Redi Grilled™ Wild Alaska Pollock Spicy Noodle Bowl

Name: Redi Grilled™ Wild Alaska Pollock Spicy Noodle Bowl | Foodservice Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 18 cup chicken broth; 12 clove garlic, chopped; 3 each 2-inch pieces ginger, peeled and thinly sliced; 4 each star anise pods; 2 each cinnamon sticks; 1/3 cup fish sauce; 1/4 cup soy sauce; 3 tablespoon sugar; 1 1/2 pound dried rice noodles, soaked; 12 each Redi Grilled™ Wild Alaska Pollock Portions 4oz Fully Cooked 420209; 12 each Thai basil; 1 pound mung bean sprouts; 3 each Fresno chili, thinly sliced; 12 each scallion, thinly sliced; 12 each lime wedges; Sriracha sauce, to taste

12 servings

Ingredients

18 cup chicken broth
12 clove garlic, chopped
3 each 2-inch pieces ginger, peeled and thinly sliced
4 each star anise pods
2 each cinnamon sticks
1/3 cup fish sauce
1/4 cup soy sauce
3 tablespoon sugar
1 1/2 pound dried rice noodles, soaked
12 each Redi Grilled™ Wild Alaska Pollock Portions 4oz Fully Cooked 420209
12 each Thai basil
1 pound mung bean sprouts
3 each Fresno chili, thinly sliced
12 each scallion, thinly sliced
12 each lime wedges
Sriracha sauce, to taste

Directions

Heat Redi Grilled Pollock
In a medium saucepan, combine chicken broth, garlic, ginger, star anise, cinnamon, fish sauce, soy sauce and sugar; bring to a boil over medium-high heat. Reduce heat, then simmer for 20 minutes and strain.
To serve, place 3 oz. rice noodles in a bowl. Ladle 1 1/4 cups broth over and top with a Pollock fillet, 1 sprig basil, 1 oz. bean sprouts, a few pieces of chile, 2 tablespoons of scallions and a lime wedge. Serve with Sriracha to taste.