Noodle Bowl With Broccoli And Smoked Trout Recipes

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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

SOBA NOODLE BOWL WITH SMOKED TROUT



Soba Noodle Bowl with Smoked Trout image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces soba noodles
1 teaspoon toasted sesame oil
1 bunch spinach, stemmed
2 carrots, sliced
4 cloves garlic, thinly sliced
1 1 1/2-inch piece ginger, peeled and thinly sliced
12 ounces sliced stemmed shiitake mushrooms (about 3 cups)
1/3 cup low-sodium soy sauce
8 ounces smoked trout, skin removed, flaked
4 scallions, thinly sliced
1/2 red Fresno chile pepper, seeded and thinly sliced

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Remove the noodles to a colander using tongs and rinse under cold water; toss with the sesame oil and set aside. Add the spinach to the boiling water; cook until wilted, about 2 minutes. Drain and rinse under cold water; squeeze dry and set aside.
  • Rinse out the pot; add 6 cups water, the carrots, garlic and ginger. Bring to a simmer over medium-high heat. Cook until the carrots soften, about 8 minutes. Stir in the mushrooms and soy sauce; simmer until the mushrooms are tender, about 2 minutes.
  • Divide the noodles and spinach among bowls; ladle the broth and vegetables into the bowls. Top each serving with the trout, scallions and chile pepper.

Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 80 milligrams, Sodium 810 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Protein 28 grams

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.

20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY



20-Minute Beef And Broccoli Noodle Stir-Fry Recipe by Tasty image

Here's what you need: instant ramen, water, garlic, cornstarch, sesame oil, lime, soy sauce, broccoli floret, olive oil, flank steak, medium yellow onion, green onion, fresh cilantro, sesame seeds

Provided by Pierce Abernathy

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 14

3 oz instant ramen, 3 packages
8 cups water, boiling hot
1 clove garlic, minced
1 teaspoon cornstarch
2 tablespoons sesame oil
1 lime, juiced
¼ cup soy sauce, plus 1 tablespoon
2 cups broccoli floret
1 tablespoon olive oil, divided
¾ lb flank steak, thinly sliced
½ medium yellow onion, thinly sliced
2 tablespoons green onion, sliced
2 tablespoons fresh cilantro, chopped
1 ½ teaspoons sesame seeds, toasted

Steps:

  • Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
  • In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
  • Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
  • Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
  • Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
  • Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
  • Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
  • Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
  • Enjoy!

Nutrition Facts : Calories 408 calories, Carbohydrate 25 grams, Fat 21 grams, Fiber 4 grams, Protein 29 grams, Sugar 3 grams

NOODLES WITH BROCCOLI



Noodles with Broccoli image

I found a recipe for a noodle and broccoli side dish, then changed it to use what I had on hand and to make it faster. Wow, it is good!-Janene Christensen, Eureka, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

5 cups chicken broth
4 cups uncooked spiral pasta or egg noodles
4 cups frozen broccoli florets
1/2 cup shredded Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup butter, cubed
2 tablespoons canola oil

Steps:

  • In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.

Nutrition Facts : Calories 663 calories, Fat 35g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 1599mg sodium, Carbohydrate 68g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

BEEF AND BROCCOLI NOODLE BOWL



Beef and Broccoli Noodle Bowl image

Egg noodles are a good substitution for the pasta.

Provided by bearkat0506

Categories     Main Dish Recipes     Bowls

Time 42m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package penne pasta
3 cups broccoli florets
12 ounces boneless beef chuck, partially frozen
1 tablespoon olive oil
1 onion, cut into 1/2-inch slices
2 cloves garlic, minced
1 tablespoon all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) can beef broth
¼ cup tomato paste
1 teaspoon Dijon mustard

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.
  • Trim beef and slice into thin bite-size strips.
  • Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.
  • Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.
  • Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 55.9 g, Cholesterol 39.2 mg, Fat 10.2 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 2.8 g, Sodium 683.1 mg, Sugar 7.4 g

NOODLE BOWL WITH BROCCOLI AND SMOKED TROUT



NOODLE BOWL WITH BROCCOLI AND SMOKED TROUT image

Categories     Broccoli

Yield 4 servings

Number Of Ingredients 16

For the stock:
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
For the soup:
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:

  • 1. 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. 2. 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. 3. 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.

SHORTCUT BEEF NOODLE BOWL



Shortcut Beef Noodle Bowl image

Asian-inspired flavor from a combination of sesame dressing and teriyaki sauce. Use beef, chicken, or pork tenderloin.

Provided by 2Chance

Categories     Main Dish Recipes     Bowls

Time 39m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package linguine pasta
3 cups broccoli florets
3 carrots, peeled and sliced
2 teaspoons vegetable oil
1 pound beef sirloin steak, cut into strips
1 ½ cups Asian toasted sesame dressing (such as Kraft®)
¼ cup teriyaki sauce

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.

Nutrition Facts : Calories 1055.2 calories, Carbohydrate 101.8 g, Cholesterol 60.3 mg, Fat 56.2 g, Fiber 7.9 g, Protein 40.1 g, SaturatedFat 10.4 g, Sodium 1715.7 mg, Sugar 17 g

BROCCOLI AND CHICKEN NOODLE BOWL



Broccoli and Chicken Noodle Bowl image

The original recipe calls for tofu, but I prefer chicken. Beef or pork would also work nicely here. If you don't have peanut oil, vegetable or canola can also be used. If you don't have rice noodles you can use cooked thin spaghetti or vermicelli.

Provided by threeovens

Categories     One Dish Meal

Time 1h

Yield 6 portions, 6 serving(s)

Number Of Ingredients 12

1 lb chicken, cooked, cut into cubes
8 ounces wide rice noodles
2 tablespoons peanut oil
3 medium shallots, sliced
6 garlic cloves, minced
1 jalapeno pepper, minced
2 teaspoons ginger, minced
3 cups broccoli florets
2 tablespoons soy sauce
1 tablespoon sweet soy sauce (sub regular)
1 tablespoon fish sauce
basil (to garnish)

Steps:

  • Soak rice noodles in warm water for about 30 minutes or until soft.
  • Heat oil in a wok or large skillet. Stir fry chicken about 5 minutes. Remove.
  • Add shallots, garlic, jalapeno and ginger to skillet or wok. Stir fry over medium heat 2 to 3 minutes. Add broccoli and stir to mix. Cover and cook 3 minutes until broccoli is crisp tender.
  • Meanwhile, drain noodles and add to skillet or wok. Stir to combine. Return chicken, stir. Add soy sauces and fish sauce. Stir fry 8 minutes. Garnish with basil and serve.

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