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A simple, customizable, noodle bowl recipe.


  • 1 serving of semi thick rice noodles
  • 23 cups hot broth
  • 1/2 cup cooked beef or chicken
  • 1 cup cooked bok choi

Garnish: (choose 3-6)

  • 2 tablespoons chopped green onion
  • 12 tablespoons toasted slivered almonds or peanuts
  • 1 teaspoon toasted sesame seeds
  • Bean sprouts
  • Snow peas
  • Sprouts
  • Broccoli microgreens
  • Chives
  • Sliced button or crimini mushrooms
  • Sliced and cooked shiitake or oyster mushrooms
  • Enoki mushrooms
  • salt and pepper to taste


Start by cooking the meat and warming the broth. Broth can be warmed in a sauce pan while the meat is being warmed or cooked in a frying pan. Use a pho broth if desired, otherwise a basic matching broth for your protein will work. Vegetable stock or broth will match with most meat options, including some seafood like shrimp.

Bring a separate pot of water to a boil to prepare your rice noodles, or other asian noodles. I like rice noodles since they’re normally gluten-free. You can use gluten containing noodles if that is your preference. Cook your noodles to just below done. Strain and rinse with cool water, the hot broth will finish the rice noodle cooking process.

Your protein option should be just about hot right now, if you want to add shiitake or oyster mushrooms, add them to the meat at this time to lightly cook. For extra flavor, cook with a little bit of sesame oil.

Add your bok choi to your hot broth, and bring just up to a simmer. Transfer your broth and bok choi to a large bowl, this is the basis for this asian noodle bowl. Add your noodles and give them a swirl in the broth, until evenly distributed with the bok choi. Add your hot protein on top, if using oyster or shiitake mushrooms make sure they’re cooked with your meat. Then chose your other garnishes and add them. Enoki mushrooms are fine enough to simply be added to the hot broth and stirred around a bit to be classed as cooked.


makes one serving

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