Noodle Bowl With Broccoli And Smoked Trout Recipes

NOODLE BOWL WITH BROCCOLI AND SMOKED TROUT

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.

RICE BOWL WITH SPINACH AND SMOKED TROUT

Steps:

• Season the cooked sprouted brown rice to taste with soy sauce, and place in a large, wide bowl.
• Stalk the salad greens and cut crosswise into thin strips (chiffonade). Alternatively, place the greens in a bowl and cut into small pieces with scissors. Toss with the lemon oil and pile over the rice, or toss with the rice. Break up the smoked trout, and place on top of the spinach. Squeeze on a few drops of lemon juice and top with the cilantro. Scatter on the lemon zest, sprinkle on the sesame seeds and serve.

THAI NOODLE BOWLS WITH BROCCOLI

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.

QUICK NOODLE-VEGGIE BOWLS

Steps:

• Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
• Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

SHORTCUT BEEF NOODLE BOWL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
• Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
• Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.