Sarasota's Noodle Bowl

24
Ingredients

10m
Prep Time

20-25m
Cook Time

30m
Ready In

Recipe: #12499

May 05, 2014

Categories: Asian, Japanese, Sunday Dinner, Spicy, more

recipe by:
Kchurchill5

"My last year of college, I was introduced to 'noodle bowls.' My roommate was from Japan, and she used to make them for us as a treat. You know - us 'poor starving' college students. But, for her ... it was all about the toppings. The broth was pretty much always the same - the soup; usually had either chicken or shrimp (chicken was cheaper) - and either bok choy or spinach. But, it was the toppings that made it special! This is fun to serve with a small group for dinner. All you have to do is make the broth ... and the rest is 'basically' a bar of extras. And remember, be sure to make it your own. Add any or all of your favorite toppings!"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (905.8 g)
Calories 604.8
Total Fat - 10.8 g
Saturated Fat - 2.6 g
Cholesterol - 130 mg
Sodium - 3403.4 mg
Total Carbohydrate - 92.3 g
Dietary Fiber - 6.3 g
Sugars - 4.3 g
Protein - 34.5 g
Calcium - 232.4 mg
Iron - 6 mg
Vitamin C - 52.8 mg
Thiamin - 0.3 mg

Step 1

Eggs ... Now, I love eggs in my noodle bowl. Use whatever method you prefer to cook your eggs. I like to add the eggs to a pot of cold water - bring to a light boil - cover, turn off the heat, and, let them set off the heat for 12 minutes. Cool, peel, and dice.

Step 2

Chicken or Shrimp ... If you want to cook your own shrimp or chicken, by all means. But, this is a great time to take advantage of a rotisserie chicken; or, pre-cooked shrimp; simply chop, and set to the side. Add to the broth, right before serving. Both chicken and shrimp are delicious. You could also split the recipe in half, and make 1/2 with chicken; and, 1/2 with shrimp.

Step 3

Toppings ... Note: When I am serving this to friends; this is usually what I put out. Then, everyone can make their own bowl. However, you should use your favorite toppings.

Step 4

Note: Since the broth and noodles don't take very long; get all your toppings prepared. The eggs which you already made; scallions, bean sprouts (fresh is always better) but, canned will work if that is all that is available - just rinse and drain. Carrots, I like shredded (use can even buy them pre-shredded), or shred your own. I usually don't add extra soy sauce; but, many do - so, it is always on my table, the same with the sesame oil. Garlic chili paste is great to stir in for a little heat and flavor; and, don't forget the cilantro and lime. I usually set up all this ahead of time, so it is all ready to serve.

Step 5

Base Broth ... In a large pot, add the sesame oil and bring to medium low heat. Add the onions, mushrooms, garlic, ginger, chili pepper, and bring to medium heat; slowly sweat the vegetables for 5-7 minutes. Then, add the broth, soy sauce, fish sauce; and, bring back up to a light boil. Add either the bok choy or spinach, reduce the heat to medium, and cook 2-3 minutes until tender; then, add the cooked chicken or shrimp. Stir, cover, and turn off the heat. The heat will heat up the chicken or shrimp.

Step 6

Noodles ... As the broth is cooking, prepare the noodles. Cook according to package directions. Make sure to discard the seasoning package. Then, set to the side to keep warm. I like to drain and return to the pot, cover; and, keep warm. Note: you can use other noodles, but honestly; I like these the best for some reason. If you leave a little water in the pot, just a couple of tablespoons, the noodles will not dry out and stick to one another.

Step 7

Noodle Bowl ... Then, it is time to make your bowl. Add anything you like. I love it all. One important note is that - all the garnishes should be room temp. NOT cold.

Step 8

Add a spoon of the warm noodles to your bowl - then, diced eggs, bean sprouts, carrots; then, ladle the broth with shrimp or chicken over the top. Garnish with scallions, a drizzle of sesame oil or soy if you want; cilantro, and, a squeeze of fresh lime juice. And, you are set.