But­ter­nut Sq uash Udon Bowl w ith Grilled Prawn s 4 cups whole spinach leaves, stems re­moved 2 tsp. tamari 1 tsp. toasted se­same oil 1 medium but­ter­nut squash 4 cups chicken or veg­etable stock 3 Tbs. mirin 3 gar­lic cloves, smashed with the flat side of

Better Nutrition - - THE WISE FAT BURNER -

Serves 4 This bowl is so much fun with but­ter­nut squash noo­dles, you may not ever go back to reg­u­lar udon! For suc­cess­ful spi­ral­iz­ing, use the straight­est squash you can find, and when peel­ing, take off more skin than you think you need to for the most uni­form re­sults. 1. Bring large pot of salted wa­ter to a boil. Add spinach, and cook 1 minute. Re­move from boil­ing wa­ter with slot­ted spoon, and drain well. Trans­fer to small bowl, and sprin­kle with tamari and se­same oil. Re­turn wa­ter to a boil.

2. Cut bul­bous end from but­ter­nut squash, peel straight top, and spi­ral­ize into long strips. Add squash to boil­ing wa­ter, and cook 5 min­utes, un­til just ten­der but still very firm. Drain, and set aside.

3. In medium pot, com­bine chicken stock, mirin, gar­lic, and gin­ger. Bring to a boil, re­duce heat, and sim­mer, cov­ered, for 4 min­utes. Add prawns, and cook 3– 5 min­utes more, un­til prawns are cooked through. Re­move gar­lic and gin­ger from pot, and dis­card.

4. Di­vide noo­dles among serv­ing bowls. In one third of the bowl, tuck red pep­per strips on a di­ag­o­nal into noo­dles, al­low­ing them to ex­tend about an inch above the sur­face. In an­other third of the bowl, ar­range spinach in a small pile next to pep­pers. Ar­range scal­lion strips be­tween pep­pers and spinach. Ar­range 3 prawns in the cen­ter of each bowl. Pour broth over bowl, shower with black se­same seeds, and serve im­me­di­ately.

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