Shrimp And Mussel Thai Noodle Bowl Recipes

SHRIMP AND NOODLE BOWL

Steps:

• 1. Peel and devein shrimp. Rinse and pat dry with paper towels.
• 2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
• 3. Drain pasta mixture. Return to pan; cover and keep warm.
• 4. Heat oil over medium heat in large skillet. Add shrimp.
• 5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
• 6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
• 7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.

SHRIMP AND MUSSEL THAI NOODLE BOWL

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.

SHRIMP NOODLE BOWL

Steps:

• To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
• Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.

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 SHRIMP AND NOODLES

Steps:

• In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions. , In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until crisp-tender. , Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.

SHRIMP 'N' NOODLE BOWLS

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.

MUSSEL THAI NOODLE BOWL

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.

SHRIMP AND MUSSEL THAI NOODLE BOWL

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.