans

2 spring onions, thinly sliced (including the green parts)

2 fresh birds eye chillies, finely chopped (omit if you don’t fancy the heat)

2 tbsp chopped coriander, plus a few whole leaves to garnish

1 tbsp sesame seeds, toasted

Salt to taste

For the sauce

1 tbsp grated fresh root ginger

Juice of 1 lime

2 tbsp olive oil

1 tbsp dark brown sugar (recipe calls for palm sugar but I didn’t have any)

1 tsp tamarind paste

2 tsp light soy sauce

1 tsp fine sea salt

T o make the sauce, simply whisk together in a small bowl all of the sauce ingredients as above and set aside.

How to put your dish together

  1. Soak the noodles in a bowl of hot water for about 5 minutes, or until soft (don’t leave them in the water for too long or they will go soggy). Drain and leave to dry.
  2. Heat the sunflower oil in a large frying pan or a wok and add the garlic. When it starts to turn golden, remove the pan from the heat and add the sauce and noodles.
  3. Gently stir together, then add most of the edamame beans and spring onions, chillies and coriander.
  4. Stir everything together while you return the pan to the heat for a few seconds, just to warm through.
  5. Taste and add more salt, if you like.
  6. Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame beans and the sesame seeds.
  7. Garnish with coriander leaves and serve. You can also serve this dish at room temperature, adjusting the seasoning when it is cool.


Serve up on its own or with some salad


Recipe adapted from Yotam Ottolenghi’s cookbook, Plenty.

Yields 4 medium sized servings as a light meal


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