Chinese Noodle Vegetable Bowl Recipes

QUICK NOODLE-VEGGIE BOWLS

Quick Noodle-Veggie Bowls image

This simple noodle bowl recipe is super adaptable. Feel free to swap out the mushrooms and snow peas for other quick-cooking veggies, such as broccoli, cabbage, or green beans.

Provided by Juliana Hale

Categories Pasta and Noodles Pasta by Shape Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 cup snow peas
¾ cup shredded carrot
4 medium (4-1/8" long)s green onions, sliced
1 clove garlic, minced
¼ cup reduced-sodium soy sauce
1 teaspoon white sugar
¼ teaspoon cayenne pepper
8 ounces cooked spaghetti
1 tablespoon toasted sesame seeds

Steps:

Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 25 g, Fat 8.4 g, Fiber 3.3 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 551.5 mg, Sugar 4 g

ASIAN NOODLES WITH SUMMER VEGETABLES

Asian Noodles with Summer Vegetables image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
12 ounces whole-wheat spaghetti
12 ounces sugar snap peas, trimmed and halved
3 heads baby bok choy, trimmed and roughly chopped
1/3 cup cashew butter or peanut butter
3 tablespoons rice vinegar
1 tablespoon Sriracha (Asian chile sauce), plus more for serving
4 scallions, roughly chopped
1 1/2-inch piece ginger, peeled and sliced
1/2 cup fresh cilantro leaves
1 small yellow, red or orange bell pepper, diced
8 radishes, diced

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl.
Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha.

Nutrition Facts : Calories 504 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 604 milligrams, Carbohydrate 83 grams, Fiber 12 grams, Protein 17 grams

CHINESE NOODLE-VEGETABLE BOWL

Chinese Noodle-Vegetable Bowl image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 8-ounce package thin Chinese noodles
1 12-ounce package broccoli slaw
2 teaspoons toasted sesame oil
1 14-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 cup vegetable oil
6 scallions, cut into 1-inch pieces
1 tablespoon minced peeled ginger
2 5-ounce packages sliced shiitake mushrooms
2 cups low-sodium mushroom or vegetable broth
2 tablespoons soy sauce
Freshly ground pepper
2 teaspoons cornstarch

Steps:

Bring a large pot of salted water to a boil. Add the noodles and broccoli slaw; cook, stirring, until the noodles are al dente and the slaw is tender, about 3 minutes. Drain and rinse under cold water, then transfer to a large bowl. Add the sesame oil, season with salt and toss.
Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible. Heat 2 tablespoons vegetable oil in a Dutch oven or large deep skillet over high heat. Add the tofu and cook, turning, until golden, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; season with salt.
Heat the remaining 2 tablespoons vegetable oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shiitakes; stir-fry3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3 to 4 minutes.
Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring, until thickened. Add the noodles and toss to coat.

CHINESE NOODLE BOWL RECIPE

Chinese Noodle Bowl Recipe image

Chinese Noodle Bowl is a delicious recipe take on a takeout favorite. Made with fresh ingredients, it might even be better than your local Asian eatery!

Provided by Deanna @SeductionInTheKitchen.com

Categories Pasta Recipes

Time 25m

Number Of Ingredients 9

Ingredients

1 pound Chinese noodle
1 package California stir fry
1 tablespoon Vegetable oil
1 cup frozen corn
1 cup Bamboo Shoots
1 cup Classic stir fry sauce
1/2 cup Water
3 green onions (sliced for garnish)
1/2 cup Chow Mein noodles

Steps:

Cook the noodles according to package directions, drain, and set aside.
Place the California stir fry & oil into a medium sized wok.
Add the corn & bamboo shoots. Toss to Combine.
Pour the Classic Stir Fry Sauce & 1/2 cup of water. Simmer over medium heat until soft.
Add cooked noodles. Garnish with green onions. Toss to combine.
Sprinkle with Chow Mein noodles if desired and serve.

Nutrition Facts : Calories 350 calories

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