This spicy noodle bowl is topped with turkey sausage, mustard greens and garlic. It’s vibrant flavors pair well with the 2014 Cultivar Rose that I received as part of the Cultivar Wine Bloggers!
Growing up, like most people who come from the middle portion of the U.S., comfort food was defined by things like mashed potatoes, pot pies and biscuits and gravy. Heavy, nap-inducing and delicious.
Fortunately, travel has introduced me to a few more things that define comfort food for others around the world. Feijoada in Brazil, fish and chips and pastries in Europe, but nothing can compare to noodle dishes in Southeast Asia. They have redefined comfort food for me.
I have yet to meet a noodle bowl I didn’t like. There are so many varieties from so many different countries. I doubt I’ll tire of trying new versions any time soon.
When I make noodle bowls at home, I’ll be the first to admit that they don’t come close to the options I have out at restaurants. Even further away are those we’ve enjoyed in Asia. But I keep trying, and often my creations are a suitable substitute. They’ll get me through.
One requirement is that they have to be spicy. Whether it’s from the broth or condiments like chili paste or fresh hot peppers, the kick is what completes it for me.
I almost always cool that heat with a cold beer. This time, though, I had the opportunity for a new kind of pairing.
Our Cultivar Wine Blogger club variety this quarter included the 2014 Cultivar Rose. A gorgeous light pink wine that begs to be the centerpiece of a spring table setting.
As far as pairings go, I’ll admit I knew very little about rose. I rarely drink it (and now I’m not quite sure why). One thing I did know is that pairing suggestions always steer towards the spiced and spicy. Rose is often the suggested choice for Indian, Thai, Moroccan and Mediterranean cuisines as well as for seafood and poultry.
I’ve since learned that those are great suggestions because this rose paired wonderfully with the my spicy noodle bowl. The Cultivar Rose is a blend of Syrah, Greenache, Pinot Noir and Sauvignon Blanc. It’s light, but still full of flavor. The fruity, strawberry notes are pleasant without adding too much sweetness. The bold flavors of the noodle bowl, were balanced by the wine’s light floral notes and crisp finish.
It’s the perfect pairing for a season that combines the need for a little comfort on rainy, cool days with the refreshing, fruity, lively days we all look forward to in spring.
- 8 cups no-salt chicken or vegetable stock
- 6 cloves garlic, peeled
- 2 to 3 tablespoons soy sauce or tamari
- 2 teaspoons chili paste (sambal oelek)
- 1 teaspoon fish sauce
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 2 cups chopped mustard greens
- Pinch of fine ground sea salt
- Pinch of ground black pepper
- 1/2 lb. cooked turkey sausage, crumbled
- 3 green onions, sliced
- 12 oz. rice noodles, cooked according to package directions
- Handful of fresh cilantro leaves
- To make the broth, add the stock to a 4-quart soup pot. Add the whole garlic cloves to the stock. Bring to a boil over high heat. Reduce the heat and partially cover with a lid, simmer for 30 to 45 minutes, until the garlic is soft and tender.
- Stir in soy sauce, chili paste and fish sauce. Stir the sauce and mash the garlic as you stir so that no large pieces of garlic remain. Keep the broth warm while you prepare the other ingredients.
- Heat the olive oil in a medium skillet over medium-high. Add the sliced garlic. Turn the pan constantly to move the garlic around as it cooks to coat it in the oil and prevent it from burning. Let it cook 1 to 2 minutes, until it is browned and crisp.
- Reduce the heat and spoon the garlic out of the skillet. Place it on a paper towel to drain.
- Increase the heat to medium-high and add the mustard greens. Cook for 2 to 3 minutes, until the greens wilt. Stir in the pinch of salt and pepper.
- Before assembling the noodle bowls, bring the broth back up to a boil.
- Add 3 ounces of cooked noodles to each of 4 serving bowls. Place an equal amount of greens, fried garlic, sausage and green onions to each bowl. Ladle and equal amount of hot broth into each bowl. Top each with cilantro and serve.
If you’d like to try Cultivar Wine for yourself, they are offering a special promotion to my readers. Use the code CultivarWineFakeFoodFree when you order and you’ll receive 10 percent off.
Disclosure: Iām required to disclose a sponsored partnership between our site Fake Food Free and Cultivar Wine. I have been compensated in exchange for this post in the form of product. All opinions presented are my own. I receive wine from Cultivar Wine as a member of the Cultivar Wine Bloggers group.
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Noodle bowls are a great choice for comfort food! And, I love them spicy too. The spicier the better. This sounds lovely with the rose.
Thanks so much, Lisa! Yes, must be spicy! š
As a massive rose fan… I have to make this recipe!
It’s quickly become a new favorite for me, Thalia!
I am always in the mood for spicy pasta!! Love that this is simple, but also so full of flavor!
Thanks, Joanne! Me too!
I want to invite myself over for dinner. YUM! š
Any time!
Yes, yes, yes! I grew up with the same comfort foods that you did, and have learned new comfort food favorites through travel. I can relate to noodle dishes in Asia – I had the best noodles of my life at a local market in Thailand. I still dream about that dish, lol! I will definitely be making this recipe – it looks amazing! And I have to say, your pictures are drop-dead gorgeous!
Thanks so much, Faith! I really appreciate that. And yes — nothing can beat noodles in Asia! The dishes our food-lover dreams are made of!