Thai Noodles with Caramelized Red Cabbage and Cucumber Salad

Thai Noodles with Himalayan Salt, Caramelized Red Cabbage, Onion Jam, and Cucumber Salad

Ingredients:

For the Thai Noodles:

• 8 oz Thai rice noodles (or any noodles of your choice)
• 1 tsp Himalayan pink salt (or to taste)
• Water (for cooking the noodles)

For the Caramelized Red Cabbage:

• 1 small red cabbage, shredded
• 1 tbsp olive oil (or your choice of cooking oil)
• 1 tsp Himalayan pink salt (or to taste)
• 1 tbsp maple syrup (optional, for sweetness)
• 1 tbsp apple cider vinegar or rice vinegar (for balance)

For the Onion Jam:

• 1 large onion, thinly sliced
• 1 tbsp olive oil (or your choice of oil)
• 1 tsp sugar (optional, for extra caramelization)
• 1 tbsp balsamic vinegar (optional, for extra depth)

For the Cucumber Salad:

• 1 cucumber, thinly sliced
• 1/2 tsp Himalayan pink salt (or to taste)
• Freshly ground black pepper (to taste)

Instructions:

1. Cook the Thai Noodles:

   • Bring a large pot of water to a boil.
   • Add the Thai rice noodles and cook according to the package instructions, usually 4-6 minutes, until the noodles are soft and tender.
   • Drain the noodles and return them to the pot. Sprinkle with 1 tsp of Himalayan salt and toss to evenly season. Set aside, keeping them separate from the other components of the dish.

2. Caramelize the Red Cabbage:

   • Heat the olive oil in a large skillet over medium heat.
   • Add the shredded red cabbage and a pinch of Himalayan salt. Stir well to coat.
   • Cook the cabbage, stirring occasionally, for about 12-15 minutes until it becomes tender and caramelized. If you want a little sweetness, add the maple syrup during the last few minutes of cooking.
   • Once the cabbage is tender and caramelized, add the vinegar and stir to incorporate. Cook for an additional 1-2 minutes, then remove from heat.

3. Make the Onion Jam:

   • Heat 1 tbsp of olive oil in a separate skillet over medium heat.
   • Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, for about 20-25 minutes, allowing the onions to soften and caramelize. If you'd like a deeper caramelization, you can add 1 tsp of sugar during the cooking process.
   • Once the onions are golden brown and soft, add the balsamic vinegar (if using), and continue cooking for another 2-3 minutes until the vinegar has reduced and the onions are jam-like. Remove from heat.

4. Prepare the Cucumber Salad:

   • In a small bowl, combine the thinly sliced cucumber with a pinch of Himalayan salt and freshly ground black pepper.
   • Toss to combine, and let it sit for a few minutes to draw out some moisture from the cucumber.

5. Assemble the Dish:

   • Serve the seasoned Thai noodles on individual plates or bowls.
   • Arrange a generous portion of the caramelized red cabbage next to the noodles.
   • Top the cabbage with a spoonful of the sweet onion jam.
   • Serve the cucumber salad on the side, adding more salt and pepper if desired.

This recipe offers a medley of textures and flavors: soft, slightly salty Thai noodles, rich and sweet caramelized cabbage, deep umami onion jam, and refreshing cucumber salad with a simple seasoning of salt and black pepper. It’s a beautiful combination that doesn’t need to be mixed, letting each element shine individually! Enjoy!