Plantain Tidbits with Thai Noodles - MIC Food
20433
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Plantain Tidbits with Thai Noodles

Yields1 Serving
Total Time45 mins

 

 

Ingredients
 BIG BANANA® Ripe Plantain Tidbits
 Thai Noodles
 Vegetables
 Thai Noodle Sauce
For Garnish
 Scallions chopped
 Sesame Seeds
 Thai Basil
 Drizzle of Tamari and Sesame Oil
For the BIG BANANA® Ripe Plantain Tidbits
 2 cups Ripe Plantain Tidbits
For the Thai Noodles
 8 oz Rice Noodles or Bean Thread Noodles
 11 oz Snow peas trimmed
 5 ½ tbsp Sesame Oil
 2 tsp fresh Ginger micro planed
 1 tbsp fresh Garlic micro planed or minced
 5 ½ cups Carrots Julienne about two large carrots
 5 cups Green Cabbage about ½ a medium head, cut into bite sized pieces
 5 oz Shiitake Mushrooms stemmed and sliced into quarters
For the Sauce
 ½ cup vegetable broth
 1 tbsp sesame oil
 2 tbsp tamari
 1 tbsp brown sugar
 ½ tsp red pepper flakes
 ½ tsp Sea Salt
For the BIG BANANA® Ripe Plantain Tidbits
1

1. Preheat fryer to 350°F .
2. Place tidbits in fryer basket and fry for about 1 minute.
3. Drain over lined plate & reserve

For the Thai Noodles
2

1. Place noodles in a large bowl and cover with cold water to soak while you
prepare the veggies and sauce.
2. Fill a stock pot ½ full of water and bring to a boil. While the water is heating, trim
the snow peas.
3. To blanch the snow peas, place them in the boiling water, turn the heat to low
and blanch for two minutes.
4. Drain and rinse with cold water. Place back into the stock pot they were
blanched in (with heat off).

For the Sauce
3

1. In a small bowl whisk the broth, sesame oil, tamari, sugar, pepper flakes and
salt. Set aside

To Cook & Serve
4

1. In a large skillet or wok, heat the sesame oil on medium high heat.
2. Once shimmering, toss in the grated ginger and garlic. Sizzle for about 30
seconds, then toss in the mushrooms, cabbage and carrots. Using two wooden
spoons, stir fry until tender crisp, about 5-6 minutes. When ready, toss the stirfried veggies into the pot with the snow peas (heat off).
3. Check on the rice noodles. They should be tender, but not soft. Drain
thoroughly.
4. In the same skillet or wok the veggies were stir fried in, pour in the sauce. Bring
to a simmer and gently toss in the noodles. Use a pair of tongs to twist and turn
the noodles around in the sauce so that each noodle is covered.
5. Turn the heat down continue turning, cooking for about 2 minutes. Test the
noodles for taste and tenderness. If they seem tough, give them another
minute to cook while turning the noodles.
6. Remove from heat and stir in the veggies using the residual heat of the
noodles to rewarm the veggies.
7. Add the Plantain Tidbits and garnish with sesame seeds, thai basil, scallions
and a drizzle of sesame oil and/or tamari.

Ingredients

Ingredients
 BIG BANANA® Ripe Plantain Tidbits
 Thai Noodles
 Vegetables
 Thai Noodle Sauce
For Garnish
 Scallions chopped
 Sesame Seeds
 Thai Basil
 Drizzle of Tamari and Sesame Oil
For the BIG BANANA® Ripe Plantain Tidbits
 2 cups Ripe Plantain Tidbits
For the Thai Noodles
 8 oz Rice Noodles or Bean Thread Noodles
 11 oz Snow peas trimmed
 5 ½ tbsp Sesame Oil
 2 tsp fresh Ginger micro planed
 1 tbsp fresh Garlic micro planed or minced
 5 ½ cups Carrots Julienne about two large carrots
 5 cups Green Cabbage about ½ a medium head, cut into bite sized pieces
 5 oz Shiitake Mushrooms stemmed and sliced into quarters
For the Sauce
 ½ cup vegetable broth
 1 tbsp sesame oil
 2 tbsp tamari
 1 tbsp brown sugar
 ½ tsp red pepper flakes
 ½ tsp Sea Salt

Directions

For the BIG BANANA® Ripe Plantain Tidbits
1

1. Preheat fryer to 350°F .
2. Place tidbits in fryer basket and fry for about 1 minute.
3. Drain over lined plate & reserve

For the Thai Noodles
2

1. Place noodles in a large bowl and cover with cold water to soak while you
prepare the veggies and sauce.
2. Fill a stock pot ½ full of water and bring to a boil. While the water is heating, trim
the snow peas.
3. To blanch the snow peas, place them in the boiling water, turn the heat to low
and blanch for two minutes.
4. Drain and rinse with cold water. Place back into the stock pot they were
blanched in (with heat off).

For the Sauce
3

1. In a small bowl whisk the broth, sesame oil, tamari, sugar, pepper flakes and
salt. Set aside

To Cook & Serve
4

1. In a large skillet or wok, heat the sesame oil on medium high heat.
2. Once shimmering, toss in the grated ginger and garlic. Sizzle for about 30
seconds, then toss in the mushrooms, cabbage and carrots. Using two wooden
spoons, stir fry until tender crisp, about 5-6 minutes. When ready, toss the stirfried veggies into the pot with the snow peas (heat off).
3. Check on the rice noodles. They should be tender, but not soft. Drain
thoroughly.
4. In the same skillet or wok the veggies were stir fried in, pour in the sauce. Bring
to a simmer and gently toss in the noodles. Use a pair of tongs to twist and turn
the noodles around in the sauce so that each noodle is covered.
5. Turn the heat down continue turning, cooking for about 2 minutes. Test the
noodles for taste and tenderness. If they seem tough, give them another
minute to cook while turning the noodles.
6. Remove from heat and stir in the veggies using the residual heat of the
noodles to rewarm the veggies.
7. Add the Plantain Tidbits and garnish with sesame seeds, thai basil, scallions
and a drizzle of sesame oil and/or tamari.

Plantain Tidbits with Thai Noodles


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