ASIAN NOODLE BOWLS
No matter how much you like to cook, everyone gets stuck in a rut. When you find yourself making the same old things, it's time to cook out of your comfort zone. For us, this means a trip to any international market where one step inside we remember how much there still is to learn. The good news is that walking the aisles of the unfamiliar unlocks the secrets to many of the ingredients in our favorite restaurant dishes. The greens in the produce section alone will keep us busy for a year. We can't shop when we're hungry, so first we eat. Thankfully, the Vietnamese noodle bowls right next door energize and inspire our international shopping trips. Vietnamese noodle bowls are filled with contradictions in complete agreement-hot and cold, crunchy and soft, sweet and sour, rich and light. The bowls of warm thin noodles, cool leafy lettuce, bean sprouts, and herbs topped with any meat or seafood you like are perfect for leftover cheater meat. The sweet/salty/spicy dressing may appear way too complex for home cooking. It's not. The international market has everything you need. Cooking out of your comfort zone will help you dissect the components and flavors of unfamiliar foods. Even if cooking Vietnamese at home sounds daunting, give this a try with leftover cheater meat just for the fun of better understanding how opposites get along.
Yield makes 4 ot 6 servings
Number Of Ingredients 16
Steps:
- COMBINE all the Noodle Bowl Sauce ingredients with 1/4 cup water in a medium bowl and set aside.
- COOK the noodles according to package directions in boiling salted water. Drain and rinse with cold water.
- In individual serving bowls, Layer the lettuce, noodles, pea pods, bean sprouts, and sprigs of cilantro and basil.
- ARRANGE the meat on top. Sprinkle with the green onions, jalapeños, and peanuts, to taste.
- DRIZZLE each serving with the Noodle Bowl Sauce. Serve with fish sauce, hot sauce, and soy sauce at the table.
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