Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering.
Asian Vegetable Noodle Broth
4 cups chicken stock
13 oz can coconut milk
1 piece star anise
1 teaspoon powdered ginger
1 teaspoon fennel seed
1 piece clove
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons coconut oil
1 teaspoon crushed red pepper
3 tablespoons tamari or soy
2 teaspoons brown sugar or honey
1 tablespoon rice wine vinegar
3 baby bok choy heads, split in half and cleaned
¼ cup julienne onions
1 carrot, peeled, finely sliced or julienned
1 cup snap or snow peas, sliced
1 tablespoon toasted sesame seeds
1 package rice noodles
1 tablespoon kosher salt
Optional-shiitake, edamame, garlic scapes, cilantro, mint, basil
- Soak noodles in a dish large enough to cover them completely.
- Grind all spices except salt in pestle and mortar, then toast in a medium sized pot over medium heat.
- Once your spices are thoroughly fragrant, add chicken stock and coconut milk and simmer for 20 minutes. Add salt and Remove from heat and reserve.
- Heat a large saute pan over medium heat. Add coconut oil and bok choy – cut side down. Once the bok choy is golden brown, flip it over and add all other vegetables.
- Cook over medium heat. Add soy/tamari, brown sugar and rice wine vinegar to vegetables until they are tender, about five-10 minutes.
While cooking, return your broth to the heat and boil. Add noodles and cook until noodles are tender.
- Place noodles in bowl first , top with vegetables amd be sure to get a little broth from noodles and vegetables into your served portions.
- Sprinkle with toasted sesame seeds (optional basil, mint, cilantro)