Dragon Bowl Sauce Food

THAI DRAGON BOWL

Steps:

• Heat the tock to a simmer and add the minced lemongrass, ginger and garlic; simmer 15 minutes. Strain the stock through a seive to remove the solids and return the liquid to the pot.
• Stir in curry paste, soy and fish sauces into the broth and simmer 5 minutes. Add coconut milk and lime juice.
• After about 2 1/2 minutes, while the broth is simmering, add the rice noodles, tofu and sugar snap peas and then at 5 minutes add the rest of the ingrediants and simmer until heated through.
• Serve in large bowls with lime wedges and crusty bread.
• *tip - if some of your guests don't like the heat, serve the sombel oelek on the side for those that do though it's much nicer with the flavours simmered into the soup.

BROWN'S DRAGON BOWL COPYCAT RECIPE

Steps:

• Yes, it looks labor intensive, but you can make the braised cabbage and spicy yogurt the day before to help alleviate the steps all at once. Ensure that you make the spicy yogurt at least one hour before so the flavors blend, but making a day ahead is even better anyway! Directions for how to prepare, below!

DRAGON BOWL NOODLES

Steps:

• Whisk dressing, soy sauce, Sriracha sauce and garlic in small bowl until blended. Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add carrots and peppers; cook and stir 3 min. or until crisp-tender. Spoon into large bowl. Add eggs to skillet; cook and stir on medium heat 2 min. or until set. Add to cooked vegetables; mix lightly.
• Drain spaghetti, reserving 1/4 cup cooking water. Add cooking water to skillet along with the dressing mixture; stir. Bring to boil. Add spaghetti; toss to evenly coat.
• Add spaghetti mixture to vegetable mixture in bowl along with the cilantro and half the onions; mix lightly. Top with remaining onions.

DRAGON BOWL SAUCE

Steps:

• Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
• Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
• Store any leftovers in a sealed glass jar in the fridge for up to 1 week.