noodle bowl


Sesame Noodle Bowl

white miso paste

rice vinegar

tamari

sesame oil

(plus excess juice from the orange below)

orange

red cabbage

soba noodles, cooked, drained, & rinsed* (see note)

Extra-virgin olive oil, for drizzling

scallions (about 3)

snap peas, de-stringed and chopped

shiitake mushrooms,

tofu

Sesame seeds

cilantro

Sea salt

<p>These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy - can be made vegetarian, vegan, or gluten free!</p>

Bangkok Coconut Curry Noodle Bowls

shallots

fresh ginger, minced (or

red curry paste

coconut milk

chicken

sugar

chili paste (sambal oelek)

fish sauce

soy sauce

rice noodles rice

onion,

broccoli florets

carrots

asparagus

purple cabbage

sesame seeds

limes

basil

Noodles

Soak the noodles in a bowl of cold water. Start this right away &#8211; they need at least 20 minutes or so of soaking. When they&#8217;re soft, drain and rinse.

Sauce

Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients &#8211; it should thicken slightly. If you&#8217;re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.

Vegetables and Assembly

In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

Lindsay, 

Is there ANYWAY to add the nutritional data when printing the recipe.  Having a diabetic in the family makes carb counts essential..

Pleeeeeze?!?!?!!

Clancy

Thanks so much for including the vegan/vegetarian conversions &amp; options.  I really enjoy your blog and save most recipes for a future date, but usually only the ones that are vegan or vegetarian friendly - my wife and I just went vegan 5 months ago and we're still searching for meals that are whole food based.  This one looks really good too!

https://content.jwplatform.com/videos/DOMeeBVI.mp4

These Bangkok Coconut Curry Noodle Bowls with brown rice noodles are healthy and easy – can be made vegetarian, vegan, or gluten free!

Bangkok Curry Noodle Bowls

An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant's version and now it's easy to make them at home!

Cantonese-Style Pan-Fried Noodles

Hong Kong style egg noodles

scallions

oyster sauce

garlic

red pepper flakes

salt

+ 2 teaspoons toasted sesame oil

high heat oil (such as canola, vegetable)

Bring a large stockpot of water to boil....

Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.

When the water comes to a boil, add...

When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.

Heat a large wok or a 16-18 inch...

Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.

Flip the noodles over using a large spatula....

Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.

Heat the remaining 1 teaspoon of sesame oil,...

Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren't any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.

Add the bean sprouts if using and the...

Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.

Simple 20 – minute chicken panang curry noodle bowls with veggies. Warm panang curry noodle sauce all cozied up with noodles and your favorite sautéed veggies. Perfect for chilly weeknight dinner!

20 – Minute Chicken Panang Curry Noodle Bowls

peanut butter

coriander powder

cumin powder

coconut oil

shallot, minced

ginger

(15 ounces) full fat coconut milk

- 12 ounces boneless skinless chicken, thinly sliced

chicken broth

veggies

rice noodles (prepared to package directions)

chopped cilantro and lime wedges,

PANANG CURRY PASTE: In a small bowl, combine...

PANANG CURRY PASTE: In a small bowl, combine the ingredients for the paste and mix using a spoon or a small spatula. Set aside.

CURRY: Heat the oil in a sauce pan,...

CURRY: Heat the oil in a sauce pan, add the shallots and sauté for 3-4 minutes or until the shallot become soft and translucent. Add the ginger and cook for 30 seconds before adding in 1/4 of the coconut milk along with the prepared curry paste. Cook the paste mixture for 1 minute. Add the chicken and stir to coat, cooking for 2-3 minutes. If at any point the sauce begins to stick to the pan, use a couple tablespoons of the broth to deglaze the pan. The coconut milk/chicken broth mixture will start to evaporate leaving a thick paste. Add in the rest of the coconut milk, chicken broth, fish sauce, and sugar and allow the sauce to simmer on low for 5-10 minutes while you prepare the veggies.

VEGGIES: Heat a large skillet over medium high...

VEGGIES: Heat a large skillet over medium high heat. Drizzle in a little olive oil and add the veggies. Sauteé for just 3-5 minutes or until the veggies brighten in color.

ASSEMBLE: Place the prepared noodles in a bowl,...

ASSEMBLE: Place the prepared noodles in a bowl, top with the sauteed veggies and the prepared curry. Serve with cilantro and lime wedges!

These Peanut Tofu Noodle Bowls feature light and airy rice noodles, cold crunchy vegetables, and a deliciously bright peanut lime dressing.

Peanut Tofu Noodle Bowls

extra firm tofu (2.79)

salt (0.02)

cornstarch

Tbsp cooking oil (0.04)

Tbsp natural-style peanut butter (0.38)

Tbsp brown sugar (0.04)

garlic, minced (0.08)

tsp grated fresh ginger (0.05)

Tbsp lime juice (0.50)

soy sauce (0.04)

neutral oil* (0.04)

rice noodles (2.69)

red bell pepper (1.50)

cucumber (1.49)

carrot (0.08)

cilantro (0.40)

peanuts (0.12)

Start by pressing the tofu. Remove the tofu from the package, then place it on a rimmed baking sheet. Place a cutting board, plate, or another flat object over top, then place something heavy on top of that, like a cast iron skillet or a pot of water. Let the tofu sit with the weight on top for about 30 minutes to press the excess moisture out of the tofu.

While the tofu is pressing, prepare the peanut lime dressing. Combine the peanut butter, brown sugar, minced garlic, grated ginger, lime juice, soy sauce and oil in a bowl. Whisk until smooth. Set the dressing aside.

You can also prep the vegetables while the tofu is pressing. Slice the red bell pepper, slice the cucumber into thin sticks, shred the carrot using a cheese grater, and remove the cilantro leaves from the stems (or just roughly chop them).

After the tofu has been pressing for about 30 minutes, pour off the excess water from the baking sheet. Transfer the pressed tofu to a cutting board, and cut the block into ½-inch cubes.

Place the tofu cubes in a bowl or shallow dish and sprinkle with salt and cornstarch. Gently toss the tofu cubes until they are coated in cornstarch.

Heat the cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu cubes and cook on each side until golden brown and crispy. Once crispy, remove them from the heat.

Finally, cook the rice noodles. Bring a pot of water to a full boil, then add the noodles. Boil only for about three minutes, or the recommended time on the package. Drain the noodles in a colander and rinse briefly with cool water. Let the noodles drain well.

To assemble the bowls, place ¼ of the noodles in the bottom of each bowl. Top with some bell pepper, cucumber, carrot, cilantro, and crispy tofu. Sprinkle some chopped peanuts over top, then drizzle with the peanut lime dressing. Enjoy!

Huli Huli Chicken Noodles - ready to eat in 15 minutes! No joke!!! SO easy to make with a few simple ingredients. Chicken, ramen noodles, brown sugar, soy sauce, ketchup, sherry, ginger, and garlic. Garnish with green onions. Great way to use up leftover chicken! Can add broccoli, green beans or asparagus. We ate this twice in one week. Everyone LOVES this easy noodle bowl!!

Huli Huli Chicken Noodles

1¼ lb raw chicken, cut into bite-sized pieces

Tbsp oil

brown sugar

Tbsp sherry

Tbsp ketchup

(3-oz) packages ramen noodles, any flavor

green onions, (sliced)

Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.

While noodles are cooking heat oil over medium-high heat in a large skillet. Add chicken and cook until starting to brown.

Add garlic, brown sugar, soy sauce, sherry, ginger, and ketchup to skillet. Stir. Reduce heat simmer for 5 minutes.

Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

A yummy recipe that is full of Umami flavour. The crispy tofu really adds another level of delicious texture to a simple noodle bowl.

Crispy Black Bean Tofu Noodle Bowl

200 g firm tofu

Tbsp Black Bean Sauce

Tbsp Chinese Black Vinegar (I)

Tbsp Soy Sauce

cornstarch ((In the UK cornstarch is called cornflour))

oil oil

noodles

carrot

red pepper

onions

beans

leftover marinade from the tofu

Press the tofu by slicing it &amp; sandwiching it between teatowels. Put something heavy on it &amp; leave for half an hour-overnight.

In a sealable container, mix together the Blackbean Sauce, Soya Sauce &amp; Black Vinegar

Dice the tofu and add to the container with the marinade. Give it a shake to distribut the marinade evenly

Leave to marinade for at least half an hour. The longer you leave it, the tastier it will be!

To cook the tofu, heat the oil in a wok. You want it hot so it sizzles

Open up your container and add the cornstarch. Close the lid and shake it so that the cornstarch evenly coats the tofu

Add a single piece of the tofu to the wok. If it sizzles, it&#039;s ready to cook with.

Add the rest of the tofu in batches, removing them once crispy to a clean paper towel to drain.

Don&#039;t throw away the rest of the marinade! You need it for the noodles!

For the Crispy Blackbean Tofu

Once you have cooked the tofu, wipe out the wok with a paper towel.

Add all the veggies so they sizzle and start to cook

Add 2-3 tablespoons of water to the container you marinated the tofu in. Give it a swish.

Add the noodles to the wok, and the contents of the marinade container. Cook for a minute or two.

Distrubute the noodles onto your plates, and top with the crispy tofu.

For the noodles

Make a Yummy Crispy Black Bean Tofu Bowl that is perfect for dinner or lunch. This yummy vegan recipe is quick to do and tastes AMAZING!

To make this you will need: 
For the Crispy Black Bean Tofu
200 g firm tofu
2 Tbsp Black Bean Sauce
1 Tbsp Chinese Black Vinegar I
1 Tbsp Soy Sauce
3 Tbsp cornstarch
4-5 Tbsp oil for frying. Use a neutral oil like sunflower or rapeseed
For the Noodle Bowl
300 g pre-cooked noodles Either buy ready-made, or follow the instructions to cook a portion prior to making the bowl.
1 carrot cut into batons
1/2 red pepper cut into thin slices
6 spring onions chopped into 3 cm lengths
50 g green beans a handful, chopped into 3cm lengths
the leftover marinade from the tofu

For the full recipe head over to our website: https://theveganlarder.com/crispy-black-bean-tofu-noodle-bowl/

Tastiest Crispy Black Bean Tofu Noodle Bowl

Top your Korean vermicelli noodles with an uncomplicated beef sauce. Simple and perfect, especially on warm days.

Korean Noodles with Beef Sauce

beef

tsp oil

onion

garlic (minced)

water

tbsp honey

ginger (1/8-inch thick)

pepper

tsp sesame oil

vermicelli wheat noodles

cucumber (thinly julienne)

Heat 2 teaspoons of oil in a pot over medium heat and saute onion and garlic for 2 minutes. Add the ground beef and cook until the beef is browned.

Add soy sauce, water, sugar, honey, and a slice of ginger. Bring to a gentle boil and simmer for 15 minutes over low heat, slightly covered.  Remove the ginger slice.

Add the sesame oil, sesame seeds, and green onion to the beef and mix well. Set aside to cool.

Cook vermicelli noodles according to the package directions. Rinse under cold running water and drain. Put in a individual portion of noodles to an each serving bowl.

Top with 2-3 tablespoonful of beef sauce over the noodles and add the cucumber slices. Drizzle more sesame oil if you wish.

These colorful noodle bowls are deliciously addictive with layers of crisp fresh vegetables, noodles, crunchy spring rolls, and marinated lemongrass pork. Chop everything ahead and marinate the pork for a surprisingly fun meal straight out of Southeast Asia.

Top 19 noodle bowl recipes from across the web

The most viewed noodle bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sesame Noodle Bowl

Bangkok Coconut Curry Noodle Bowls

Cantonese-Style Pan-Fried Noodles

20 – Minute Chicken Panang Curry No...

Peanut Tofu Noodle Bowls

Huli Huli Chicken Noodles

Crispy Black Bean Tofu Noodle Bowl

Korean Noodles with Beef Sauce

Vietnamese Noodle Bowls (Bun Thit N...

Basil Chicken Curry Zucchini Noodle...

Asian Noodle Bowls

Zen Noodle Bowl

20 Minute Red Curry Basil Garlic Oi...

Coconut Curry Noodle Bowls

Walnut Miso Noodles

Cabbage Noodle Bowls with Fried Egg...

Hiyashi Chuka (Cold Ramen)

Chicken Ramen Recipe

Ten Minute Peanut Butter Noodle Sal...

Top 19 noodle bowl recipes from across the web

The most viewed noodle bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sesame Noodle Bowl

Bangkok Coconut Curry Noodle Bowls

Cantonese-Style Pan-Fried Noodles

20 – Minute Chicken Panang Curry No...

Peanut Tofu Noodle Bowls

Huli Huli Chicken Noodles

Crispy Black Bean Tofu Noodle Bowl

Korean Noodles with Beef Sauce

Vietnamese Noodle Bowls (Bun Thit N...

Basil Chicken Curry Zucchini Noodle...

Asian Noodle Bowls

Zen Noodle Bowl

20 Minute Red Curry Basil Garlic Oi...

Coconut Curry Noodle Bowls

Walnut Miso Noodles

Cabbage Noodle Bowls with Fried Egg...

Hiyashi Chuka (Cold Ramen)

Chicken Ramen Recipe

Ten Minute Peanut Butter Noodle Sal...

The most viewed noodle bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine