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
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

Recipe Preparation

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.