Life

Stay Cool with This Versatile Summer Noodle Recipe

The perfect complement to warm-weather days, this crowd-pleasing meal cooks quickly and can be eaten hot, at room temperature, or chilled.

Illustration of ginger, mung beans, peppers, and green onions dropping into a pot
Liz Lovasco

A quintessential warm-weather dish, Basile’s summer noodles cook quickly and can be eaten hot, at room temperature, or chilled. Made from mung beans, these cellophane noodles are cooling and detoxifying, while the scallions, garlic, ginger, and chili are warming and aromatic and help to open pores and regulate body temperature.

Ingredients

  • 1 small bunch of mung bean–based cellophane noodles (can substitute rice vermicelli noodles)
  • 1 tbsp cooking oil, preferably sesame
  • 1 tsp rice wine
  • 1 tsp rice vinegar
  • 1 tbsp soy sauce or tamari
  • 1/2 cup stock (your choice)
  • 2-3 scallions, thinly sliced
  • 1 clove garlic, minced or thinly sliced
  • 1 nickel-sized slice of ginger, minced
  • 1/4 tsp chili flakes

Preparation

1. Soak noodles in warm water for 10–15 minutes.

2. Meanwhile, heat oil in a sauté pan over medium heat (Try 8″ Stone Earth Frying Pan by Ozeri). Add the garlic, ginger, chili flakes, and 3/4 of the scallions. Sauté until fragrant and lightly browned, being careful not to burn. 

3. Add soaked noodles along with rice wine, rice vinegar, soy sauce, and stock. Increase heat to medium-high, and cook, stirring frequently, until liquids have evaporated. 

4. Garnish with remaining scallions.