Who doesn’t love bowl food? I’ve loved bowl food since before bowl food was a thing.
When I was a twenty-something I’d bake diced potatoes or cook some rice or noodles. Then I’d add one of them to a bowl and layer it with any complimentary ingredients I could find in my fridge or pantry. I’d top it off with something creamy or saucy and then proceed to enjoy every last bite.
There is something so fresh, simple and comforting about beautiful bowl food. This Asian Noodle Salad Bowl is easily assembled with seasonal ingredients that are combined with a few pantry staples. The result is a beautiful recipe with loads of flavor.
Asian noodle salad bowls are the perfect lunch or dinner bowl, combining the comforting texture of soba noodles with an array of fresh ingredients. Top the ingredients with the plate-licking spicy peanut sauce and you’ll find yourself adding this beautiful bowl to your regular menu rotation.
I make this Asian noodle salad bowl with all or just a few of the ingredients, depending on what I have on hand. Sometimes I simply throw a handful of baby greens in the bowl and top with sliced mushrooms, sliced green onions and sesame seeds. This Asian noodle salad bowl is also delicious with grilled or pan seared Gulf shrimp, tofu or tempeh. This beautiful Asian noodle bowl is always a favorite at my kitchen table.
Delicious Wishes and Loads of Love,
- 1 package buckwheat or traditional soba noodles cooked according to package directions and cooled
- ¼ cup peanut butter
- ¼ cup sweet chili sauce
- 1 lime, juiced
- 2 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons olive oil
- 2-4 tablespoons warm water
- Salt (optional)
- 1/3 cup shredded carrots
- 1/3 cup sliced or diced red pepper
- 1/3 cup mung beans
- 1/3 cup sliced green onions
- ¼ cup sliced radishes
- ¼ cup fresh chopped basil
- ¼ cup fresh chopped cilantro
- 2 tablespoons sesame seeds
- ½ avocado, sliced
In a food processer add the peanut butter, chili sauce, lime juice, vinegar, hoisin sauce, olive oil and two tablespoons of warm water. Blend until the sauces is smooth and creamy. Add additional water to thin the sauce if desired. Season to taste with salt if needed.
To assemble the salad bowl, place about one cup of noodles in each bowl. Top with the carrots, red pepper, mung beans, green onions, radishes, basil, cilantro, sesame seeds and avocado. Drizzle with the spicy peanut sauce and serve. Serve with extra sauce for the noodles.
I originally created this recipe for Home By Design Magazine February/March 2017 issue.