Tuesday, March 18, 2014

Sweet & Spicy Asian Noodle Bowl

So I have recently mentioned creating some new recipes....like the Pork Fried Rice and Honey Almond Shrimp.
I actually make them together sometimes, and it is one of our new favorite meals.
Speaking of favorites.....my husband has a new favorite restaurant.
It is The Sushi Bar...and it happens to be 3 hours from my home, in McCall, Idaho.
As you can imagine, we don't get to eat there as often as he would like (like every week).
So I am on a mission to re-create some of our faves from there.
Of course, The Sushi Bar serves edamame, miso soup, and all kinds of sushi.
Since I am not really into sushi, I order the Kobe Beef Noodle Bowl.
Boy...it is AMAZING!
Hoison marinated kobe beef, vibrant fresh veggies, soba noodles and a sweet and tangy sauce.
So now let's talk about my version....Sweet & Spicy Asian Noodle Bowl.
It's very similar to The Sushi Bar's dish, with a few minor changes.

Let's start with the recipe.
(Let me just say, this is not a one pot dinner. It is several components that you will assemble right before eating.)

1 lb boneless pork chops or peeled shrimp
1/2 cup hoison
1/4 cup oyster sauce
1/4 cup soy sauce
2 tbsp. sriracha
1/2 cup apple juice

1 red bell pepper- thinly sliced and cut into 1 inch pieces
2 carrots- thinly shredded
1/2 bunch trimmed asparagus- halved lengthwise and cut into 1 inch pieces
1 bunch green onions- sliced into half-inch pieces
1 avocado- thinly sliced
1 cup sprouts (either daikon, clover or alfafa)- optional
2 tbsp. toasted sesame seeds
2 tbsp. toasted chopped peanuts- optional
1 package noodles- either thin soba noodles or whole wheat spaghetti
peanut oil (or canola)

Sauce: (double recipe if you plan to have leftovers...I did!)
3/4 cup beef broth
3/4 cup chicken broth
1/4 cup soy sauce
3 tbsp. honey
3 tbsp. hoison
2 tbsp. peanut butter
2 tbsp. sriracha

Start by marinating the pork or shrimp for 1 or more hours and then grill. Let rest for 10 minutes, and then thinly slice (if using pork) and then set aside.

Next, heat 1 tbsp. peanut oil to high heat. Saute red peppers and asparagus for just 2-3 minutes, until tender-crisp. Remove from heat and set aside.

Bring a large pot of water to a boil, and then add noodles and cook according to package instructions.
Drain water off, and set aside.

For the sauce, add all of the ingredients to a sauce pan and bring to a boil, stirring occasionally. Once boiling, reduce to low heat and let simmer for about 10 minutes, while you assemble the rest of the dish.

To assemble the noodle bowl:
Add a serving of cooked noodles to the bottom of a bowl. Add some red peppers and asparagus, raw shredded carrots and green onions, and some of the sliced pork or shrimp. Spoon about 1/2 cup of the hot sauce to the bowl. If your ingredients were cold or lukewarm, cover and microwave for about 30-45 seconds. Last, sprinkle some sesame seeds and peanuts, and top with a few sprouts and a few avocado slices. Now...dig in. And if you want to be authentic...eat with chop sticks. I mean hey, who doesn't need a little challenge now and then. I also served some vegetable spring rolls that I buy from Costco, but they were not necessary.

This is one of my new favorites! I probably say that every time I cook a new recipe, but this is different than anything I make....and I loved it. This would be a great recipe to customize to your liking. Leave the meat out and use veggie broth for a vegetarian dish. Use a different variety of veggies, or a different type of meat. Really, I will probably make this lots of different ways in the near future.

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