Asiannoodlebowl Recipes

ASIAN NOODLE BOWL

Asian Noodle Bowl image

This is the perfect dish to change things up a bit, while still using familiar ingredients that can be found almost anywhere.

Provided by CulinaryExplorer

Categories One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup sliced almonds
12 ounces whole wheat spaghetti
2 cups broccoli, tops cut into florets, stems peeled and sliced thinly
2 cups snow peas, trimmed
1 red bell pepper, cut into 1 inch pieces
1/2 cup almond butter
1/4 cup reduced sodium soy sauce
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon chili-garlic sauce, such as Sriracha
1 scallion, green part only

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.

Nutrition Facts : Calories 409.9, Fat 15, SaturatedFat 1.2, Sodium 419.5, Carbohydrate 59.6, Fiber 4.9, Sugar 8.6, Protein 16.3

NOODLE BOWLS

Noodle Bowls image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 scallions, cut into bite size pieces on an angle
2 cups shredded carrots, available in pouches in produce department
1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
1/2 head bok choy, trimmed and shredded
1/2 pound pea pods (snow peas) cut in half on an angle
Chopped fresh cilantro and/or chives, for garnish, optional
3 quarts packaged or canned vegetable stock or chicken broth
1 1/2 pounds fresh linguini, available in dairy aisle
1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry

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 BEEF NOODLE BOWL (KRAFT)

Asian Beef Noodle Bowl (Kraft) image

This one comes from Kraft Food & Family magazine Winter 2008. Try it with boneless skinless chicken breast or pork tenderloin, or a combination of all three.

Provided by 2Bleu

Categories Chicken Breast

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces linguine, uncooked
3 cups broccoli florets
3 carrots, peeled and sliced (about 2 cups)
2 teaspoons oil
1 lb beef sirloin, cut into strips
1/4 cup asian toasted sesame dressing (Kraft)
1 tablespoon teriyaki sauce

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.

Nutrition Facts : Calories 564.8, Fat 24.7, SaturatedFat 7.3, Cholesterol 85, Sodium 433.9, Carbohydrate 51.8, Fiber 3.3, Sugar 5.6, Protein 33.2

ASIAN NOODLE BOWL

Asian Noodle Bowl image

It's a vegetarian bowl full of flavor-packed goodness!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 44m

Yield 4

Number Of Ingredients 12

Ingredients

1/4 cup barbecue sauce
2 tablespoons hoisin sauce
1 tablespoon peanut butter
1/8 teaspoon ground red pepper (cayenne), if desired
1 tablespoon vegetable oil
1 small onion, cut into thin wedges
1/4 cup chopped red bell pepper
2 cups fresh broccoli flowerets or 1 bag (14 ounces) frozen broccoli flowerets, thawed
3/4 cup water
1 package (10 ounces) Chinese curly noodles
1 can (14 ounces) baby corn nuggets, drained
1/4 cup chopped peanuts

Steps:

Mix barbecue sauce, hoisin sauce, peanut butter and ground red pepper; set aside.
Heat oil in 12-inch skillet over medium heat 1 to 2 minutes. Cook onion and bell pepper in oil 2 minutes, stirring frequently. Stir in broccoli and water. Cover and cook 4 to 6 minutes, stirring occasionally, until broccoli is crisp-tender.
While vegetables are cooking, fill 4-quart Dutch oven about half full with water. Add 1/2 teaspoon salt if desired. Cover and heat to a rapid boil over high heat. Add noodles; heat to boiling. Boil uncovered 4 to 5 minutes, stirring frequently, until noodles are tender.
Stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
Drain noodles; place in individual bowls and top with vegetable mixture. Sprinkle with peanuts.

Nutrition Facts : Calories 520, Carbohydrate 91 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg

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