Today I'm sharing with you a great side dish. It is meant to go with Asian main dishes, but could work well with a variety of other cuisines as well. Vermicelli noodles are tossed with sauteed ginger, garlic, and shallot and tossed with a flavorful sauce and topped with fresh green onions. It's adapted from a recipe I found over at Parsley, Sage, and Sweet when I was assigned to her blog for the Secret Recipe Club. I made two of her recipes that month: this one and Rainbow Veggie Pizza. I posted the pizza for my official SRC post, and saved this one for later. I changed it up a little bit, but it's basically the same idea.
Ginger Scallion Noodles
8 oz. vermicelli
2 tbsp olive oil
2 tbsp fresh ginger, grated
1 clove garlic, grated
1 shallot, minced
2 tsp fish sauce
1 tbsp reduced-sodium soy sauce
1 tbsp honey
¼ tsp red pepper flakes
¼ tsp salt
¾ cup green onions, sliced
Boil vermicelli until al dente. Drain.
Meanwhile, heat the oil over medium-high heat in a large skillet. Add the ginger, garlic, and shallot and cook for just a minute or so until fragrant. Add the fish sauce, soy sauce, honey, red pepper flakes, and salt. Stir to combine. Remove from heat and add drained pasta. Toss to coat. Add green onion and toss again to evenly distribute. Serve immediately.
Makes 4 servings.
I served these noodles with some teriyaki salmon and Sesame Garlic Green Beans. Very yummy meal.
The main difference between my recipe and Lisa's is that she sauteed the green onions along with the garlic, ginger, and shallots. I prefer green onions raw. I don't like how they get all wilty-looking when they are cooked. Since they are raw, they pack in a lot of onion flavor. My husband wasn't a huge fan. If you want a more mild onion flavor and don't mind the wilty-ness, then saute the green onions with the rest.