Our readers definitely know we love our trips into Philly to get our foodie fix now and again. One of our favorite restaurants is Cheu Fishtown. Their tasty menu always offers interesting and unorthodox takes on noodle bowls and dim sum.
Kyle was there last August and enjoyed their Crispy Summer Rice Bowl – of course, it was fabulous. The dish was reminiscent of gobdol bibimbap – a mix of (usually leftover) rice and vegetables served in a hot stone bowl to get the rice nice and crispy. For good measure – it is topped with a runny egg. Cheu put their own spin to the dish by using a mix of avocado, roasted corn and tomatoes topped with a drizzle of fresh, herbal sauce.
Since that meal at Cheu, Kyle has been dreaming of recreating it at home. So, the other week, he settled on a springtime take on the dish with some asparagus, mushrooms and quinoa. The season just screams for something bright and fresh without it being too heavy. A light dish pairs nicely with our warming April temperatures.
No fancy stone bowls at home? Not in ours either! Kyle sautéed some cooked quinoa in a large pan until it became nutty and crisp. The texture quinoa develops when you leave it to crisp in the pan really gives a great crunch to every bite. He roasted the asparagus and mushrooms using the technique from our Sheet Pan Broccoli Gratin – preheating the sheet pan inside the oven. This really gets a great sear and char on the veggies and cuts down the roasting time. (We used asparagus and mushrooms because it said “spring” to us, but you can use any vegetables you wish!)
The exact sauce that Cheu used in their rice bowl was a distant memory – with the exception that is was bright and acidic with lots of herbs. However, after a bit of Googling, the discovery of a Charred Scallion Vinaigrette from Gavin Kaysen was found and it was just what Kyle was looking for.
The vinaigrette really fit the bill, Kyle just added a large handful of chopped parsley and a splash of rice vinegar to mimic the predominant flavors from Cheu. This amazing sauce was used on many dishes this past week – on roasted potatoes, scrambled eggs, and in a simple bean salad. You may want to whip up a double batch!
While all of the elements of this dish come together simultaneously – you can let the flavors of the vinaigrette meld together while you crisp the quinoa and roast your veggies – the beauty of this recipe is that it borrows the original nature of bibimbap, functioning as more of a blueprint for using leftovers is the most delicious way.
If you don’t have any quinoa on hand, cooked white or brown rice crisps up beautifully as well. No time to roast vegetables? Use whatever leftovers you have in the fridge. Top the dish with the scallion vinaigrette, a splash or two of hot sauce and a runny egg and you have yourself a tasty and satisfying rice bowl!
This dish is wonderful at any time of the day. It is easy and fresh and screams springtime! A healthy yet delicious option for a meal as our days and evenings get warmer. It would be ideal to dine on this dish on the porch while sipping a Celery Gin Thyme Cocktail – and all-meal herbal delight. (Yes, please!)
Dish inspired by Cheu Noodle Bar.
Scallion Vinaigrette adapted from Gavin Kaysen.
- For the Scallion Vinaigrette:
- 2 bunches scallions, roots and outermost layers removed
- ⅓ cup olive oil
- 2 teaspoons gluten free soy sauce
- 2 teaspoons rice wine vinegar
- ½ cup parsley leaves, finely chopped
- 2 tablespoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 1 tablespoon sesame oil
- For the Roasted Asparagus and mushrooms:
- 1 pound asparagus, trimmed and cut into 1-inch long pieces
- 8 ounces cremini mushrooms, trimmed and sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- For the quinoa:
- 2 cups cooked quinoa
- 2 tablespoons olive oil.
- Hot sauce, to serve, if desired
- 4 poach eggs, to serve, if desired
- Preheat oven to 450 degrees F. Place a baking sheet in the oven as it heats. Toss scallions with a glug of grapeseed oil and a pinch of salt. In a large skillet over high heat, char scallions until blackened all over, 5-7 minutes. Set scallions aside and let cool slightly, about 5 minutes.
- In a medium bowl, whisk together soy sauce vinegar, ginger, garlic, ⅓ cup olive oil and sesame oil. Roughly chop the scallions and add them to the bowl. Set aside to let flavors meld while you prepare the rest of the ingredients.
- Remove the baking sheet from the oven and drizzle with 2 tablespoons olive oil. Add the asparagus and mushrooms to the sheet and toss to combine. Sprinkle with kosher salt and roast, turning occasionally, until vegetables are charred and tender, about 15 to 20 minutes.
- While the vegetables roast, crisp the quinoa. Preheat a large skillet over medium-high heat. Add the olive oil and the quinoa, pressing it down to flatten it as much as possible. Cook for 3 minutes without touching, then stir the quinoa well and press it into the pan again. Cook another 3 minutes, then repeat the stirring a pressing 1 to 2 more times until the quinoa is crisp and golden brown.
- To serve, divide the quinoa evenly into 4 bowls, the top with the roasted vegetables and a generous spoonful or two of the scallion vinaigrette. Top each portion with hot sauce and a poached egg, if desired.
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