I love ramen! I love Pho! I love bibimbap. Therefore I decided to do my own crazy morphed version of all of the above based on what was in the refrigerator. I call it Noodle Bowl...
I had rice noodles the, kind used in pho, and a half carton of miso ginger soup. Now before you stop reading because you live somewhere without any Asian grocery stores, please note that you can order many items delivered right to your door from Amazon and other on-line retailers.
These are the noodles I use and have even found them at Target
The vegetables I used were already in my fridge so note that you can sub for a variety of what you might have, just use the same techniques on them. Or better yet, this is a great way to use leftover veggies because you only need little bits of things (last night's leftover roasted squash, the little bit of sauteed greens from Sunday supper...) You can keep this completely vegan by not using shrimp and subbing with tofu prepared the same way as the shrimp or just a handful of nuts to add some protein.
I will list the ingredients I used, but do not be overwhelmed...read my tips below...
Rice sticks (pho noodles)
Ginger Miso broth (from Trader Joe's)
peeled raw shrimp
garlic
lemongrass
ponzu
soy sauce
garlic chili paste
vinegar
agave or honey
Teriyaki dressing
Chinese broccoli
sugar snap peas
eggplant
spinach
Sriracha sauce
sesame seeds
The process is basically to prep all your toppings and then boil the noodles in whatever broth you wish. Put the noodles and broth in a bowl and top with your toppings.
Here are the toppings I made:
pickled carrots:
Cut the carrots into matchstick sized pieces. In a small saucepan, stir together 1/3 c. vinegar, 1 tsp agave, sugar or honey, pinch of salt and a tsp of chili garlic sauce.
Toss the carrots in. Put the whole thing on high and let the carrots simmer for 3-4 mins. then turn the heat off and just let them sit while you prep the other stuff.
Preheat the oven top 400 F
Now chop all of the veggies you are using in order to be able to cook them quickly and keep them warm while the noodles are boiling. Don't start the noodles yet.
The first thing I did was get the shrimp marinating and the eggplant roasting. I tossed 6 shrimp with 3 T. ponzu, 1 T. olive oil, 1 clove chopped garlic and 1/2 tsp. minced lemongrass. Let it all sit in a bowl together while you keep prepping the rest
Chop the eggplant into 1/2"cubes and toss with a drizzle of olive oil and salt and pepper. Put the vegetables on a baking tray with or without a Silpat (you know how I love a Silpat! see the orechiette post). Roast in the 400F oven for 20-25 minutes until the eggplant has some nice color and is soft. It should be soft and sweet, no one likes undercooked eggplant!
Start you stock on a med simmer just so it's ready for the noodles when you are.
Saute' the broccoli. I used the Chinese variety, so sweet! Do this in a very hot pan to get a little brown on the broccoli. At the end, toss in some chili garlic sauce and 3 T. water and cover to let it steam through and cook the stems through, then hold warm in a bowl.
In the same pan add a drizzle more oil and saute the peas (either sugar snap, or Chinese) or just use some frozen shelled peas.
Bring your stock to a full boil now and throw in your noodles. Cook according to the package directions. Drizzle the sauteed peas with a sesame dressing or a little sesame oil and some sesame seeds.
Add the shrimp onto the eggplant tray in the oven to finish roasting for the last 5 mins.
Finally saute' the greens (I used spinach) when it is almost finished, which happens fast, throw in some chopped garlic and a small drizzle of soy.
Check you eggplant and shrimp in the oven to see if they are both done. the shrimp should be just pink and the eggplant soft, do not overcook the shrimp.
Once your noodles are cooked, put them in a good sized bowl with some of the broth and then place all of you toppings on them. Finish with a sprinkle of sesame seeds and maybe a little sriracha sauce.
This recipe is more of a plan of attack. Don't let it bog you down. This is a go to mid week dinner for us. I don't always prep all of the veg. the night I'm making it (read I use leftovers) Sometimes I roast more things and saute less for easier prep. I often put a soft cooked egg on top as the protein.
I do recommend you keep a nice assortment of Asian sauces on hand because it is the combination of different flavors that makes this dish so yummy!!! nom nom nom
Enjoy!
xo MamaP
These are the noodles I use and have even found them at Target
The vegetables I used were already in my fridge so note that you can sub for a variety of what you might have, just use the same techniques on them. Or better yet, this is a great way to use leftover veggies because you only need little bits of things (last night's leftover roasted squash, the little bit of sauteed greens from Sunday supper...) You can keep this completely vegan by not using shrimp and subbing with tofu prepared the same way as the shrimp or just a handful of nuts to add some protein.
I will list the ingredients I used, but do not be overwhelmed...read my tips below...
Rice sticks (pho noodles)
Ginger Miso broth (from Trader Joe's)
peeled raw shrimp
garlic
lemongrass
ponzu
soy sauce
garlic chili paste
vinegar
agave or honey
Teriyaki dressing
Chinese broccoli
sugar snap peas
eggplant
spinach
Sriracha sauce
sesame seeds
The process is basically to prep all your toppings and then boil the noodles in whatever broth you wish. Put the noodles and broth in a bowl and top with your toppings.
Here are the toppings I made:
pickled carrots:
Cut the carrots into matchstick sized pieces. In a small saucepan, stir together 1/3 c. vinegar, 1 tsp agave, sugar or honey, pinch of salt and a tsp of chili garlic sauce.
Toss the carrots in. Put the whole thing on high and let the carrots simmer for 3-4 mins. then turn the heat off and just let them sit while you prep the other stuff.
Preheat the oven top 400 F
Now chop all of the veggies you are using in order to be able to cook them quickly and keep them warm while the noodles are boiling. Don't start the noodles yet.
The first thing I did was get the shrimp marinating and the eggplant roasting. I tossed 6 shrimp with 3 T. ponzu, 1 T. olive oil, 1 clove chopped garlic and 1/2 tsp. minced lemongrass. Let it all sit in a bowl together while you keep prepping the rest
Chop the eggplant into 1/2"cubes and toss with a drizzle of olive oil and salt and pepper. Put the vegetables on a baking tray with or without a Silpat (you know how I love a Silpat! see the orechiette post). Roast in the 400F oven for 20-25 minutes until the eggplant has some nice color and is soft. It should be soft and sweet, no one likes undercooked eggplant!
 | ||
| These are egg sized Indian eggplant, my favorites. the dimples mean they need to be used today! Buy them when they are firm taught, and shiny. |
Start you stock on a med simmer just so it's ready for the noodles when you are.
Saute' the broccoli. I used the Chinese variety, so sweet! Do this in a very hot pan to get a little brown on the broccoli. At the end, toss in some chili garlic sauce and 3 T. water and cover to let it steam through and cook the stems through, then hold warm in a bowl.
In the same pan add a drizzle more oil and saute the peas (either sugar snap, or Chinese) or just use some frozen shelled peas.
Bring your stock to a full boil now and throw in your noodles. Cook according to the package directions. Drizzle the sauteed peas with a sesame dressing or a little sesame oil and some sesame seeds.
Add the shrimp onto the eggplant tray in the oven to finish roasting for the last 5 mins.
Finally saute' the greens (I used spinach) when it is almost finished, which happens fast, throw in some chopped garlic and a small drizzle of soy.
Check you eggplant and shrimp in the oven to see if they are both done. the shrimp should be just pink and the eggplant soft, do not overcook the shrimp.
Once your noodles are cooked, put them in a good sized bowl with some of the broth and then place all of you toppings on them. Finish with a sprinkle of sesame seeds and maybe a little sriracha sauce.
This recipe is more of a plan of attack. Don't let it bog you down. This is a go to mid week dinner for us. I don't always prep all of the veg. the night I'm making it (read I use leftovers) Sometimes I roast more things and saute less for easier prep. I often put a soft cooked egg on top as the protein.
I do recommend you keep a nice assortment of Asian sauces on hand because it is the combination of different flavors that makes this dish so yummy!!! nom nom nom
Enjoy!
xo MamaP
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