Asian cuisine is a staple in our household. Whether it’s Japanese, Thai, Chinese, or Korean; there’s something about the blend of spices and herbs that they use that’s so delicious and nourishing as a whole. I’ve grown my Asian recipe index over the years to incorporate as many of the different food groups as possible, as well dishes…ranging from soups to salads, and sushi to stir fries; now we have a noodle bowl!
The Japanese eat a diet high in seasonal produce and fresh fish. They dust their dishes full of spices and herbs like ginger, lemongrass, basil, chiles, miso, and more for optimal digestive health. They’re know for packing their plates with nutrient dense sea vegetables to deliver iron, iodine, magnesiumand zinc in one of the most potent possible ways!
Japan ranks number one on the list of longest living cultures! I think we can put two and two together – it’s incredible the effect food has on your mood and longevity.
Since it’s Fall and squash is in season, I thought I’d make a spin on the traditional American menu and give you an ASIAN INSPIRED THANKSGIVING MEAL by use of kabocha squash, which is the Japanese pumpkin. Show up with this at your family gathering for a one of a kind crowd pleasing meal!
In addition to kabocha squash, I’ve added a slew of crunchy and hydrating veggies, and kelp noodles, which are one of the many types of sea vegetables I mentioned above.
Kelp noodles are crunchy and thin; they’re made from kelp, a type of brown seaweed that’s notable for it‘s high iodine content, and are neutral in flavor. Iodine is responsible for producing thyroid hormones which aid a healthy metabolism – keeping your weight at a healthy place.
The salmon serves as an outstanding source of omega-3 fatty acid; crucial for brain health. It’s also a source of protein to keep your muscles feeling almighty!
I add Kimchi – a fermented cabbage, that doesn’t wonders for your gut – providing you with healthy bacteria that you need to make the inner connections between your body systems. Wildbrine is one of my favorite brands of Kimchi. The taste is like no other and I can always rely on them for the freshest source, bar none!
The sauce I created incorporates a lot of the herbs and spices for anti inflammation and digestive woo’s – i.e ginger, garlic, lime, etc.
I serve this bowl with a side of Nori sheets and avocado cubes. The Nori sheets are another source of sea vegetables for iodine and folic acid. The avocado is the icing on the cake! It adds a little creaminess to this crunchy bowl and provides you with monounsaturated healthy fats; important for absorbing all of these nourishing nutrients; because I think we can all agree that not only, are you what you eat, but you are what you absorb!
I hope you and your family enjoy this extra Nourishing noodle bowl, don’t forget to show me your creation by tagging me on social media! I love to see the variations!
- Group 1
- 7 oz roasted red bell pepper
- 1 tbsp minced garlic
- 1 inch ginger
- 2 tsp liquid aminos
- 1 tsp ginger juice
- 1 tbsp sesame oil
- ¼ cup Wildbrine kimchi Brine
- 1 tbsp lime juice
- 1 tsp red miso
- 2 tsp chile garlic sauce
- 1 tsp rice wine vinegar
- Dash of Cumin Chinese 5 spice
- Group 2
- 2 cups shredded romaine
- 2 cup kelp noodles soaked, drained, and cut
- 2 cups kabocha squash cubed steamed and cooled
- ½ cup yellow bell pepper diced
- ½ cup green onion diced
- ¾ cup purple onion diced
- ¾ cup diced cucumber
- ¼ cup water chestnuts diced
- 3 tbsp kimchi Wildbrine Korean pairs well
- 1 cup snap peas
- 6 oz coho salmon
- 1/2 cup diced avocado
- 2 packs of Sea Snacks Nori Sheets
Blend group 1 in a blender to create your dressing
Combine group 2 in a large bowl
Top with Dressing