Asian Veggie Noodle Bowl

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It’s the weekend…..oh hum……a rainy weekend at that……..lets cook!! Asian Veggie Noodle Bowl is good today, and tomorrow, and the day after that!


Asian Veggie Noodle Bowl

I adapted this recipe from Southern Living, it looked so good I had to try it. Plus, noodle bowls are all the rage and we just stay current!!

Good warm, room temp, or cold, this is really an awesome dish. You can eat it today…..and by the way, I couldn’t quit eating it, so I had to put it away…..no self control!

Asian Veggie Noodle Bowl

I did put some in a container for work on Monday. Now, contrary to popular belief, I think our school lunches are awesome, but they are geared for kids, so I pack a lunch sometimes.

This is one of those times. I love, love, love asian food. This noodle bowl is the perfect blend of all of my favorite things.

Asian Veggie Noodle Bowl

Rice noodles are fool proof, just cover them with boiling water and let them set……what could be easier?

The sauce is a mixture of soy, rice wine vinegar, honey, ginger, garlic, sesame oil, and sweet chili sauce. It is slightly spicy and the sesame oil with it’s rich amber color and distinctive nutty flavor, gives the noodle bowl that Asian flavor I love so much. The black sesame seeds give it a hint of color, but if you cannot find them toasted sesame seeds will work just as well.

Asian Veggie Noodle Bowl

All the veggies give a crispy freshness to the bowl, and make it a pretty bowl and make its pretty healthy. Vegetarian if you will……

Need a dish today and lunch tomorrow? Try Asian Veggie Noodle Bowl …….and sing the Asian Veggie Noodle Bowl praises !

Asian Veggie Noodle Bowl
Author: 
Serves: 8
 
Ingredients
  • ¾ cup rice wine vinegar
  • ⅓ cup soy sauce
  • ⅓ cup honey
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons dark sesame oil
  • 2 tablespoon Sweet Chili Sauce
  • 14 ounce package rice noodles
  • 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 sugar snap peas. sliced
  • ⅓ cup finely chopped green onions
  • Black sesame seeds for garnish
Instructions
  1. Whisk together first 6 ingredients in a medium bowl; set aside.
  2. Cook rice noodles according to package directions. Drain and place in a large bowl.
  3. Pour vinegar mixture over hot cooked noodles. Toss to combine. Add vegetables, toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.

 

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Crock Pot Coconut Pork Curry

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Are you busy??? Dumb question, we are all busy…..how about curry in a hurry……. Crock Pot Coconut Pork Curry!
Crock Pot Coconut Pork Curry


Maybe it’s not in a hurry in the traditional sense, but it’s a crock pot meal, so you can make it in a hurry, and let the crock pot do the rest of the work. Then you will have hours of free time to do as you like! Ha Ha! Continue reading “Crock Pot Coconut Pork Curry”

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Teriyaki Burger with Pineapple Mango Salsa

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Teriyaki Burger with Pineapple Mango Salsa


Teriyaki Burger

Burgers, burgers, burgers,…………Teriyaki Burger with Pineapple Mango Salsa.

Now that the weather is warm, I have two things on my mind……Salads and burgers. It is all we have eaten recently. Ok, we have had the obligatory pizza……several times.

We still have to get our grill up and running……….just lazy we are! But, we have a grill pan so……….sorta the same? Ok, not really, but these burgers were really great even without the aid of the outdoor grill.

My conception for these really came from pineapples and mangos being on sale at the store, and they were beauties. If cutting the pineapple and mango is not your thing, you can use canned or frozen, but it really is perfect with the fresh.

So, since I wanted to make a burger, and pineapple goes with an Asian flare, that was my direction. I added green onions, garlic, ginger, soy and a touch of red pepper flakes for heat to the beef. Now, I have made these twice, first time with ground beef, and the second time with ground chicken. Both were equally yummy, so what ever your taste is, go with that. A turn on the grill, and the burgers were done.

Teriyaki Burger Chicken

For the salsa……the pineapple and mangos were mixed with avocado, red pepper, onion, jalapeño, cilantro and a squeeze of lime. Then mixed all together and set it aside.

When I think of burgers, I always think of ketchup and mustard, but not with these and we do like something on a burger. The sauce was simple with the aid of my trusty imitation Bullet. We bought a cheap version, just to be sure, we would use it and liked it before we shelled out the cost for the real deal. Well, the cheapo has worked really well, so why spend over a hundred when you can spend twenty?

I just put all the ingredients for the sauce……fresh pineapple, soy, ginger, garlic, rice wine vinegar, and a touch of sesame oil. Gave it a whirl in my handy, dandy, cheapo Bullet and I had a sauce…….well almost. I heated it to a boil and added a cornstarch mixture to thicken.

Lightly toasted Kings Hawaiian Buns were perfect for this burger. The burger, the sauce, and the salsa……..oh la la…….oh wait thats French………well anyway there were a tasty, tasty burger.

Teriyaki Burger Collage

Teriyaki Burger with Pineapple Mango Salsa
Author: 
Serves: 2
 
Ingredients
  • Burgers
  • 1 pound ground beef (you can also use chicken or turkey)
  • ¼ cup chopped green onions
  • 1 tsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 2 tablespoons soy sauce
  • ¼ tsp red chili flakes
  • ½ tsp salt
  • 4 Hamburger buns
  • Salsa
  • 1 cups fresh pineapple, diced into ½” cubes
  • ½ cup fresh mango, diced into ½” cubes
  • ½ avocado, diced into ½” cubes
  • ½ cup red bell pepper, diced into ½” pieces
  • ⅛ cup onion, finely diced
  • 1 teaspoon jalapeño minced
  • 1 tbsp fresh cilantro, minced
  • 1 tbsp fresh lime juice
  • Salt to taste
  • Sauce
  • 1 cup fresh pineapple
  • ½ cup soy sauce
  • 1 tablespoon fresh ginger
  • 3 tablespoons brown sugar
  • 2 cloves garlic
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon sesame oil
  • 1 tablespoon each cornstarch and water
Instructions
  1. Burgers:
  2. Preheat your grill to medium high heat.
  3. Combine all of the ingredients for the burgers in a medium bowl,and shape into 4 patties. Place your patties on the grill and cook 10-15 minutes or until well done, flipping half way through. Grill buns if desired.
  4. Salsa:
  5. Combine all ingredients in a medium bowl. Mix thoroughly and set aside.
  6. Sauce:
  7. Place first 7 ingredients in a blender or food processor. Blend until smooth. Pour mixture into a medium saucepan. Over medium high heat, heated cook mixture until bubbly, about 1-2 minutes. Meanwhile, blend cornstarch and water until smooth. Add cornstarch mixture to saucepan. Heat stirring constantly until mixture thickens. Remove from heat and set aside.
  8. Assemble the Burgers:
  9. To assemble burger place each burger on grilled bun. Spoon sauce over burger and top with salsa. Serve.
Notes
We like large burger so the serving size is 2. But if you like a smaller burger you can get 4.

 

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