Crepe Noodle Bowl with Grilled Vegetables, Arugula and Romesco Sauce

Crepe noodles are made from preparing traditional crepes and simply cutting them into noodles. They are incredibly versatile and have a texture that holds up to bold sauces. This Crepe Noodle Bowl with Grilled Vegetables, Arugula and Romesco Sauce makes for a hearty and healthy vegetarian entree. Find the recipe and printable recipe PDF below! 

 
 

Yield: 10 portions

Method

For the Crepes:

  1. Two hours before serving, blend the flour, eggs, milk, water, and olive oil with a blender until completely smooth and looks like the consistency of heavy cream.

  2. Add the herbs in and stir.

  3. Cover and let rest for 1 hour.

  4. Heat a large nonstick pan on medium heat.  Spray with olive oil, lightly and place 4 oz of batter in the pan, swirling to evenly coat the bottom.  pour excess batter back into the uncooked batter. 

  5. Cook until lightly golden brown on one side about 2-3 minutes. Flip over and cook the other side until golden.  Place onto a plate or tray and repeat with rest of batter, stacking crepes on top of each other.

  6. Take 1-2 crepes, roll it up and slice into 1/3-1/2-inch slices.  Repeat with rest of crepes.  Reserve.

  7. Heat a grill to medium high heat.

  8. Slice vegetables about ½ inch thick, coat with olive oil, salt and pepper and grill until nicely charred and cooked through.  Cool.

  9. Slice vegetables into ½ inch pieces lengthwise

  10. Mix vegetables and crepe noodles with the romesco sauce.

  11. Toss arugula with the remaining olive oil and lemon juice and plate on top of the crepe noodle mixture.  Garnish with Manchego cheese.

Ingredients

Crepes

2 cups all-purpose flour

6 ea. eggs, whole

2 cups milk

½-1 cup water

4 Tbsp. extra virgin olive oil

¼ tsp. fine salt

2 Tbsp. parsley, fresh minced

2 Tbsp. chives, freshly minced

Olive oil spray, as needed

3 lb. vegetables such as eggplant, zucchini, peppers, mushrooms, onions

½ cup extra virgin olive oil

Salt as needed

Ground black pepper, as needed

1 lb. baby arugula

¼ cup extra virgin olive oil

4 Tbsp. lemon juice

3 cups Romesco Sauce (find the recipe here)

½ cup Manchego cheese, shredded

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.