Big Cool Noodle Bowl Recipe

Name: Big Cool Noodle Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces thin dried rice noodles or 8 ounces angel hair pasta; 2 tablespoons chopped garlic; 2 tablespoons sugar; 1 teaspoon sriracha garlic sauce (to taste) or 1 teaspoon finely chopped hot red chili peppers (to taste) or 2 teaspoons crushed red pepper flakes (to taste); 6 tablespoons fish sauce; 6 tablespoons water; ¼ cup freshly squeezed lime juice; 2 cups shredded lettuce or 2 cups spring mixed salad greens; 3 cups shredded roast chicken; 2 cups peeled and sliced cucumbers; 1 cup small sprigs mint and cilantro, combined; 2 cups fresh mung bean sprouts (optional); 1 cup shredded carrot; ⅓ cup scallion, white and light-green parts, cut crosswise into thin slices; ¾ cup chopped chopped dry roasted salted peanut

Servings: persons

8 ounces thin dried rice noodles or 8 ounces angel hair pasta
2 tablespoons chopped garlic
2 tablespoons sugar
1 teaspoon sriracha garlic sauce (to taste) or 1 teaspoon finely chopped hot red chili peppers (to taste) or 2 teaspoons crushed red pepper flakes (to taste)
6 tablespoons fish sauce
6 tablespoons water
¼ cup freshly squeezed lime juice
2 cups shredded lettuce or 2 cups spring mixed salad greens
3 cups shredded roast chicken
2 cups peeled and sliced cucumbers
1 cup small sprigs mint and cilantro, combined
2 cups fresh mung bean sprouts (optional)
1 cup shredded carrot
⅓ cup scallion, white and light-green parts, cut crosswise into thin slices
¾ cup chopped chopped dry roasted salted peanut

1
For the Noodles: Bring a large pot of water to a rolling boil over high heat.
2
Drop in the noodles, then remove the pot from the heat and let stand for 10 minutes; use tongs or a slotted spoon and a fork to separate the noodles in the water so they cook evenly.
3
When the noodles are tender, drain, rinse in cold water, then drain again.
4
Youll have about 6 cups of cooked noodles.
5
Let stand while you prepare the remaining ingredients.
6
While the noodles are cooling, make the sauce: Combine the garlic, sugar and chili-garlic sauce in the bowl of a mortar and pestle; mash to a paste.
7
Scrape the paste into a medium bowl, then stir in the fish sauce, water and lime juice, so the sugar dissolves.
8
Use right away, or cover and refrigerate for up to 1 week.
9
To assemble: Set out four big Asian-style noodle bowls or pasta plates or soup bowls.
10
Divide the ingredients evenly among the bowls: lettuce first, topped with 1 1/2 cups of noodles in each bowl.
11
Top the noodles in each portion with chicken on one side and the cucumber, fresh herbs and any optional ingredients youre using on the other side.
12
Sprinkle the scallions and peanuts over the chicken.
13
Serve immediately.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces thin dried rice noodles or 8 ounces angel hair pasta, 2 tablespoons chopped garlic, 2 tablespoons sugar, 1 teaspoon sriracha garlic sauce (to taste) or 1 teaspoon finely chopped hot red chili peppers (to taste) or 2 teaspoons crushed red pepper flakes (to taste), and more.

Yes, Big Cool Noodle Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big Cool Noodle Bowl

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