Mussel Thai Noodle Bowl Recipes

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SHRIMP AND MUSSEL THAI NOODLE BOWL



Shrimp and Mussel Thai Noodle Bowl image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

1 quart chicken broth, low sodium
1/2 white onion
1 (2-inch) piece fresh peeled ginger
2 stalks lemon grass, white part only, cracked open
4 kaffir lime leaves, fresh or dried*
2 limes, juiced
2 tablespoons Thai fish sauce*
1 (13-ounce) can unsweetened coconut milk
1 tablespoon Thai red curry paste*
Pinch paprika
Rice flour, for dredging
1 pound large shrimp, peeled and deveined
2 tablespoons peanut oil
2 dozen mussels, steamed
1 bunch asparagus, tips only
8 ounces shiitake mushroom caps, sliced
1 pound fresh Udon noodles
12 pea tendrils
1/2 cup roughly chopped mint leaves
1/2 cup roughly chopped cilantro leaves
1/2 cup chopped cashews
Daikon sprouts, for garnish

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



Thai Pork Noodle Bowl image

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

4 boneless ribeye (rib) pork chops, about ¾ - to 1-inch thick
¼ cup soy sauce
¼ cup cilantro, chopped OR 1 tablespoon dried cilantro
3 cloves garlic, crushed (about 3 tablespoons)
3 tablespoons brown sugar
1 tablespoon vegetable oil
1 lime, juiced
10 ounces pasta, spaghetti, linguini or angel hair
1 lime, juiced
2 cloves garlic, finely minced
½ cup creamy peanut butter
1 cup hot water
2 tablespoons soy sauce

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



Mussel Thai Noodle Bowl image

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

1 quart chicken broth, low sodium
1/2 white onion
1 (2 inch) piece fresh peeled ginger
2 stalks lemongrass, white part only,cracked open
4 kaffir lime leaves, fresh or dried
2 limes, juiced
2 tablespoons Thai fish sauce
1 (13 ounce) can unsweetened coconut milk
1 tablespoon Thai red curry paste
1 pinch paprika
rice flour, for dredging
1 lb large shrimp, peeled and deveined
2 tablespoons peanut oil
2 dozen mussels, steamed
1 bunch asparagus, tips only
8 ounces shiitake mushroom caps, sliced
1 lb fresh udon noodles
12 pea tendrils
1/2 cup roughly chopped mint leaf
1/2 cup roughly chopped cilantro leaf
1/2 cup chopped cashews
daikon sprouts, for garnish

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



Shrimp and Mussel Thai Noodle Bowl image

A yummy noodle bowl done with shrimp and mussels!

Provided by Jamallah Bergman

Categories     Seafood

Time 1h20m

Number Of Ingredients 23

1 qt chicken broth, low salt
1/2 white onion
1 (2in) piece fresh peeled ginger
2 stalks lemon grass,white part only,cracked open
4 kaffir lime leaves,fresh or dried*
2 limes,juiced
2 Tbsp thai fish sauce*
1 can(s) (13oz) unsweetened coconut milk
1 Tbsp thai red curry paste
pinch paprika
rice flour, for dredging
1 lb large shrimp,peeled and deveined
2 Tbsp peanut oil
2 dozen mussels,steamed
1 bunch asparagus,tips only
8 oz shitake mushroom caps,sliced
1 lb fresh udon noodles
12 pea tendrils
1/2 c roughly chopped mint leaves
1/2 c roughly chopped cilantro leaves
1/2 c chopped cashews
daikon sprouts, for garnish
*FOUND IN ASIAN STORES

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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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. This recipe yields 4 servings.
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