Feb 1
2010
I’m excited to welcome Patti of Worth The Whisk here as a guest blogger on LFM today! Patti is a talented to force to be reckoned with (just go take a look at her This Is Patti page and you’ll know what I’m talking about), and my kind of person, having traveled all over the world.  Today she’s sharing a recipe that I think is perfect for Valentine’s Day (just around the corner!) because it is a dish for two and looks absolutely delicious.  Please welcome Patti!!

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Hello to Rachael’s devoted readers, this guest post is the result of my request to find other bloggers who will pen a post for MY blog, Worth The Whisk while I’m on vacation. Rachael is joining my team, and I’m reciprocating.

Patti's-Noodle-Bowl

There is probably a better name for this recipe: “What’s in the produce bin that needs eating NOW?”  With a teensy bit of leftover meat, Asian-ish veggies and some noodles, Noodle Bowl is served.

One challenge to this dish is ~ it makes you sweat.  Not spicy sweat, but steamy sweat.  Great for winter, but we eat this often in summer because it’s light and at the same time, really filling; I serve GIANT portions of the stuff.  Heck, it’s just a lot of veggies, a little bit of meat, plenty of flavoring and some noodles.  So there we sit: Larry and I sweat, and laugh about sweating, and sweat some more.

Fresh-squeezed lime juice adds our favorite flavor punch.  We eat the soup with chopsticks and drink the liquid from the bowl.  Chopsticks slows down the eating process ever-so-slightly.

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Patti’s Noodle Bowl For Two from Worth The Whisk

Makes 2 servings

2 packages cooked Udon noodles (in the refrigerated case in ethnic foods area)
2 bunches baby bok choy, roughly chopped
2 to 3 Tbsp. fresh grated ginger (or more, we like a lot of ginger)
1 garlic clove, minced
2 stalks celery, diced
1 cup sliced mushrooms
1 cup cooked meat diced into bite sized pieces – pork, chicken, beef, turkey all work fine
2 Tbsp. low salt soy sauce
1 tsp. hot Asian pepper oil
1/4 tsp. dried chili flakes
3 scallions, diced
1/2 cup minced cilantro
2 to 3 fresh limes

1. Prepare your vegetables first and set aside.

2. In a medium saucepan, bring 3 cups water to boil.  Stir in ginger, garlic and noodles, cook 3 minutes, using a wooden spoon to gently break noodles apart (they are stuck together).

3. Once cooked, add HALF of one of the seasoning packets of the noodles.  Stir in meat, bok choy, celery, mushrooms, soy sauce, pepper oil and chili flakes.  Cook approximately 30 seconds (we like our veggies crispy).  Turn off heat, stir in scallions and cilantro, pour into two large soup bowls and serve with fresh limes to squeeze.  Add more soy sauce and pepper oil at the table to taste.


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* If you’ve taken my Miso Soup Challenge, or still want to, you have until Sunday (February 7th) to get your picture(s) to me! I will be posting your adventures on Tuesday, February 9th!

* Have you left your best guess about the mystery ingredient this week?

NOTES:  This soup can be made with dried Udon noodles, cook to package directions.  Other veggies options to use are practically endless, these just happen to be the ones we typically have.

{ 18 comments… read them below or add one }



Maria February 1, 2010 at 10:33 am

Looks delicious. I love how bright green everything is!

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The Cooking Ninja February 1, 2010 at 10:39 am

A wonderful meal during winter. I miss eating noodle soup living in France. Your bowl of noodles makes me drool over my pc.

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Drick February 1, 2010 at 10:42 am

great looking bowl of soup full of flavor I know

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Eleanor Hoh (WokStar) February 1, 2010 at 4:09 pm

Yummy, Love noodle soup dinners and yours looks just the ticket. You made an excellent point that eating with chopsticks slows you down, ha, ha. Also love about lots of veggies, little meat, lots of flavor, yay.

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Jen @ My Kitchen Addiction February 1, 2010 at 4:41 pm

Yum! I love noodles, and I’m always happy for new ways to use up the veggies I have hanging around in my fridge!

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Paula - bell'alimento February 1, 2010 at 4:46 pm

I’m doubling this and making it for the whole family! Can’t wait to try it out!

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Gaelle@whatareyoufeedingyourkidsthesedays.com February 1, 2010 at 5:57 pm

I agree with Paula. I’ll definitively double everything and make it for my family!

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Cookin' Canuck February 1, 2010 at 8:40 pm

This is my kind of meal – simple with plenty of vegetables and Asian flavors. Perfect for an easy, tasty weeknight meal!

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the lacquer spoon February 1, 2010 at 10:57 pm

Udon with a dash of lime juice… interesting fusion!!

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cocopuff1212 February 2, 2010 at 12:43 am

Noodles in soup = comfort food! Love the idea of squeezing lime. I’ve never thought of doing it, but it’s kind of like squeezing yuzu, isn’t it?

Udon noodles are also available frozen. Any decent-size Asian supermaket in the U.S. should have them (many come in five-packs). The texture of the frozen noodles, when cooked, is fairly close to that of the fresh noodles, and I’d recommend those over the dry ones.

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Fearless Kitchen February 2, 2010 at 8:11 am

This looks wonderful! I love the kind of recipe that uses up stuff in the fridge :)

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Diana@Spain in Iowa February 2, 2010 at 8:27 am

Rachael, great guest post! Love the noodles and great way to use up veggies!

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Sally February 2, 2010 at 10:55 am

I am DROOLING at that picture….love me some slurpy noodles!

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Lyndsey February 2, 2010 at 2:22 pm

Looks wonderful! I would love to try it!

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bunkycooks February 3, 2010 at 6:30 am

My hubby has been asking me to make Vietnamese noodle soup. This might just be the recipe I use!

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Mardi@eatlivetravelwrite February 3, 2010 at 8:47 am

Lovely noodle bowl! Perfect for the winter weather! Thanks Patti.

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Ed Schenk @ Detroit Eats February 5, 2010 at 2:02 pm

The noodle bowl looks delicious. I love udon.

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Chantal February 14, 2011 at 10:26 am

I linked over here from the Everythingmom meal plan post. WOW! I am seriously loving this post and all the linked ones about Dashi and Miso soup. I am going to make this for my Husband (and hopefully the kids will eat it too) and he will think I am a star! Thanks!

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