HOT NOODLE BOWL RECIPES

SWEET-HOT ASIAN NOODLE BOWL RECIPE | MYRECIPES

Sweet-Hot Asian Noodle Bowl Recipe | MyRecipes image

This Asian noodle bowl is great cold, so plan to take leftovers to work. Store your bottle of dark sesame oil in the fridge. The oil will solidify, so let it come to room temperature before measuring.

Provided by Jackie Newgent, New York, New York

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

¾ cup rice wine vinegar
? cup lite soy sauce
? cup honey
2 tablespoons minced fresh ginger
2 tablespoons dark sesame oil
1 tablespoon Asian chili-garlic sauce
16 ounces uncooked spaghetti
1 (15-ounce) can cut baby corn, rinsed and drained
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1 large red bell pepper, thinly sliced
1 cup (about 4 ounces) thinly sliced snow peas
? cup finely chopped green onions
¼ cup chopped fresh cilantro
1 tablespoon toasted sesame seeds (optional)

Steps:

Whisk together first 6 ingredients in a medium bowl; set aside.
Cook spaghetti according to package directions in a large Dutch oven; drain and return pasta to Dutch oven.
Pour vinegar mixture over hot cooked pasta. Add baby corn and next 5 ingredients, and toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.
Note: For testing purposes only, we used Lee Kum Kee Chili Garlic Sauce, found in the Asian section of large supermarkets.

EGG ROLL NOODLE BOWL RECIPE: HOW TO MAKE IT

Egg Roll Noodle Bowl Recipe: How to Make It image

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer., Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

Nutrition Facts : Calories 302 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 652mg sodium, CarbohydrateContent 33g carbohydrate (2g sugars, FiberContent 4g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 medium-fat meat

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