Noodle Bowl With Broccoli And Smoked Trout Recipes

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THAI NOODLE BOWLS WITH BROCCOLI



Thai Noodle Bowls with Broccoli image

Build a meal around one color, like this noodle bowl topped with broccoli, cucumber and mint.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/4 cup rice vinegar
3 tablespoons fresh lime juice
2 tablespoons fish sauce (vegan if preferred)
2 tablespoons sugar
1 1-inch piece ginger, minced
2 scallions, sliced (dark green parts reserved for topping)
1/2 to 1 small Thai green chile pepper, sliced
6 ounces rice noodles
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon fish sauce (vegan if preferred)
1 teaspoon sugar
2 tablespoons minced fresh lemongrass
1 large head broccoli, stalks peeled, cut into long florets
1/3 English cucumber, thinly sliced
1 celery stalk, thinly sliced
1 head Little Gem lettuce, shredded
1/2 cup shredded fresh mint
Canned fried onions and roasted unsalted peanuts, for topping

Steps:

  • Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
  • Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
  • Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
  • Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

NOODLE BOWL WITH BROCCOLI AND SMOKED TROUT



Noodle Bowl With Broccoli and Smoked Trout image

This is a filling but light meal in a bowl. The stock is based on one in Deborah Madison's "Vegetarian Cooking for Everyone." I prefer to use nutty buckwheat noodles in this soup. For a vegetarian version, substitute tofu for the smoked trout. You can use firm or silken tofu; cut it into squares and add to the broth after you simmer the broccoli for 3 minutes.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, main course

Time 45m

Yield Serves 4

Number Of Ingredients 14

6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
1 bunch scallions, sliced
1 4- to 6-inch stick of kombu
1 medium carrot, sliced thin
A handful of mushroom stems, or a couple of dried shiitakes
7 cups water
Soy sauce to taste (2 to 3 tablespoons)
1 to 2 tablespoons rice wine (mirin) (optional)
Salt and sugar to taste
6 ounces Japanese soba or udon noodles, cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns, cut or broken into small florets
1/2 pound smoked trout fillets, cut into four 2-ounce pieces
1 bunch scallions, thinly sliced, light and dark green parts kept separate
2 teaspoons black sesame seeds for garnish

Steps:

  • Combine all the ingredients for the stock except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and a little sugar if desired.
  • Bring the stock to a simmer. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four deep soup bowls. Add the broccoli to the stock and simmer 3 minutes. Add the trout fillets and the white and light green parts of the scallions. Cover and turn off the heat. Allow to sit for 3 minutes.
  • Set a piece of trout on top of the noodles in each bowl. Ladle in the soup, taking care to distribute the broccoli and scallions evenly among the bowls. Sprinkle black sesame seeds and the dark green part of the scallions over each serving and serve.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 2 grams, Carbohydrate 58 grams, Fat 5 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 1674 milligrams, Sugar 13 grams, TransFat 0 grams

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