Noodle Bowl

Yes, noodles are long strings of starch and because of a crazed loon who made carbohydrates as unpopular as lawn jockeys, they're passe. But they're tasty. In an ensemble piece, noodles are great.

For the last year or so, I've tinkered with a noodle bowl recipe. Starting with the basic, you can mix and match, play with the levels and come up with something great, healthy and quick to prepare.

Some quick rules to ensure success:

  • Cook the noodles for a good time, not a long time. Start with lots of boiling water. Follow the directions and cook the noodles to the minimum time required. Don't worry, you can finish them off in the fires of the wok. When cooked, rinse them thorough and dash away all of the starch. Ideally, you should be able to pull individual noodles out without resistance.
  • To everything, there is an order. Start with room temperature ingredients and blast them. The less likely something is to survive the heat, the later it should introduced. Meat needs heat, so it goes in early. Cilantro and bean sprouts weep fast, so leave them until late in the game. Lime will boil away so apply it after the fact.
  • The good stuff is the bad stuff. Because of the oil and coconut milk, this is a high calorie dish. You can replace either with water, but that will drastically bring down the quality of the dish. Likewise: the noodles taste great, but you can leave them out. I find that you can substitute green beans for noodles with great success.

Ingredients:

(per serving)
  • 1/2 cup of cooked "meat" per serving (tofu is great too).
  • 1 1/2 cups of cooked noodles (ribbon noodles are used in the example). You can also use rice or thin noodles.
    • Cooked Veggies (1 cup):
      • bok choy stalks
      • peppers
      • onions
    • Flashed Veggies (1 1/2 cups):
      • bok choy leaves
      • cilantro
      • bean sprouts
  • 1/4 cup fish sauce
  • 2/3 cup coconut milk
  • 3 tablespoons oil (sesame, canola or ghee)
  • 1 tablespoon french fried onion
  • 1 tablespoon chopped green onion
  • 1/2 lime per serving
Spice Options*
  • Curry
    • 1 teaspoon cumin
    • 1 teaspoon curry
    • 1 tablespoon cashews
    • 1/2 teaspoon crushed chilies
  • Chili Peanut
    • 1 teaspoon cumin
    • 1/2 teaspoon chili paste or hot sauce
    • 2 tablespoons peanuts
    • 1 teaspoon crushed chilis
    *vary according to personal taste
  1. Cook the meat, cubed in small dice sized chunks, put aside.
  2. Cook the noodles. Rinse really well to keep from being sticky. Put aside.
  3. Chop up the "cooked veggies" into small pieces. Mix together and keep handy.
  4. Chop up the "flashed veggies". Sure, keep them handy too.
  5. Heat the wok. Blast that mother. When the wok metal softens, you're about there.
  6. Pour in the oil, then the coconut milk, then some of the fish sauce**. Fish sauce comes in a cool squeeze bottle, you can fire that in there. Have some fun.
  7. Put in your spices.
  8. When you have big plumes of mad scientist steam, throw in the meat and mix thoroughly. Meat added to the wok
  9. The throw in the noodles and mix them in. Work on keeping them from sticky (thank the oil now). Handful of noodles
  10. Put in the "cooked veggies" Mix in and give them a moment to cook. Add more liquid (fish sauce or coconut milk).
  11. Throw in the "flashed veggies." Give it a quick stir and mix to introduce heat to the flashed veggies.
  12. Plate it (bowl it), fast. This will ensure the crispness of the flashed veggies while still giving them some heat.
  13. Sprinkle with french fried onions, green onions and squeeze lime juice to finish it off. YUM!
**fish sauce gives the dish a caramelized flavour and saltiness. It adds a lot without giving up that it's fish flavour-- *if* you cook the fish sauce enough. If needs to go in early enough to cook down. No one drinks fish sauce straight up. No one.

Last updated date

Saturday, December 26, 2015 - 20:36