ASIAN GROUND BEEF NOODLE BOWLS
Easy and quick to make using Top Ramen® noodles and ground beef. Great for a busy school night.
Provided by Yoly
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
- Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
- Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
- Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 25.8 g, Cholesterol 71.4 mg, Fat 16.5 g, Fiber 4.5 g, Protein 23.8 g, SaturatedFat 5.9 g, Sodium 1063.6 mg, Sugar 6.8 g
CHILE-OIL NOODLES WITH CILANTRO
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.
Provided by Judy Kim
Categories weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
- Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
- Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.
CILANTRO NOODLE BOWL
From 101 Cookbooks. This is delish. In an attempt to cut back on fat, I baked the tofu and added way less oil. It was delish and will be back on the menu soon. The lemon zest is a must for this recipe.
Provided by VegSocialWorker
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the broccoli to the pot. You want it to barely cook.
- Drain and rinse under cold running water. Sprinkle with lemon zest and set aside.
- In the meantime make the dressing by combining the cilantro, garlic, cayenne or red pepper flakes, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside.
- Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.
- Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
- Remove from skillet, let cool a bit and if desired cut into matchsticks.
- In a large mixing bowl, combine the soba, broccoli and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed.
- Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.
Nutrition Facts : Calories 258.2, Fat 3.7, SaturatedFat 0.6, Sodium 762.5, Carbohydrate 46.9, Fiber 0.5, Sugar 0.7, Protein 15.1
PINEAPPLE MOJO CHICKEN NOODLE BOWL
Steps:
- For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
- For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
- Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
- For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
- For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
- Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
- Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
- Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
- Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.
NOODLE BOWLS
Such a light, crisp salad... especially on summer evenings! Everyone loves these noodle bowls and makes it a point to join us for dinner if they know they're being served. Increase or omit ingredients to suit your palate.
Provided by LEXY821
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
- Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
- Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.
Nutrition Facts : Calories 483.3 calories, Carbohydrate 69.9 g, Fat 18.7 g, Fiber 7.3 g, Protein 13.8 g, SaturatedFat 2.6 g, Sodium 1873.8 mg, Sugar 7.1 g
CILANTRO NOODLE BOWL WITH CILANTRO PESTO
This is a fabulous salad. Serve it as a light meal. The dressing is very refreshing. Cilantro makes a tasty pesto variety. I found the recipe at www.101cookbooks.com.
Provided by Reddyrat
Categories Salad Dressings
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the broccoli to the pot. Cook it until barely done. Now drain and rinse under cold running water. Sprinkle with lemon zest and set aside.
- Make the dressing by combining the cilantro, garlic, cayenne, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside.
- Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Remove from skillet, let cool a bit and if desired cut into matchsticks (as seen in the photo), sometimes I don't bother and use larger pieces instead.
- In a large mixing bowl, combine the soba, broccoli, and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed. Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.
Nutrition Facts : Calories 514.5, Fat 31.7, SaturatedFat 4.7, Sodium 768.2, Carbohydrate 47, Fiber 1.2, Sugar 0.7, Protein 17.7
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25 BEST NOODLE BOWL RECIPES YOU’LL EVER TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Oct 10, 2022Category Dinner, Recipe Roundup
- Vietnamese-Style Noodle Bowls with Chicken. Think of this Vietnamese-style noodle bowl like pho without broth. It utilizes the same delicate rice noodles, chicken, and tons of flavorful add-ons.
- Homemade Ramen Bowls. There’s nothing better than a steaming bowl of homemade ramen. And while the ingredients on this list may require a trip to the Asian market, trust me, it’s worth it!
- Miso Salmon Soba Noodle Bowl. These miso salmon soba noodle bowls look like something from a fancy restaurant, but they’re beyond easy to recreate! The miso salmon glaze imparts slightly sweet and umami flavors to the tender salmon fillet.
- Coconut Curry Noodle Bowl. Noodle bowls are often full of meats and veggies with an intensely flavorful broth. But this coconut curry noodle bowl is light, refreshing, and wonderfully creamy!
- Teriyaki Chicken Noodle Bowls. Dump that bottle of store-bought teriyaki and make this homemade sauce instead. It’s super straightforward and perfect for anyone with allergies or intolerances.
- Sesame Soba Noodles. Vegetarian sesame soba noodles are bright, light and don’t shy away from bold flavors. In addition to the noodles, you’ll incorporate edamame (for protein), radishes, lemon, snap peas, avocado, and fresh mint.
- Curry Udon. Forget that boring old stew and try these meaty curry udon bowls. They’re hearty, bone-warming, and fully loaded with goodness. The udon base utilizes dashi and saki for rich Japanese-inspired flavors.
- Japchae (Korean Glass Noodle Stir Fry) Japchae is Korea’s take on a Japanese stir-fry. This recipe differs slightly, though, because it uses Korean glass noodles (aka Japchae).
- 15 Minute Pad See Ew (Thai Stir Fried Noodles) Pad See Ew is a Thai stir-fry that really celebrates noodles. Though it’s full of yummy extras, all other ingredients take a backseat.
- Beef Lo Mein. Give your local Chinese takeout joint a break and make this scrumptious beef lo mein at home! Beef lo mein is lightning fast and pretty budget-friendly too.
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