Page 56 - Food Network (January 2020)
P. 56
weeknight
cooking
VEGETARIAN
DINNER
HOT-AND-SOUR SHRIMP NOODLE SOUP FETA AND DILL FRITTATA
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
Kosher salt 8 large eggs
1 tablespoon unrefined coconut oil ½ cup plain whole-milk yogurt
3 tablespoons red curry paste ¼ cup roughly chopped fresh dill
4 teaspoons fish sauce ½ teaspoon ground turmeric
2 teaspoons packed light brown sugar Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth ¼ cup extra-virgin olive oil
1 cup cherry tomatoes 2 scallions, sliced
2 heads baby bok choy ⅓ cup crumbled feta cheese
1 cup fresh cilantro 3 Persian cucumbers
12 ounces dried flat rice noodles 2 teaspoons fresh lemon juice
2 tablespoons fresh lime juice 2 whole wheat pitas
¾ pound peeled and deveined medium shrimp ¼ cup pomegranate seeds
1. Bring a large pot of salted water to a boil. Heat the coconut oil 1. Preheat the oven to 350˚. Whisk the eggs, ¼ cup yogurt, the
in a large saucepan over medium heat. Stir in the curry paste, dill, turmeric, ½ teaspoon salt and a few grinds of pepper in a
fish sauce and brown sugar and cook, stirring, until the mixture large bowl. Heat 3 tablespoons olive oil in an 8-inch ovenproof
darkens and starts sticking to the pan, about 1 minute. Add nonstick skillet over medium heat. Add the scallions and cook,
the chicken broth and 3 cups water. Bring to a boil, then stirring, until softened, about 30 seconds. Pour in the egg mixture.
reduce the heat and simmer 5 minutes. As the edges start to set, scrape them with a rubber spatula and
2. Meanwhile, halve the cherry tomatoes. Cut the bok choy into push the cooked egg toward the middle of the pan. Continue
1-inch pieces and chop half the cilantro. doing this until the eggs are about half cooked, 2 to 3 minutes,
3. Add the rice noodles to the pot of boiling water and cook then stop stirring and let the edges set, about 30 seconds.
as the label directs. Drain the noodles and divide among bowls. Sprinkle the feta on top.
4. Add the lime juice to the broth mixture; season with salt. Stir 2. Transfer the skillet to the oven and bake until the frittata is set
in the tomatoes and cook until softened, about 1 minute. Add the and just a little soft in the middle when pressed, 13 to 15 minutes.
shrimp, bok choy and chopped cilantro. Cook until the shrimp Let cool in the skillet for a few minutes, then slide out onto a
is opaque, 1½ to 2 minutes. Ladle the soup over the noodles and cutting board.
top with the remaining cilantro. 3. Meanwhile, slice the cucumbers and toss with ¼ teaspoon salt
in a medium bowl. Let sit 5 minutes, then drain off any liquid.
Per serving: Calories 480; Fat 5 g (Saturated 3 g); Cholesterol 137 mg;
Stir in the remaining ¼ cup yogurt and the lemon juice. Season
Sodium 924 mg; Carbohydrate 85 g; Fiber 2 g; Sugars 5 g; Protein 23 g
with salt and pepper.
4. Warm the pitas in the oven, about 3 minutes; tear into quarters.
Cut the frittata into wedges and divide among plates along with
the cucumber salad and pita. Top the cucumber salad with the
remaining 1 tablespoon olive oil and the pomegranate seeds.
Per serving: Calories 430; Fat 28 g (Saturated 8 g); Cholesterol 387 mg;
Sodium 801 mg; Carbohydrate 26 g; Fiber 3 g; Sugars 6 g; Protein 19 g
58 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
