Quick Asian Noodle Bowls
A quick and delicious recipe for savory Asian noodle bowls, perfect for busy weeknights when you crave a flavorful, gluten-free meal.
Ingredients
- 4 oz gluten-free rice noodles cooked according to package directions
- 1 tbsp sesame oil
- 1 cup mixed vegetables (e.g.
- 1/2 cup cooked protein (e.g.
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic minced
- 1 tsp honey or maple syrup (optional
- 1/4 cup vegetable broth
- 2 tbsp chopped green onions for garnish
- 1 tsp sesame seeds for garnish
Instructions
- Cook gluten-free rice noodles according to package directions. Drain and set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add mixed vegetables and sauté for 3-5 minutes until tender-crisp.
- Add cooked protein (chicken, shrimp, or tofu) to the skillet and cook for 2-3 minutes, stirring occasionally.
- In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, minced garlic, honey (if using), and vegetable broth to create the sauce.
- Pour the sauce over the vegetables and protein in the skillet. Bring to a simmer and cook for 1-2 minutes until slightly thickened.
- Add the cooked rice noodles to the skillet and toss everything together gently until the noodles are fully coated with the sauce.
- Divide the noodle mixture into bowls. Garnish with chopped green onions and sesame seeds before serving.
Notes
Customize with your favorite protein like chicken or tofu. Add extra veggies such as bell peppers, snap peas, or mushrooms. For a spicier kick, add a dash of sriracha or chili garlic sauce. This dish is best served immediately but leftovers can be stored in an airtight container for up to 2 days.