Out of Bounds Noodle Bowl

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My moment of inspiration for this dish came when I was hankering for a vermicelli rice bowl and basil beef at the same time. I figured if those two dishes had a delicious forbidden love child this noodle bowl would definitely be it.

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Prep time: 10 minutes
Cook time: 15 minutes
Serves: 2-3 people

Ingredients:

1 lb skirt steak (any cut works)
250 grams flat rice noodles
1 stalk lemongrass (hit the entire stalk with the back of your knife; then slice in big chunks)
4 oz of any mushrooms, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
1/2 red onion, sliced
1 lime, juiced
1/2 jalapeno, minced (optional)
1 piece fresh ginger, grated (approx thumb-sized piece)
2 garlic cloves, minced
2 stalks celery, sliced
1 tbsp unrefined virgin coconut oil
2 tbsp fish sauce
1 tbsp raw unpasteurized honey
1 tbsp unrefined sesame oil
1 large handful of basil, rough chopped
1 tbsp chili hot sauce (optional)

Optional Garnish:
Fresh basil
Fresh chives
Crushed peanuts, cashews or almonds
Fresh lime juice
Kimchi

So first you’ll want to fill a medium sized pot with water and bring it to a boil. Once it’s boiling add in the rice noodles and boil them until they are cooked. For those of you who are rice noodle veterans skip to the next section. The rest of you who have never used this type of noodle before; don’t be intimidated – they cook in three minutes or less.  Drain them in your colander and set them aside for now.

Now that the hard part is done (wink wink) heat up your grill or grill pan or pan or whatever you like to cook steak in and season the skirt steak liberally with sea salt and fresh black pepper. Depending on the thickness of your steak and the doneness that you like grilling can take anywhere from 5 – 10 minutes.

Pro Tip #1: Try to only flip it once if you can help it.

Pro Tip #2: If it’s trying to stick to the grill it’s not ready to flip yet.

Once you’ve got it cooked just the way you like it take it off the grill and let your steak rest for at least 5 minutes. You want to make sure that all the juicy goodness stays inside the meat and doesn’t end up running out on the cutting board.

While that steak is resting (and maybe while it was cooking too if we’re being pro active here) you can cut up all the vegetables and herbs you’re going to use to make this dish delish. Once you’ve got the veggies prepped begin lightly sauteing them in a medium saucepan with coconut oil over medium heat. Look at you, sauteing and shit! When the vegetables are starting to get tender lower the heat a touch and add the fish sauce, honey, sesame oil, and chili hot sauce. Remember those rice noodles you made like a pro? Now’s the time to get those in the pan and make sure to get all the goodness in the pan all over them. A little trick to know is that if your rice noodles have gone cold and are trying to stick together simply run hot water over them while mixing with your hands. Maybe this should have been Pro Tip #3? Oh well, too late, moving on.

Now slice that perfectly cooked well-rested steak into chop stick sized pieces. Remember that if you did use skirt steak or flank steak it’s so so so important to slice it against the grain. This can make or break your dish so really make sure that you stay…ehem..sharp on this one. Now just plate the noodles and veggies in a bowl and top it off with that sliced steak and any of the garnishes listed up above you think you would enjoy. Or all of them, whatever, you made this killer noodle bowl so you’ve earned it.

**Note- Lemongrass brings an amazing depth of flavor to the party in this dish but it is inedible so you can either pick it out before you serve the noodle bowl or pick it out as you go. But please do pick it out because trust me 😉

This is one of those great dishes that reheats like a champ and can be made ahead of time! Bon appetit!

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Thanks for reading and please share any comments or your experiences below. I love hearing feedback on these recipes so let me know how you like it! For more tasty recipes and other interesting blog entries follow me on Facebook!

Brooke Carragher, C.H.N- Certified Holistic Nutritionist

Whole U Nutrition- A Whole U approach to wellness

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