Best Asian Noodle Bowl With Sausage And Kale Recipes

INSTANT POT SAUSAGE AND KALE NOODLE BOWLS

Steps:

• Press Sauté and let your pot begin heating up while you prep your ingredients. Once your pot says Hot, you can add the oil and Italian sausage. Begin browning the meat in the pot making sure you break it up well as it cooks.
• When your sausage is good and broken up, add ginger and cumin, and continue mixing and breaking up the meat with a spatula.
• Feel free to drain any grease that has accumulated before proceeding. Then deglaze your pot with broth making sure you scrape the bottom of the pot with the spatula.
• Then add your fish sauce and soy sauce.
• Break linguine noodles in half and scatter in the pot. Since this is a soup, they will be completely submerged.
• Press Cancel to stop Sauté mode. Then press Pressure cook or Manual and set your pot to cook for 1 minute. (Will this cook my pasta? Yes. Your pot has a lot of liquid in it and is going take a while to come to a full boil and pressurize. During that time, your pasta is also cooking.)
• After the 1 minute pressure cooking time is done, do a QR or a controlled release as needed.
• Carefully open the pot and give the contents a stir. Now add your green onions and kale. Stir them into the liquid and make sure they are submerged well. Put the lid back on your pot and let everything sit for 3-5 minutes.
• Serve your noodle bowls with sriracha, toasted sesame seeds and maybe even a soft-boiled egg!

ASIAN SAUSAGE AND EGG NOODLE BOWL

Steps:

• Whisk eggs with sesame oil and kosher salt; set aside., In a large nonstick skillet, cook sausage over medium heat, crumbling meat, until no longer pink, 4-6 minutes. Remove with a slotted spoon; keep warm. Discard drippings., In same pan, heat 1 tablespoon canola oil over medium heat. Add egg mixture and reduce heat to medium-low; cook just until set in the center, about 1-2 minutes (do not scramble). Gently slide egg onto a cutting board; cut into 4-in.x1/2-in. wide strips., Heat remaining canola oil in same pan over medium heat. Add onion; cook until softened, 3-4 minutes. Add garlic and ginger; cook until fragrant, about 1 minute longer., Add cabbage; cook and stir until tender, 2-3 minutes. Add noodles, parsley, soy sauce and sugar; cook and stir until heated through, about 2 minutes. Transfer to a shallow serving bowl; top with reserved sausage and egg strips. If desired, top with green onions and serve with chili sauce.

PASTA WITH SAUSAGE AND KALE

Steps:

• Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
• Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
• Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.

ASIAN NOODLE BOWL WITH SAUSAGE AND KALE

Steps:

• In a 4- to 5-quart pot, heat oil over medium-high heat. Add smoked sausage. Cook and stir for 2 to 3 minutes or until browned. Remove and set aside.
• Add mushrooms, sweet pepper, ginger, and garlic to pot. Cook and stir for 6 to 8 minutes or until mushrooms are browned and any liquid has evaporated. Add broth and soy sauce to pot. Bring to a boil. Add kale; reduce heat. Cook, uncovered, for 3 minutes or until wilted. Stir in sprouts and smoked sausage; heat through.
• Serve over rice noodles and sprinkle with sesame seeds and crushed red pepper.

ASIAN NOODLE BOWL

Steps:

• Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
• Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
• Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.