Best 3 Noodle Bowl With Pei Mussels Grilled Pineapple Rice Noodles Ginger Lemongrass Broth Recipes

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Embark on a culinary journey to Southeast Asia with our tantalizing Noodle Bowl with Pei Mussels, Grilled Pineapple, Rice Noodles, and Ginger Lemongrass Broth. This delectable dish is a harmonious blend of vibrant flavors and textures, featuring succulent Pei mussels, grilled pineapple, and springy rice noodles, all swimming in a fragrant broth infused with ginger, lemongrass, and other aromatic herbs. Alongside the main recipe, discover complementary recipes for an unforgettable meal: prepare a refreshing Cucumber Salad with Rice Vinegar Dressing to balance the richness of the noodle bowl. Craft flavorful Chicken Satay Skewers with Peanut Sauce for a delightful appetizer or side dish. Indulge in delectable Vietnamese Pickled Vegetables, a tangy and crunchy accompaniment that adds a pop of color and acidity to your culinary adventure. Don't forget to try our aromatic Jasmine Rice, perfectly cooked to provide a comforting base for the noodle bowl and other dishes.

Here are our top 3 tried and tested recipes!

PINEAPPLE MOJO CHICKEN NOODLE BOWL



Pineapple Mojo Chicken Noodle Bowl image

Provided by Food Network

Categories     main-dish

Time P1DT10h10m

Yield 8 cups

Number Of Ingredients 56

1 pineapple
4 ounces fresh ginger
1 cup brown sugar
2 ounces cornstarch
4 ounces lime juice
4 ounces brown sugar
1 ounce ground cumin
1 ounce paprika
1 ounce salt
1 yellow onion, sliced
1 leaf Cuban oregano or a pinch dried oregano
2 pounds boneless, skinless chicken breast
2 pounds boneless, skinless chicken thighs
Banana leaves, for covering
One 8.8-ounce package bean thread noodles
2 ounces salt, plus more for the cooking water
1 full bunch fresh cilantro
4 ounces garlic, minced
1 cup lime juice
2 ounces white vinegar
Pico de Gallo, recipe follows
Caribbean Black Beans, recipe follows
Cilantro Aioli, recipe follows, for serving
Pickled Red Onions, recipe follows
Potato sticks, shredded carrots, and barbecue sauce, for serving
6 tomatoes, diced
1 bunch fresh cilantro, chopped
1 red onion, chopped
1 cup lime juice
2 ounces white vinegar
1 ounce garlic, minced
1 ounce sea salt
1 cup olive oil
6 ounces chopped yellow onions
4 ounces garlic, minced
4 ounces chopped fire roasted red peppers
1 carrot, chopped
1 stalk celery, chopped
1 cup sherry wine
One 10-pound can black beans
2 ounces ground cumin
2 ounces sea salt
2 ounces browning and seasoning sauce, such as Kitchen Bouquet
2 ounces granulated sugar
1 ounce black pepper
4 bay leaves
2 leaves Cuban oregano or 2 pinches dried oregano
2 cups vinegar
1 cup sugar
6 red onions, sliced
1 quart cilantro stems
2 ounces garlic
2 cups lime juice
2 ounces white vinegar
1 ounce salt
1/2 gallon mayonnaise

Steps:

  • For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
  • For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
  • Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
  • For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
  • For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
  • Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
  • Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
  • Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
  • Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.

NOODLE BOWLS



Noodle Bowls image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

8 scallions, cut into bite size pieces on an angle
2 cups shredded carrots, available in pouches in produce department
1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
1/2 head bok choy, trimmed and shredded
1/2 pound pea pods (snow peas) cut in half on an angle
Chopped fresh cilantro and/or chives, for garnish, optional
3 quarts packaged or canned vegetable stock or chicken broth
1 1/2 pounds fresh linguini, available in dairy aisle
1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry

Steps:

  • Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
  • Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

PINEAPPLE SHRIMP NOODLE BOWLS



Pineapple Shrimp Noodle Bowls image

Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.

Provided by Anna Stockwell

Categories     Shrimp     Noodle     Pineapple     Soy Sauce     Ginger     Basil     Cucumber     Onion     Peanut     Lime     Dinner     Tropical Fruit     Quick & Easy     Pasta     Rice     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 14

12 oz. pad Thai-style rice noodles
1 lb. large shrimp
12 oz. (1") fresh pineapple cubes (about 2 cups; from ½ pineapple)
1 tsp. kosher salt
2 Tbsp. soy sauce or tamari
1 Tbsp. freshly grated ginger
2 Tbsp. vegetable oil
2½ cups pineapple juice
1 Tbsp. chili-garlic sauce, such as Huy Fong
1 cup basil leaves, plus more for serving
2 mini seedless cucumbers, thinly sliced
½ small red onion, very thinly sliced crosswise
½ cup salted roasted peanuts, coarsely chopped
Lime wedges (for serving)

Steps:

  • Cook rice noodles according to package directions.
  • Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
  • Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
  • Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
  • Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your noodle bowl comes together quickly and easily.
  • Choose Fresh Seafood: The PEI mussels are the star of this dish, so make sure you choose fresh, high-quality mussels. Look for mussels that are tightly closed and have no cracks or breaks in the shells.
  • Cook the Rice Noodles Properly: Rice noodles can be tricky to cook, so be sure to follow the package instructions carefully. Overcooked rice noodles will be mushy, while undercooked rice noodles will be tough.
  • Make the Ginger Lemongrass Broth Ahead of Time: The ginger lemongrass broth is the flavorful base of this noodle bowl. You can make it ahead of time and store it in the refrigerator for up to 3 days.
  • Use a Variety of Vegetables: This recipe calls for a variety of vegetables, including carrots, bell peppers, and bok choy. Feel free to add other vegetables that you like, such as broccoli, snap peas, or baby corn.
  • Don't Overcrowd the Pan: When you're cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Serve the Noodle Bowl Immediately: This noodle bowl is best served immediately, while the rice noodles are still hot and the vegetables are still crisp.

Conclusion:

This noodle bowl with PEI mussels, grilled pineapple, rice noodles, and ginger lemongrass broth is a delicious and satisfying meal. It's perfect for a quick and easy weeknight dinner or a special occasion. With its vibrant flavors and textures, this noodle bowl is sure to impress your friends and family.

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