Shrimp And Mussel Thai Noodle Bowl Recipes

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.

Steps:

• For the Thai peanut sauce: Whisk together the coconut milk, peanut butter, lime juice, soy sauce, maple syrup, garlic and red pepper flakes, if using, until the texture is creamy and smooth. (You can also use a blender or food processor to make the sauce.)
• For the squash bowls: Preheat the oven to 425 degrees F. Brush the spaghetti squash with 2 teaspoons olive oil, then sprinkle with salt and pepper. Put the squash cut-side down on a baking sheet and bake until the squash is tender, 50 minutes to 1 hour.
• Thirty minutes before the squash is done, toss the broccoli florets with 2 teaspoons olive oil and a pinch of salt and pepper. Spread out in a single layer on a baking sheet and roast until very tender, 20 minutes. Transfer to a bowl and toss with 2 tablespoons of the peanut sauce.
• Meanwhile, whisk together the coconut milk, ginger, lime juice, soy sauce, maple syrup, cumin, turmeric, cayenne and shallot in a bowl. Add the shrimp and toss to combine. Let sit for 5 minutes.
• Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the shrimp and cook until seared and just pink on each side, 2 to 3 minutes.
• Run a fork over the squash flesh to create spaghetti-like strands. Put in a large bowl and toss with 2 tablespoons of the peanut sauce.
• Divide the spaghetti squash, broccoli and shrimp among 4 bowls. Drizzle with the remaining peanut sauce and garnish with cilantro and crushed peanuts.

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.

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.

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.

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.

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.

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.