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Recipe

Big Queer Cold Noodles

Happy Pride! This recipe from a recent Bon Appetit has quickly become a staff fave. Providing the perfect opportunity to eat the rainbow, it’s endlessly riffable, comes together quickly for a one-dish weeknight meal, is nutritionally balanced, is an excellent opportunity to use up little bits of this and that left in the crisper drawer, and a cool dish perfect for this hot weather and you can customize each person’s servings to be able to accommodate pickier eaters - it checks all our boxes! Try it with fresh whole wheat pasta from Costantini Pasta, hot peppers instead of or in addition to sweet ones, roasted eggplant or raw crisp-tender summer squash matchsticks, alternate nut butters, or add a protein - the extra firm tofu from Veggi Co-Op comes readily to mind. We find that with these proportions we get extra sauce, which is great for a future crudite plate, or a gussied-up ants on a log.

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Ingredients

  • 3 large eggs
  • Kosher salt
  • 3 tsp. vegetable oil
  • 1 cup creamy peanut butter or tahini
  • ¾ cup Taiwanese black vinegar (such as Kong Yen) or Worcestershire sauce
  • 2 Tbsp. distilled white vinegar
  • 1 Tbsp. demerara or raw sugar
  • 1 Tbsp. soy sauce
  • 4 garlic cloves, finely grated
  • 20 oz. fresh lo mein or ramen noodles
  • 1 red bell pepper, cut into matchsticks
  • 1 small carrot, peeled, cut into matchsticks
  • 3 Persian cucumbers, cut into matchsticks
  • ¼ small head of red cabbage, thinly sliced
  • ¼ cup unsalted roasted peanuts, coarsely chopped
  • Cilantro leaves with tender stems and chili crisp (for serving)

Directions

Whisk eggs in a medium bowl until no streaks remain; season with salt.

Heat 1½ tsp. oil in medium nonstick skillet over medium-low. Pour half of eggs into skillet and swirl to coat bottom. Reduce heat to low, cover pan, and cook eggs until set and surface appears dry, about 3 minutes. Carefully slide onto a cutting board. Repeat process with remaining eggs and 1½ tsp. oil. Stack egg sheets, roll up tightly, and slice crosswise into thin strips.

Whisk peanut butter, black vinegar, white vinegar, demerara sugar, soy sauce, garlic, and ½ cup water in a medium bowl until smooth. (The mixture will be stiff at first, but keep going. It will soon relax.)

Cook noodles in a large pot of boiling water according to package directions. Transfer to a large bowl of ice water and let sit, swishing noodles occasionally, until cold, about 3 minutes.

Drain noodles and divide among bowls. Top with some strips of egg and some bell pepper, carrot, cucumber, and cabbage. Pour ½ cup sauce over each bowl; top with peanuts and cilantro. Serve with chili crisp alongside.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.