Asian Noodle Bowl
- April 16, 2020
- by
- Teresa
I’ve loved noodle bowls for a long time. To me, they’re pure comfort food – soft noodles, sweet/soy sauce, and all the make-you-feel-good veggies. They are also so so versatile… use the noodles you have on hand, use the veggies that have been sitting in your fridge for longer than you care to admit, and smother the whole thing in a gorgeous sauce. Ta-da.
- noodles
- water
- salt
- sesame oil
- bell pepper
- onion
- mushrooms
- fresh ginger
- fresh basil
- soy sauce
- rice vinegar
- chicken broth
- honey
- sesame seeds
This version of a noodle bowl is perfect for a quick lunch or a last minute dinner as it whips up in only half an hour. Just cook your noodles, sauté the vegetables, and toss it all together!
The recipecalls for rice vinegar… an ingredient you may or may not have in your kitchen. If you do, great! If you don’t, lemon juice or white wine vinegar with a bit of sugar will do just fine.
First off, cook the noodles in a large pot of salted water. Drain, and set aside.
While the noodles are cooking, chop all the veggies, chiffonade the basil, and grate the ginger. If you are into a spicy bowl, add a seeded and chopped habanero pepper. (My brothers LOVED the extra spicy version; me, not so much. Make it how you like it.)
Stir the sauces together in a little bowl, and set that aside as well.
It’s showtime…
Heat a large skillet over medium-high heat and pour in the sesame oil. Add the chopped vegetables, basil, and ginger into the pan, and sauté until they’re slightly soft. Now pour your sweet sauce into the center of the pan, watch as it comes to an exuberant bubble, then stir it a little. Turn to high heat, and keep an eye on it as it thickens slightly.
If you want lots of sauce in your bowl, don’t let it simmer very long before you switch off the heat and add the noodles and sesame seeds.
When the sauce is thick enough, switch off the heat and turn the noodles into the skillet. Shake some sesame seeds in as well. Stir, and serve with sesame seeds and salt.
I think this Egyptian Mint Limeade would be perfection alongside the noodle bowl… and I hope it all makes your day a little better.
Asian Noodle Bowl
Ingredients //
- 4 oz Dried Noodles
- 12 cups Salted Water for cooking noodles
- 2 Tbsp Toasted Sesame Oil
- 1 Bell Pepper chopped
- 1 Small White Onion chopped
- 1½ cups Mushrooms sliced
- 1 Tbsp Fresh Ginger grated
- ¼ cup Fresh Basil chopped
- 1 Habanero Pepper chopped (optional)
- 1 Tbsp Low Sodium Soy Sauce
- 3 Tbsp Rice Vinegar
- ¼ cup Chicken Broth
- 1 Tbsp Honey
- Sesame Seeds
- Salt to taste
Instructions //
- Cook noodles in salted water. Drain.
- Chop veggies, chiffonade basil, grate ginger.
- Heat sesame oil in a large pan and sauté vegetables, basil, and ginger until soft.
- In a small bowl, stir soy sauce, rice vinegar, broth, and honey together. Add to sauté pan.
- When the sauce has thickened slightly, turn off the heat and add the noodles and sesame seeds.
- Serve with more sesame seeds and salt.
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