Delicious Noodle Bowls
A bowl of Asian-inspired noodles with savory broths, fresh vegetables, and a variety of proteins, perfect for comfort food lovers. This versatile dish can be customized for different seasons and dietary preferences, making it a delightful and easy meal in just 30 minutes.
Equipment
- Large pot (for boiling noodles)
- Wok or large skillet (for stir-frying)
- Sharp knife (for chopping vegetables)
- Cutting board
- Ladle or serving spoons
- Small bowls (for preparing sauces and seasonings)
- Strainer (for rinsing noodles)
Ingredients
- Noodles: Rice noodles vermicelli, soba, or udon (choose based on preference)
- Broth: 4 cups low-sodium chicken or vegetable broth
- Proteins: 1 cup shredded chicken marinated beef, sautéed tofu, or hard-boiled eggs
- Fresh Vegetables: Bok choy baby spinach, julienned carrots, sliced mushrooms, zucchini
- Aromatic Seasonings: 2 tbsp soy sauce 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp chili-garlic sauce, 1 tsp grated ginger
- Toppings optional: Green onions, sesame seeds, fried shallots, lime wedges, cilantro
- Optional Sauces: Hoisin sauce miso paste, fish sauce
Instructions
- Prepare the Noodles: Cook the noodles according to package instructions. Rinse under cold water if using rice noodles, and set aside.
- Make the Broth: In a large pot, combine broth, soy sauce, rice vinegar, sesame oil, chili-garlic sauce, and ginger. Bring to a simmer and let it cook for 10-15 minutes to meld the flavors.
- Stir-Fry the Vegetables: In a wok or large skillet, heat a bit of sesame oil. Add sliced mushrooms, carrots, and zucchini. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
- Assemble the Bowls: Divide the cooked noodles into bowls. Pour the hot broth over the noodles, then top with stir-fried vegetables and protein of your choice.
- Garnish: Add any additional toppings such as green onions, sesame seeds, fried shallots, or lime wedges. Serve hot and enjoy!
Notes
For a richer flavor, you can add miso paste or fish sauce to the broth.
Customize the vegetables and proteins based on the season. Use edamame and snap peas in summer, and root vegetables like turnips or sweet potatoes in winter.
This recipe is easily adaptable for gluten-free, vegan, or low-carb diets. Use rice noodles, tofu, or zucchini noodles as substitutes.
For a more filling bowl, add a soft-boiled egg, corn, or bamboo shoots for texture and flavor.
Customize the vegetables and proteins based on the season. Use edamame and snap peas in summer, and root vegetables like turnips or sweet potatoes in winter.
This recipe is easily adaptable for gluten-free, vegan, or low-carb diets. Use rice noodles, tofu, or zucchini noodles as substitutes.
For a more filling bowl, add a soft-boiled egg, corn, or bamboo shoots for texture and flavor.