I am ashamed to admit it, but I CANNOT use chopsticks. I. Am. Terrible.
In high school, one of my friends was Vietnamese. I loved eating out with her because she too could NOT use chopsticks. No need to ask for a fork…she would do it for us! Now, I sheepishly ask for one or take my meal to-go. Then, I can enjoy dinner from the comfort of my own home, shame-free.
In my town, there are a lot of Asian restaurants, but not many that specialize in ramen. Noodle bowls are a great way to load up on veggies, and luckily, they are simple to make! You can select from a wide range of vegetables- raw or cooked- some protein, and a broth packed with flavor!
20 minutes
Spicy Noodle Bowl
Ingredients
- 1 Tbsp. olive oil
- 3 c. vegetable broth
- Zest of 1/2 lime
- Juice of 1 lime
- 1 tsp. fish sauce
- 1 tsp. sesame oil
- 1 1/2 Tbsp. peanut butter powder
- 3 tsp. Sriracha
- 1 1/2 Tbsp. brown sugar
- 1/4 tsp. red pepper flakes
- 1/8 tsp. garlic powder
- Salt and pepper
- 7-8 oz. rice pasta
- 1 red pepper, thinly sliced
- 1/2 lb. broccoli florets
- 4-5 small mushrooms, sliced
- 1 medium carrot, cut into matchsticks
- 2-4 chicken tenders, grilled & sliced
- 2 scallions, sliced
- 2-3 Tbsp. cilantro, chopped
Instructions
- In a small saucepan, heat the olive oil, broth, lime zest, lime juice, fish sauce, sesame oil, brown sugar, red pepper flakes, garlic powder, salt, and pepper. Stir occasionally while bringing to a boil.
- If desired, blanch or sauté the vegetables (can also keep raw.) In a medium saucepan, bring water to a boil. Then, remove from the heat and add the pasta. Let noodles stand for 7-9 minutes, until soft but still a little firm.
- Fill each bowl with pasta, veggies, and grilled chicken. Top with broth. Finally, garnish with scallions and cilantro.