Rice Noodles & Coconut-Matcha Broth with Delicata Squash, Bok Choy & Thai Basil

Rice Noodles & Coconut-Matcha Broth

with Delicata Squash, Bok Choy & Thai Basil

25 MIN
2 Servings
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From the Test Kitchen

Matcha, a powder made from finely milled whole green tea leaves, has been used in Japanese tea ceremonies for nearly a millennium. In this recipe, we’re harnessing its complex flavor and gorgeous color to bring an extra-special touch to our rice noodles and vegetables (including delicata squash and bok choy). In the broth, sweet coconut milk and palm sugar perfectly balance the matcha’s earthiness. Layered with herbaceous Thai basil and savory aromatics, this dish is a modern take on some of our favorite East Asian flavors.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Rice Noodles & Coconut-Matcha Broth with Delicata Squash, Bok Choy & Thai Basil
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a sturdy knife, cut off and discard both ends of the squash. Slice the squash crosswise into ½-inch-thick rounds; cut out and discard the pulp and seeds. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Trim off and discard the root ends of the bok choy; roughly chop the leaves and stems. Pick the basil leaves off the stems; discard the stems. In a small bowl, combine the matcha powder and 2 tablespoons of warm water.

Roast the squash:
2 Roast the squash:

Place the squash on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until golden brown and tender when pierced with a knife. Remove from the oven and top with the juice of 2 lime wedges.

Cook the noodles:
3 Cook the noodles:

Once the squash has roasted for about 10 minutes, add the noodles to the pot of boiling water. Cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water to stop the cooking process. Rinse and wipe out the pot.

Cook the vegetables:
4 Cook the vegetables:

While the squash continues to roast, in the pot used to cook the noodles, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, bok choy and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the bok choy leaves have wilted.

Make the broth:
5 Make the broth:

To the pot of vegetables, add the coconut milk (shaking the can just before opening), matcha-water mixture, lime zest, palm sugar and the juice of the remaining lime wedges; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined and heated through. Remove from heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Rinse the cooked noodles under warm water to loosen them; drain thoroughly. Divide between 2 bowls. Top with the broth and roasted squash. Garnish with the green tops of the scallions and basil. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a sturdy knife, cut off and discard both ends of the squash. Slice the squash crosswise into ½-inch-thick rounds; cut out and discard the pulp and seeds. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Trim off and discard the root ends of the bok choy; roughly chop the leaves and stems. Pick the basil leaves off the stems; discard the stems. In a small bowl, combine the matcha powder and 2 tablespoons of warm water.

2 Roast the squash:

Place the squash on a sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until golden brown and tender when pierced with a knife. Remove from the oven and top with the juice of 2 lime wedges.

Roast the squash:
Cook the noodles:
3 Cook the noodles:

Once the squash has roasted for about 10 minutes, add the noodles to the pot of boiling water. Cook 4 to 6 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and rinse under cold water to stop the cooking process. Rinse and wipe out the pot.

4 Cook the vegetables:

While the squash continues to roast, in the pot used to cook the noodles, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, bok choy and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the bok choy leaves have wilted.

Cook the vegetables:
Make the broth:
5 Make the broth:

To the pot of vegetables, add the coconut milk (shaking the can just before opening), matcha-water mixture, lime zest, palm sugar and the juice of the remaining lime wedges; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined and heated through. Remove from heat and season with salt and pepper to taste.

6 Serve your dish:

Rinse the cooked noodles under warm water to loosen them; drain thoroughly. Divide between 2 bowls. Top with the broth and roasted squash. Garnish with the green tops of the scallions and basil. Enjoy!

Serve your dish:
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