This quick, easy Asian noodle bowls recipe is an easy delivery system for an array of colorful vegetables. Featuring bean thread noodles, this might just become your go-to recipe when you crave a warming Asian-style dish in minutes.
Make sure that the vegetables are barely cooked, so they retain their color and crunch. These bowls are a feast of flavor and texture, ready in no time!
About bean thread noodles
Sometimes called cellophane or glass noodles, these are readily available in the Asian foods section of many supermarkets, as well as natural foods stores.
Bean thread noodles are generally considered gluten-free, but as with all packaged products, pay attention to whether the package states that they’re prepared in a facility that processes foods with gluten. See more in this site’s Guide to Bean Thread Noodles.
Variations — noodles and vegetables
Other noodle options: Feel free to substitute other kinds of noodles, as suggestion under variations in the Notes section of the recipe box — rice vermicelli, soba, or udon.
Vegetable variations: Vary the quick-cooking veggies according to what you have on hand. Baby corn, snow peas, shredded zucchini, very small broccoli florets are just a few possibilities. In place of the baby spinach you can use baby arugula, watercress, or thinly sliced romaine lettuce.
What to serve with Quick Asian Noodle Bowls
Serve with a simple tofu dish (or even some sliced baked tofu) a platter of baby carrots and cherry or grape tomatoes. Another nice addition are vegetable spring rolls from the grocery freezer section.
Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky, Bittersweetblog.com.
More Asian-inspired bowls
- Cold Asian Noodle Bowls with Daikon and Carrot
- Easy Asian Noodle Bowls with Avocado and Baked Tofu
- Nori Rice Bowls with Tofu, Cucumber, and Avocado
- Three 2-ounce bundles bean-thread noodles
- 32-ounce container low-sodium vegetable broth
- 1 tablespoon grated fresh ginger, or from a jar or squeeze bottle
- 2 tablespoons soy sauce or tamari (see Note)
- 1 to 1 1/2 cups brown mushrooms, stemmed and sliced (shiitake, cremini, or about half of each)
- 2 large bok choy stalks, sliced diagonally, or 1 to 2 baby bok choy, sliced on a slight diagonal
- 1 medium red bell pepper, cut into short, narrow strips
- 1 cup frozen green peas, thawed
- 3 scallions, thinly sliced
- Freshly ground pepper to taste
- Cook the bean thread noodles according to package directions. Usually, they’re cooked as follows: Place in a shallow, heatproof container, then cover them with boiling water. Cover the container with its lid. Let the noodles soak for 15 minutes.
- Once the noodles are done, drain them and cut here and there with kitchen shears or a knife to shorten, since they’re very long.
- Meanwhile, heat the broth in a small soup pot with the ginger and the mushrooms.
- When it comes to a gentle boil, add the bok choy, bell pepper, and peas, and scallions.
- Return to a simmer, then remove from the heat and grind in some pepper.
- Divide the noodles between four large soup bowls. Ladle the soup over them and serve at once.
Use gluten-free soy sauce or tamari to keep this recipe gluten-free.
As mentioned in the headnote, if you're concerned about gluten, check the package labeling of the bean-threads to see if there's a disclaimer.
- Vary the quick-cooking veggies according to what you have on hand. Baby corn, snow peas, shredded zucchini, very small broccoli florets are just a few possibilities. In place of the baby spinach you can use baby arugula, watercress, or thinly sliced romaine lettuce.
- Use Asian rice vermicelli, soba, or udon noodles in place of the bean threads. Cook according to package directions as the first step of this recipe.
Amount Per Serving: Calories: 210Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 500mgCarbohydrates: 39gFiber: 10gSugar: 9gProtein: 4g
Nutritional date is always an estimate, based on program used to calculate and specific products.
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