Rishi Tea & Botanicals is proud to announce an exclusive partnership with “Dr. Turmeric” artisan foods from Taiwan. The “Dr. Turmeric” line ranges from turmeric noodles, sauces, condiments and cold-pressed oolong tea seed oil. It also features several different varietals of turmeric powder as well as ginger and galangal root powders. The selections are deliciously flavorful and functional. Learn more about our 20 years relationship with the family behind Dr. Turmeric.
½ cup Cashews, unsalted
5 Whole Dried Hot Chili Peppers
½ tsp Kosher Salt
4 Tbsp Oolong Tea Seed Oil
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
1 tsp Doctor Turmeric Red Turmeric powder
2 tsp Black Pepper
2 bundles Doctor Turmeric Thick Ramen Noodles
Blanch the broccolini for 1 minute. Use tongs to transfer into an ice water bath. After one minute, remove from ice water, shake out excess water and transfer broccolini to a cutting board. Chop the broccolini stems thinly and keep the florets intact for bestowing beautiful color and texture to the dish. Reserve hot blanching water to cook the noodles.
Dry-toast coarsely chopped cashews and whole dried chili peppers in a sauté pan. Be careful not to burn. Once the aroma is raised and the cashews become an attractive golden-brown color, remove from the heat and decant into a bowl.
In the same sauté pan, add Oolong Tea Seed Oil, garlic, ginger, black pepper, salt and red turmeric powder. Sauté and stir on medium-high flame to infuse the oil with the spices. Add the chopped broccolini, toasted cashews and whole chilis. Sauté and toss for 1-2 minutes, then cut the heat. Don’t kill the color of the dish by over-firing and tossing too much. Do not cover.
Boil the noodles using reserved broccolini blanching water. Fire up the heat of the broccolini sauté pan to a medium-high flame just before the noodles are done. Cook noodles to a firm “al dente.” Add a dash of the starchy pasta water to the sauté pan, no more than 1-2 oz. Use tongs to transfer the noodles directly from the pot to the simmering broccolini sauté pan. Cut the heat, toss and stir. Serve the noodles.
Whole Dried Hot Chili Peppers- Prik Kee Noo, Sky Pointing or Arbol