Alsatian Noodles (Pad Alsacien)

Alsatian Noodles (Pad Alsacien)
Serves 4
Deborah’s remarks: We use these prep notes as a template for messing around. A lot. We swap out veggies with a mighty scoop. We swap out protein with the same energy. Garbanzos or shrimp for the bacon. Jarred horseradish for the fresh. We even tried basil Pad Thai once. Have your way with it and thanks, Rachel.
Write a review
  1. 4 tbsp/85 g runny honey
  2. 6 tbsp white wine vinegar
  3. Salt
  4. 10 1/2 oz/300 g Alsatian flat noodles or other flat egg noodles
  5. 2 tbsp sunflower oil
  6. 7 oz/200 g smoked bacon, cubed--optional
  7. 2 carrots, peeled and cut into matchsticks
  8. 1/4 head red or other cabbage like green, savoy, or Chinese, halved, cored, and finely sliced
  9. 7 oz/200 g mushrooms, wiped and quartered
  10. 4 shallots, finely sliced
  11. 4 cloves of garlic, finely chopped
  12. 2 green onions, white and green parts separated, finely sliced
  13. Heaping 2 tbsp finely grated fresh horseradish
  1. In a small bowl, stir together the honey and vinegar and season with salt. Set aside.
  2. Bring a large pot of water to a boil over high heat and cook the noodles until al dente. Drain, setting aside a little of the cooking liquid.
  3. Heat the oil in a wok or large frying pan over high heat until smoking.
  4. Add the bacon, carrots, cabbage, mushrooms, and noodles. Stir-fry for 2 minutes.
  5. Add the shallots, garlic, and the white parts of the green onions.
  6. Fry for 2 minutes more before adding the honey sauce and 2 to 3 tbsp of the pasta liquid.
  7. Turn off the heat and mix in the horseradish.
  8. Serve immediately, with the green parts of the green onion sprinkled on top.
Les petites astuces -- tips
  1. You can use almost any vegetable you have in the fridge: bell peppers, zucchini, eggplants, broccoli . . . just make sure to cut them finely, so they cook quickly.
  2. If you can't find fresh horseradish, use 1 tbsp jarred grated horseradish.
Adapted from With permission from My Little Kitchen (Chronicle Books)
Adapted from With permission from My Little Kitchen (Chronicle Books)
Stonebridge Farm CSA