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Shrimp and Red Pepper Noodle Bowl


  • 57 g Red Bell Peppers
  • 113 g Ramen Noodles
  • 85 g GFS 71-90 ct. Shrimp, thawed and cooked
  • Seafood Noodle Bowl Broth


      • 1,9 L Water
      • 473 mL Chardonnay
      • 85 g Markon Shallots, fine dice
      • 43 g Lobster Base
      • 30 mL Fish sauce
      • 21 g Minced Garlic
      • 43 g Trade East Bay Seasoning


      Wash hands. 1] Add water, chardonnay, shallots, lobster base, fish sauce, garlic and seafood bay seasoning in a non-reactive sauce pot. 2] Whisk together and bring to a boil. Simmer 2-3 minutes. Let cool before transferring to a storage container. Cover, label, date, and refrigerate until needed. CCP: Refrigerate at 5°C, or below.

    237 mL Seafood Noodle Bowl Broth
  • 28 g Markon Jumbo Carrots, julienned on a mandolin
  • 28 g Seedless Cucumbers, julienned on a mandolin
  • 14 g Markon Shiitake Mushrooms, stems removed and sliced thin
  • 2 tsp. GFS Granulated Roasted Peanuts
  • 7 Tbsp. Markon Ready-Set-Serve Green Onions, sliced on long bias
  • 7 g Markon Ready-Set-Serve Cilantro, trimmed into sprigs


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 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 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 89 g of warmed, cooked shrimp out on top of the noodles. Place two 142 g bunches of carrots on top of the noodles. Place 28 g of cucumbers and 14 g of shiitake mushrooms in separate bunches. Place 43 g of warmed red peppers on the center of the noodles.

3] Ladle 237 mL of boiling 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.