Jonathan Pamintuan shares the recipe for a couple of Longboards signature noodle bowls.
See more at www.longboardswrapsandbowls.com.
Warm noodle bowls, with two sauces (Peanut sauce and sweet and spicy sauce)
Thai Bowl and Vietnamese Bowl- Oven roasted flank steak, green pepper, carrots, celery, thin rice noodles, peanut sauce or sweet and spicy, green onions, fried onions, lettuce, and peanuts.
Cut and season steak, place in oven for 1.5 hours at 350 degrees (we cook 20 lbs in convection oven)
Cook thin rice noodles in boiling water for 3 minutes, then immediately drain and rinse with cold water
Broth - heat up water to 210 degrees. Add tbsp. salt, tbsp. pepper, 3 drops of sesame oil, green onion tops, granulated garlic, minced onion
Shred carrots
Julienne green pepper
Dice celery stalk
Cut lettuce
Put rice noodles and veggies in broth for 1 minute (use strainer to keep it all together)
Drain noodles and veggies, then pour in to bowl
Add 3 oz Flank steak
Add peanut sauce or sweet and spicy sauce to your preferred taste
Add pinch of cilantro
Add pinch of green onion
Add pinch fried onions
Add half ounce peanuts
Add ounce of lettuce on top
Spring Roll
Dip 1 Rice paper in water and lay on flat surface
Add 1 oz Thin Rice Noodles
Add 3 oz Flank Steak
Add Pinch Cilantro
Add Pinch Carrot
Add Pinch Romaine Lettuce
Add 1.5 oz Peanut Sauce
Roll over rice paper, tuck sides in, roll over tightly
