Sweet + Sour Tamarind Noodles
There’s this “fast-casual” “Chipotle” type restaurant in the DC/MD/VA area I used to love to go to when I lived there. It was called “Shop House” and it was Chipotle for Southeast Asian food. My favorite thing to get there was a cold noodle bowl with pickled veggies and tamarind vinaigrette. It was delicious- it was bursting with flavor- it was sweet, spicy, and sour all in one dish. I knew once we left the DMV area that I would need to try to recreate that dressing myself- so I did! This recipe is not an exact replica, it tastes different, but it’s pretty darn good! Additionally, this is a cold noodle dish, which is great for this awfully hot weather we’ve been having over here on the East Coast ☺
For the “quick” pickled veggies
1 carrot, peeled and julienned
1 broccoli stems, peeled and julienned
¼ cup water
¼ cup rice vinegar
1 garlic clove, peeled
½ tsp. cane sugar
¼ tsp. salt
For the Tamarind Dressing (makes ½ cup of dressing)
½ Tbsp. tamarind paste
Juice of 1 fresh lime
1 Tbsp. + ½ tsp. maple syrup
1 Tbsp. pickling liquid (or rice vinegar)
2 tsp. sriracha
1 tsp. soy sauce
½ tsp. Dijon mustard
For the noodles
6 oz noodles of choice (rice & udon work well)
fresh cilantro, chopped (to taste)
green onions, chopped (to taste)
In a small saucepan add water, rice vinegar, garlic, salt, and cane sugar. Bring to a boil. Remove from heat and pour in veggies. Cover pan and let sit for 5-10 minutes or until they have reached your desired taste. When done, drain the liquid, reserving some for the dressing.
For the tamarind dressing combine all ingredients in a small bowl and whisk until combined.
Cook noodles according to the package. When finished rinse thoroughly under cold water.
Combine noodles, cilantro, green onions, and desired amount of dressing in a large bowl and mix to combine. Top with the pickled veggies.
Serve cold with any additional veggies or tofu!
Makes approximately 2 servings.
Dressing makes ~ 1/3 c. dressing.