Asian Noodle Bowls Food

ASIAN NOODLE BOWL

Steps:

• Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
• Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
• While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
• Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

NOODLE BOWLS

Steps:

• Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
• Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

ASIAN BEEF NOODLE BOWLS

Steps:

• Cook pasta according to package directions, omitting any salt; drain. Return to pan; cover and keep warm.
• Meanwhile, for sauce, in a small bowl whisk together the next 10 ingredients (through crushed red pepper).
• Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add meat, half at a time, and cook 1 to 2 minutes or just until browned. Remove from skillet.
• Reduce heat to medium. Add 1/4 cup of the sauce to skillet; cook 1 to 2 minutes or until liquid is nearly evaporated, stirring to scrape up crusty brown bits. Return meat with any juices; cook and stir 1 to 2 minutes more or until heated through.
• Divide pasta among individual bowls and drizzle with remaining sauce. Top with meat, cucumber, cabbage and carrot and sprinkle with basil. Top with additional basil, if desired, and serve with lime wedges.

CHINESE NOODLE BOWL RECIPE

Steps:

• Cook the noodles according to package directions, drain, and set aside.
• Place the California stir fry & oil into a medium sized wok.
• Add the corn & bamboo shoots. Toss to Combine.
• Pour the Classic Stir Fry Sauce & 1/2 cup of water. Simmer over medium heat until soft.
• Add cooked noodles. Garnish with green onions. Toss to combine.
• Sprinkle with Chow Mein noodles if desired and serve.

QUICK ASIAN NOODLE & VEGETABLE BOWLS

Steps:

• Cook the bean thread noodles according to package directions. Usually, they're cooked as follows: Place in a shallow, heatproof container, then cover them with boiling water. Cover the container with its lid. Let the noodles soak for 15 minutes.
• Once the noodles are done, drain them and cut here and there with kitchen shears or a knife to shorten, since they're very long.
• Meanwhile, heat the broth in a small soup pot with the ginger and the mushrooms.
• When it comes to a gentle boil, add the bok choy, bell pepper, and peas, and scallions.
• Return to a simmer, then remove from the heat and grind in some pepper.
• Divide the noodles between four large soup bowls. Ladle the soup over them and serve at once.

ASIAN BEEF NOODLE BOWL (KRAFT)

Steps:

• Cook pasta as directed, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
• Meanwhile, Heat oil in a large nonstick skillet. Add meat; cook 4 minutes or until browned on all sides, stirring occasionally.
• Stir in dressing and teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
• Drain pasta mixture; Place in a large serving bowl. Add meat mixture; toss to coat.

ASIAN VEGGIE NOODLE BOWLS

Steps:

• Set a wok or a large skillet at medium-high heat. Shave or chop carrots. Add a lug of vegetable oil to the wok and once it's hot, add carrots. Stir-fry for 4 minutes. Transfer to two bowls and set aside.
• Chop shallots, garlic and red chili pepper. In a saucepan heat 2 teaspoons of vegetable oil. Add shallots, garlic, chili pepper and ginger and cook for 3 minutes over medium-high heat. Add coconut milk and lower the heat. Add fish and soy sauce. Simmer for 10 more minutes.
• Meanwhile, prepare noodles as per instruction on the package and distribute them to the bowls once they are ready.
• Set the wok back onto the stove. Heat a lug of vegetable oil and stir-fry shiitake mushrooms for 4 minutes. Transfer to the bowls and continue stir-frying green beans, then spinach and finally chick peas with bamboo shoots each for about 3 minutes.
• Season with salt and pepper to taste. Serve the bowls with a splash of lime juice sprinkled with black and white sesame seeds and fried crispy onions (optional). Enjoy!

ASIAN NOODLE BOWLS

Steps:

• COMBINE all the Noodle Bowl Sauce ingredients with 1/4 cup water in a medium bowl and set aside.
• COOK the noodles according to package directions in boiling salted water. Drain and rinse with cold water.
• In individual serving bowls, Layer the lettuce, noodles, pea pods, bean sprouts, and sprigs of cilantro and basil.
• ARRANGE the meat on top. Sprinkle with the green onions, jalapeños, and peanuts, to taste.
• DRIZZLE each serving with the Noodle Bowl Sauce. Serve with fish sauce, hot sauce, and soy sauce at the table.