yummy thai noodle bowl.

sunnid40 avatar
By Dawn OKelley
from Sebastian, FL

This is a great meal in itself, very filling and very healthy so there is room for seconds. I also serve with egg rolls on the side for dipping or added crunch. Once the prep is done, this recipe goes very fast from stove to table, usually no more than 10 minutes.

serves 4 bowls
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For yummy thai noodle bowl.

  • 1 c
    seeded cucumber or english cucumber, cut to matchstick size
  • 3 dash
    salt, enough to toss with cucumber sticks
  • 1 lb
    ground pork, can use ground chicken as well
  • 3 clove
    garlic, grated or finely chopped
  • 1 sprig
    ginger, about 1", peeled and grated
  • 1 1/2 tsp
    ground black pepper
  • 1-2 tsp
    sriracha or other hot sauce. i like the sweetness of the srirach
  • 2 Tbsp
    canola, coconut, peanut. not olive, has too much flavor
  • 4 c
    chicken stock
  • 3 Tbsp
    soy sauce
  • 1 tsp
    fish sauce, do not omit, does not taste "fishy" is an amalgamator
  • 1 bunch
    swiss chard, escarole or any hearty green, clean and roughly torn, no need to chop
  • 1 bunch
    scallions, thinly sliced
  • 2 pkg
    udon or other thai noodle, comes prepackage and ready to microwave, buy with no flavoring
  • 4 slice
    lime wedges
  • 1 tsp
    five spice, you can find this in any chinese section in grocery store
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How To Make yummy thai noodle bowl.

  • 1
    Cut cucumber into matchstick size and sprinkle and toss with salt, just enough to cover. You will serve this as topping for finished product. Adds so much freshness!
  • 2
    Add oil to deep skillet or soup pot and heat. The vessel you use will contain the 4 servings of soup.
  • 3
    Lightly and quickly saute pork, garlic,ginger, pepper, sriracha and five spice. Break up with spoon and brown and pork is cooked through. About 8 minutes
  • 4
    Add chicken stock, soy sauce, fish sauce and 1 cup of water and bring to low simmer.
  • 5
    At simmer, add the chard and scallions and stir until the chard(or any hearty green) is just wilted. Usually takes about 2 minutes once you get it all in. Don't worry, it wilts down very small.
  • 6
    Microwave noodles in pack per instruction. Or if making your own, cook your udon or rice noodles now.
  • 7
    Add drained noodles or microwave noodles to 4 bowls and ladle soup mixture over noodles. Top with crunchy cucumbers and a squeeze of lime wedge.
  • 8
    This makes a mildly spicy soup bowl. Keep sriracha or hot sauce handy as others may find it too mild.
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