One for the Table: Summer's close brings bold flavors
1 small green zucchini, cut into half moons
5 ounces oyster mushrooms
1/2 cup Thai basil or sweet basil leaves
Bring a pot of water to a rolling boil. Add noodles, cover and cook until tender, about 8 minutes. Rinse under cold water and add back to pot, filling with cold water to keep noodles from sticking.
Combine the tamarind, fish sauce, soy sauce, lime juice and sugar.
Heat a wok at medium to medium-high heat.
Add 1 tablespoon oil and warm. Add garlic and ginger; saute for 1 minute. Immediately add bell peppers and saute until tender but crisp, about 3 to 5 minutes. Remove to a bowl. Add zucchini and saute until tender, about 5 minutes. Remove to the bowl. Add mushrooms and saute until tender, about 3 minutes. Remove to the bowl. Refresh oil as needed during cooking.
Drain the noodles.
Refresh wok with 1 tablespoon of oil. Add 1/4 portion of the noodles and 1/4 portion each of the vegetables and basil. Drizzle over with a quarter of the sauce. Stir until warmed through and noodles are translucent, about 3 to 5 minutes. Turn out onto a plate or bowl and serve immediately. Continue with remaining ingredients until complete.
(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer’s Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
