I first noticed lemongrass in a stir-fry at vegan restaurant MyThai in Boston and I was blown away by the wonderful zesty, citrusy, aromatic fragrance of the lovely lemongrass noodles I ate there. Back home I started working on my own version of this delicious comfort food right away, combining lemongrass with ginger, lime and maple syrup.
Now I love my simple recipe. This works as an easy weeknight meal or a nice side dish, and the lemongrass noodles taste great hot or cold. Perfect to take with you in a mason jar.
What is lemongrass?
The thin long green stalks we know from the Southeast Asian Cuisine contain essential oils that are said to have a lot of health benefits. You can buy them in Asian grocery stores and bigger supermarkets.
You can add the whole stalk to curries or soups and take them out before the meal.
Or you can peel and chop the lemongrass, which is what we do for this noodle dish. I remove the root, the green part and the tough outer leaves, then slice the bulb’s white part with the purple rings into very fine slices and chop them up.
What can I add to the lemongrass noodles?
- smoked tofu (cut in small cubes and sauté for a few minutes at the very beginning)
- cooked black beans or edamame (add before the noodles)
- vegan “egg” made of chickpea flour as I use it for my pineapple rice (prepare before and add after the noodles)
- meat substitutes (prepare and add according to instructions)
- fresh spinach (add after the noodles)
- chopped red, white cabbage or Chinese cabbage (add with the lemongrass)
- a little roasted sesame oil, julienned cucumber and chopped lettuce when you enjoy them cold (add after lemongrass noodles have cooled off)
- add Thai basil or substitute for cilantro
What other dishes go well with the lemongrass noodles?
With their bright and fresh taste, they make a really nice side for my satay and peanut sauce, also for spring rolls or as a filling for summer rolls.
LEMONGRASS NOODLES
Recommended Equipment
Ingredients
- 2-3 stalks lemongrass
- 1 small onion
- 1 piece of ginger about thumb sized
- 1-2 garlic cloves
- 1 carrot
- 1 bunch of cilantro
- 250 g noodles
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- pinch of chili flakes
Toppings
- 1 lime cut in halves
- 1-2 tablespoons fried shallots
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Remove the root, green parts, and tough outer layers of the lemongrass. Finely chop the white part with the purple rings and set it aside.
- Chop the onion and ginger finely, peel the garlic, and slice the carrots into thin slices about 5mm thick. If you’re not using a garlic press, finely chop the garlic as well.
- Bring a medium-sized pot of water with about 1 teaspoon of salt to a boil for the noodles.
- Wash and dry the cilantro, ideally using a salad spinner. Pick off the leaves and set them aside for later.
- Add the noodles to the boiling water, reduce the heat, and cook according to the package instructions.
- Mix soy sauce and maple syrup in a large bowl, and add chili flakes.
- Heat a large pan, add the vegetable oil, and fry the carrot slices over medium-high heat for about 2-3 minutes. Add the onion and ginger, lightly brown everything, stirring occasionally, then add the garlic.
- Drain the noodles, toss them in the bowl with the sauce mixture, and mix well. Then add everything to the pan, and stir-fry for a few more minutes over moderate heat, stirring regularly.
- Sprinkle the lemongrass over everything and stir well again.
- Serve with lime for squeezing, cilantro leaves, and fried shallots.
