THAI NOODLE BOWL WITH CHICKEN
Eat more mustard greens! They're packed with vitamin K, which can help prevent cardiovascular disease.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
- Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.
Nutrition Facts : Calories 460, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 848 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 30 grams, Sugar 5 grams
TANGLED THAI NOODLE BOWLS
Provided by Sara Lynn Cauchon
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside.
- Bring 3 to 4 quarts of water to a boil in a large pot.
- At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes.
- Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated.
- Serve immediately topped with chopped green onion and peanuts.
SHRIMP AND MUSSEL THAI NOODLE BOWL
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
- Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.
THAI NOODLE BOWLS WITH BROCCOLI
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
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.
MUSSEL THAI NOODLE BOWL
Make and share this Mussel Thai Noodle Bowl recipe from Food.com.
Provided by Ashley U
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half.
- Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
- Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess.
- Heat peanut oil in a skillet until very hot.
- Add the coated shrimp to the hot oil and cook about 2 minutes each side.
- Add the mussels, asparagus tips, and shiitakes.
- Cook for 2 minutes just until heated through.
- Strain the sauce over the shellfish and vegetables.
- Poach the Udon noodles in hot salted water, drain and place in a warm bowl.
- Add the shellfish sauce.
- Top with pea tendrils, herbs, cashews, and sprouts.
Nutrition Facts : Calories 621.5, Fat 39.5, SaturatedFat 21.2, Cholesterol 170.1, Sodium 2515.1, Carbohydrate 32.5, Fiber 5.6, Sugar 6.8, Protein 41.1
THAI-FLAVORED MUSSELS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 1 servings
Number Of Ingredients 12
Steps:
- Bring 2 cups of water to the boil. Put the stock, shallot, garlic, lime leaves, and ginger in a saucepan, cover and let it bubble away at a moderate to high heat for 3 to 5 minutes or until you have a thickish, softish mess at the bottom of the pan. Check to make sure it isn't either burning or just getting too dry for comfort, and add a bit of boiling water if it is. Meanwhile, put the mussels in a sink filled with ice-cold water. Chuck away any that don't sink and then, as you remove them, make doubly sure by chucking away any that don't shut when you tap then sharply. I wouldn't expect you to have to throw many away, so don't worry unduly.
- Add the chile pepper to the mixture in the pan. After about 30 seconds, or just long enough to get them out of the sink, add the mussels and then throw over them 1/2 cup boiling water, and then the lime juice, mirin, and fish sauce mixed together. Cover, give the pan a shake, and leave on a high heat for about 3 minutes, by which time the mussels should have steamed open. Add half the coriander, shake again, and pour into a noodle bowl. Sprinkle over the remaining coriander and eat.
THAI STEAMED MUSSELS
Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.
Provided by MURINMOON
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g
SHRIMP AND MUSSEL THAI NOODLE BOWL
A yummy noodle bowl done with shrimp and mussels!
Provided by Jamallah Bergman
Categories Seafood
Time 1h20m
Number Of Ingredients 23
Steps:
- 1. To prepare the sauce: Simmer the chicken broth,onion,ginger,lemon grass,lime leaves,and lime juice together until the liquid is reduced by half. Then, add fish sauce,coconut milk,curry paste, and paprika,cook for 10 minutes.
- 2. Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels,asparagus tips and shiitakes.Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils,herbs, cashews and sprouts.
More about "mussel thai noodle bowl food"
MUSSELS WITH THAI RED CURRY BROTH AND RICE NOODLES …
From seriouseats.com
3.5/5 (2)Total Time 20 minsCategory Entree, Mains, Soups And StewsCalories 603 per serving
THAILAND | THAI NOODLE BOWLS WITH MUSSELS | COOK …
From mealplans.cooksmarts.com
THAI NOODLE BOWL (SO EASY!) - JOYOUS APRON
From joyousapron.com
SHRIMP AND MUSSEL THAI NOODLE BOWL RECIPE
From cdkitchen.com
THAI MUSSELS | RICARDO
From ricardocuisine.com
5/5 (32)Category AppetizersServings 4Total Time 35 mins
SAITHONG PARA THAI - 180 PHOTOS & 164 REVIEWS - YELP
From yelp.com
97 Yelp reviewsLocation 20 Plantation Dr Ste 137 Fredericksburg, VA 22406
NOODLES, FRIED RICE : CHINA JADE CHINESE RESTAURANT WARRENTON, …
From chinajademenu.com
MENU - FAANGTHAI.COM
MUSSEL AND CLAM SOBA WITH BROWNED ANCHOVY BUTTER - EPICURIOUS
From epicurious.com
SHRIMP AND MUSSEL THAI NOODLE BOWL - FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
THROWBACK RECIPE: OH MY! THAI SEAFOOD SOUP | VANCOUVER SUN
From vancouversun.com
NADIYA'S PAD THAI RECIPE - BBC FOOD
From bbc.co.uk
BEST MUSSELS THAI STYLE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
THAI-STYLE MUSSELS WITH RICE NOODLES | COOK FOR YOUR LIFE
From cookforyourlife.org
QUICK ONE-POT THAI CURRY MUSSELS - NERDS WITH KNIVES
From nerdswithknives.com
STEAMED MUSSELS IN THAI CURRY SAUCE RECIPE | BON APPéTIT
From bonappetit.com
SHRIMP AND MUSSEL THAI NOODLE BOWL - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love