Sentences with phrase «cucumber noodle bowl»

If you love cucumbers and dill you will love this healthy dill pesto cucumber noodle bowl recipe!

Not exact matches

To serve, arrange the noodles in bowls, top with prawns, tofu, snow peas and cucumber ribbons.

There are smoothie bowls, veggie wraps and rolls, noodle canapés (pear noodles with dates and cashew cheese), warming soups (miso noodle soup), hearty soups (caramelized pumpkin soup with curry sweet potato noodles), noodle salads that circle the world (Thai noodles with cucumber and sprouts, Japanese sweet potato noodles with «mayo» and yuzu dressings, Moroccan turnip noodles with Za'atar, preserved lemon and «yogurt» dressing, Italian pasta marinara two ways), Mexican black bean vermicelli salad with avocado and tomato salsa).

for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers, sliced thin green scallions, small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for extra flavor corn, cut from two cobs drizzle of sesame oil splash of rice vinegar

Place the cooked glass noodles, carrots, and cucumber into a mixing bowl.

Combine the cucumber and cooked noodles a mixing bowl with the remaining ingredients and toss together.

Cucumbers, carrots, and bean sprouts, tossed in a pungent sesame, ginger, jalapeño dressing adds great crunch to this Southeast Asian — inspired gluten - free «noodle» bowl.

Gather half the carrot into a bundle and place next to the noodles in each bowl, followed by the cucumber and lastly the mung bean sprouts.

When noodles are room temperature, place cucumber, kimchi, scallions and cilantro in a large bowl.

Divide the noodles, cucumbers, peppers, and scallions into 2 bowls.

One of our favourite Vietnamese restaurants makes these great salad bowls filled with glass noodles, shredded lettuce, cucumber, carrots, bean sprouts and fresh coriander with your choice of protein on top.

Cut the cucumber into noodles and put in bowls with the avocado, celery, cilantro, and cherry tomatoes.

Meanwhile, in a large bowl, combine cooled vermicelli noodles, cucumber, wombok or lettuce, mint leaves, chilli and bean sprouts and toss together.

Place noodles in a bowl and mix avocado, red pepper, cucumber, spinach, chopped kale and sliced mushrooms.

The poke menu includes a selection of seven signature bowls including the Albacore Mango with citrus ponzu, mango, serrano, micro cilantro and crispy onion; Salmon Asian Pear with sweet yuzu, Asian pear, crispy kale and arare; and Spicy Ponzu Tuna with cucumber, red onion, spicy ponzu, cilantro and kelp noodle.

Cut the cucumber into noodles and put in bowls with the avocado, celery, cilantro, and cherry tomatoes.

This dish is really great on top of some gluten free toast or in a bowl with some cucumber noodles and sliced peppers.

To plate, place a small amount of lettuce at the bottom of each bowl, top with noodles, then carrots, cucumbers, scallions and chicken and garnish with peanuts and herbs.