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 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.

ASIAN NOODLE BOWL

Steps:

• Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
• Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
• Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.

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.