29 June 2009

summer staple: noodle bowl

Vietnamese Noodle Bowl

the recipe you see here is based on personal preferences and taste.  yum.  we've tinkered with the dish, and enjoy these bowls so much, we could eat this once or twice a week.  seriously good.  

1 cucumber, julianne (about 1/4 - 1/2 c. per bowl)
1-2 carrots, julianne (about 1/4 - 1/2 c. per bowl)
lettuce or spring mix (small handful per bowl)
bean sprouts (about 2 T. per bowl)*
3 T. peanuts, chopped (roasted for extra flavor)
1/2 lb. shrimp, pork, beef, or chicken, grilled  (we like shrimp & pork best) or substitute with tofu, cooked to your preference. 

vermicelli rice noodles, cooked according to directions as pasta.  drain.  rinse with cool water. leave draining.   (we use 1/2 a box and have enough for 4 servings)

1 clove garlic, minced
2-3 thai chilies, crushed (remove & add seeds according to the heat you desire.  we use the chili and a few seeds to add a hint of heat)
1 tsp. natural brown sugar
2 T. warm water
2 T. fish sauce
2 limes, juiced (about 4 T. lime juice)
2 T. fresh cilantro, chopped

To a small bowl or container, add warm water and sugar.  Mix until sugar is dissolved.  Add remaining ingredients and stir.  (I like one part water, one part fish sauce, and two parts lime juice.)  This same dressing tops broken rice dishes.   We love those as well!  

Allow the dressing to sit a few moments before using.   You can make ahead and it will be great!

Prepare the ingredients and keep separate.  Once all is prepared, you're ready to assemble your bowl.  In the base of your bowl (1 bowl per person) stack:  carrots, cucumbers, lettuce or spring mix, noodles, sprouts, chopped peanuts, grilled meat, shrimp, or fried tofu.  If serving, provide the dressing for others to top before eating. 

These noodle bowls are great for outdoor music/theater venues, picnics, backyard eating, or dinner with friends.  Very satisfying.  If you know ahead of time that you want to make this or have on hand, you can make all the parts and keep in the fridge.  This is good room temp or cold. Enjoy!

*we substituted sweet peas from the garden for this week's batch.  haven't started growing the sprouts yet.  we didn't use peanuts this batch or lettuce (as we only have arugula available).

1 comment:

  1. it's only 9:15, and i'm starving. that's sounds fabby!