Austin Food Blogger Alliance to host noodle cook-off on Sept. 23

The Austin Food Blogger Alliance is hosting a cook-off event again this year, but with a new theme: Noodles.

Sesame-tonnato noodles. Contributed by Deb Lindsey for The Washington Post.

After several curry cook-offs, the nonprofit is now bringing together anyone who loves any kind of noodles, from Italian spaghetti to Vietnamese vermicelli. (Full disclosure: I helped start this group and now serve on its community advisory board. In 2013, we wrote a cookbook!)

From 2 to 4 p.m. Sept. 23 at Brew & Brew’s event space, 906 E. Fifth Street, more than a dozen contestants, who include some local bloggers and area restaurants, will bring their best dishes, and the crowd and a panel of judges will determine the winner. The Oodles of Noodles Community Cook-off costs $25 in advance or $30 at the door. You can still register to compete by emailing cookoff@austinfoodbloggers.org. For more info, go to austinfoodbloggers.org.

You can make a vegetarian pad Thai with sweet potato noodles and edamame. The Austin Food Blogger Alliance is hosting a noodle cook-off on Sept. 23 at Brew & Brew’s event space, which will feature any kind of spaghetti or noodle you can imagine. Contributed by Chrystal Keogh for Monkey-Bites.

Here is a noodle recipe from Chrystal Keogh, the Austin blogger behind Monkey-Bites, whwo created this vegetarian take on traditional Pad Thai using sweet potato noodles and edamame. You could use rice noodles if you don’t want to use spiralized sweet potatoes.

RELATED: Use up this week’s leftovers in a spaghetti pie with ricotta, veggies

Veggie Pad Thai

For the stir-fry:
3 medium sweet potatoes, spiralized
1 red bell pepper, thinly sliced
1 cup frozen shelled edamame, thawed
2 tablespoons coconut oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup red onion, diced
For the sauce:
1 tablespoon fish sauce
3 tablespoons palm sugar, brown sugar or honey
1/4 cup tamarind concentrate
1 to 3 teaspoons sriracha, to taste
1/4 cup water
2 to 3 teaspoons soy sauce, to taste
For garnish:
1 mess bean sprouts
1 mess cilantro, roughly chopped
1/2 cup peanuts, chopped
Lime wedges

Cook sweet potato noodles in boiling water for two minutes. Drain.

Combine all sauce ingredients in measuring cup and set aside.

In a wok or skillet over medium-high heat, add coconut oil and onions. Cook, stirring continuously for about one minute. Add garlic and ginger and cook for another two minutes. Add edamame and red bell pepper and cook for another two minutes. Add sweet potato noodles and sauce and cook for another two to three minutes until noodles are desired doneness and all ingredients are evenly distributed. Serves 4.

— From Chrystal Keogh, Monkey-Bites


View Comments 0