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Asian Veggie Noodle Bowl

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!

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!

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.

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.

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

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Author: Adapted from Southern Living
Yield: 8 1x

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Ingredients

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3/4 cup rice wine vinegar
1/3 cup soy sauce
1/3 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
1/3 cup finely chopped green onions
Black sesame seeds for garnish

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Instructions

Whisk together first 6 ingredients in a medium bowl; set aside.
Cook rice noodles according to package directions. Drain and place in a large bowl.
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.

Crock Pot Coconut Pork Curry

Are you busy??? Dumb question, we are all busy…..how about curry in a hurry……. 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”

Teriyaki Burger with Pineapple Mango Salsa

Teriyaki Burger with Pineapple Mango Salsa

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.

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.