March 3, 2014

Meatless Monday: Spicy Noodle Bowl

Spicy Noodle Bowl |
This Korean-style noodle bowl is filling, delicious, and above all: SPICY. Spice scaredy cats beware - this is definitely not the dish for you. The heat can be overwhelming at times but really brings the whole dish together. Reduce the amount of sauce you use when finishing the dish to tame this spicy beast of a noodle bowl.

Spicy Noodle Bowl
Recipe modified from Cooking Light
Serves 4, PointsPlus: 11
Ingredients - Sauce:
  • 1/4 cup scallions, chopped
  • 1 garlic clove, crushed
  • 1/4 cup Sriracha
  • 2 tbsp chili powder
  • 1 tbsp toasted sesame seeds
  • 1 tbsp rice vinegar
  • 2 tsp sugar
  • 1 1/2 tsp low sodium soy sauce
  • 1 tsp dark sesame oil
Ingredients - Pickles:
  • 1/2 cup rice vinegar
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 cup radishes
And the rest:
  • 10-oz. uncooked soba noodles
  • 1 Asian pear, thinly sliced
  • 1 cucumber, julienned
  • 2 hard-boiled eggs, cut in half
Sauce: Place onions and garlic in a food processor, process until minced. Add Sriracha, chili powder, toasted sesame seeds, rice vinegar, sugar, soy sauce, and sesame oil, processing until smooth. Cover and chill for at least 2 hours.

Pickles: Combine rice vinegar, sugar, and salt in small saucepan. Heat until boiling. Place radishes in a medium bowl and pour hot vinegar mixture over. Cover and chill 2 hours. Drain when ready to serve. 

The rest: Cook noodles according to the package. Drain and rinse with cold water, drain again. Divide noodles among 4 bowls, about 1 cup each. Top noodles with 1 1/2 tbsp sauce (or less for less heat!), 1/4 cup pickled radishes, 10 pear slices, and 1/4 cup cucumber around the bowl. Add one egg half, garnish with scallions. 
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