Tired of your average takeout? Try this Asian Noodle Bowl instead.
Summer is here and with it comes potlucks, dinner parties and backyard BBQs. Instead of picking one of the usual suspects, like burgers, why not give this Asian noodle bowl a try? They are easy to prep, simple to make, and cook in a flash. My favorite part of all is that you can prepare the ingredients ahead of time. Then, when your guests arrive they can build their own bowls using all the flavors they enjoy. This meal reminds me of those fancy wok places, but all from the comfort of your own home. It’s always a roaring hit at dinner parties and my friends seem to ask for it every time there is a food-related event.
I love how vibrant and colorful this Asian noodle bowl is, and with all of the fresh vegetables, it looks like a work of art. The sauce is simple yet full-bodied, it’s sweet, spicy, zesty and complex, almost begging for you to dive right in head first. The rice noodles are soft and chewy and seem to absorb all of these spectacular flavors, making every bite as good as the last. The crunch from the vegetables adds even more texture and a heartiness that completes this meal in the perfect way.
Asian-style takeout, made at home.
Every month Americans spend an estimated $800 on food per person, with $300 of that spent on takeout and delivery. We have become a nation of convenience, where everyone is in a hurry and trying to save time anywhere they can. Meals like this Asian noodle bowl, bring all the flavors of great takeout straight from your stove to your table in minutes. Plus this dish is packed with veggies and is as healthy as it is delicious. You can also use any number of cooked proteins, ranging from chicken and steak, to shrimp and tofu. I have a few vegan and vegetarian friends who absolutely love this recipe with chickpeas, having tried it myself, I would have to agree.
FAQs & Tips
How to Make Ahead and Store
This Asian noodle bowl recipe works incredibly well when made in advance. You can prep all of the ingredients and keep them on hand in the fridge until you are ready. Then when it is time to eat, all you have to do is combine and cook. The vegetables and the cooked protein will last up to 5 days in airtight containers in the fridge and the cooked noodles will last up to 3 days.
The Secret to Storing Rice Noodles.
When cooking the rice noodles ahead of time I found a little trick that works wonders. After you have finished cooking your noodles, dunk them in an ice water bath to shock them, stopping them from cooking any further. Next, remove the cooled noodles from the water and strain them thoroughly. When they are slightly dry add a couple drops of sesame oil to the noodles and mix them again. This will keep the noodles from sticking together, making them easier to cook later. Plus the sesame oil is already in the sauce so the flavors will complement each other.
Can I Use Different Noodles If I Can’t Find Rice Noodles?
Absolutely yes. The rice noodles give the dish a more authentic feel but you can use a variety of different noodles. Fresh and dried Asian noodles, like ramen or yakisoba noodles work great and can be found in most American grocery stores. I have even had good luck using Italian pasta noodles like, angel hair and even linguine.
Serving Suggestions
This Asian noodle bowl is not only delicious, it can be adapted to please even the pickiest of eaters. You can easily substitute or add in your favorite ingredients further customizing your eating experience. Sliced zucchini and mushrooms add earthiness and texture. You can fry up garlic and shallots or chop up some peanuts for crunch and herbs like mint and cilantro can bring in a nice freshness. You can even change up the sauce with a tweak or two. Fresh chilies can add spice and lemongrass can take the dish in a more Vietnamese-inspired direction. Pickled veggies like kimchi can add a nice tartness and a bit of acidity.
Can’t get enough of these delicious Asian recipes? Well no worries, I have several more favorites I can recommend. This Asian Chicken Soup with Vegetable Dumplings, is the perfect mate to this noodle bowl and this Asian Salmon dish is always a head-turner. If you want a recipe that is as easy as it is tasty, then you definitely need to give these Asian Baked Chicken Breasts a try.
Asian Noodle Bowl
Ingredients
- 8 oz rice noodles
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon chili garlic sauce or to taste
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 1 cup snap peas trimmed
- 1/4 cup green onions sliced
- 1/4 cup cilantro chopped
- Optional: Cooked protein of choice tofu, shrimp, chicken
Instructions
- Prepare the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and chili garlic sauce to create the sauce.
- In a large skillet or wok, sauté carrot, bell pepper, and snap peas over medium heat until just tender, about 3-5 minutes.
- Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables and toss to combine.
- If adding a protein, ensure it is cooked and add it to the skillet, tossing everything together until well mixed and heated through.
- Serve the noodle bowl garnished with sliced green onions and chopped cilantro.
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