Adapted from Blue Apron November 2020
Now, here is a dish that brings sunshine to your soul. This recipe is harnessing its complex flavor and gorgeous color of matcha powder to bring an extra-special touch to the rice noodles and vegetables. Matcha, a powder made from finely milled whole green tea leaves, has been used in Japanese tea ceremonies for nearly a millennium. In the broth, sweet coconut milk and palm sugar perfectly balance the matcha’s earthiness. Layered with herbaceous cilantro and other savory aromatics, like Thai Red Bird Chilies, this dish is a modern take on some of my favorite East Asian flavors.
½ pound wide rice noodles
1¾ cups coconut milk
3 cloves garlic
- 2 scallions
1 delicata squash
½ pound baby bok choy
- 1 bunch Thai basil
- One 1-Inch piece ginger
- 1 tablespoon coconut palm sugar or light brown sugar
- 1 teaspoon Matcha Powder
- Thai Red Bird Chilies, for garnish
Preheat the oven to 475°F.
Using a sturdy knife, cut off and discard both ends of the squash. Slice the squash crosswise into ½-inch-thick rounds; cut out and discard the pulp and seeds.
Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Trim off and discard the root ends of the bok choy; roughly chop the leaves and stems. Pick the basil leaves off the stems; discard the stems.
In a small bowl, combine the matcha powder and 2 tablespoons of warm water.
Place the squash on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until golden brown and tender when pierced with a knife. Remove from the oven and top with the juice of 2 lime wedges.
Once the squash has roasted for about 10 minutes, add the noodles to the pot of boiling water. Cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water to stop the cooking process. Rinse and wipe out the pot.
While the squash continues to roast, in the pot used to cook the noodles, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, bok choy and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the bok choy leaves have wilted.
To make the broth, add to the pot of vegetables, the coconut milk (shaking the can just before opening), matcha-water mixture, lime zest, palm sugar and the juice of the remaining lime wedges; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined and heated through. Remove from heat and season with salt and pepper to taste.
To serve, rinse the cooked noodles under warm water to loosen them; drain thoroughly. Divide between 2 bowls. Top with the broth and roasted squash. Garnish with the green tops of the scallions, basil and chilies. Enjoy!
Wine Pairing Notes:
Tea notes in this Pinot reinforce the noodles’ matcha tea broth. The squash’s earthy sweetness balances the medium body and acidity.
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