Hatch Chile Noodle Bowl Recipe
A gluten-free noodle bowl made with Hatch chile agar agar noodles, served with grilled salmon and teriyaki sauce.
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
roasted (mild or hot, your choice)
Approximately 1/2 to 3/4 cup chicken broth
pieces grilled salmon
slightly cooled (i.e. not piping hot off the grill)
Peel and seed the chiles, scraping off as many of the charred black flecks as possible. Puree the chiles in a food processor or blender; add enough chicken broth to bring the total mixture to one cup.
Pour the chile mixture into a small saucepan, add the agar agar, and bring the mixture to a boil, stirring frequently. Let the mixture simmer for five minutes, then remove from heat and let cool for 2-3 minutes. Pour the mixture into a small baking sheet (approximately 13x18 but if it's not these exact dimensions it's OK) (also - we lined ours with parchment paper to keep it neat) and then put it in the refrigerator to set for 30-60 minutes.
Once the puree has solidified into a very firm gelatin, remove the tray from the refrigerator and slice the mold into long thin strips (some will break, and that's OK!). We used a sharp knife to score the gelatin, and then a spatula to lift the strips off the tray. Divide the "noodles" into two bowls. Top with grilled salmon and teriyaki sauce.