Asian Noodle Bowl

Being on maternity leave, I felt like it only makes sense to give you my go to recipe that I bring to my new mom friends or friends that have a sick family member.  This is also one of my families favorites if not their favorite home cooked meal that I make.  At our house we don't repeat recipes very often but this one is the exception.  This is one of my go to recipes when I want some comfort food yet still want to stock my families body full of veggies.  

I have been asked for this recipe so many times that I decided that I would finally write it down when I made it so that I can share it with you all!  I will say this recipe is very forgiving so if there is an ingredient that you don't like, just leave it out or just substitute for something you like.  I make this soup a little different each time depending on what ingredients I have in my home.  

This particular recipe is the one I usually make if I plan ahead before going grocery shopping so that I have all the ingredients.  When I don't plan I usually use whatever meat I have leftover in the fridge, or sometimes I omit the meat entirely and just have veggies.  With the meaty mushrooms and edamame in it, it is still delicious and very filling.  

WARNING: THIS RECIPE MAKES A LOT!  I use this recipe because we love it and especially love it leftover the next day!

Look at the final product, so colorful and so tasty!

Here's the ingredients I start with.  I know it looks like a lot but it's because there's four different parts to this dish and plus I love all types of veggies.  I am not usually a person that likes to try out new recipes that has a lot of ingredients, but don't be that person.  Not with this recipe anyway!  You will love this one and it might even turn out to be your go to recipe.

Because of the amount of ingredients and the fact that it has 4 different parts (meatballs, noodles, broth, and veggies) I am doing the recipe a little different so that no matter what your skill set in the kitchen is you can still do this at home.  I start each section with the recipe and then have step by step pictures to follow. 

Chicken Meatballs:

1 lb. Ground Chicken

1 tsp. Asian seasoning

1 clove minced garlic

1 tsp. minced fresh ginger

In a medium size bowl add in the ground chicken, McCormick Asian seasoning, minced garlic, and fresh minced ginger and mix until all incorporated.  Use a cookie scoop to make small little 1/2 oz. meatballs and cook in the oven a preheated oven at 350 degrees for about 12-14 minutes or until the internal temperature of the meatball reaches 165 degrees.

*Again this recipe is very forgiving so if you don't like chicken, use ground turkey or ground beef for the meatballs.  If you like big ole' meatballs, go ahead and make them bigger.  I just like to have small little meatballs for this particular dish. I have even used leftover beef roast or pulled pork and they taste delicious as well.

 

Noodles:

8 oz. Udon or Soba Noodles - cook 1 minute under recommended time

While the meatballs are cooking start cooking your noodles.   You can use soba, udon, or even wheat spaghetti noodles.  Follow instructions as stated on the package, but go ahead and cook them 1 minute less than stated on the package.  Drain and rinse in cold water.  Set aside.

Broth:

12 c. Beef broth

1/3 c. Soy sauce

1 tsp. Asian seasoning

4 cloves minced garlic

1 Tbsp. minced fresh ginger

1 tsp. Sriracha

Now it's time time to grab a large stock pot and start the asian beef brothy goodness.  In the large stockpot add in the beef broth, soy sauce, McCormick Asian seasoning, minced garlic, fresh minced ginger, and Sriracha and bring to a boil.

*If you like hot stuff add more Sriracha.  My kids don't like spicy stuff so I make it pretty mild and then Carl and I add more Sriracha to each of our bowl.

Veggies:

2 Tbsp. olive oil

2 Tbsp. sesame oil

2 c. Julienned white onions

2 c. Julienned carrots

3 c. quartered Baby Bella mushrooms

8 oz. shelled edamame

1 (6 oz) package of fresh spinach- (optional)

The last part of this recipe is grab a super large saute pan and add in the olive oil, sesame oil, onions, carrots, and mushrooms.  Cook on medium high heat for 8-10 minutes, until onions are translucent.

**Note:  The carrots will still have a little crunch to them, but they are going to be added to the asian broth so they will keep cooking.  I like to have my vegetable al dente but if your family likes them more done, please cook them for another 3-5 minutes.

Alright now that we have the 4 main parts of the dish done, we just need to put everything together and assemble the bowls.

Take your cooked meatballs, the sautéed veggies, and the package of frozen edamame and add it to the asian broth goodness.

Look at this!  Now you know why I call it the brothy goodness.  We are then going to let the broth cook on medium high heat for about 5 minutes to just give everything time to let all the flavors come together and develop true happiness and for the edamame and carrots to cook a little longer.

While you are waiting for the broth to finalize, go ahead and start assembling your noodle bowls.  I first start by throwing the cold noodles, YES, I said COLD noodles, in the bottom of your deep soup bowl.  You want to keep them cold so they don't overcook.  Remember you are putting the super hot broth over it so don't worry, the noodles will be just perfect.

Next I add a handful of the raw spinach on top of the noodles.  I like to add the spinach for extra color and veggies.  I also like the crunch that it gives the dish since I add it raw.  Again the broth will be super hot so it will start cooking the spinach.

Now the last and final step is to add a couple ladles full of the asian veggie brothy goodness.  Top with Sriracha to your liking and devour!

Enjoy and I hope your family loves this dish as much as we do!

Asian Noodle Bowl shopping list

Chicken Meatballs:

1 lb. Ground Chicken

1 tsp. Asian seasoning

1 clove minced garlic

1 tsp. minced fresh ginger

Noodles:

8 oz. Udon Noodles or Soba Noodles - cook 1 minute under recommended time

Broth:

12c. Beef broth

1/3 c. Soy sauce

1 tsp. Asian seasoning

4 cloves minced garlic

1 Tbsp. minced fresh ginger

1 tsp. Sriracha

Veggies:

2 Tbsp. olive oil

2 Tbsp. sesame oil

2 c. Julienned white onions

2 c. Julienned carrots

3 c. quartered Baby Bella mushrooms

8 oz. shelled edamame

1 (6 oz) package of fresh spinach (optional)

*step by step instructions up top with pictures to follow easier***

Enjoy!