Patti’s Noodle Bowl for Two

Patti's-Noodle-BowlAnother name for the recipe could be, “What’s in the produce bin that needs eating NOW?”  With a teensy bit of leftover meat, Asian-ish veggies and some noodles, Noodle Bowl is served.

One challenge to this dish is ~ it makes you sweat.  Not spicy sweat, but steamy sweat.  Great for winter, but we eat this often in summer because it’s light and at the same time, really filling because we serve GIANT portions of the stuff.  Heck, it’s just a lot of veggies, a little bit of meat, plenty of flavoring and some noodles.  So there we sit: Larry and I sweat, and laugh about sweating, and sweat some more.

Fresh-squeezed lime juice adds our favorite flavor punch.  We eat the soup with chopsticks and drink the liquid from the bowl.  Chopsticks slows down the eating process ever-so-slightly.

Patti’s Noodle Bowl for Two

  • 2 packages cooked Udon noodles (in the refrigerated case in ethnic foods area)
  • 2 bunches baby bok choy, roughly chopped
  • 2 to 3 Tbsp. fresh grated ginger (or more, we like a lot of ginger)
  • 1 garlic clove, minced
  • 2 stalks celery, diced
  • 1 cup sliced fresh mushrooms such as button or portabella
  • 1 cup cooked meat diced into bite sized pieces – pork, chicken, beef, turkey all work fine
  • 2 Tbsp. low salt soy sauce
  • 1 tsp. hot Asian pepper oil
  • 1/4 tsp. dried chili flakes
  • 3 scallions, diced
  • 1/2 cup minced cilantro
  • 2 to 3 fresh limes

Prepare your vegetables first and set aside.  In a medium saucepan, bring 3 cups water to boil.  Stir in ginger, garlic and noodles, cook 3 minutes, using a wooden spoon to gently break noodles apart (they are stuck together).  Once cooked, add HALF of one of the seasoning packets of the noodles.  Stir in meat, bok choy, celery, mushrooms, soy sauce, pepper oil and chili flakes.  Cook approximately 30 seconds (we like our veggies crispy).  Turn off heat, stir in scallions and cilantro, pour into two large soup bowls and serve with fresh limes to squeeze.  Add more soy sauce and pepper oil at the table to taste.

NOTES:  this soup can be made with dried Udon noodles, cook to package directions.  Other veggies options to use are practically endless, these just happen to be the ones we typically have.

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{ 5 comments… read them below or add one }

1 Tiffani November 26, 2010 at 5:22 pm

Yum! I wonder if the bok choy I rescued from my brother’s garden not too long ago (but possibly longer than it should have been) is still usable!

2 Betty August 20, 2009 at 5:52 pm

Beautiful , yummy site-love the pictures! Thank you! Betty

3 Cooking Like Mom August 19, 2009 at 1:29 pm

Your website is GREAT! I just found it totally by chance and am really enjoying strolling through the recipes. The great homey feeling is right up my alley so I’ll be sure to save this website to my favorites. I enjoy this recipe for “Noodles for Two” because I often have a bin full of dibs ‘n’ dabs of veggies. This soup is perfect for using up my leftovers. Thanks for the recipe and, again, thanks for the great site! I’ll be back!

4 Guinnesser August 19, 2009 at 1:58 am

Why use artificial seasoning packets? Make a base or stock…
Patti comments: sometimes I make stock but this time I didn’t. Here’s the stock recipe.

5 jackie August 18, 2009 at 8:32 pm

Sounds yummy…I’m going to try it with tofu.

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