Noodle Bowl With Pei Mussels Grilled Pineapple Rice Noodles Ginger Lemongrass Broth Recipes

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NOODLE BOWLS



Noodle Bowls image

Such a light, crisp salad... especially on summer evenings! Everyone loves these noodle bowls and makes it a point to join us for dinner if they know they're being served. Increase or omit ingredients to suit your palate.

Provided by LEXY821

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 11

1 (8 ounce) package dried cellophane (glass) noodles
1 cup peanuts
1 head heart of romaine lettuce, shredded
1 cucumber, cut into matchsticks
2 carrots, cut into matchsticks
1 cup mung bean sprouts
1 cup cilantro leaves, chopped
1 cup fresh mint leaves, slivered
½ cup chopped green onions
½ cup soy sauce, or to taste
1 teaspoon wasabi paste, or to taste

Steps:

  • Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
  • Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
  • Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

Nutrition Facts : Calories 483.3 calories, Carbohydrate 69.9 g, Fat 18.7 g, Fiber 7.3 g, Protein 13.8 g, SaturatedFat 2.6 g, Sodium 1873.8 mg, Sugar 7.1 g

PINEAPPLE SHRIMP NOODLE BOWLS



Pineapple Shrimp Noodle Bowls image

Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.

Provided by Anna Stockwell

Categories     Shrimp     Noodle     Pineapple     Soy Sauce     Ginger     Basil     Cucumber     Onion     Peanut     Lime     Dinner     Tropical Fruit     Quick & Easy     Pasta     Rice     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 14

12 oz. pad Thai-style rice noodles
1 lb. large shrimp
12 oz. (1") fresh pineapple cubes (about 2 cups; from ½ pineapple)
1 tsp. kosher salt
2 Tbsp. soy sauce or tamari
1 Tbsp. freshly grated ginger
2 Tbsp. vegetable oil
2½ cups pineapple juice
1 Tbsp. chili-garlic sauce, such as Huy Fong
1 cup basil leaves, plus more for serving
2 mini seedless cucumbers, thinly sliced
½ small red onion, very thinly sliced crosswise
½ cup salted roasted peanuts, coarsely chopped
Lime wedges (for serving)

Steps:

  • Cook rice noodles according to package directions.
  • Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
  • Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
  • Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
  • Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

NOODLE BOWLS



Noodle Bowls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

8 scallions, cut into bite size pieces on an angle
2 cups shredded carrots, available in pouches in produce department
1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
1/2 head bok choy, trimmed and shredded
1/2 pound pea pods (snow peas) cut in half on an angle
Chopped fresh cilantro and/or chives, for garnish, optional
3 quarts packaged or canned vegetable stock or chicken broth
1 1/2 pounds fresh linguini, available in dairy aisle
1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry

Steps:

  • Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
  • Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

NOODLE BOWL WITH P.E.I. MUSSELS, GRILLED PINEAPPLE, RICE NOODLES, & GINGER-LEMONGRASS BROTH



NOODLE BOWL WITH P.E.I. MUSSELS, GRILLED PINEAPPLE, RICE NOODLES, & GINGER-LEMONGRASS BROTH image

Categories     Fish

Yield 8-10

Number Of Ingredients 39

For Ginger Lemongrass Broth:
3 stalks lemongrass
1 red pepper
1 onion
1/2 bunch cilantro
1 c. garlic
1/4 lb scallions
3/4 lb ginger
1/2 gal. white wine
1 qt. o.j.
1 qt pineapple juice
1 qt clam juice
1/4 c. black peppercorn
7 bay leaves
For Mussel starter:
1/2 bunch cilantro
1/2 c. garlic
1/2 c. ginger
1/2 c. oil
1/4 c. crushed red chile flakes
salt and pepper to taste
For Fresno Chile rouille:
8 fresnos, roasted
9 egg yolks
1 shallot, small diced
1/2 c. roasted garlic
1/2 c. lemon juice
2 c. salad oil
1 c. olive oil
salt to taste
Other ingredients needed:
1/2 bunch cilantro sliced
1/2 lbs unsalted butter diced
2 pineapples sliced, grilled and small diced
2 packages of Asian rice noodles, soaked in warm water to soften
1 baguette sliced and grilled with salt, pepper and oil (2 crostinis per order)
32-40 oz of P.E.I Mussels, washed and de-bearded (4oz
per order)
Salt and pepper

Steps:

  • To Prepare Ginger lemongrass broth: Medium dice all vegetables, thinly slice ginger and garlic and add to liquid along with bay leaves in medium saucepan, simmer for 1/2 hour. Add scallions and cilantro and simmer for 15 minutes more. Strain through chinios, cool and set aside. While Broth simmers prepare Mussel starter & Chile rouille: Mussel Starter: Slice cilantro and brunoise garlic and ginger. In a bowl mix with oil and red Chile flakes, season with salt and pepper. Fresno Chile rouille: De-stem fresnos but leave the seed. Mix all ingredients in a robo coupe except oil. Slowly drizzle in oil. Will have a loose mayonnaise like consistency. Add salt to taste. Finishing the dish: Pre-heat a large pan or skillet to medium heat with no oil. Add mussel, 8-10 tablespoons of mussel starter and all of the grilled and diced pineapple. Lightly cook until mussels just start to open. Add a generous amount of ginger-lemongrass broth and cover. Cook until mussels completely open, (about 8-10 minutes). Add rice noodles, butter and cilantro and cook until butter is incorporated, season with salt and pepper to taste. Plate Up: Divide up noodles, broth and mussels evenly. Put two crostinis on top of each bowl, add about a tablespoon of rouille on top of crostinis.

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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