This is an umami bomb. So delicious, light, and a beautiful use for tomatoes and corn during peak season!
Serves: 2
Ingredients:
1 bag of Mar Mar kelp noodles (10 ounces)
olive oil
salt and freshly ground pepper
1 tablespoon salted butter
2 ears of corn, shucked and kernels sliced off the cob
2 garlic cloves, sliced
3 large tomatoes, roughly chopped
2 tablespoons fish sauce
2 tablespoons miso (I used Maine-made go-en miso, which is a red miso, but white miso would do fine here too).
half a jalapeno (chopped, with the seeds) or pinch of red pepper flakes, optional
Thai basil, chopped
Scallions, optional
Chili oil, optional
Directions:
Heat a large skillet over medium heat. Add a large glug of oil to the pan (a few tablespoons). Add the tomatoes first, then the garlic. Add a pinch of salt and pepper. Allow them to cook down over medium-low heat for several minutes. The tomatoes should very soft by this point and saucy.
Add 1 tablespoon of butter and the corn kernels to the pan, stir and cook for a few minutes.
Add jalapeno or crushed red pepper, if using. Stir.
In a small bowl, whisk the miso and fish sauce together. Once the corn has cooked for a few minutes, turn the heat down to low and add the miso mixture to the pan and stir. After a minute or two, add the kelp noodles and toss to coat. Turn off the heat after a minute and add the basil, mix.
Serve and top with scallions or chili oil, if desired!
* This would be fantastic with any protein - fish, chicken, shrimp, steak, tofu!
