Galaxy Noodle Bowl

Inspired by my favourite Disney movie Lilo and Stitch, I created a Hawaiian noodle pot to recreate the lovable characters of the movie.

Servings

2

Ready In:

20 mins

Good For:

Dinner

Inspiration from

Lilo and Stitch

Lilo and Stitch is one of my favourite Disney movies. I absolutely love the character Stitch and my family are often quoting lines from the movie. All the characters are a great, and the mini series that supported it and sequels also were good to watch.

Lilo and Stitch is a tale of a young girl’s encounter with the galaxy’s most wanted extraterrestrial. Lilo is a lonely Hawaiian girl who adopts a small ugly “dog,” whom she names Stitch. Stitch would be the perfect pet if he weren’t in reality a genetic experiment who has escaped from an alien planet and crash-landed on Earth. Through her love, faith and unwavering belief in ohana, the Hawaiian concept of family, Lilo helps unlock Stitch’s heart and gives him the ability to care for someone else.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

2 portions Wholewheat Noodles
2 Pork Steaks
1 Red Bell Pepper
3 Spring Onions
100g Edamame
227g Tin of Pineapple Slices
Lime Juice
50g Salmon Paste
2 tsp Garlic Powder
1 tbsp Coconut Milk
1 tbsp Fish Sauce
2 tbsp Sesame oil
1 tsp Red Chilli Flakes
Sesame Seeds (to garnish)

Inspired by Lilo and Stitch, I created a Hawaiian Noodle Bowl that brings colours and flavours together to create a delicious meal. The bitterness of the pineapple, yet sweetness of the red pepper is a great contrast whilst the salmon sauce poured over pork chunks help create a meaty texture.

All the ingredients represent different aspects of the movie. The pork represents Stitch and his destructive attitude. The red bell pepper represents the sweet Lilo and her red dress. The pineapple chunks represent Jumba’s bitterness towards humans and his experiment, whilst the edamame represents Pleakley’s head atop a worrisome personality. All these characters sit upon an island of noodles without ability to escape creating an Ohana of flavours and colours.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Cook the noodles according to the pack instructions. Slice the red bell peppers. Chop the pineapple slices into bite-size chunks, but keep the juice. Cut the spring onions into thin slices.

Step 2

Mix together pineapple juice from the tin, lime juice, salmon paste, garlic powder, coconut milk, fish sauce, sesame oil and red chilli flakes in a bowl until a thin sauce has formed. Add more coconut milk if too thick. Leave aside.

Step 3 

Chop the pork up into bite-size pieces then fry in oil in a frying pan until lightly browned but not yet cooked through, 2 to 3 minutes. Move the pork to one side of the pan and leave undisturbed. Add the pineapple and edamame to the empty side of the pan and cook but still separated. Cook until warm and the pork is cooked through, 1 to 2 minutes.

Step 4

Serve the noodles with each other ingredient arranged over the top. Pour over the sauce over each bowl and then top with some sesame seeds.

Galaxy Noodle Bowl

Inspired by my favourite Disney movie Lilo and Stitch, I created a Hawaiian noodle pot to recreate the lovable characters of the movie.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Hawaiian
Keyword: Disney, Lilo and Stitch
Servings: 2 people
Calories: 790kcal

Equipment

  • Frying pan
  • Saucepan

Ingredients

  • 2 portions Wholewheat Noodles
  • 2 Pork Steaks
  • 1 Red Bell Pepper
  • 3 Spring Onions
  • 100 g Edamame
  • 227 g Tin of Pineapple Slices
  • Lime Juice
  • 50 g Salmon Paste
  • 2 tsp Garlic Powder
  • 1 tbsp Coconut Milk
  • 1 tbsp Fish Sauce
  • 2 tbsp Sesame Oil
  • 1 tsp Red Chilli Flakes
  • Sesame Seeds to garnish

Instructions

  • Cook the noodles according to the pack instructions. Slice the red bell peppers. Chop the pineapple slices into bite-size chunks, but keep the juice. Cut the spring onions into thin slices.
  • Mix together pineapple juice from the tin, lime juice, salmon paste, garlic powder, coconut milk, fish sauce, sesame oil and red chilli flakes in a bowl until a thin sauce has formed. Add more coconut milk if too thick. Leave aside.
  • Chop the pork up into bite-size pieces then fry in oil in a frying pan until lightly browned but not yet cooked through, 2 to 3 minutes. Move the pork to one side of the pan and leave undisturbed. Add the pineapple and edamame to the empty side of the pan and cook but still separated. Cook until warm and the pork is cooked through, 1 to 2 minutes.
  • Serve the noodles with each other ingredient arranged over the top. Pour over the sauce over each bowl and then top with some sesame seeds.

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