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asian noodle bowl

blentz8 avatar
Recipe by
barbara lentz
@blentz8
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

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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
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