Dragon Bowl Sauce Food

DRAGON BOWL SAUCE

Dragon Bowl Sauce image

A famous vegetarian restaurant in Vancouver (the Naam) makes an amazing Dragon bowl stir fry with loads of tofu and veg and an amazing sauce. I think there are lots of versions of the dish out there, but one of the best I ever found was posted on www.thestraight.com, originally from 'Ripe From Around Here'. This is my adaptation, a few other favourite ingredients thrown in and lighter in oil. Serve over hot rice and steamed veg or some tofu. I like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. Some recipes include less tamari and use miso. Lots of variations you could do, and lots of ways to use it.

Provided by magpie diner

Categories Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup nutritional yeast
1 teaspoon turmeric
2 garlic cloves, roughly chopped
2 tablespoons water
2 tablespoons maple syrup
2 tablespoons tamari
1 tablespoon rice vinegar
1 teaspoon flax seed meal (optional)
1 tablespoon grapeseed oil (any light oil, or use flax oil if you're not going to heat the 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.

Nutrition Facts : Calories 157.3, Fat 7.6, SaturatedFat 0.8, Sodium 1013.3, Carbohydrate 19.4, Fiber 2.6, Sugar 12.5, Protein 5.4

DRAGON BOWL NOODLES

Dragon Bowl Noodles image

Toss spaghetti, scrambled eggs and veggies with a spicy sauce for a fiery dragon bowl. Switch up these Dragon Bowl Noodles with udon or rice noodles.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings, 1-3/4 cups each

Number Of Ingredients 11

Ingredients

1/3 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
1 Tbsp. Sriracha sauce (hot chili sauce)
3 cloves garlic, minced
1/2 lb. spaghetti, uncooked
1 Tbsp. oil
2 carrots, cut into matchlike sticks
1 red pepper, cut into thin strips
4 eggs, beaten
1/4 cup chopped fresh cilantro
3 green onions, cut into thin slices, divided

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.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 185 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

THAI DRAGON BOWL

Thai Dragon Bowl image

This is a full flavoured & hearty soup with a little bit of heat from the cookbook put out by a fabulous restaurent in Victoria, BC called Rebar Modern Food. It's easy to throw together and will have you craving more. To make this a vegan soup, replace fish sauce for soy and omit the prawns.

Provided by Debi9400

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

8 cups vegetable stock
1 tablespoon lemongrass, minced
3 tablespoons minced ginger
3 garlic cloves, minced
1/2 teaspoon green curry paste
3 tablespoons soy sauce
1/4 cup fish sauce
1 cup light coconut milk
3 tablespoons lime juice
8 -14 ounces rice noodles, medium width
extra firm tofu, half a block cut into 1 inch strips
30 -40 cooked prawns
6 ounces snow peas, cut into 1 inch pieces
2 green onions, finely chopped
2 -3 tomatoes, diced
1 cup cremini mushroom, sliced
1/2-1 zucchini, sliced and cut into quarters
1/4 cup cilantro
1/2 cup fresh basil
2 tablespoons sambal oelek (to taste)

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.

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