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March 5. 2014
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Soba Noodle Bowl
Sriracha ‘""l Ginger Lemon Broth
Broth Ingredients:
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1 teaspoon sesame oil
2 smashed cloves of garlic
1/2 ounce of smashed fresh ginger
Juice and body of 1 lemon
3 tablespoons of sherry vinegar
1/2 teaspoon of fish sauce
1/2 gallon of chicken stock
Vegetable Ingredients:
• 6 poached eggs
• 1 pound of cooked soba noodles
• 3 par boiled sliced carrots
• 3 par boiled heads of baby bok choy
• 1 cup par boiled snow peas
• 1 cup par boiled sliced shitake
mushrooms
• 1 cup of cilantro leaves
• 1/2 cup of sliced green onions
• 1/2 cup of peanuts
• Sriracha sauce for garnish
This soba noodle bowl with Sriracha and
Ginger Lemon Broth has all the flavor you
want, with all o f the vegetables, poached egg
and chicken that soak up the ginger lemon
broth and then finished with a kick from the
Sriracha. For a little extra kick finish with
fresh green onions, cilantro and peanuts.
Instructions:
1. In a large hot pot with sesame oil caramel­
ize the ginger and garlic. Once brown deglaze
with sherry and cook until it almost gone.
Next squeeze in lemon juice and add the
bodies to the pot along with the chicken
stock and fish sauce. Cook and infuse the
flavors for 20 minutes on medium heat. Strain
before serving.
2. Add in a small amount of noodles, chicken,
vegetables, poached egg in a bowl with the
hot ginger lemon broth and garnish with the
cilantro, green onions, peanuts and sriracha.
Slower Cooker Vegetable Ginger Stew
by P aul A. N eufeldt
Sometimes 1 like to
take a break from
meat-heavy meals
and have a flavorful,
filling vegetable
stew. The ginger,
lemon peppar and
cyan give it zing,
while the brown rice
and tofu make it a
complete meal unto
itself.
Albertsons
You’re in fo r s o m e th in g fresh
Come in to Albertsons
where you’ll find
low prices every day.
We’ve reduced prices
on 1000’s of items
throughout the store.
Ingredients:
• kosher salt
• 1 tsp ground/powdered ginger
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1 tsp lemon pepper
• 1/4 cup olive oil
• 1 red onion (diced)
• 3 cups cooked brown rice (about 1 cup
uncooked)
• 1 lb red potatoes (about 3 large, large dice)
• 1 lb carrots (about 4 to 5 medium, peeled
and large dice)
• 1 lb parsnips (about 4 medium, peeled and
large dice)
• 3 cups vegetable broth
• 1 package of extra firm tofu (diced)
• 1 bunch spinach (trimmed and washed,
about 4 cups loosely packed)
• 2 tbsps apple cider vinegar
Instructions:
1. Heat the oil
in a large frying pan over
medium heat until shimmering. Add the on­
ions and a pinch of salt and cook over me­
dium heat until translucent, about 4 minutes.
Add the ginger, coriander, cumin, cayenne,
and lemon-pepper and cook until fragrant,
about 1 minute.
2. Transfer the mixture to a slow cooker, add
the potatoes, carrots, parsnips, tofu and
broth, season with salt and pepper, and stir
to combine. Cover and cook on high for 1 1/
2 hours.
3. Season with salt, and stir to combine.
Cover and continue to cook on high until a
knife easily pierces the vegetables, about 2
hours more, stirring after 1 hour. Add the
spinach and gently mix (do not overmix). Let
sit until wilted. Gently stir in the vinegar,
taste, and season with more salt, pepper, and
vinegar as needed.