Eating a noodle bowl is a highly easy-to-make dish that packs a punch flavour-wise. Many people are interested in making noodle bowls, with there being many recipes to consider. So, in this article, we will highlight a few essential recipes to check out, with the basic ingredients and instructions for each.

 

Remember, these aren’t the only noodle bowls in the bowl food game. These are a few options worth considering, especially if you’re looking to make a quick dish that has all of the taste you can want. Be sure to look through and stop by Rice Bowl Deluxe in Edmonton if you’re looking for a fast-casual dining experience with over 50 different bowl options!

 

Noodle Bowl Recipes

The how-to make noodle bowl process isn’t complicated. All you have to do is cook noodles in a bowl, add ingredients, and enjoy. Below are some noodle ideas you can make using the bowls from Rice Bowl Deluxe.

 

Singapore Noodle Bowl

Ingredients

8–10 ounces chicken or tofu cut into ¾ inch cubes ( or whole raw shrimp)
¼ teaspoon salt
1–2 tablespoons wok oil
4–5 ounces vermicelli rice noodles
½ an onion, sliced thin
1 cup match stick carrots, or one carrot shredded
One red bell pepper
1–2 cups snow peas
Four cloves garlic, rough chopped
Two eggs
3–6 dried red chili peppers
One tablespoon madras curry powder
½ teaspoon turmeric
½ teaspoon salt, and more to taste

 

Sauce

One tablespoon Shaoxing wine
One teaspoon sesame oil
One teaspoon soy sauce
One teaspoon fish sauce
One teaspoon sugar

 

Instructions

1. Set a medium pot of water to boil in the oven for the rice noodles.
2. Mix sauce ingredients in a bit of a bowl. Set by the oven.
3. Prep the veggies: cut the onion, the ringer pepper, and garlic. Put it all by the oven, alongside the carrots and snow peas.
4. Wipe off the chicken or tofu and cut into ¾ inch shapes. Heat oil in a pan over medium heat, and add ¼ teaspoon salt into the oil. Twirl and add broke pepper, with the chicken or tofu after. Utilizing a metal spatula, mix, flip and allow it to get grilled.
5. Whisk the two eggs with a three-finger touch of salt in a bowl. Set by the oven.
6. Add the onion mix for three minutes, on medium-high hotness, until moist, then add carrots, pepper and snow peas, and garlic. Keep blending for two or three minutes until shriveled. Make a circle in the centre of the veggies, add a drop of oil, then pour in the eggs. Scramble the eggs and fuse them into the veggies.
7. Place the noodles in the bubbling water, switch the heat off, and let stand 3-4 minutes before depleting.
8. Add 1-2 teaspoons oil to the pan, then add the cooked noodles and pan-fry the food medium-hot for 2 to 3 minutes. Add the dried chilies for a moment.
9. Spread the noodles out decently well in the pan and slide the cooked veggies and crispy chicken or tofu into the pan. Sprinkle with one tablespoon curry powder, ½ teaspoon salt, and ½ teaspoon turmeric.
10. Throw and mix until everything is equitably covered.
11. Empty the Singapore Noodle Sauce into the noodles. Throw and cook for 1 to 2 minutes until noodles are dry.

 

Vietnamese Noodle Bowl

Ingredients

Two tablespoons granulated sugar

1/2 cup seasoned rice vinegar

Two tablespoons canola oil

One tablespoon fish sauce

One-piece (1-inch) fresh ginger

One clove garlic halved

Two tablespoons oyster sauce

Two large skinless, boneless chicken breasts

8 ounces rice vermicelli noodles

Two tablespoons hoisin sauce

Two carrots

2 cups fresh bean sprouts (6 ounces)

One jalapeño

Two scallions

Three tablespoons chopped fresh cilantro leaves

Three tablespoons chopped fresh mint leaves

1/4 cup peanuts

One lime

 

Instructions

1. Begin by making the sauce over medium heat, combine sugar, rice vinegar, fish sauce, garlic, ginger, Stir and cook until bubbles appear at the edges and the sugar has dissolved.
2. Preheat over to 400°F. Coat chicken with hoisin and oyster sauces with canola oil in a pan. Arrange chicken in a baking dish, cover with foil, and cook for 35 minutes. The chicken needs to be 165°F inside.
3. Bring a pan of water to a boil, remove from heat, and add noodles. Let it sit for 3 to 5 minutes.
4. Drain the noodles.
5. Once the chicken is done, heat a skillet over medium-high heat. Add and cook the chicken breasts for two minutes. Flip and cook for an additional two minutes, be careful not to burn.
6. Remove the chicken from the pan, and slice them thin.
7. Add the noodles, sliced chicken, carrots, bean sprouts, jalapeno, and scallions in a bowl. Add dressing, and garnish with cilantro, mint, and peanuts.

 

Pad Thai Noodle Bowl

Ingredients

5 oz rice stick noodles
1/2 cup chopped cilantro
1 cup shredded cabbage
1/2 cup shredded carrots
1/3 cup chopped unsalted peanuts
1 cup shredded rotisserie chicken
1/2 cup chopped green onions

 

Sauce
1/4 cup soy sauce
1/8 cup honey
1/8 cup sesame oil
5-7 cloves minced garlic
1/2 to 1 tsp red pepper flakes

 

Instructions

1. Soak rice noodles by lowering noodles in warm water for 30 minutes.
2. Carry water to boil in a pot. When water is boiling, add noodles and cook for 2 minutes. Remove from hotness and move quickly to keep noodles from getting soft.
3. In a little bowl, combine the sauce ingredients.
4. Pour sauce onto noodles and blend well.
5. Add shredded cabbage, carrots, and cilantro to the noodle blend. Add half of the hacked cilantro, slashed green onions, and cleaved peanuts.
6. Decorate with the remainder of the hacked cilantro cleaved green onions and slashed peanuts when prepared to serve. Appreciate!

 

Want to Order a Noodle Bowl in Edmonton? Visit Rice Bowl Deluxe

We appreciate you analyzing a few of the critical recipes on noodle bowls in this article. Be sure to give each of them a try to see how you like the taste experience. Also, feel free to stop by Rice Bowl Deluxe in Edmonton if you’re looking for a noodle or rice bowl option.