Southwest Noodle Bowl
SOUTHWEST NOODLE BOWL
Choose a protein like meat, seafood, beans, or tofu and ramp up the flavor by tossing in some herbs and seasonings.
Now dig through the pantry for your favorite noodles. In keeping with the Southwest-Asian fusion of the following recipe, you could switch out the ramen with soba, udon, or rice noodles, or you could simply cook up a box of angel hair pasta if that’s what you have on hand.
INGREDIENTS (Serves 2)
1 tsp. ground cumin
½ tsp. hot chili powder
½ tsp. lemon pepper seasoning
½ lemon, juiced
Pinch of coarse salt
Olive oil
2 (3 oz.) pkgs. shrimp-flavored ramen noodles
1 lb. frozen raw shrimp, thawed, peeled, deveined & patted dry
¾ C. guacamole, divided
1 T. chopped fresh cilantro, divided
1 T. chopped fresh dill, divided
1 C. halved cherry tomatoes
1 C. seeded & coarsely chopped cucumber
3 bacon strips, cooked, drained & crumbled
DIRECTIONS
In a big bowl, mix cumin, chili powder, lemon pepper seasoning, lemon juice, salt, 1 teaspoon oil, and ramen seasoning packets. Add the shrimp and toss to coat.
In a big skillet, heat 1 tablespoon oil over medium heat. Add the shrimp and cook until pink and opaque. Remove from the heat and set aside.
Cook the noodles in boiling water for 3 minutes; drain, drizzle with oil, and put into a clean bowl. Stir in ½ cup guacamole, half the cilantro, and half the dill.
Divide the noodles between two serving bowls. Top each with half the shrimp, tomatoes, cucumber, and the remaining ¼ cup guacamole; sprinkle with bacon and the remaining cilantro and dill.