Tag: noodles

Noodle Bowl with Seasoned Egg & Pan Fried Tofu

WhyILoveFoodLeave a comment

Have I said I’m obsessed with “Bowls”!?!?! Well I am…for the last year or so. My newest creation wasn’t ramen…or soup…or with rice. This had a creamy peanut sauce covering the noodles, topped with pan fried crispy tofu, roasted baby bok choy, fresh carrot sticks, chopped cilantro, green onions and pickled ginger. Oooohhhhhh the pickled ginger I absolutely love! It’s a must have on any Asian inspired bowl I make.

Some details in case you would like to make your own:

  • I cheated and bought the peanut sauce. It was a quality one but there are tons of recipes on Pinterest if you’d like to make your own. Use it to coat the noodles and marinate the tofu before pan frying.
  • Roast the baby bok choy with olive oil and salt and pepper until they’re soft. That’s all you need here!
  • Cut all you fresh veggies while you fry the tofu and cook the noodles.
  • Put all your toppings on the noodles and enjoy – and I added a little sesame seeds at the last minute ☺️
    • Advertisement

    Coconut Curry Cod and Vegetable Noodle Bowl (Dairy and Gluten Free!)

    WhyILoveFoodLeave a comment

    It’s been far too long since I last posted! I shouldn’t make a habit of that.

    So I have an obsession…bowls! Ramen, udon, rice noodle, curry, you name it; I want to make them or try them all. This whole thing started when I found Terakawa in Philadelphia and it’s been bowls galore since then. I honestly can’t get enough of them! I even got my mom hooked so she’s testing out her own skills with these as well lol. Keep it up TJ! You’re doing great and we’re learning from each other!

    What you’ll need:

      8oz large rice noodles
      2 Tbls coconut oil
      1/2 red onion, chopped
      2 carrots, chopped small
      4 cloves garlic, minced
      6oz baby Bella mushrooms, chopped
      1 squash (green, yellow or patty pan your choice)
      10 leaves kale, chopped
      4 leaves bok choy, chopped
      3 eats corn, boiled and cut off the cob (or one small can drained)
      1 lb cod filets, no skin and deboned
      2 tbls better than bouillon chicken base
      2 tsp red curry paste
      2 tsp turmeric
      2 tsp ground ginger
      12 oz evaporated coconut milk
      8 cups water
      Fresh ground pepper
      Himalayan people no sea salt
      Fresh cilantro, optional

    Here’s what to do:

    1. Heat the oil over medium heat until melted

    2. Sauté the onions and carrots with a couple dashes of salt for 2-3 minutes

    3. Add the mushrooms and squash with a couple more dashes of salt for another 2-3 minutes

    4. Add the garlic, curry paste, turmeric, ginger and chicken base and sauté for about 2 minutes, or until fragrant, stirring constantly so it doesn’t burn

    5. Add the water, corn and cod with a couple more dashes of salt and turn the heat up to medium high

    6. Bring the pot to a bubbling simmer until the fish is completely cooked and flaky

    7. While it is heating up, cook the rice noodles according to their package. Set aside.

    8. Add the bok choy and kale and stir to combine while breaking up the fish into pieces if it didn’t already do that on its own. Turn off the heat.

    9. Serve in a bowl with chop sticks (or fork) and a spoon. Add the soup in first, then the noodles off to one side and garnish with a rough, small handful of fresh cilantro.

    Enjoy!

    P.S. My awesome husband got me special ramen bowls for my birthday because I made it so much these days 😊