SHRIMP AND MUSSEL THAI NOODLE BOWL
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
- Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.
THAI PORK NOODLE BOWL
Be internationally inspired! Slice tender grilled Thai-marinated pork chops and top a bed of peanut noodles made with garlic, lime juice and soy sauce.
Provided by Food Network
Time 15m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
- In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about ¼ cup of the marinade in the refrigerator for later use.
- Marinate the pork chops for 20 to 30 minutes.
- Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
- Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F. (medium rare) and 160°F. (medium) on a meat thermometer.
- Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
- Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.
MUSSEL THAI NOODLE BOWL
Make and share this Mussel Thai Noodle Bowl recipe from Food.com.
Provided by Ashley U
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half.
- Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
- Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess.
- Heat peanut oil in a skillet until very hot.
- Add the coated shrimp to the hot oil and cook about 2 minutes each side.
- Add the mussels, asparagus tips, and shiitakes.
- Cook for 2 minutes just until heated through.
- Strain the sauce over the shellfish and vegetables.
- Poach the Udon noodles in hot salted water, drain and place in a warm bowl.
- Add the shellfish sauce.
- Top with pea tendrils, herbs, cashews, and sprouts.
Nutrition Facts : Calories 621.5, Fat 39.5, SaturatedFat 21.2, Cholesterol 170.1, Sodium 2515.1, Carbohydrate 32.5, Fiber 5.6, Sugar 6.8, Protein 41.1
SHRIMP AND MUSSEL THAI NOODLE BOWL
A yummy noodle bowl done with shrimp and mussels!
Provided by Jamallah Bergman
Categories Seafood
Time 1h20m
Number Of Ingredients 23
Steps:
- 1. To prepare the sauce: Simmer the chicken broth,onion,ginger,lemon grass,lime leaves,and lime juice together until the liquid is reduced by half. Then, add fish sauce,coconut milk,curry paste, and paprika,cook for 10 minutes.
- 2. Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels,asparagus tips and shiitakes.Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils,herbs, cashews and sprouts.
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THAI MUSSELS WITH NOODLES RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- Rinse the mussels in cold water and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped on a bench. Soak the noodles in boiling water for 8–10 minutes. Drain and, using a pair of scissors, cut them into shorter lengths.
- Put the mussels, garlic and spring onion in a large steamer and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 4–5 minutes, or until they are all open. Throw away any mussels that don't open.
- Pour the fish stock into a large saucepan, add the curry paste and coconut cream and stir together. Bring the mixture to the boil, then add the lime juice and fish sauce. Put the mussels back in the pan, cook for 1 minute, then stir in the coriander.
THAILAND | THAI NOODLE BOWLS WITH MUSSELS | COOK SMARTS
From mealplans.cooksmarts.com
Total Time 45 minsCalories 545 per serving
- Toss carrots and papaya in dressing (if you have a large mortar and pestle, gently pound the salad to soften veggies). Refrigerate salad while preparing mussels.
- Heat a Dutch oven or pot over medium-high heat. Add oil and then lemongrass and onions to heated oil. Saute until onions are tender, 3 to 4 minutes. Add curry paste and saute until it starts to release oil, about 1 minute.
QUICK ONE-POT THAI CURRY MUSSELS - NERDS WITH KNIVES
From nerdswithknives.com
Servings 4Total Time 20 minsEstimated Reading Time 6 mins
- Boil a kettle of water (or use very hot tap water). Place noodles in a large bowl and pour hot water over until they are covered. Separate strands with a fork and leave to soften, about 5 minutes. Drain and set aside.
- Add shallots and garlic and cook until soft and translucent, about 3 minutes. Add curry paste and cook, stirring, until fragrant, about 30 seconds. Add wine or beer, coconut milk, fish sauce, lime juice, and sugar and bring to a simmer while stirring.
- Add mussels, cover pot, and let steam until mussels open, about 5 minutes. Once mussels open, add cilantro and basil. Season broth to taste with more fish sauce, lime juice, or sugar as desired. Divide noodles into individual bowls, spoon mussels and broth on top, and serve.
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3/5 (1)Calories 482 per servingServings 4
- While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, sausage, and garlic to pan; sauté 3 minutes. Add the saffron, and sauté 4 minutes or until sausage is browned. Stir in tomatoes; cook 2 minutes. Add wine, black pepper, and broth; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Remove from heat; discard any unopened shells. Stir in parsley. Serve mussel mixture over pasta.
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5/5 (1)Total Time 45 minsServings 4
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