Real Recipes From Real Home Cooks ®

asian noodle bowl

Recipe by
barbara lentz
beulah, MI

This broth is so light and tasty. This reminds me of comfort food. Even in the summer the lightness of the broth makes it a great dish and with the abundance of wonderful fresh veggies around it's easy to change it up with different ones. Yum

yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For asian noodle bowl

  • 12 c
    chicken stock
  • 1/4 c
    fish sauce or to taste
  • 2 Tbsp
    rice vinegar
  • 1/2 c
    dry sherry or shaoxing wine
  • 1 Tbsp
    garlic chili sauce
  • 1 tsp
    sesame oil
  • 1 c
    shitake mushrooms sliced
  • 4
    green onions white and green parts sliced
  • 1 c
    carrots julienned
  • 4 clove
    garlic minced
  • 1
    inch knob of ginger minced
  • 4 oz
    rice sticks
  • 1/4 c
    cilantro sprigs
  • fried egg for serving

How To Make asian noodle bowl

  • 1
    Bring chicken stock, fish sauce, sherry, vinegar, garlic chili sauce and sesame oil to a boil. Reduce to a simmer.
  • 2
    Add the green onions, mushrooms, carrots, garlic, and ginger.
  • 3
    Prepare the noodles by soaking them in boiling water for 5 to 8 minutes until soft. drain
  • 4
    Add noodles to a bowl. Pour hot broth over top. Top with cilantro and fried egg