Best Sunnys Sunset Park Noodle Bowl Recipes

Sunset Magazine Noodle Bowl image

Provided by bojmom

Categories Clear Soup

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 lb vermicelli
6 cups low sodium chicken broth
1/3 cup low sodium soy sauce
3 tablespoons peanut butter, creamy
3 tablespoons brown sugar, firmly packed
2 tablespoons distilled white vinegar
1 teaspoon hot chili oil or 1/2 teaspoon dried hot red chilies
2 tablespoons oriental sesame oil

Steps:

In a 4 to 5 quart pan bring 3 quarts water to boiling on high heat. Add vermicelli and cook, uncovered until tender to bite.
Drain and cover pasta with cold water. When cool, drain pasta and divide into 4 to 6 serving portions.
In the same pan combine broth, soy sauce, peanut butter, sugar, vinegar and chili oil, and stirring occasionally with a whisk, bring to a boil on high heat.
Add sesame oil and pour broth into a soup bowls. While broth is very hot invite each person to add a portion of pasta and desired condiments to soup bowl.
Condiments: hard cooked eggs, sliced; cooked ham cut into strips; tiny cooked shrimp; large carrot shredded, cucumber thin sliced, edible pea pods; green onions; water chestnuts; and BBQ pork (purchased from chinese food takeout store).

Nutrition Facts : Calories 450.2, Fat 15.9, SaturatedFat 3, Sodium 877.6, Carbohydrate 60.9, Fiber 2.7, Sugar 12.9, Protein 18.7

Sunset Park Stuffed Cubanelles image

Provided by Sunny Anderson

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

1 packet sazon seasoning
1/2 cup warm water
3 tablespoons olive oil, divided
1/2 Vidalia or sweet onion, chopped
1/2 yellow bell pepper, chopped
1 jalapeno, seeded and chopped
1/4 cup long-grain rice, rinsed and drained
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce, divided
1 pound ground beef, 80/20 ratio
8 cubanelle peppers, stalk and seeds removed

Steps:

Preheat the oven to 350 degrees F.
In a small bowl, dissolve the sazon in warm water and set aside. Warm 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, bell pepper and jalapeno and saute for 5 minutes. Stir in the rice and garlic. When the garlic begins to brown, add the sazon water, cumin, and season with salt and pepper, to taste. Saute until the aromas blend, about 3 minutes more. Remove from the heat, add 1/2 cup of the tomato sauce and set aside to cool slightly, about 5 minutes. Transfer to a large bowl and add the ground beef. Mix until evenly incorporated.
Stuff the cubanelle peppers with the ground beef mixture, using the end of wooden spoon to help ensure stuffing is tightly packed in. Brush the outside of the peppers with remaining olive oil and sprinkle with salt and pepper, to taste. Pour the remaining tomato sauce into an 11 by 9-inch baking dish and arrange the stuffed peppers in the dish. Bake until the peppers are golden brown and the internal temperature registers 140 degrees F on an instant-read thermometer, about 50 to 60 minutes.