Cuban Sunday Charred Pepper Rice Noodle Snack

이 레시피 정보

This snack takes the char-and-citrus combination common in Cuban street cooking - blistered peppers, a bright squeeze of lime, plenty of garlic - and tosses it through rice noodles for a fast, shareable plate. It's not a traditional Cuban noodle dish (noodles aren't part of the island's classic repertoire), but it uses distinctly Cuban seasoning logic: char first, season with garlic and citrus, finish fresh with herbs. The peppers need real direct heat to blister properly - a dry cast iron pan or an open flame works best, letting the skins blacken in spots while the flesh stays sweet and just tender, which is what gives this snack its smoky backbone.

재료

서브 4

• 8 oz쌀국수
• 1 lbsweet mini peppers or shishito peppers
• 3 tbsp올리브 오일(나누어진)
• 5 cloves마늘(다진 것)
• 2 tbsp라임 주스
• 1 tsp좋은 바다 소금
• 0.25 tsp붉은 고추 플레이크
• 0.25 cup고수(다진 것)

조리법

1. 1

   국수를 요리하세요

   Cook rice noodles according to package directions until just tender. Drain and toss with 1 tbsp olive oil to prevent sticking.

2. 2

   고추를 숯불에 볶는다

   Heat a dry cast iron skillet over high heat. Add peppers and cook, turning occasionally, 8-10 minutes until blistered and blackened in spots.

   Don't move the peppers too often - let them sit in contact with the hot pan for real char, not just a light warm-through.

3. 3

   마늘 추가

   Push peppers to one side, add remaining oil and garlic, and cook 30-45 seconds until fragrant, then toss everything together.

4. 4

   결합

   Add the noodles to the pan along with lime juice, salt and red pepper flakes. Toss over the heat for 1-2 minutes until warmed through and evenly coated.

5. 5

   마침

   Remove from heat, taste for salt and acidity, and finish with chopped cilantro before serving warm.

변형

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저장

Best eaten fresh and warm, as rice noodles firm up and clump when refrigerated. If needed, store up to 2 days and loosen with a splash of water when reheating in a hot pan.

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