Thai Noodle Bowls With Broccoli Food

THAI BEEF & BROCCOLI NOODLE BOWL

Steps:

• Boil a full kettle. Put the noodles in a bowl and pour over the boiled water. Set aside to soak for 10-12 mins.
• Meanwhile, heat half the oil in a wok or large frying pan until very hot. Season the beef, add to the pan and stir-fry for 2-3 mins until browned. Tip into a bowl and set aside. Heat the remaining oil, add the onion and broccoli, and cook for 2-3 mins. Tip in the coriander stalks and garlic, and stir through the green curry paste. Pour over the coconut milk and just over half a can of water. Bring to a simmer, then let it bubble for 3 mins until thickened. Drizzle over the honey, soy and fish sauce (if using), then return the beef and any resting juices to the pan and warm through.
• Drain the noodles and divide between bowls. Ladle over the beef and broccoli, and serve with a bowl of coriander leaves on the side, to scatter over the top.

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

TANGLED THAI NOODLE BOWLS

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.

THAI NOODLE BOWL WITH CHICKEN

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.

RICE NOODLES WITH CHICKEN & BROCCOLI

Steps:

• Slice chicken.
• Clean and slice mushrooms.
• Heat oil in skillet on medium.
• Place rice noodles into bowl & cover with very hot water.
• Add garlic and mushrooms to skillet & cook until mushrooms are almost tender (~3 minutes).
• Add fish sauce and chicken to skillet.
• Fry until chicken is done.
• Add soy sauce, sriracha and brown sugar. Stir until sugar is dissolved.
• Add Broccoli.
• Drain Noodles.
• Transfer chicken/broccoli mixture out of pan (leaving juices) & add noodles to pan.
• Fry noodles for 3-4 minutes.
• Add noodles to chicken/broccoli mixture & toss.
• Serve hot.

THAI-STYLE PORK NOODLE BOWL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
• Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
• Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
• Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
• Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

SESAME BROCCOLI NOODLE BOWL (VEGAN, GLUTEN FREE)

Steps:

• Cook noodles according to package directions. Rinse and drain. Transfer to a large bowl. To prepare the sauce- in a small bowl, combine the soy sauce, hoisin sauce, ground ginger, and rice vinegar. Stir with a whisk; set aside.
• In a large skillet, add 1 teaspoon sesame oil over medium heat. Add sesame seeds and cook until lightly browned, about 5 minutes, stirring occasionally. Remove sesame seeds from pan and add to bowl with noodles. They will stick to the pan so you may need to use a spoon to get them out.
• Add the remaining 1 teaspoon sesame oil to the skillet. Add the broccoli and red pepper. Cook until the broccoli starts to soften, 5-7 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Remove from heat.
• Add the broccoli and red peppers to the pasta. Add the sauce and green onions; stir. Serve immediately.
• Note: The noodles will soak up the sauce pretty quickly so only add the sauce if you are planning to eat immediately. Otherwise, keep the sauce separate and add before serving. If I do eat it later, I usually add a little more soy sauce before eating, as the noodles will soak up the sauce quite a bit over time. Just be careful of overloading on sodium!

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI) RECIPE

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak for about 10 minutes until white and soft but not mushy. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water for about 5 to 7 minutes until cooked and still firm. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil for about 3 to 5 minutes until fragrant. Stir in the sliced steak; cover the skillet and cook for about 5 to 7 minutes until the meat is just turning from pink to grey.
• Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

THAI NOODLE BOWLS WITH BROCCOLI

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.