Nom Lote with a Guinean Twist

Ingredients

In this Guinean adaptation of Nom Lote, we incorporate Guinean spices and flavors to give the dish a distinct West African twist. The original Cambodian dish is typically milder in terms of spice levels, while Guinean cuisine embraces bolder and spicier flavors. Additionally, we use local Guinean vegetables, such as bell peppers and carrots, to add a unique touch to the dish. We alse have the original recipe for Nom lote, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the chopped onion, minced garlic, grated ginger, and chopped chili pepper to the pan. Sauté until fragrant and the onion is translucent.
4. 4.
   Add the sliced bell pepper and julienned carrot to the pan. Stir-fry for a few minutes until the vegetables are slightly tender.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, tomato paste, brown sugar, and salt.
6. 6.
   Pour the sauce mixture over the vegetables in the pan. Stir well to coat the vegetables evenly.
7. 7.
   Add the cooked rice noodles to the pan and toss gently to combine with the sauce and vegetables. Cook for an additional 2-3 minutes until everything is heated through.
8. 8.
   Remove from heat and garnish with fresh cilantro or parsley.
9. 9.
   Serve hot and enjoy the fusion of Cambodian and Guinean flavors!

Treat your ingredients with care...

• Rice noodles — Be careful not to overcook the rice noodles as they can become mushy. Follow the package instructions for the best results.
• Red chili pepper — Adjust the amount of chili pepper according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice before serving.
• Customize the dish by adding your favorite vegetables, such as broccoli or snow peas.
• If you prefer a non-vegetarian version, you can add cooked shrimp, chicken, or beef to the dish.
• Adjust the spiciness by adding more or less chili pepper.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan or microwave, adding a splash of water if needed to prevent drying.

Serving advice

Serve the Guinean Nom Lote as a main course for lunch or dinner. It can be enjoyed on its own or paired with a fresh salad or steamed vegetables for a complete meal.

Presentation advice

Garnish the dish with a sprig of fresh cilantro or parsley to add a pop of color. Serve it in a vibrant bowl or on a decorative plate to enhance its visual appeal.