Rice and Noodle Bowls

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Bases:
  • Savory Coconut Rice (see recipe)
  • Yummy Korean Glass Noodles (see recipe)
  • Garlic-Kale Quinoa (see recipe)
  • Cooked pastas or grains
  • Fresh chopped kale, romaine or cabbage
  • Cooked zoodles
  • Roasted potatoes or cauliflower
  • Sauces:
  • Chef John's Chimichurri Sauce (see recipe)
  • Surprising and Spicy Peanut Sauce (see recipe)
  • Tasty Tahini Dressing (see recipe)
  • Prepared salsa
  • Hot sauce
  • Hoisin
  • Soy sauce
  • Favorite salad dressing
  • Toppings:
  • For protein: Grilled chicken, pork or steak, drizzled with or warmed in sauce of choice
  • For vegetables: Raw or roasted veggies; chopped cucumbers; or sliced carrots, radishes
  • For garnish: Fresh herbs, edible flowers, raw onion, toasted nuts, sesame seeds, or a squeeze of lime

Directions

  1. Pick a base, select a sauce, and add your favorite toppings.

  2. Chimichurri Steak Rice Bowls:

  3. Divide Savory Coconut Rice among 4 bowls. Top each with 1/2 cup grilled steak slices and 1/2 cup sautéed bell pepper and onion slices. Drizzle each bowl with 1-2 tbsp. Chef John’s Chimichurri sauce and crushed red pepper.

  4. Chicken and Broccoli Korean Noodle Bowls:

  5. Divide Yummy Korean Glass Noodles among 4 large bowls. Stir-fry 2 cups sliced chicken breast in oil with 1 cup broccoli florets and 1 cup sliced red bell pepper. Stir in 1 1/3 cups Surprising and Spicy Peanut Sauce. Divide chicken-veggie mixture among bowls. Garnish with more sauce, thinly sliced green onion and sesame seeds.

  6. Beef and Basil Korean Noodle Bowls:

  7. Divide Yummy Korean Glass Noodles among 4 large bowls. Stir-fry 1 lb. thinly sliced steak in oil with 2 cups diagonally sliced bok choy Stir in 1 1/3 cups Surprising and Spicy Peanut Sauce. Divide steak-veggie mixture among bowls. Garnish with more sauce and thinly sliced fresh basil.

Email to a friend | Print this recipe | Back