Noodle Bowl (A Spicy, Sweet Asian-Style Recipe)
Big flavors. Little effort. This Asian-style noodle bowl has it all. A bit of crunch. Soft chewy noodles. Lots of healthy veggies. Whatever protein you like. And a fabulous spicy- sweet-zesty-earthy sauce.
A complete and versatile meal in a bowl.
“Make sure you put this on the blog, Mom! It’s delicious!” said the other Kook. Ok, a bit biased coming from my daughter/partner 🙂 I made it for her last week with tofu since she’s a vegetarian.
Noodle bowls are extremely versatile. This one definitely has Asian notes with its rice vermicelli noodles, cilantro, edamame beans and lime. But the sauce is one of the key ingredients that distinguishes one noodle bowl recipe from another.
Many recipes use the traditional Vietnamese Nuoc Cham dipping sauce. In this recipe, the sauce is a blend of lime, maple syrup, sriracha, garlic, ginger and cilantro. I use it on our spicy honey lime chicken. And even salads, veggies and meat.
What to expect
- The recipe is easy to make but it does require a bit of chopping. (Yes, there are several shortcuts if you like!)
- Check out a fun way to involve your guests under serving options.
- Noodle bowls are packed with fresh ingredients – healthy and delish.
- The recipe is gluten free if you use the right noodles and soy sauce.
Ingredients – tailored to your taste
The great thing about noodle bowls is that the options for ingredients are pretty endless. Needless to say, you can use as much or as little of whatever you choose. The recipe is simply a guideline for inspiration.
Here are a few suggestions, variations and substitutions to try.
Noodles: You can use rice vermicelli noodles (pictured), soba noodles, udon noodles (better for serving hot) or glass noodles. The rice and glass noodles are gluten free.
Vegetables/fruit: I typically use shredded carrots, cucumbers, edamame, lettuce greens, lime and avocado. Other great possibilities are chopped snap peas, corn niblets, radishes, pea shoots, red peppers, radishes, green onions and mango.
Herbs: Try cilantro, basil, parsley, chives or mint
Protein: shrimp, chicken, beef, tofu, hard boiled egg.
Sauce: The sauce we use in the recipe includes lime, maple syrup, sriracha, garlic, ginger and cilantro. The traditional Vietnamese sauce is Nuoc Cham. Or change it up with a peanut sauce or Japanese dressing (I tried this one and loved it)
Crunchy garnish: adds great texture. Try toasted crushed nuts and bean sprouts.
Step by step instructions
How to serve your noodle bowl
Here are two serving options.
1 – Weekday meal: Lay all your ingredients in a bowl, add the sauce, toss to combine, serve.
2 – Guests make-your-own: Lay out the ingredients in separate bowls or on a large cutting board, then let your guests make-their-own bowls with the ingredients they like. This works well if you have vegetarians and meat eaters at the same time.
I usually serve the Asian noodle bowl cold, but you can serve it hot or at room temperature. It’s a great option for a summer backyard or potluck meal.
Tips
1. Save the backbone of the chicken to use for making chicken stock.
2. Dry chicken with paper towels for better browning of the skin.
Shortcut
- Use a good store bought sauce or dressing instead of making your own.
- Buy frozen edamame beans and just microwave them.
- Buy cooked shrimp and toss them with a bit of the sauce.
- Get shredded or matchstick carrots in a package at the grocery store.
Make Ahead
- Chop fresh veggies ahead and keep them in a sealed container for a day or two. It’s a good meal prep dish. The shrimp can be made a day ahead as well.
- In fact, you can even mix the dressing with the noodles and salad ingredients a few hours ahead except for salad greens which will wilt.
Recipe FAQs
Absolutely. If you’ve prepared the noodles ahead, rinse them under hot water, then drain before serving. Or complete the dish and microwave it for a minute, adding fresh veggies and herbs afterward.
That depends what you put it the noodle bowl. If you pack it with lower fat proteins (tofu, shrimp) and lots of high-nutrient veggies with good dietary fiber (edamame, carrots) – and use less noodles and high sugar sauces, then definitely yes, noodle bowls are a healthy dinner option.
Rice noodles are made with rice flour and water. Vermicelli noodles are made with wheat flour and water.
You can, however, get rice vermicelli noodles that are made with rice. They are common in Asian cooking and found in the Asian section of grocery stores.
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Noodle Bowl (a spicy, sweet Asian-style recipe)
Ingredients
- 4 ounces rice vermicelli noodles, Note 1
Protein
- 3/4 cup shrimp, peeled and de-veined (100 g, 3.5 oz), Note 2 about 8 large shrimp
Vegetables/Fruits/Herbs
- 3 cups diced or shredded veggies/fruits, Note 3
- 2 tablespoon herbs, finely chopped, Note 4
Sauce
- 1 1/2 tablespoon low sodium soy sauce or Tamari for gluten free
- 3 tablespoon maple syrup or honey or brown sugar
- 1 lime (1/2 tsp lime zest and all the lime juice)
- 2 garlic cloves, minced (or 1/4 tsp garlic powder)
- 2 teaspoon grated fresh ginger (1/2 inch/1.27 cm piece of ginger)
- 1/2 tablespoon vegetable oil
- 3/4 tablespoon sriracha (pretty spicy, use less if preferred)
- salt and pepper to taste a pinch is good
Garnish
- 1/4 cup toasted chopped nuts or sesame seeds e.g. almonds, peanuts, pistachios
- 1/2 cup bean sprouts, optional
- lime wedges, optional
Instructions
- COOK VERMICELLI NOODLES: according to package directions. Some just have to be softened in hot water. Drain and rinse under cold water to remove starch. If making ahead, I toss with a teaspoon vegetable oil to prevent sticking.
- MAKE SAUCE: Whisk together all ingredients. Taste and adjust adding more sweetness, spice, lime, etc. You may not need all the sauce. If you have leftovers, use on salads, veggies, etc.
- COOK SHRIMP: Optional – use a tablespoon or two of sauce to marinate the shrimp for 10 minutes. To GRILL: heat grill to medium-high, about 450F. Thread shrimp on skewers if desired (if using wood skewers, soak them for 20 minutes). Grill for 1-2 minutes per side depending on size of shrimp. Cut into chunks. To BAKE: Heat oven to 450F and bake for 5-6 minutes until shrimp are just no longer translucent.
- ASSEMBLE: Divide noodles between 2 bowls. Add veggies, herbs, shrimp. Drizzle with 1-2 tablespoons of sauce. Garnish with chopped nuts and lime wedges/and or bean sprouts if desired. Serve hot or cold. Serving alternatives: 1) Place everything out in individual bowls and let people make their own. 2) Or toss everything together in one bowl, then divide into serving portions (easiest way).
Recipe Notes
- Noodle options: Rice vermicelli noodles, soba noodles, udon noodles (better for serving hot), glass noodles, ramen noodles. The rice and glass noodles are gluten free.
- Protein options: shrimp, chicken, beef, tofu, hard boiled egg.
- Fresh vegetables: Shredded carrots, cucumbers, edamame, lettuce greens, avocado, snap peas, radishes, corn niblets, pea shoots, red peppers, radishes, green onions, mango.
- Fresh herbs: try cilantro, basil, parsley, chives or fresh mint. If you like heat and don’t have sriracha, use a pinch of red pepper flakes.
- Sauce options: Feel free to add a few drops of fish sauce or sesame oil to the sauce for even bigger flavors. Instead of the sauce in the recipe, try the traditional Vietnamese Nuoc Cham dipping sauce. Or change it up with a peanut sauce or Japanese dressing (I tried this one and loved it)
- Make Ahead: All the components can be chopped or made ahead and kept in a sealed container for a day or two. In fact, even the dressing can be mixed with the noodles and salad ingredients a few hours ahead except for salad greens which will wilt.