Alsatian food is hearty fare, so I soon found myself craving something crunchy and fresh. Alsatian egg noodles reminded me of those used in the classic Thai street food dish, pad Thai. And so, using local ingredients, the pad Alsacien was born. Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
4 tbsp/85 g runny honey
6 tbsp white wine vinegar
10 1/2 oz/300 g Alsatian flat noodles or other flat egg noodles
2 tbsp sunflower oil
7 oz/200 g smoked bacon, cubed
2 carrots, peeled and cut into matchsticks
1/4 head red cabbage, halved, cored, and finely sliced
7 oz/200 g mushrooms, wiped and quartered
4 shallots, finely sliced
4 cloves of garlic, finely chopped
2 green onions, white and green parts separated, finely sliced
Heaping 2 tbsp finely grated fresh horseradish
In a small bowl, stir together the honey and vinegar and season with salt. Set aside.
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.
Heat the oil in a wok or large frying pan over high heat until smoking. Add the bacon, carrots, cabbage, mushrooms, and noodles. Stir-fry for 2 minutes. Add the shallots, garlic, and the white parts of the green onions. Fry for 2 minutes more before adding the honey sauce and 2 to 3 tbsp of the pasta liquid. Turn off the heat and mix in the horseradish. Serve immediately, with the green parts of the green onion sprinkled on top.
Les petites astuces -- tips: 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.
If you can't find fresh horseradish, use 1 tbsp jarred grated horseradish.
From My Little French Kitchen by Rachel Khoo, Chronicle Books 2014.
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