Shrimp and Red Pepper Noodle Bowl


Shrimp and Red Pepper Noodle Bowl


  • 2 oz. Red Bell Peppers
  • 4 oz. Ramen Noodles
  • 3 oz. GFS 71-90 ct. Shrimp, thawed and cooked
  • 8 oz. Seafood Noodle Bowl Broth
  • 1 oz. Markon Jumbo Carrots, julienned on a mandolin
  • 1 oz. Seedless Cucumbers, julienned on a mandolin
  • 1/2 oz. Markon Shiitake Mushrooms, stems removed and sliced thin
  • 2 tsp. GFS Granulated Roasted Peanuts
  • 1 Tbsp. Markon Ready-Set-Serve Green Onions, sliced on long bias
  • ¼ oz. Markon Ready-Set-Serve Cilantro, trimmed into sprigs

Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well
1] Place whole peppers on an open gas burner. Blacken and char the peppers on all sides. Let peppers cool in a single layer in an uncovered stainless-steel hotel pan. 2] Slice peppers in half lengthwise. Cut around the core, removing and discarding. Scrape out any remaining seeds. Turn the pepper over with the charred-side up. Scrape the charred skin off of the outside of the peppers with a paring knife. Slice into 1/8 in. wide strips. Place in a storage container. Cover, label, date and refrigerate for future service. 

To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well
1] Place one 4 oz. portion of ramen noodles in a fine mesh strainer and place in a pot of salted boiling water. Cook 2-3 minutes, or to desired tenderness. Drain. While still hot, place noodles in a warmed serving bowl. 2] Spread 3 oz. of warmed, cooked shrimp out on top of the noodles. Place two ½ oz. bunches of carrots on top to the noodles. Place 1 oz. of cucumbers and ½ oz. of shiitake mushrooms in separate bunches. Place 1 ½ oz. of warmed red peppers on the center of the noodles. 3] Ladle 8 oz. of boiling hot stock over the top of all of the ingredients. Top with ½ tsp. of granulated peanuts, 5-6 pieces of sliced scallions and 2-3 sprigs of cilantro.