Prawn & Shortrib Noodle Bowl with Peanut-Ginger Sauce

Prawn & Shortrib Noodle Bowl with Peanut-Ginger Sauce

(Serves two)

Prawns:

1 tablespoon white miso paste

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon canola oil

1 teaspoon brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

½ pound large shrimp, peeled and deveined

Instructions:

1. Whisk together the miso paste, soy sauce, rice vinegar, canola oil, brown sugar, garlic powder, and onion powder. Transfer to a freezer bag and add the shrimp. Gently massage the marinade into the shrimp and marinate overnight.

2. In a large cast iron skillet over medium-high heat, cook the shrimp for 1 minute on each side. Serve on top of bowl.

Shortribs:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon canola oil

2 teaspoons brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

Ground black pepper

½ pound of boneless shortribs, thinly sliced

Instructions:

1. Whisk together the soy sauce, rice vinegar, canola oil, brown sugar, garlic powder, onion powder, and a couple pinches of ground black pepper. Transfer to a freezer bag and add the shortrib slices. Gently massage the marinade into the meat and marinate overnight.

2. In a large cast iron skillet over medium-high heat, cook the shortrib slices for 1 minute on each side. Serve on top of bowl.

Peanut-Ginger Sauce:

¼ cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons fresh lime juice

3 tablespoons olive oil

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 teaspoon garlic powder

1-inch piece fresh ginger, peeled and chopped

Instructions:

Combine all the ingredients in a blender and blend until smooth. Drizzle on top of bowl.

Other Bowl Components:

Rice Noodles, prepared according to package instructions

Avocado

Radishes

Cucumbers

Bell peppers

Zucchini

Jalapenos

Sprouts

Nori, crumbled

Nuts, crushed