Asian Noodle Bowl with Chicken

The web seems to be full of healthy recipes, resolutions, and new starts these days. Though I personally haven't resolved to cook healthier in 2010, I have been quite obsessed with Ellie Krieger's new healthy cookbook. I believe this may be the third recipe of hers this week! Alas, all good things must come to an end as I also received a yet-to-be-used Fry Daddy for Christmas and must get this unhealthy new gadget to work.
Before I start frying everything in the kitchen, I'll leave you with this nice and healthy soba noodle bowl full of colorful veggies and lean chicken. Sadly I forgot my favorite quasi-veggie, the baby corn. I first decided to love baby corn as a child, mainly because it had the word 'baby' in the name. After all these years, the mini-me version of corn still makes me smile.


Moral of the story: don't forget your baby corn! Despite the missing ingredient, we greatly enjoyed this recipe. I added a little garlic rice wine vinegar, salt and pepper for good measure and think this was a good call. I also happened to use Polynesian marinated chicken breasts since they were on sale in the butcher case at Henry's. I'd say this is a pretty flexible recipe -- feel free to substitute meats and veggies as you please!

Healthy Asian Noodle Bowl
adapted from So Easy: Luscious, Healthy Recipes for Every Meal of the Week
8 ounces soba noodles (my package was closer to 9.5 ounces)
2 teaspoons canola oil
1 bunch scallions
1 tablespoon minced or grated fresh ginger
1 pound boneless skinlesss chicken breast, sliced thinly (lightly season with salt and pepper)
1 15 oz can baby corn, drained
1/2 pound broccoli florets
1/2 pound shiitake musrooms
1 red bell pepper, sliced thinly
1/3 cup chicken broth
1/3 cup low sodium soy sauce
1 tablespoon roasted garlic rice wine vinegar (i used Nakano brand)
2 teaspoons toasted sesame oil
salt and pepper to taste

1. Bring a large pot of water to boil. Add the noodles and cook according to package directions.
2. Heat oil in a large wok over medium high heat. Add scallions and ginger and cook until fragrant, about 30 seconds. Add the chicken and cook until just cooked through, about 5 minutes.
3. Add the veggies, broth, soy sauce, and rice wine vinegar. Season with salt & pepper to taste. Cook until broccoli and peppers are crisp tender, about 5-6 minutes. Add the noodles and sesame oil and toss to combine. Garnish with scallions if desired.

Sesame Peanut (long life) Soba Noodles

Though my mother has been doing it for years, I've just now jumped on the bandwagon of using peanut butter in sauces and especially Asian dishes. In my younger, more health conscious days I scoffed at her peanut sauces fearing the fat and calories. Um, these days I just can't get enough! To hell with the diet! :)


Paired with a heartier buckwheat noodle, peanut butter shines but does not overpower this dish. Mixed with a little red pepper, rice vinegar, sweet chili sauce and soy sauce, these noodles epitomize my love of sweet & savory dishes. And while it may be Fall for many of you around the country, good ol' SD continues to surprise me with record high temperatures and an absurdly hot, un-air conditioned kitchen. Luckily you can serve these noodles cool, warm or hot depending on the temps in your area.


If you need to reheat, a touch of water and soy sauce helps to bring these noodles back to life. Speaking of life, its hubby's birthday & following my mother's tradition, noodles bring long life to the birthday boy or girl consuming them. Just don't cut the noodles lest you lead a broken or shortened life. Ahh, mama always knows best!

Sesame Peanut Soba Noodles
adapted from Crabby Cook

4 Tablespoons Peanut Butter
3 Tablespoons Honey
4 Tablespoons Water
1 Tablespoon sweet chili sauce
2 Tablespoons low sodium soy sauce
1/4 teaspoon garlic powder
1 Tablespoon Rice Vinegar
1 Tablespoon Sesame Oil
Crushed Red Pepper Flakes, to taste

9 oz. cooked soba noodles
3/4 cup julienned carrots
Sesame Seeds for garnish

Cook the soba noodles according to package directions. Run soba noodles under cold water and then allow to drain fully.

While soba are cooking, combine all sauce ingredients in a small saucepan over low heat. Gently stir until peanut butter fully combines into sauce. Pour sauce into large bowl.

Heat saucepan over medium heat and saute carrots until crisp-tender. Remove from heat.

Toss soba and vegetables with sauce and carrots, mix well, ensuring the noodles are evenly covered in sauce.

Cover and allow to rest for about 20-30 minutes before serving.

Jap Chae (Korean Glass Noodles)

As I've now already made this dish twice, I figured I should share with all of you. Do you ever find a food item that you just need? ...even if you've already made it the week before? For us that little something, that perfectly delicious discovery is dang myun, Korean glass noodles.

Not to be confused with the more common Chinese vermicelli or cellophane noodles, dang myun noodles are impossibly long and have a entirely different color (greyish) and feel. For those that are into textures, these are glassy, thick, chewy (but only in a good way), translucent and thus, the color that you want them to be. Plus, they soak up sauces and seasoning quite nicely. Google Korean markets in your neighborhood and you should be able to find them. If not, try ordering them online here.

For my vegan friends out there, these noodles are made solely out of sweet potato starch & water so they're both vegan friendly and gluten-free! This dish is versatile and allows you to use your favorite veggies, meats or tofu in the stirfry. The first time around, I used tri-colored bell peppers, cabbage and carrots for a vegetarian meal.

The second time around, I added broccoli, sauteed mushrooms, shrimp and tofu for something a little heartier. Either way, it's a delicious meal.


I used the recipe from the Culinary Institute of America's One Dish Meals as a rough guide. As all good Asian stirfries, measurements aren't exact and sometimes, the noodle dish doesn't turn out exactly the same the second or third time around. They do look different, huh? I blame the different brands of noodles I used. I suppose that's the beauty of cooking!

I'm submitting this to Presto Pasta Nights, hosted by The Cooking Diva this week!

Jap Chae (Korean Stir Fry Glass Noodles) - vegetarian version
Adapted from One Dish Meals

1/2 cup dried shiitake mushrooms
18 oz package of Dang Myun noodles (Korean clear glass noodles which are different from Chinese glass noodles)
3 scallions, sliced thin
1/2 cup light soy sauce
1/4 cup fish sauce (nam pla)
1 tablespoon sesame oil
2 tablespoons sugar
canola oil
1 cup thinly sliced sweet onion
1 tablespoon minced garlic
1 cup bell pepper sliced (red, yellow or green)
2 cups shredded green cabbage
1 cup carrrot, julienned
salt, fresh ground pepper
4 large eggs, lightly beaten

1. Rehydrate the shiitake mushrooms in a bowl of warm water. Allow to soften for about 20 minutes. Remove from liquid and cut off stems.

2. Cook noodles according to package directions. If said directions are in Korean, try this: boil a large pot of water and allow noodles to boil for approximately 5 minutes or until soft. You may need to cut them if they're too long. Drain and rinse with cool water.

3. Fry egg in a small omlette pan and cut into thin strips and set aside.

4. Combine scallions, soy sauce, fish sauce, sesame oil,and sugar in a small bowl.

5. Heat canola oil in a large wok and fry the onions and garlic for about 2 minutes. Add the bell pepper and carrot and stir fry about 3 minutes. Add cabbage and continue to stir fry for another 2 minutes. Season with salt and pepper. Add soy mixture and continue to toss vegetables.

6. Add noodles and stir fry until very hot. If noodles look pale or need more sauce, add soy sauce or fish sauce until taste is good. Add sliced eggs and toss. Serve hot.