Asian Noodle Bowl

barbara lentz


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


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 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

Printable Recipe Card

About Asian Noodle Bowl

Main Ingredient: Vegetable
Regional Style: Asian

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