NOODLE BOWLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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 BOWLS
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
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
CILANTRO NOODLE BOWL
From 101 Cookbooks. This is delish. In an attempt to cut back on fat, I baked the tofu and added way less oil. It was delish and will be back on the menu soon. The lemon zest is a must for this recipe.
Provided by VegSocialWorker
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the broccoli to the pot. You want it to barely cook.
- Drain and rinse under cold running water. Sprinkle with lemon zest and set aside.
- In the meantime make the dressing by combining the cilantro, garlic, cayenne or red pepper flakes, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside.
- Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
- Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
- Remove from skillet, let cool a bit and if desired cut into matchsticks.
- In a large mixing bowl, combine the soba, broccoli and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed.
- Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.
Nutrition Facts : Calories 258.2, Fat 3.7, SaturatedFat 0.6, Sodium 762.5, Carbohydrate 46.9, Fiber 0.5, Sugar 0.7, Protein 15.1
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