Creations – Asian style

January 6, 2017

My school schedule is less hectic than imagined with only 10 credits to take and Friday-Sunday night off. So with my free time, it was about time to concoct a new culinary creation at home on Orcas.

Today’s menu features a mouth-watering Asian tradition: the noodle bowl. With various regions of the Orient adding their own flair to the noodles and the garnishes, this all-day dish has become popular among the Americas. Many flavorful influences helped me decide what to put into the bowl with the noodles and protein. You can use chicken or pork, or even do beef broth and add some thai basil to the dish. In the recipe below, there are some things you can omit or substitute. With the cucumber you can use bean sprouts instead, or if you don’t want meat you can substitute with a hard boiled egg. I stayed with the basics and put cilantro, lime wedges, jalapeno slices, and pork chop sliced very thinly after marinating. Additions to the noodles are cucumber, red pepper, carrot, and peanut ginger sauce that I was skeptical to add at first. After eating a bowl, though, I think you need the creamy nut aspect to add depth to the flavor profile. Enjoy and put your own flair on the below recipe:

Chicken Noodle Bowl with Peanut Ginger sauce

Peanut ginger sauce–

1/2 c peanut butter, creamy or crunchy

2 Tbsp lime juice, freshly squeezed

3 Tbsp soy sauce, low sodium

2 Tbsp honey, warmed

1 Tbsp ginger, minced

1 1/2 tsp sesame oil

1/4 tsp crushed red pepper

3 Tbsp rice vinegar

Chicken/Pork bowl–

8 cups chicken stock

1 Tbsp rice vinegar

8-10 oz Rice noodles

2# chicken or pork, thinly sliced and marinated with soy sauce, mirin, sesame oil, red chili paste, red curry paste, black pepper, salt, and rice vinegar. (Or your favorite asian marinade).

3 green onions, sliced on the bias thinly

1 cup Napa cabbage

1 cup carrots, matchsticks

1 cup thinly sliced red pepper

1 cup cucumber, seeded, cut in half and sliced thin

1/2 cup roasted peanuts, chopped

2 Tbsp cilantro

1 jalapeno, thinly sliced

1 lime, sliced into 8 wedges


Cook your meat in a wok over medium high heat with a little canola or peanut oil. Cook a couple of minutes, until meat is cooked all the way through. Bring chicken stock to a boil, then reduce the heat and add the rice vinegar. Simmer on low. Follow the package cooking directions on the noodles, I buy the Ann Chung pad thai rice noodles; they seem to work best.

Once the noodles are cooked, put a portion in a bowl followed by the cooked meat on top, then ladle some broth into the bowl over the noodle very slowly. Then add your cabbage, carrots, red pepper, cucumbers, green onion, cilantro, jalapeno and lime wedge then top with roasted peanuts. Add a dollop of peanut sauce to the edge and serve hot with chopsticks and a spoon.

Feel free to share your favorite noodle bowl with me!


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