Noodle This or That

Posted by on Apr 17, 2015 in Asian and Vegetarian | 1 comment

Gather ingredients and try a super fast trick to infuse crazy good authentic flavors into an Asian-inspired soup.  After doing this a couple of times; I have my own spin which I am happy to share. Cooking Light built a Fresh Thai Noodle Bowl, where vegetable stock is percolated with aromatic ginger and garlic to pour over Thai noodles and veggies. I chose a wider rice noodle and reduced the amount to 6 ounces.  And, my line up of veggies was not a match, so an extra step is included too.  Have everything ready; cleaned, prepped, peeled, minced, and sliced.








Begin by cooking the noodles according to the directions.  Because I had broccolini, I tossed it in the noodle cooking water for 2 minutes and shocked it in an ice bath; then drained it.   (It needed to be cooked a little; while the rest of the veggies are raw).















When the noodles were done, I drained them and put them back in the pan with a drizzle of toasted sesame oil for additional flavor, and to keep them from sticking together.








Saute the ginger and garlic in  more than a teaspoon of coconut oil—use more ginger (2 tablespoons) and don’t fear four cloves of garlic!








Cook quickly, add the soy or Tamari, and stock; bring to a boil, reduce to a simmer and cook for 10 minutes.








Taste and adjust seasonings.











I wanted heat; I stirred in 1 tablespoon of Korean Gochujang.  Toss the wisps of carrot, thin strips of pepper, and crunchy cucumbers together.  Now it’s time to load the bowls; noodles, veggie mixture, broccolini, and a ladle of hot broth. Top with cilantro, basil, mint, and nuts too if you choose--








Cooking Light, you still get all the credit!



One Comment

  1. 4-17-2015

    YUM! Looks Amazing!

Leave a Reply

Your email address will not be published. Required fields are marked *