Asian Chicken Noodle Bowl In Dashi Broth Recipes

NOODLE BROTH WITH THAI FLAVOURS

Noodle broth with Thai flavours image

A spicy, nourishing soup packed full of vegetables and Asian flavours - rice noodles help keep the fat and calories low

Provided by Xanthe Clay

Time 1h10m

Number Of Ingredients 11

Ingredients

500ml chicken, beef or vegetable stock (use a stock cube at around 35-40 cals, or homemade, cleared of fat)
½ lemongrass stalk, tough leaves removed, thinly sliced
1 lime leaves , thinly sliced, or the grated zest ½ lime
15g fresh ginger , grated
1 tsp Thai fish sauce
½ red chilli , seeds removed, thinly sliced
85g spring cabbage , cut into wedges
50g carrot , thinly sliced
50g green bean , cut into 2.5cm lengths
25g rice noodle , cooked, following pack instructions and rinsed in cold water
¼ lime

Steps:

Bring the stock to a simmer in a large pan. Add the lemongrass, lime leaf or zest, ginger, fish sauce and as much chilli as you like. Simmer for 20 mins. Add the cabbage and simmer for another 30 mins until it is very soft. Add the carrots and beans, and simmer for 3 mins. Top up with more boiling water if necessary.
Put the rice noodles in a bowl and pour over the boiling broth. Serve with a wedge of lime to squeeze over.

Nutrition Facts : Calories 206 calories, Fat 3 grams fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 2.4 milligram of sodium

ASIAN NOODLE BOWL

Asian Noodle Bowl image

Tender slices of broiled bison skirt steak are served atop steaming bowls of Asian-inspired noodle soup with veggies and your choice of toppings.

Provided by The Bison Council

Categories Trusted Brands: Recipes and Tips The Bison Council

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound bison skirt steak or bison ribeye steak
2 tablespoons soy sauce
1 (14.5 ounce) can beef broth
2 cups water
6 ounces vermicelli rice noodles or angel hair pasta
¾ cup purchased peanut sauce
2 cups bite-size broccoli florets
2 medium carrots, cut into thin bite-size strips
¼ cup chopped peanuts
2 each sliced green onions
2 tablespoons chopped fresh cilantro
1 teaspoon Asian chili sauce (Sriracha sauce)
1 teaspoon Soy sauce

Steps:

Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 49.8 g, Cholesterol 22.5 mg, Fat 18 g, Fiber 5.2 g, Protein 21.7 g, SaturatedFat 3.6 g, Sodium 1173.1 mg, Sugar 3 g

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