Sprouting Bermuda and Sweet Potato Noodles



Sprouting Bermuda and sweet potato noodles. Sounds like an incantation. The incantation for spring to finally spring.

One day it's shorts and t-shirts, the next it's sweats and UGGs. You know, once I break out the shorts I just flat don't want to go back to heavy duty winter clothes. And that's what last Saturday was all about.


Joyous that winter in Northeast Texas was over, we bought Bermuda seed and spread it onto the lawn's bald spots. We watered and peacocked over our handiwork, imagining the lush green that would be sprouting in a week or so.

We leashed up the dogs and headed across the street to the greenbelt for what we knew would be a long, hot walk with the girls. Well, we walk, they pull. And by the end of the hour walk/pull we were indeed "glowing" in spring's warmth.

Ah, and then the shower felt wonderful. All the windows were open and the breeze was perfect at caressing each little bead of dampness on our skin into cooling moisture....for about 10 minutes. What?? The sky was greying....no, it was turning black. The breeze became a freight train and the rush was on to get all the windows closed. Tight. And the shorts and t-shirts were quickly ripped off and thrown into the closet in favor of the sweats, wool socks, and mugs of hot tea.

Winter's last hurrah.

And our thoughts for dinner quickly turned from a refreshing salad and assorted cheeses to "what will warm me from the inside??" Pizza? No, we had that on Friday night. Soup? No, we'd just recently finished the last of a big pot of tomato chickpea minestra. Noodles? Yeah! What kind?

A review of the pantry offered various rice noodles (vermicelli to 1" wide), corn, quinoa, mungbean threads, or sweet potato. Sweet potato. Start soaking.

A quick glance in the fridge offered tempeh, tofu, cabbage, golden beets, lots of ginger and tons of fruit. That's it??

Wow, who's been eating me out of house and home?!

I grabbed the tofu and cabbage, cubed both, marinated one and set the other aside. Whipped up a quick sauce and then threw it all in the pan and voila! Dindin is served. Belly is warmed. Smiles all around.

Winter's last hurrah is short lived! Spring is just around the corner! The Bermuda will sprout!!

Although it serves 6 according to the new and improved serving size guidelines, it only serves 3 of us: J and me, and J again. Play around with this; if you don't like cabbage, try zucchinis or broccoli; maybe add some minced ginger. If you're not vegetarian, it might work with chicken or shrimp?

Sweet Potato Noodles with Tofu and Cabbage

1 tablespoon chili garlic paste
2 tablespoons low sodium tamari
1 block extra firm tofu, cut into 1/2" cubes
sweet potato vermicelli (250g)*
1/3 cup low sodium tamari
2 tablespoons honey or agave syrup
juice of 1 lime (or 1/4 cup orange juice)
1 tablespoon kaffir lime leaves, finely julienned
1 tablespoon coconut oil
1 tablespoon olive oil
1 small or 1/2 large green cabbage, cut into bite-sized pieces

1. In a small bowl, mix together the chili garlic paste and tamari. Stir in the tofu cubes and allow to marinate while the noodles soak and the rest of the ingredients are prepared/cooked.

2. Soak the sweet potato vermicelli in hot water for at least 1 hour.

3. In another small bowl, mix together the 1/3 cup tamari, honey, lime juice, and lime leaves. Set aside.

4. When you're ready to start cooking, drain the tofu and reserve the marinade.

5. Heat the oils in a large pan over medium high heat. Carefully add the tofu cubes and saute until golden on all sides.

6. Add the cabbage and cook, covered and stirring occasionally, until the cabbage has softened.

7. Add the reserved marinade and tamari honey mixture, along with the drained noodles. Stir and reduce the heat to medium. Cover and allow the noodles to absorb the liquid, stirring occasionally so they don't stick and/or burn. You may need to add a bit of water if the noodles seem dry. They shouldn't be saucey, but not dry either. Reduce the heat further, if necessary.

8. When the noodles are cooked (soft and translucent), remove all to a serving dish and enjoy.

* I usually buy the 1 kg packet from my local Korean grocery and use about 1/4 of the package for this dish. If you like, the noodles can be cut into shorter lengths after soaking and before adding to the cooking pan. If you don't have or can't find sweet potato noodles, try rice vermicelli. They, too, will need to be soaked before cooking.

3 comments:

  1. Yummy, yummy, yummy! I'll try it out - or a variation thereof; the vermicelli, maybe? Don't you hate it when you read a recipe and your mouth is watering, and you know you can't eat it right then and there? Sigh

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  2. This sounds heavenly! I've never tried sweet potato vermicelli, but it is now the first thing on my list of new foods to try!

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  3. A picture is worth a thousand words or. in other words, the presentation is half the meal (according to Omama!). Now, to me, this is a picture worth a thousand tastebuds...drool...
    May I put in an order for my next visit?

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