new noodle bowls Rice Noodles and


Scallops in Green Curry Serves 4 | Gluten Free


If you’re gluten intolerant, be sure your fish sauce and curry paste are also gluten free.


1 (14-ounce) can coconut milk, divided 1 tablespoon plus 1 teaspoon Thai green curry paste


1 small yellow onion, quartered and thinly sliced crosswise


3 cloves garlic, minced 2 (5-inch) pieces lemongrass bulb 1½ cups low-sodium chicken broth 6 (1


/8


1 tablespoon plus 1 teaspoon low- sodium fish sauce


1 large red bell pepper, cut into ½-inch cubes 2 cups snow peas, cut into 1-inch segments Juice of 2 small limes 1 tablespoon coconut oil ¾ pound large sea scallops 4 ounces rice noodles (vermicelli or maifun) ¼ cup chopped fresh Thai or sweet basil Lime wedges, for garnish


1. Heat 4–5 tablespoons coconut milk with curry paste in a large pot. Cook over low heat, stirring, for 3–4 minutes, until curry starts to darken. Add onion and garlic; cook 3–5 minutes, until onion softens. 2. Whack lemongrass pieces to crush slightly. Split each piece lengthwise and add to curry mixture, along with remaining coconut milk, broth, ginger, and fish sauce. Bring near to boil; then reduce heat and simmer, covered, for 5 minutes, until flavors infuse. Add bell pepper and snow peas; cook for 3–4 minutes more, until vegetables are just tender. Discard lemongrass and ginger. Stir in lime juice, and season with salt and pepper. 3. Heat coconut oil in a large skillet over medium-high heat. Working in batches, pat scallops very dry and arrange in skillet in a single layer. Cook, undisturbed, for 2 minutes, until a golden-brown crust forms. Turn and brown opposite side. Transfer to a plate and keep warm. Repeat with remaining scallops. 4. Cook noodles in boiling water for 2 minutes, until just tender. Drain. 5. Divide noodles among four bowls. Pour broth and vegetables over noodles. Scatter basil over noodles, top with scallops, and serve, garnished with lime wedges.


PER SERVING: 480 cal, 12g fat (1g mono, 1g poly, 9g sat), 28mg chol, 21g protein, 67g carb, 4g fiber, 702mg sodium


Yakitori Chicken


Soba Noodle Bowl Serves 4 | Staff Favorite


Serving the meat on skewers adds a festive touch; or for easier eating, remove meat from skewers and arrange on each bowl.


1 pound boneless, skinless chicken thighs, cut into 1-inch pieces


-inch) slices peeled fresh ginger


8 small bamboo skewers 4 teaspoons low-sodium tamari, divided 4 teaspoons honey, divided 2 tablespoons sesame oil, divided 8 ounces low-sodium soba noodles 4 cups large spinach leaves, stems removed


3 bunches scallions (white and light green parts), sliced on the diagonal into 1-inch pieces


1 pound sliced button or cremini mushrooms 1 (2-inch) piece peeled fresh ginger, minced 3 cloves garlic, minced 1 cup low-sodium chicken broth


1 teaspoon Sriracha or other hot sauce, to taste 1-2 teaspoons toasted sesame oil Black or brown sesame seeds, for garnish


1. Preheat grill or broiler. Thread chicken onto skewers, leaving a bit of space between pieces. If using broiler, place on a rimmed baking sheet lined with foil. Whisk together 2 teaspoons tamari, 2 teaspoons honey, and 1 tablespoon sesame oil. Brush chicken with mixture and season liberally with black pepper. Grill or broil for 5 minutes per side or until cooked through. 2. While chicken is cooking, bring a large pot of water to boil and cook noodles al dente, 5–7 minutes. 3. While water comes to boil, stack spinach leaves, roll into a tight tube lengthwise, and cut crosswise into thin shreds. Heat remaining 1 tablespoon sesame oil in a large skillet over medium-high heat, and cook scallions and mushrooms until tender and lightly browned, about 5 minutes. Add ginger and garlic; stir for 1 minute. Add spinach, broth, remaining tamari, remaining honey, Sriracha, and toasted sesame oil, and cook for 1–2 minutes, until spinach is just wilted. Season to taste with black pepper and additional tamari, if needed. 4. To serve, divide noodles among four bowls and top with broth and vegetables. Place two skewers on each bowl. Sprinkle with sesame seeds, and serve immediately.


PER SERVING: 447 cal, 10g fat (4g mono, 4g poly, 2g sat), 90mg chol, 35g protein, 58g carb, 2g fiber, 795mg sodium


Five-Spice Pork Noodle Bowl with Shiitakes


and Napa Cabbage Serves 4


This dish is especially good served with additional toppings; offer bowls of shredded daikon radish or carrot, chopped spinach, or bell pepper slivers. Chicken or shrimp can stand in for pork; substitute baked tofu and vegetable broth for an easy vegetarian option.


1 cup sliced dried shiitake mushrooms (or 1¼ cups whole dried shiitakes)


2 cups low-sodium chicken broth 4 cloves garlic, minced 2 (1


/8 -inch-thick) slices peeled fresh ginger


8 ounces pork butt or shoulder, trimmed 2 tablespoons peanut oil 1 teaspoon Chinese five-spice powder


2 tablespoons mirin (rice wine) or sweet white wine


½ pound napa cabbage, cored, quartered, and cut crosswise into ribbons


1 tablespoon low-sodium tamari 8 ounces low-sodium soba noodles 4 scallions, thinly sliced on the diagonal ½ cup chopped roasted peanuts


1. Cover shiitakes with 1 cup hot water, and let stand for 15–30 minutes or until soft. Strain, reserving soaking liquid. If mushrooms are whole, remove and discard stems and thinly slice caps. 2. In a large saucepan, combine mushroom-soaking liquid, shiitakes, broth, garlic, and ginger. Bring to a boil, reduce heat, and simmer. 3. Cut pork into thin, 2-inch strips. Heat oil in a large, heavy skillet, and cook pork until just cooked through, 3–4 minutes. Sprinkle with five-spice powder; cook for 1 minute, stirring to coat. Transfer to a plate. Add wine to skillet, scraping up browned bits. Add shredded cabbage and tamari; cook for 3 minutes, until cabbage is just wilted. 4. Meanwhile, cook noodles in a large pot of boiling water al dente. Drain and divide among four bowls; top with broth, and then cabbage, pork, scallions, and peanuts, dividing evenly. Serve immediately.


PER SERVING: 501 cal, 19g fat (9g mono, 6g poly, 3g sat), 34mg chol, 30g protein, 58g carb, 3g fiber, 724mg sodium


Lisa Turner is a food writer and nutrition consultant who has a passion for all things noodle.


34 deliciousliving | january 2012


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