Pecan Soba Noodle Bowl

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

 

Preparation:                                                                                                                

  1. Combine all ingredients except shredded lettuce. Mix in mixing bowl until well incorporated.
  2. Place in serving bowl and garnish with lettuce.

 

 

Carrot Julienne Pickle

 

Ingredients:

Yield: ½ Cup

  • ½ Cup Carrot, julienned
  • ½ tsp. Salt
  • 1 Tbsp. Sugar
  • ¼ Cup White Vinegar
  • ¼ tsp. Cayenne Pepper

Method of Preparation:                                                                                                                

  1. Combine all ingredients in mixing bowl until well incorporated.
  2. Marinate for five minutes.

 


Pecan Curry Dressing

 

Ingredients:

Yield: 2 Cups

  • 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

 

Preparation:                                                                                               

  1. In sauté pan on medium heat, heat butter and salt, and sauté the lemongrass, garlic, ginger, turmeric until wilted.
  2. Add the coconut milk, soy glaze, and bring to a simmer. Cook for 10 minutes.
  3. Blend in a blender until smooth.
  4. Strain and place back in blender.
  5. Add remaining ingredients (Sriracha Sauce and Pecan Pieces).
  6. Blend until smooth.