Noodles with Cabbage, Fennel, and Chili Peppers + Green Salad with Mirin Sake Dressing
Recipes by Farmers' Chef Stacy MurphyNoodles with Cabbage, Fennel, and Chili PeppersHead of Napa cabbage, shredded2 fennel bulbs, sliced4 garlic cloves, crushed2 tablespoons vegetable oil2 tablespoons sesame oil2 spring onions, sliced2 tablespoons minced ginger6 Thai chilies8 ounces rice noodles, cooked3 tablespoons soy sauceSalt to tasteNote: The further ahead you make this dish, the more flavor it will have.Cook shrimp paste: Put paste on a piece of aluminum foil and fold foil over to seal. Dry roast the foil package in a pan for a few minutes over medium heat. Allow to cool before opening—smell may be very strong, but will subside in the finished dish.Set a frying pan over low heat. Add vegetable oil and crushed garlic. Brown garlic for 10 minutes. Remove garlic from pan.Turn heat to high and add sesame oil to pan. Sauté cabbage and fennel. Once tender, add the onions, ginger, and chilies and cook for a few minutes.Add noodles to pan with soy sauce and toss to combine. Remove from heat. Green Salad with Mirin Sake Dressing1 spring onion1 garlic clove½ cup mirin sake (available at Asian markets)¼ cup rice wine vinegar1 cup vegetable oilSalt to tasteMixed greensIn a food processor, blend onion, garlic, sake, and vinegar until smooth. With the processor running on high, slowly add the oil. Season to taste. Dress yo' greens!