Tag Archives: soba noodles

Asian Noodle Bowl

I hope everyone had a wonderful Thanksgiving weekend!  I’m sure you’re all stuffed with turkey and pumpkin pie- and need something different to eat.

This is something very filling but does not overstuff.  The great part about this noodle bowl is that everyone can pick and choose the vegetables that they would like.  For example, we had carrots, bok choy, cucumbers and green onions.  If you’d like to add mushrooms or take out one of the other veggies- feel free.  In addition, if you don’t want tofu- you can add a meat or make it meat free.  If you make this dish- I’d love to know your favorite ingredients!

Asian Noodle Bowl
Adapted from: Dana Treat
Servings: 4-5 dinner portions

2 inch piece of ginger, grated
4 garlic cloves, minced
2 stalks of lemongrass, minced (outer layers removed)
6 tbsp soy sauce
3 tbsp honey
3 tbsp rice wine vinegar
juice of 1 lime
2 tbsp stir fry oil
2 tbsp water
1 tsp red pepper flakes (optional)
12 oz tofu, blotted dry, cut into 1-inch cubes
8 oz soba noodles (or other Asian noodles)
3 green onions, chopped
1 cucumber, cut into 1-inch pieces
3 cups broth (veggie or chicken)
2 carrots, thinly sliced
3 baby bok choys, roughly chopped
10 cherry tomatoes, halved

To prepare the marinade for the tofu mix the following ingredients in a bowl: ginger, garlic, lemongrass, soy sauce, honey, rice wine vinegar, lime juice, stir fry oil, water and red pepper flakes.  Feel free to add more, or less, of each ingredient.  Mix together all of the ingredients.

Spread tofu pieces in a shallow baking dish.  Pour 3/4 of the marinade over the tofu.  Leave the tofu in the marinade for at least 30 minutes.  Preheat the oven to 375°F, and bake the tofu for about 30-40 minutes.  Flip the tofu pieces after about 15 minutes of baking.

Prepare soba noodles (or other Asian noodles) per the directions on the box.  Once the noodles are cooked, rinse then with cold water.  Drain well, and divide between your bowls.

Top the noodles with green onions, cucumbers and tomatoes.

In a large pot, heat up broth.  While it’s heating up, add the carrot sticks.  Once the broth is boiling, toss in the bok choy.  Turn off the heat, and let the liquid cool for about 3 minutes.

Add the baked tofu into each of your bowls, then add carrots, bok choy and cherry tomatoes.  Last, pour the broth and left over marinade over the noodles and vegetables.

Shrimp Curry Noodle Soup

I met my friend Lisa during my freshman year in college at Iowa (go Hawkeyes!).  Upon graduation, she was going back home to Japan.  During her last weekend in the U.S. she had a going away party, where she made some delicious Japanese-inspired dishes.

One of the dishes was curry, and yes, that was the first time I have ever tasted it.  After trying it, I wanted to know how she made it.  Her technique was very simple, yet delicious.  It comes in a box, and you just add vegetables (and/or meat).  Since then I’ve always kept a box around in the cupboard, you never know when you can make a quick meal out of it.

Fast forward to 2011, where I’m in love with Indian dishes and I still keep the Golden Curry box around, just in case!  So when I was making a curry soup, I felt that it would give it the perfect flavor.

I wanted to show how the dish looked prior to adding the soup, the variety of colors makes the dish look so pretty.

What is perfect about this soup is that it can be delicious in about a thousand different ways.  No need to use soba noodles if you have others on hand (for example: cellophane, egg noodles, rice noodles, rice sticks, wheat flour noodles, etc).  I love cilantro, so any excuse to add it to a dish- I’m definitely excited.  But if you’re not a fan, you can use parsley.  There are so many variations: sprinkle some peanuts, add tofu, add chicken, or put it rice and not noodles.  Get creative and let me know how it tasted!

Shrimp Curry Noodle Soup
Inspired by: EatMore DrinkMore
Serves: 4-6 portions

2 cans (15 oz) light coconut milk
1 package of Golden Curry paste
2 cups of water
1 tsp crushed red pepper (optional)
2-3 tbsp soy sauce
soba noodles (amount depends on how noodly you want the soup)
1 lb shrimp, peeled & deveined
1/4 cup cilantro, chopped
5-10 basil leaves, chopped
12 oz bean sprouts
3-4 green onions, chopped
1-2 Thai chili peppers, chopped (optional)

Combine and heat up the cans of the coconut milk and the curry paste in a larger pot.  Once the curry has dissolved, add the water.  Finally, stir in crushed red pepper (if using) and soy sauce.

At this point cook the noodles per package instructions.  Use as many (or as little) noodles as you like (based on your preference).

Drop the shrimp into the soup for 3-5 minutes.  Cook the soup until the shrimp turn pink.

Divide the noodles into each of your serving bowls.  Top each bowl with: cilantro, basil, bean sprouts, green onions and Thai chili peppers (optional).  Finally, ladle the soup into each bowl.