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.
Servings (change as needed): 2
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).
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.
Calories: 670kcal | Carbohydrates: 115g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 121mg | Sodium: 1721mg | Potassium: 848mg | Fiber: 14g | Sugar: 19g | Vitamin A: 13968IU | Vitamin C: 45mg | Calcium: 210mg | Iron: 5mg