I made a modified version of Rachael Ray's Napa Noodles back on Monday after I'd spotted the recipe in the latest issue of her magazine. I was so captivated by the long list of verdant ingredients -- edamame, scallions, mint, basil, cabbage, lime -- that I allowed myself to ignore the fact that none of those items is local right now. I dismissed my worries with a compromise; if it turned out as beautifully as I imagined, I could write it off as a test, knowing that it would be even better when more of the ingredients were in season here! Sounds fair, right?
Unfortunately, I was very disappointed by this dish. It smelled intoxicating as it was cooking, and minus some chopping, it was a snap to put together. But when I took my first bite, I was unhappily surprised by a syrupy sweetness I hadn't expected to taste. I reviewed the list of ingredients in my mind and tried to figure out where the sugary taste could be coming from and narrowed it down to the hoisin sauce, which was the only component I had never cooked with previously. I checked the jar's ingredients and spotted the tag-teaming culprits: molasses and pumpkin puree.
Neither of these ingredients is offensive on its own; in fact, I like both of them in many other things. However, in this dish, I found them distracting and show-stealing. In fact, I couldn't even finish my portion. It just didn't taste at all like I was expecting, and if I make it again, I'll try to think of something to substitute for the hoisin. (More soy sauce? Black bean sauce? A different brand of hoisin sauce?)
You will need:
- ~12 oz soba noodles (I used jasmine rice instead because I wasn't in a noodle mood)
- 1/4 cup vegetable oil
- 1 head napa cabbage (~2 lbs), thinly sliced
- 1 cup shelled edamame (thawed if frozen)
- 1 bunch scallions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 Tbsp grated or minced fresh ginger
- 1/4 cup hoisin sauce (see my note above)
- 3 Tbsp soy sauce
- Grated zest and juice of one lime
- black pepper
- 1/2 cup mint leaves, shredded or torn
- ~20 basil leaves, shredded or torn
Steps:
- Cook pasta according to package directions and drain, or prepare rice according or package directions and set aside.
- In a wok or large rimmed skillet, heat the oil over med-high heat until rippling. Add the cabbage and edamame and stir-fry for 2 min.
- Stir in the scallions, garlic, and ginger, and stir fry for 1 min.
- Stir in the hoisin sauce, soy sauce, lime zest and juice, and pepper (to taste). Add the basil and mint, and either toss with drained pasta or serve over the rice.
I wouldn't be in a hurry to try this one again. Myeh.
