NOODLE BOWL WITH MUSHROOMS, SPINACH AND SALMON
I love spinach, barely cooked, in a noodle bowl. Use either bunch spinach from the farmers' market or baby spinach for this one.
Provided by Martha Rose Shulman
Categories easy, quick, soups and stews, main course
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Bring the stock to a simmer. Taste and adjust seasoning, adding soy sauce or salt if desired. 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 4 deep soup bowls.
- Add the sliced mushroom caps, the salmon fillets, the spinach and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for 5 minutes without removing the cover. The salmon should be just cooked through. Leave it a little longer if you want it more opaque.
- Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to distribute the spinach, mushrooms and scallions evenly. Sprinkle on the dark green parts of the scallions, garnish with cilantro and serve.
ASIAN SALMON BOWL WITH LIME DRIZZLE
Provided by Larraine Perri
Categories Rice Sauté Quick & Easy Dinner Lime Salmon Healthy Self Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes. In a medium skillet, warm oil over medium heat. Add 1 package spinach; sauté until just wilted. Remove from pan; set aside. Repeat with second package spinach. Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.
ASIAN-STYLE NOODLES WITH SPINACH, CARROTS AND MUSHROOMS
Tamari can be found in any Asian section of a major grocery store or in any Asian market, it is similar to soy sauce but has a more intense stronger flavor. Try to purchase the very thin cellophane noodles (or mung noodles) for this. This makes a wonderful easy side dish.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Soak the noodles in a bowl of warm water to cover until softened (this will take about 8-10 minutes for thin noodles) drain well.
- Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside.
- In a blender or using a whisk blend the tamari, sesame oil, sugar and garlic until smooth (if you are using a whisk mix until no sugar granules remain).
- Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke.
- Add in the onions, carrots and dry pepper flakes; cook for about 3 minutes, or until the onions are softened.
- Add in sliced mushrooms and stir-fry until softened (about 4 minutes).
- Add in the fresh spinach and stir-fry for about 30 seconds.
- Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed (about 3-5 minutes).
- Transfer to a large bowl and sprinkle with green onions if desired.
Nutrition Facts : Calories 543, Fat 18.8, SaturatedFat 2.6, Sodium 2759.6, Carbohydrate 87.3, Fiber 4.5, Sugar 19.2, Protein 9.6
CALIFORNIA ROLL RICE NOODLE BOWL
We're turning America's favorite sushi roll into a bowl, but instead of sushi rice, we're using rice noodles. Unlike actual California rolls, this cold, refreshing, delicious dish requires no skill or experience. Plus, we can use this exact same method to turn any of our other favorite sushi rolls into a rice noodle bowl.
Provided by Chef John
Categories Noodle Bowl Recipes
Time 1h25m
Yield 2
Number Of Ingredients 18
Steps:
- Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
- Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
- Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
- Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
- Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
- Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.
Nutrition Facts : Calories 1130.6 calories, Carbohydrate 97.7 g, Cholesterol 44.8 mg, Fat 76.7 g, Fiber 8.6 g, Protein 12.3 g, SaturatedFat 11.3 g, Sodium 3509.7 mg
SALMON NOODLE CASSEROLE
In the October '03 issue of Savuer, there was an article on canned tuna and lots of recipes, both traditional American and Italian, to use it in. One recipe was for a scratch version of the usual tuna noodle casserole with mushroom soup. The thought of tuna hot dish really puts me off, but for some reason, this recipe intrigued me and I wanted to try it with salmon. I made some significant improvements on their recipe and here is the delicious result. The only problem I had was getting the sauce to thicken, but I think that was because I was using 1% milk instead of whole. I'm sure this would be a tasty vegetarian dish without the fish.
Provided by kitchengrrl
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F.
- Put a pot of water on the stove to boil for the noodles.
- Make a marinade for the mushrooms from a little olive oil, salt, pepper, rosemary, oregano and balsamic vinegar.
- Coat mushrooms well and place in a foil-lined pan, stem side up.
- Pour any remaining marinade onto mushrooms.
- Bake in oven until soft, approx.
- 15 minutes.
- Add noodles to boiling water and cook for 6-8 minutes until tender.
- Drain and set aside in a large bowl.
- Remove mushrooms from oven and cut into large dice.
- Add to noodles along with peas, peppers and salmon.
- In a medium saucepan, melt the 5 T butter.
- Add the crushed garlic and saute for 30 seconds until fragrent.
- Then add flour and whisk constantly for 5 minutes until lightly browned.
- Add milk and stir constantly until thickened, approx.
- 2 minutes.
- Remove sauce from heat and add cheese and seasonings.
- Pour sauce over noodle mixture and toss to distribute evenly.
- Pour mixture into buttered casserole.
- Combine melted butter and breadcrumbs.
- Top casserole with breadcrumbs.
- Bake casserole in oven for 10-15 minutes until browned.
Nutrition Facts : Calories 536.8, Fat 25.1, SaturatedFat 13.8, Cholesterol 117.2, Sodium 451.2, Carbohydrate 50.8, Fiber 3.7, Sugar 7.4, Protein 27.4
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