Summer Noodles with Heirloom Tomatoes and Lima Beans

AND A SHOT OF ROASTED TOMATOES TO SEAL IN MY SUMMER MEMORIES

I’ve made the mistake all too often, as I’m sure many have, of buying too much produce at the grocery store under the influence of retail therapy and kitchen-cooking optimism, only to forget about those very vegetables the moment they get pushed to the back of the fridge behind the rest of those colorful things I mounded up in the buggy. Well the weekends are good times to remedy the problem facing you and those soon-to-be shriveled ingredients. 

 

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I’ve mentioned before that a lot of the recipes we make are inspired by us just looking into the fridge and cabinets and asking “…what do we want to eat?” And then we grab whatever wins the race in our heads. Then we proceed to create a recipe. Well, same thing happened here. I had a carton of mushrooms I had no idea were even in there! But soon they flourished in this easy, quick, and yummy Asian-inspired summer pasta! 

Something I’ve started doing recently and that also may also help those of you who encounter the same overstock issue:

KITCHEN TIP – When you’re ready to cook, pull out one of each produce you have in the fridge, and lay them out on the counter. Pick two, three, or even four of those ingredients that pair well together. Then decide on a grain you want those ingredients to be on or over. Proceed from there. This approach ensures your meals are built around the produce you need to cycle through and not around the non-perishables that will survive for much longer. 

Summer Noodles with Heirloom Tomatoes and Lima Beans
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Delicious Asian-inspired Summer noodles with chinese cabbage, roasted tomatoes and lima beans.
Servings Prep Time
2 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
10 minutes
Summer Noodles with Heirloom Tomatoes and Lima Beans
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Delicious Asian-inspired Summer noodles with chinese cabbage, roasted tomatoes and lima beans.
Servings Prep Time
2 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 450 degrees. Line a sheet pan with parchment. Slice the tomatoes in halves or quarters (depending on their size), and spread them out on the baking sheet. Drizzle with olive oil and bake until gooey and browned but not falling apart. Top with basil leaves, chopped cilantro, and sea salt to taste. Set aside to cool.
  2. In a large pot with of salted boiling water, cook the noodles until just softened. (Follow package instructions). Drain the noodles and set aside.
  3. In a large skillet over medium high heat, heat olive oil--about 2 tbsp. Add diced shallot, and cook for 2 minutes or until translucent . Then add the crushed red pepper flakes and cook until fragrant . Add the sliced mushrooms and spread them out evenly in the pan. Add more oil if needed. Cook until browned, about 4 minutes per side. Add the chopped Chinese cabbage, and cook until wilted and brown. Then add the lima beans. Stir, then push the vegetables to the edges of the pan. Add a little more oil to the middle of the pan, and then add the cooked noodles and allow to sear and get crunchy.
  4. While the noodles are frying, make the sauce. In a bowl whisk together the agave, tamari, and rice wine vinegar. Pour over the cooking noodles and toss to combine. Let cook and reduce (about 3 minutes) then carefully toss in the roasted tomatoes. Salt to taste if needed. Serve!
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