Spicy Tamarind Pasta

Ingredients

• 8 oz white rice spaghetti
• 4 qt water (The photographed text appears to read “4–6 quarts of water”; the range is unclear.)
• 1 tbsp salt (For the pasta water.)
• 0.25 head cabbage (Thinly shredded.)
• 0.5 red onion (Thinly sliced, about 1/4 inch thick.)
• 12 oz oyster mushrooms (The text also mentions shiitake or another mushroom of choice; cut into bite-sized pieces, roughly 1/2 inch.)
• 6 garlic cloves (Medium cloves, roughly chopped.)
• 0.25 cup cilantro (Chopped.)
• 2 tbsp toasted or untoasted sesame oil (For sautéing the vegetables.)
• salt (A heavy pinch, for the vegetables.)
• 1 tbsp tamari sauce
• 1 tbsp rice vinegar (The photographed quantity is slightly unclear but appears to be 1 tablespoon.)
• 2 tsp tamarind paste
• 1 tsp toasted sesame oil
• 0.5 tsp cinnamon
• 0.5 tsp cayenne pepper

Steps

1. 1

   Bring a large pot containing the specified water and 1 tablespoon salt to a boil over high heat.

2. 2

   Add the rice pasta and cook for 16 minutes, stirring frequently at first and then once every two minutes so that the starch does not settle at the bottom. When finished, drain the pasta in a colander and rinse with cold water. Keep it to the side.

3. 3

   In a small bowl, whisk together the tamari, rice vinegar, tamarind paste, toasted sesame oil, cinnamon, and cayenne. Set the seasoning mixture aside.

4. 4

   Heat the 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Once hot, add the cabbage, red onion, and a heavy pinch of salt. Stir occasionally and cook until the onions and cabbage begin to brown around the edges, about 5–7 minutes.

5. 5

   Move the cabbage and onions to the side of the pan. Add the mushrooms to the cleared area, followed by the garlic, cinnamon, and cayenne. Once the garlic begins to brown, mix it with the cabbage and onions and cook until the mushrooms are tender, about 2–3 minutes.

6. 6

   Add the cooked pasta, cilantro, and tamarind mixture to the pan. Stir until just combined, then allow the noodles to become lightly brown and turn off the heat. Divide among large bowls or plates and serve while fresh.

7. 7

   Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a medium nonstick pan over medium heat with a touch of coconut or sesame oil, stirring occasionally until hot, about 5 minutes.

Notes

The source states a listed recipe time of approximately 15 minutes, while the directions specify 16 minutes for cooking the pasta alone. The water quantity is difficult to read in the photograph and appears to be a 4–6 quart range. The source notes that leftovers keep refrigerated for up to 3 days and recommends reheating in a medium nonstick pan with a little coconut or sesame oil.

Nutrition per serving

• main
• pasta
• vegetarian
• vegan
• dairy-free
• gluten-free
• stovetop
• spicy