This Pecan Soba Noodle Bowl was created by Chef Efrem Cutler, Corporate Executive Chef and Director of Product Development for Bloomin Brands International.

Pecan Soba Noodle Bowl
Ingredients
  • ¼ Cup Pecan Pieces, toasted
  • 2 Cups Soba Noodles, cooked
  • 1 Cup Pomegranate Seeds
  • ½ Cup Romaine Lettuce, Shredded
  • ½ Cup (recipe below) Carrot Julienne, pickled
  • 2 Tbsp. Fresh Mint (chiffonade)
  • ¾ Cup (recipe below) Pecan Curry Dressing
Carrot Julienne Pickle
  • ½ Cup Carrot, julienned
  • ½ tsp. Salt
  • 1 Tbsp. Sugar
  • ¼ Cup White Vinegar
  • ¼ tsp. Cayenne Pepper
Pecan Curry Dressing
  • 1 Tbsp. Butter
  • 2 tsp. Salt
  • ¼ Cup Lemon Grass (slivered)
  • 2 Tbsp. Rice Wine Vinegar
  • 2 Tbsp. Garlic, fresh, sliced
  • 1 Tbsp. Turmeric, fresh, sliced
  • 2 Tbsp. Ginger, fresh, sliced
  • 1 Tbsp. Soy Glaze
  • 14 oz. can Coconut Milk
  • 2 Tbsp. Sriracha Sauce
  • ¼ Cup Pecan Pieces, toasted
Instructions
  1. Combine all ingredients except shredded lettuce. Mix in mixing bowl until well incorporated.
  2. Place in serving bowl and garnish with lettuce.
Carrot Julienne Pickle
  1. Combine all ingredients in mixing bowl until well incorporated.
  2. Marinate for five minutes.
Pecan Curry Dressing
  1. In sauté pan on medium heat, heat butter and salt, and sauté the lemongrass, garlic, ginger, turmeric until wilted.
  2. Add the coconut milk, soy glaze, and bring to a simmer. Cook for 10 minutes.
  3. Blend in a blender until smooth.
  4. Strain and place back in blender.
  5. Add remaining ingredients (Sriracha Sauce and Pecan Pieces).
  6. Blend until smooth.