Not sure what the question is but the answer is always noodle bowl. Its a remedy for so many things. Bad day? Noodle bowl. Bad weather? Noodle bowl. No idea what to make for dinner? Noodle bowl.
Insert problem here and the answer is always NOODLE BOWL.
This has quickly became a favorite in our house. The ingredients come together so quickly that I can go from not having any clue whats for dinner at 5:30 to a balanced meal on my table by 7 pm WITHOUT HAVING TO GO ANYWHERE!!!
The beauty of these bowls is that really anything goes (hence the name). You have your staples, obviously like the rice noodles and the broth, but then you can really add to it whatever you like, or in my case whatever I have leftover in the fridge.
I usually start off by remembering that I have rice noodles and then get super excited. Next I check to see what kind of broth I have since I usually keep the Imagine vegetarian no chicken broth in stock. Or Ill use some leftover chicken soup, or canned beef broth. Next step is to see what my protein options are- leftover roasted chicken, shredded chicken, ground meat, any kind of steak, hotdogs even! Then I check the veggie situation. My favorites to put in noodle bowls are roasted mushrooms, roasted cauliflower, shredded carrot, and avocado. I have also done roasted radishes, scallions, corn, broccoli- roasted or raw, and roasted sweet potatoes.
When I roast vegetables, its almost always on a sheet pan with parchment paper, oven preheated to 425 degrees, and the vegetables seasoned with 1-2 tablespoons olive oil, salt and pepper. 15-20 mins later= roasted veggie perfection.
For this specific recipe I used shredded chicken and chicken soup- both leftover from the weekend. I roasted some radishes and mushrooms, sliced an avocado and scallions, then poached an egg as my piece de resistance. Doubling up on protein, yes!!
To build the bowls, I always start with the broth. Heat it up in the microwave. Then add the rice noodles to the middle of the bowl trying to keep them mostly in the center. I then add the veggies around the noodles and add the protein either also to the side or on top like this poached egg.
I seasoned the egg with a little bit of salt and pepper as well as onion salt from Trader joes. Then I happily inhaled this noodle bowl in 5 minutes flat. Some people call me a good eater, not bragging, just sayin.
- 1 10.5 oz bag rice noodles
- 2 cups of chicken or beef stock
- 2 tsp soy sauce (optional)
- Roasted or raw vegetables
- Leftover chicken or meat
- In a medium pot or a water heater, boil 4.5 cups of water
- Place rice noodles in a large bowl and pour boiling water over.
- Cover and let sit 4 minutes, drain and set aside.
- In a pot or microwave heat up 2 cups of chicken stock seasoned with soy sauce (optional) or beef stock.
- Pour 1 cup of broth each into 2 bowls.
- Take 1 cup each of the rice noodles and place it in the center of the bowl
- Start with your first vegetable.
- Take a handful of your first veggie choice and place it on the outside of the rice noodles.
- Continue with your next set of vegetables, going around the rice noodles in the bowl.
- Add your protein as you go around, or add it to the top.
- Garnish with seasonings like onion salt, scallions, spicy mayo.