Spicy Asian Noodle Bowls Recipes

SPICY ASIAN NOODLE BOWLS

Spicy Asian Noodle Bowls image

Thai peanut sauce has quite the kick in this bowl of spicy goodness. Serve with milk. You'll be glad you did. -Alicia Vilbaum, Flagstaff, Arizona

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

8 ounces thick rice noodles
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon sesame oil
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) whole baby corn, drained
1 cup frozen peas
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon pepper
1 cup Thai peanut sauce, divided

Steps:

Cook noodles according to package directions., Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm., Drain noodles; divide among four soup bowls. Drizzle each with 2 tablespoons peanut sauce and toss to coat. Top with chicken mixture. Drizzle with remaining peanut sauce.

Nutrition Facts :

SPICY PORK NOODLE BOWL

Spicy Pork Noodle Bowl image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 8-ounce package thin Chinese noodles
1/4 cup plus 2 teaspoons vegetable oil
12 ounces ground pork
1 tablespoon minced peeled fresh ginger
1/4 cup low-sodium chicken broth
1/2 cup chopped bread-and-butter pickles, plus 1/4 cup brine from the jar
1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup toasted sesame seeds
1 tablespoon Asian chili-garlic sauce
2 teaspoons packed light brown sugar
2 Persian cucumbers, halved lengthwise and thinly sliced
1 cup cherry or grape tomatoes, chopped

Steps:

Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.

ASIAN STEAK AND NOODLE BOWL

Asian Steak and Noodle Bowl image

A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!

Provided by Chrissy Gaynor

Categories Main Dish Recipes Bowls

Time 4h59m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup low-sodium soy sauce
⅓ cup vegetable oil
⅓ cup brown sugar
1 tablespoon minced ginger
½ teaspoon garlic powder
2 pounds flank steak
1 (10 ounce) package dried Japanese udon noodles
6 ounces snow peas
1 cup broccoli florets
1 tablespoon mirin (Japanese sweet wine)

Steps:

Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
Divide noodle mixture among large bowls. Top with steak slices.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 61.6 g, Cholesterol 50.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 6.7 g, Sodium 1621 mg, Sugar 15.1 g

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