Since I’ve been grilling a whole lot this summer, I thought I’d start things off with a noodle recipe that you can cook up almost entirely, save for boiling the noodles, on the grill. If you don’t have a grill, you could certainly sautée or oven-roast, instead of grilling. I hope this recipe inspires your end-of-summer meals.
Grilled vegetable noodles
You will need:
4 baby bok choys trimmed and cut in half lengthwise, washed, dried, and rubbed with 2 T sesame oil
2 C mushrooms, quartered
1 C carrots cut into bite size pieces
1 C snow peas
1 C mixed summer squash cut into bite size pieces
1 box of extra-firm tofu, drained, cut into bite size pieces
One BIG bunch thai basil (Italian basil will not do)
2 C Thai wide rice noodles, cooked as per package directions and drained
To make the marinade/sauce, you will need:
6 cloves of garlic
1 inch ginger root, peeled
Juice of one lemon
One BIG bunch thai basil (yes, more)
Sambal Oelek or other chili paste to taste (I used 4 T)
4-6 T Black bean garlic sauce (available at most supermarkets and Asian stores; if you don’t have this, simply use soy sauce)
2 tsp brown sugar
2 T sesame oil
Optional: Roasted peanuts or chopped cilantro as a topping
Prep the grill by preheating it and spreading a layer of aluminum foil on the grill, so that smaller veggies don’t fall through the grates.
Lower heat to somewhere between 200-250, which is a medium-low setting on my grill
Spray aluminum sheet with cooking spray, and place bok choys on grill, flat side down.
Cook 4 minutes before turning and cooking another 4 minutes; set aside.
While the bok choy is cooking, add the sauce to your veggies, remaining basil, and tofu, and spread on grill.
Cook 4-6 minutes before turning and cooking until veggies are soft, but not charred. You may have to adjust the times considerably, based on your own grill.
Once veggies are tender, add the noodles and bok choy to the grill and toss with veggies/tofu. You can certainly add more chili paste, lemon juice, or black bean sauce at this point, if you feel the need.
Allow noodles to remain on hot grill for a few minutes, until they absorb some of the sauce, and acquire a slightly crusty texture.