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
  • 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
    thai basil or regular basil chopped
  • ·
    poached egg for serving (optional)

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 poached egg if desired.
  5. You can also add meat to this dish. Chicken, shrimp even calamari all work great.

Printable Recipe Card

About Asian Noodle Bowl

Main Ingredient: Vegetable
Regional Style: Asian

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