Best 10 Asian Noodle Bowl Recipes

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Embark on a culinary journey to the heart of Asia with our comprehensive guide to creating the ultimate noodle bowl. Whether you prefer the bold flavors of Thai cuisine, the delicate balance of Vietnamese, or the hearty umami of Japanese ramen, this article will equip you with all the knowledge and inspiration you need to craft a delicious and authentic Asian noodle bowl in the comfort of your own kitchen. From selecting the perfect noodles and vegetables to mastering essential sauces and garnishes, we'll take you through every step of the process, ensuring that your homemade noodle bowl rivals those found in your favorite Asian restaurant.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN NOODLE BOWL



Asian Noodle Bowl image

This is the perfect dish to change things up a bit, while still using familiar ingredients that can be found almost anywhere.

Provided by CulinaryExplorer

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup sliced almonds
12 ounces whole wheat spaghetti
2 cups broccoli, tops cut into florets, stems peeled and sliced thinly
2 cups snow peas, trimmed
1 red bell pepper, cut into 1 inch pieces
1/2 cup almond butter
1/4 cup reduced sodium soy sauce
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon chili-garlic sauce, such as Sriracha
1 scallion, green part only

Steps:

  • Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
  • Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
  • While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
  • Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

Nutrition Facts : Calories 409.9, Fat 15, SaturatedFat 1.2, Sodium 419.5, Carbohydrate 59.6, Fiber 4.9, Sugar 8.6, Protein 16.3

ASIAN NOODLE BOWL



Asian Noodle Bowl image

Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 40m

Yield 4

Number Of Ingredients 13

1 pound bison skirt steak or bison ribeye steak
2 tablespoons soy sauce
1 (14.5 ounce) can beef broth
2 cups water
6 ounces vermicelli rice noodles or angel hair pasta
¾ cup purchased peanut sauce
2 cups bite-size broccoli florets
2 medium carrots, cut into thin bite-size strips
¼ cup chopped peanuts
2 each sliced green onions
2 tablespoons chopped fresh cilantro
1 teaspoon Asian chili sauce (Sriracha sauce)
1 teaspoon Soy sauce

Steps:

  • Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
  • Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
  • Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 49.8 g, Cholesterol 22.5 mg, Fat 18 g, Fiber 5.2 g, Protein 21.7 g, SaturatedFat 3.6 g, Sodium 1173.1 mg, Sugar 3 g

ASIAN-INSPIRED VEGETABLE NOODLE BOWL



Asian-Inspired Vegetable Noodle Bowl image

Delicious, nutritious vegetarian noodle bowl. Lots of color and flavor. You can find the green soybeans in the freezer department of your grocery store.

Provided by MICHELLE0011

Categories     Main Dish Recipes     Bowls

Time 35m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package egg noodles
3 ½ cups vegetable stock
2 tablespoons soy sauce
1 tablespoon chopped fresh ginger
1 teaspoon Asian chile sauce
1 garlic clove, chopped
5 ½ ounces frozen spinach, thawed
1 ½ cups frozen green soybeans, thawed
1 red bell pepper, sliced

Steps:

  • Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
  • Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
  • Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 48.9 g, Cholesterol 47 mg, Fat 3.3 g, Fiber 4.6 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 895.5 mg, Sugar 5.3 g

ASIAN NOODLE BOWL



Asian Noodle Bowl image

It's a vegetarian bowl full of flavor-packed goodness!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 44m

Yield 4

Number Of Ingredients 12

1/4 cup barbecue sauce
2 tablespoons hoisin sauce
1 tablespoon peanut butter
1/8 teaspoon ground red pepper (cayenne), if desired
1 tablespoon vegetable oil
1 small onion, cut into thin wedges
1/4 cup chopped red bell pepper
2 cups fresh broccoli flowerets or 1 bag (14 ounces) frozen broccoli flowerets, thawed
3/4 cup water
1 package (10 ounces) Chinese curly noodles
1 can (14 ounces) baby corn nuggets, drained
1/4 cup chopped peanuts

Steps:

  • Mix barbecue sauce, hoisin sauce, peanut butter and ground red pepper; set aside.
  • Heat oil in 12-inch skillet over medium heat 1 to 2 minutes. Cook onion and bell pepper in oil 2 minutes, stirring frequently. Stir in broccoli and water. Cover and cook 4 to 6 minutes, stirring occasionally, until broccoli is crisp-tender.
  • While vegetables are cooking, fill 4-quart Dutch oven about half full with water. Add 1/2 teaspoon salt if desired. Cover and heat to a rapid boil over high heat. Add noodles; heat to boiling. Boil uncovered 4 to 5 minutes, stirring frequently, until noodles are tender.
  • Stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
  • Drain noodles; place in individual bowls and top with vegetable mixture. Sprinkle with peanuts.

Nutrition Facts : Calories 520, Carbohydrate 91 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg

ASIAN SAUSAGE AND EGG NOODLE BOWL



Asian Sausage and Egg Noodle Bowl image

We love the combo of crispy and creamy in this Asian-inspired dish. It fills us up and satisfies without leaving us feeling heavy or overstuffed. It's also a good opportunity to add any leftover veggies you have on hand, such as mushrooms, cauliflower or spinach. You can also use turkey or chicken breakfast sausage instead of pork. -Lily Julow, Lawrenceville, GA

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

3 large eggs
2 teaspoons sesame oil
1/4 teaspoon kosher salt
1/2 pound bulk pork sausage
2 tablespoons canola oil, divided
1 medium sweet onion, halved and thinly sliced
4 garlic cloves, thinly sliced
2 teaspoons minced fresh gingerroot
2 cups finely shredded cabbage
6 cups cooked egg noodles, cooled
3 tablespoons minced fresh parsley
1 tablespoon soy sauce
3/4 teaspoon sugar
Optional: Thinly sliced green onions and Sriracha chili sauce

Steps:

  • Whisk eggs with sesame oil and kosher salt; set aside., In a large nonstick skillet, cook sausage over medium heat, crumbling meat, until no longer pink, 4-6 minutes. Remove with a slotted spoon; keep warm. Discard drippings., In same pan, heat 1 tablespoon canola oil over medium heat. Add egg mixture and reduce heat to medium-low; cook just until set in the center, about 1-2 minutes (do not scramble). Gently slide egg onto a cutting board; cut into 4-in.x1/2-in. wide strips., Heat remaining canola oil in same pan over medium heat. Add onion; cook until softened, 3-4 minutes. Add garlic and ginger; cook until fragrant, about 1 minute longer., Add cabbage; cook and stir until tender, 2-3 minutes. Add noodles, parsley, soy sauce and sugar; cook and stir until heated through, about 2 minutes. Transfer to a shallow serving bowl; top with reserved sausage and egg strips. If desired, top with green onions and serve with chili sauce.

Nutrition Facts : Calories 359 calories, Fat 19g fat (4g saturated fat), Cholesterol 145mg cholesterol, Sodium 517mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

ASIAN NOODLE BOWL WITH SAUSAGE AND KALE



Asian Noodle Bowl with Sausage and Kale image

Sauteed hickory smoked sausage slices, chopped mushrooms and sweet pepper with chopped kale are served over rice noodles topped with sesame seeds.

Provided by Farmland

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1 (13 ounce) package Farmland® Hickory Smoked Sausage, bias-sliced
3 cups sliced fresh mushrooms
1 red sweet pepper, chopped
1 tablespoon grated fresh ginger
4 cloves garlic, minced
3 cups reduced-sodium chicken broth
¼ cup reduced-sodium soy sauce
3 cups chopped fresh kale
1 cup fresh bean sprouts
12 ounces dried rice noodles, cooked according to package and drained
Toasted sesame seeds
Crushed red pepper flakes

Steps:

  • In a 4- to 5-quart pot, heat oil over medium-high heat. Add smoked sausage. Cook and stir for 2 to 3 minutes or until browned. Remove and set aside.
  • Add mushrooms, sweet pepper, ginger, and garlic to pot. Cook and stir for 6 to 8 minutes or until mushrooms are browned and any liquid has evaporated. Add broth and soy sauce to pot. Bring to a boil. Add kale; reduce heat. Cook, uncovered, for 3 minutes or until wilted. Stir in sprouts and smoked sausage; heat through.
  • Serve over rice noodles and sprinkle with sesame seeds and crushed red pepper.

PAM'S ASIAN CHICKEN NOODLE BOWL (PHO)



Pam's Asian Chicken Noodle Bowl (Pho) image

This is my take on a quick, at home version of Pho. Some of my ingredients are non traditional, but it's my recipe, right? My husband's eyes light up when I hand him a giant bowl of this to enjoy and that's what counts.

Provided by Pamela Rappaport

Categories     Other Main Dishes

Time 1h15m

Number Of Ingredients 19

FOR THE BROTH
2 boneless skinless chicken breasts, you can use other cuts if preferred
1 Tbsp better than bullion chicken flavor
1/2 white onion
1 tsp ground ginger in the tube, or fresh grated ginger
1 tsp ground lemongrass in the tube, or stalk fresh
1 Tbsp thai fish sauce
FOR THE BOWLS
1 pkg pho noodles, or substitute rice noodles or regular thin spaghetti
4 or 5 leaves napa cabbage, sliced across in 1 inch sections
1 c snow pea pods
1/2 c julienne or matchstick carrots
1 c fresh bean sprouts
2 c fresh baby spinach
GARNISHES
1 jalapeno sliced thin
1/2 bunch fresh cilantro, roughly chopped
thai red chili sauce or siracha sauce
1 fresh limes cut in wedges

Steps:

  • 1. Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time.
  • 2. Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand.
  • 3. Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises.
  • 4. When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering.
  • 5. Prepare your noodles according to package directions. Drain in a colander and rinse with cold water.
  • 6. Have all of your bowl ingredients ready. Put the snow peas, cabbage,and carrots in the broth. Turn up heat and cook on a low boil for 5 minutes.
  • 7. While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts.
  • 8. Slice the chicken and place on top.
  • 9. Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts.
  • 10. Serve immediately with the garnishes.

SWEET-HOT ASIAN NOODLE BOWL



Sweet-Hot Asian Noodle Bowl image

Make and share this Sweet-Hot Asian Noodle Bowl recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

3/4 cup rice wine vinegar
1/3 cup light soy sauce
1/3 cup honey
2 tablespoons minced fresh ginger
2 tablespoons dark sesame oil
1 tablespoon asian chili-garlic sauce
16 ounces uncooked spaghetti
1 (15 ounce) can cut baby corn, rinsed and drained
1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 large red bell pepper, thinly sliced
1 cup thinly sliced snow peas
1/3 cup finely chopped green onion
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame seeds

Steps:

  • In a medium bowl, whisk together the first 6 ingredients; set aside.
  • Cook spaghetti according to package directions in a large pot; drain and return to pot.
  • Pour vinegar mixture over hot cooked spaghetti.
  • Add in baby corn and the next 5 ingredients; toss to combine.
  • Sprinkle with sesame seeds, if desired.
  • Serve hot or cold.

ASIAN NOODLE BOWL



Asian Noodle Bowl image

It's a vegetarian bowl full of flavor-packed goodness!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 44m

Yield 4

Number Of Ingredients 12

1/4 cup barbecue sauce
2 tablespoons hoisin sauce
1 tablespoon peanut butter
1/8 teaspoon ground red pepper (cayenne), if desired
1 tablespoon vegetable oil
1 small onion, cut into thin wedges
1/4 cup chopped red bell pepper
2 cups fresh broccoli flowerets or 1 bag (14 ounces) frozen broccoli flowerets, thawed
3/4 cup water
1 package (10 ounces) Chinese curly noodles
1 can (14 ounces) baby corn nuggets, drained
1/4 cup chopped peanuts

Steps:

  • Mix barbecue sauce, hoisin sauce, peanut butter and ground red pepper; set aside.
  • Heat oil in 12-inch skillet over medium heat 1 to 2 minutes. Cook onion and bell pepper in oil 2 minutes, stirring frequently. Stir in broccoli and water. Cover and cook 4 to 6 minutes, stirring occasionally, until broccoli is crisp-tender.
  • While vegetables are cooking, fill 4-quart Dutch oven about half full with water. Add 1/2 teaspoon salt if desired. Cover and heat to a rapid boil over high heat. Add noodles; heat to boiling. Boil uncovered 4 to 5 minutes, stirring frequently, until noodles are tender.
  • Stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
  • Drain noodles; place in individual bowls and top with vegetable mixture. Sprinkle with peanuts.

Nutrition Facts : Calories 520, Carbohydrate 91 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg

ASIAN STEAK AND NOODLE BOWL



Asian Steak and Noodle Bowl image

A delicious combination of Asian flavors infused in lean meat, vegetables, and Japanese noodles. So comforting, you won't even know this was low-fat!

Provided by Chrissy Gaynor

Categories     Main Dish Recipes     Bowls

Time 4h59m

Yield 4

Number Of Ingredients 10

½ cup low-sodium soy sauce
⅓ cup vegetable oil
⅓ cup brown sugar
1 tablespoon minced ginger
½ teaspoon garlic powder
2 pounds flank steak
1 (10 ounce) package dried Japanese udon noodles
6 ounces snow peas
1 cup broccoli florets
1 tablespoon mirin (Japanese sweet wine)

Steps:

  • Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
  • Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
  • Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
  • Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
  • Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
  • Divide noodle mixture among large bowls. Top with steak slices.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 61.6 g, Cholesterol 50.6 mg, Fat 28.5 g, Fiber 2.1 g, Protein 35.9 g, SaturatedFat 6.7 g, Sodium 1621 mg, Sugar 15.1 g

Tips

  • Use fresh ingredients: The fresher the ingredients, the better your noodle bowl will taste. This means using fresh vegetables, herbs, and noodles.
  • Don't overcook the noodles: Noodles should be cooked al dente, or slightly firm to the bite. Overcooked noodles will be mushy and unpleasant to eat.
  • Use a variety of vegetables: The more vegetables you use, the more nutritious and flavorful your noodle bowl will be. Some good options include broccoli, carrots, bell peppers, and bok choy.
  • Don't be afraid to experiment with different proteins: You can use chicken, beef, pork, or tofu in your noodle bowl. If you're using chicken or beef, be sure to cook it until it is cooked through.
  • Use a flavorful sauce: The sauce is what really brings a noodle bowl together. There are many different sauces you can use, so experiment until you find one that you like. Some popular options include soy sauce, teriyaki sauce, and peanut sauce.
  • Top your noodle bowl with your favorite toppings: Some popular toppings include green onions, cilantro, peanuts, and sesame seeds.

Conclusion

Noodle bowls are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are also a great way to get your daily dose of vegetables. With so many different recipes to choose from, there's sure to be a noodle bowl that everyone will enjoy. So next time you're looking for a quick and easy meal, give one of these noodle bowl recipes a try.

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