================================================
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.
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.
Print This Recipe
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.
================================================
* 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 }
Looks delicious. I love how bright green everything is!
A wonderful meal during winter. I miss eating noodle soup living in France. Your bowl of noodles makes me drool over my pc.
great looking bowl of soup full of flavor I know
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.
Yum! I love noodles, and I’m always happy for new ways to use up the veggies I have hanging around in my fridge!
I’m doubling this and making it for the whole family! Can’t wait to try it out!
I agree with Paula. I’ll definitively double everything and make it for my family!
This is my kind of meal – simple with plenty of vegetables and Asian flavors. Perfect for an easy, tasty weeknight meal!
Udon with a dash of lime juice… interesting fusion!!
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.
This looks wonderful! I love the kind of recipe that uses up stuff in the fridge :)
Rachael, great guest post! Love the noodles and great way to use up veggies!
I am DROOLING at that picture….love me some slurpy noodles!
Looks wonderful! I would love to try it!
My hubby has been asking me to make Vietnamese noodle soup. This might just be the recipe I use!
Lovely noodle bowl! Perfect for the winter weather! Thanks Patti.
The noodle bowl looks delicious. I love udon.
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!