This Pecan Soba Noodle Bowl was created by Chef Efrem Cutler, Corporate Executive Chef and Director of Product Development for Bloomin Brands International.
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
- Combine all ingredients except shredded lettuce. Mix in mixing bowl until well incorporated.
- Place in serving bowl and garnish with lettuce.
Carrot Julienne Pickle
- Combine all ingredients in mixing bowl until well incorporated.
- Marinate for five minutes.
Pecan Curry Dressing
- In sauté pan on medium heat, heat butter and salt, and sauté the lemongrass, garlic, ginger, turmeric until wilted.
- Add the coconut milk, soy glaze, and bring to a simmer. Cook for 10 minutes.
- Blend in a blender until smooth.
- Strain and place back in blender.
- Add remaining ingredients (Sriracha Sauce and Pecan Pieces).
- Blend until smooth.