Can’t find a place to enjoy your favorite Asian food? In your kitchen! Simple, fresh and good for you ingredients that take minimal time to prepare. I have been on this rice noodles kick lately. They are so easy to prepare and add to your favorite dishes. And there are more and more brands popping up at the market.
I remember a time when you had to make a special trip to the Asian specialty markets just to find rice noodles. I would like to think that we have come a long way from those millions of processed, boxed meals. I won’t mention any names. I have been down that path, but will never go back, ha, ha, ha!
Today I share with you two new recipes using rice noodles. For the first one, I added previously grilled chicken with a quick lemon sauce. And for the second recipe, the shitake mushrooms were the star. A great way to enjoy a meatless meal that will satisfy that craving for Asian food. Recipes that you can feel good about sharing with your family and friends.
Sesame Shitake Mushroom Noodle Bowl
Grilled Chicken Noodle Bowl
Something different! I love stepping out of my comfort zone now and then and getting creative with some Asian flavors!Print Pin Rate
Servings: 4 Servings
- 7 oz spaghetti style rice noodles cooked
- grapeseed oil
- 1/2 cup red onion diced fine
- 4 cloves garlic minced
- 1 serrano pepper minced
- Pepper flakes optional
- 1/2 cup poblano strips
- 1/2 cup red or yellow bell pepper strips
- Salt and pepper to taste
- 1 pound grilled chicken breast sliced thin
- 1/2 pound blanched asparagus sliced
- 1 tablespoon unsalted butter
- Juice and zest of 1 large lemon or 2 small
- 2 tablespoons cornstarch
- 1/3 cup cold water
- Parsley or cilantro chopped for garnish
- Cook the rice noodles. Place noodles in a container or pot and cover with very hot water. Check after 25 to 30 minutes. If ready, drain and rinse with cold water, set aside.
- Add 2 tablespoons of oil to a skillet and heat to medium/low. After a few minutes, add the onions, garlic, serrano and red pepper flakes. Saute for 5 minutes. Add the other peppers, season lightly with salt and pepper. Turn heat up and saute for 2 minutes.
- Zest the lemon and set aside. Whisk the cornstarch with 1/3 cup of water and lemon juice until smooth, set aside.
- To the pan, add the butter, chicken and asparagus. Toss to combine. Add in zest and cornstarch mixture, stir well. Cook for just a minute to thicken the sauce, taste for salt. Fold in the noodles, remove form heat and toss to combine. Fold in the parsley or cilantro, serve right away. Yields 4 servings.
- 7 oz Rice noodles (bean thread or glass noodles) or you can use the Spaghetti Rice Noodles as I did in the recipe above.
- For Mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon grapeseed oil
- 4 tablespoons tamari sauce
- 1/2 pound shitake mushrooms sliced
- For Sauce
- 4 tablespoons mirin or rice wine vinegar
- 3 tablespoons toasted sesame oil or hot sesame oil
- 1 tablespoon tamari
- 2 tablespoons fresh ginger grated
- You Will Also Need
- 2 more tablespoons grapeseed oil
- 3 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup red bell sliced into thin strips
- 1 full cup green red or napa cabbage, sliced thin
- Cover rice noodles with very hot water and let sit for 25 to 30 minutes, drain, set aside
- For mushrooms: In a pan at low/medium heat, add butter and oil. Add tamari and mushrooms to skillet and just do a quick stir. Let mixture sit in pan, without stirring for 6 minutes. After 6 minutes, stir to combine well and cook for 2 more minutes, set aside.
- In a separate pan, add 2 tablespoons of oil. Heat to medium and saute garlic and red pepper flakes for a minute. Add bell pepper, blanched asparagus, cabbage and sauce. Add noodles and cook just until warm. Fold in mushrooms. Garnish with green onions, sesame seeds and chili oil. Yields 4 servings.
Note: I had about 1/2 cup of previously blanched asparagus and I added that as well.
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