noodle bowls

Change up from chicken with Mike Robinson's quick and easy 5-spice Chinese duck and noodles. It couldn't be simpler. 

Chinese 5-Spice Duck With Noodles

duck breasts

five-spice powder

tbsp clear honey

soy sauce

spring onions, finely sliced

egg noodles egg noodles.

lime juice

sesame oil,

salt and black pepper

1–2 tbsp sesame seeds,

Chinese 5-spice duck with noodles

Serve the family something different for dinner: a rich miso and mushroom broth with golden tofu and soft-boiled eggs.

This meal provides 550 kcal, 33g protein, 45g carbohydrate (of which 4.5g sugars), 27g fat (of which 5.7g saturates), 6g fibre and 4g salt per portion.


Simple miso, tofu and mushroom ramen

grams/½oz dried wild mushrooms,

1.4 litres/2½ pints just-boiled water

tbsp dark soy sauce,

vegetable stock cube

tbsp brown miso paste

egg noodles

pack firm tofu, drained, dried, cut into 8 rectangular slices

sunflower oil

eggs

150 grams/5 ounces chestnut mushrooms, thinly sliced

pak choi, roots trimmed, leaves

grams/3½oz beansprouts,

spring onions, trimmed, very thinly sliced

cashew

chillies, (optional)

A healthy and delicious noodle dish that will feed the whole family. 

Each serving provides 259 kcal, 7g protein, 38g carbohydrates (of which 1g sugars), 7g fat (of which 1g saturates), 6g fibre and 2g salt.

Rainbow noodles

wholewheat egg noodles

vegetable oil

red pepper, seeds removed and finely sliced

garlic cloves, finely chopped

carrots,

courgette,

tbsp sweet chilli sauce

lime, juice only

150 milliliters/5fl oz vegetable stock

unsalted

coriander

red chilli, roughly chopped

Tender, sweet and salty miso aubergines sit on top a simple bowl of noodles and steamed veg for a perfect vegetarian Japanese-inspired dinner. This eats really well the next day in a lunchbox!

Each serving provides 491 kcal, 18.5g protein, 67g carbohydrates (of which 12.5g sugars), 13g fat (of which 2g saturates), 13g fibre and 2.7g salt. 

Miso aubergine with noodles

150 grams/5½oz rice noodles

150 grams/5½oz mangetout

spring onions, roughly chopped

tbsp sesame oil

sesame seeds

tbsp coriander

aubergine, halved lengthways, flesh scored

tbsp white miso

fresh root ginger,

These gluten free, dairy free Beef and Carrot Noodle Bowls are easy to make, kid friendly, and packed with healthy nutrients.

Beef and Carrot Noodle Bowls

beef chuck roast

sesame oil

onion

water

chicken broth

coconut aminos

ginger

carrot

broccoli Brussels sprouts

peeled, finely chopped fresh ginger

¼ teaspoon crushed red pepper (optional)

cilantro (optional)

White and/or black sesame seeds, lightly toasted (optional)

Trim fat from beef and discard. Cut beef into 1 ½-inch pieces. In a 6-quart heavy pot cook half the beef in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until beef pieces are well browned, stirring occasionally. Turn heat down to medium if you feel beef is browning too quickly.

Using a slotted spoon, remove beef from pot. Add remaining oil, remaining half of beef and the onion to the same pot. Cook 6 to 8 minutes or until beef is well browned, stirring occasionally.

Add all beef back to pot along with water, broth, and coconut aminos. Bring to boiling; reduce heat. Simmer, covered, for 40 to 45 minutes or until beef is tender.

Meanwhile, peel the carrot. Trim off ends of carrot and discard. Using a vegetable peeler, make long, very thin strips of carrot by peeling the carrot. Turn carrot occasionally so you peel the carrot evenly. When you can no longer get good strips off the carrot, stop peeling. Place the long strips of carrot in a bowl and set aside.

Thinly slice the remaining part of the carrot that you didn’t peel. Remove and discard the piece of ginger from the beef mixture. Add the thinly sliced carrot, the broccoli, chopped ginger, and crushed red pepper (if using) to the pot with beef. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes.

Stir the very thin carrot strips into the beef mixture. Cook, uncovered, for 2 minutes.

To serve, ladle beef mixture into shallow bowls. If desired, add noodles or rice to bowls. Sprinkle with cilantro and/or sesame seeds if desired.

These healthy vegan red curry noodle bowls are flavorful, saucy and easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!

Vegan Red Curry Noodle Bowls

block extra firm tofu

Cooking spray

Salt

Pepper

coconut oil

shallot

garlic (, minced)

ginger ((about 2"))

red curry paste

(14.5 ounces) can full-fat coconut milk

(14.5 ounces) can lite coconut milk

tamari

(10 oz) package gluten-free ramen noodles or rice noodles

broccoli florets ((+ stems, optional))

carrots

red pepper

scallions

Sesame seeds

Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt &amp; pepper and bake for 30 minutes, flipping halfway through.

Prepare the sauce: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.

Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three minutes in the cooking. Strain everything and add it into the sauce along with the tofu.

Make your bowls: Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls. Sprinkle with scallions and sprinkle with sesame seeds.

https://content.jwplatform.com/videos/rcqcT5pC.mp4

These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!

30-Minute Vegan Red Curry Noodle Bowls

‘Ram-don’ is an invented name for the Korean dish jjapaguri. In this version the meat is replaced with two types of tofu.


Smoked tofu and broccoli Korean-style ram-don (jjapaguri)

200 grams/7 ounces dried ramen or udon noodles

tbsp toasted sesame oil

2.5cm/1in piece root ginger,

shallots, finely chopped

red chillies, seeds removed and finely chopped

tbsp cornflour

tbsp rapeseed oil

400 grams/14 ounces firm tofu, drained and cut into 2cm/¾in cubes

shitake mushrooms, sliced

Shaoxing rice wine

tbsp dark soy sauce

tbsp vegetarian mushroom sauce

tbsp clear rice vinegar

spring onions,

tsp dark soy sauce

tsp chilli oil (such as Chiu chilli oil)

tbsp tahini

sprinkle shichimi togarashi pepper flakes (a Japanese spice blend)

A great chicken noodle soup recipe for using up leftover cooked chicken. Combine with broccoli, peas or any other vegetables that need eating. Good stock is the key to this recipe, so use the best you can get your hands on.


Easy chicken noodle soup

500 milliliters/18fl oz good-quality chicken stock

garlic clove, sliced

ginger,

chicken breast

grams/3½oz egg noodles

broccoli peas

2–3 tsp reduced salt soy sauce

spring onions, trimmed

chilli or sesame oil (optional)

A traditional Chinese noodle favourite that combines sweet, salty and spicy flavours for a power-house of a meal.

Spicy Sichuan (dan dan) noodles 

pork mince

salt

225 milliliters/8fl oz groundnut or vegetable oil

tbsp finely chopped garlic

tbsp finely chopped root ginger

tbsp finely chopped spring onions

tbsp sesame paste, tahini or peanut butter

tbsp chilli oil

225 milliliters/8fl oz chicken stock

red hot chilli, seeds removed, finely chopped, for garnish (optional)

This healthy noodle salad is packed with vegetables and flavoured with a spicy, low-fat soy dressing. This is ideal for lunch if you’re on a low-calorie diet of 1200–1500 calories a day. 

Each serving provides 404 kcal, 30g protein, 45g carbohydrates (of which 16.5g sugars), 10g fat (of which 2g saturates), 7g fibre and 2g salt. 

Chicken noodle salad

grams/2½oz egg noodles

grams/1¾oz frozen soya beans peas

carrot, peeled

red pepper, seeds removed, sliced

75 grams/2¾oz mangetout, trimmed and halved lengthways

chicken breast (about 125 grams/4½oz)

spring onions, trimmed and finely sliced

long red chilli, finely sliced (deseeded if preferred)

grams/½oz coriander leaves

mint leaves

grams/½oz roasted cashew nuts, roughly chopped

tsp caster sugar

½–1 tsp dried chilli flakes, to taste

<p>An easy homemade traditional Japanese broth recipe made with kombu and bonito flakes is the key to this delicious bowl of ramen noodles.</p>


Dashi Ramen

kombu

shiitake dried mushrooms

garlic, crushed

bird chilis (opt.)

bonito flakes

rice wine vinegar

cucumber,

sugar

red pepper flakes

Ramen Noodles (4-5 ounces bowl)

Seared Tofu (3 ounces bowl)

Seared baby bok choy (1/2 head/bowl)

poached egg/bowl

Chewy, bright, and oh-so-fresh, these Asian-inspired noodle bowl recipes are the ultimate weeknight feast. Seriously, each one is better than the last!

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Top 21 noodle bowls recipes from across the web

The most viewed noodle bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese 5-Spice Duck With Noodles

Simple miso, tofu and mushroom rame...

Rainbow noodles

Miso aubergine with noodles

Beef and Carrot Noodle Bowls

Vegan Red Curry Noodle Bowls

Smoked tofu and broccoli Korean-sty...

Easy chicken noodle soup

Spicy Sichuan (dan dan) noodles

Chicken noodle salad

Dashi Ramen

25 Best Noodle Bowl Recipe Collecti...

Yen Ta Fo (Thai Pink Noodle Soup) |...

Cheesy French Onion Ramen Noodle So...

Chilli Cheese Ramen Noodles | Mario...

Singapore Katong Laksa | Marion&#03...

Mongolian Beef Udon Noodles

Super Quick Spicy Pork Noodle Soup

Japanese Tanmen Bacon Noodle Soup |...

Veggie stir-fried noodles (Yasai ya...

Garlicky Asparagus Mushroom and Bok...

The most viewed noodle bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine