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Patti?s Noodle Bowl For Two


By La Fuji Mama (Visit website)



Post image for Patti’s Noodle Bowl For Two

I’m excited to welcome Patti of Worth The Whisk here as a guest blogger on LFM today! Patti is a talented to force to be reckoned with (just go take a look at her This Is Patti page and you’ll know what I’m talking about), and my kind of person, having traveled all over the world.  Today she’s sharing a recipe that I think is perfect for Valentine’s Day (just around the corner!) because it is a dish for two and looks absolutely delicious.  Please welcome Patti!!


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Hello to Rachael?s devoted readers, this guest post is the result of my request to find other bloggers who will pen a post for MY blog, Worth The Whisk while I?m on vacation. Rachael is joining my team, and I?m reciprocating.


Patti's-Noodle-Bowl



There is probably a better name for this recipe: ?What?s in the produce bin that needs eating NOW??  With a teensy bit of leftover meat, Asian-ish veggies and some noodles, Noodle Bowl is served.


One challenge to this dish is ~ it makes you sweat.  Not spicy sweat, but steamy sweat.  Great for winter, but we eat this often in summer because it?s light and at the same time, really filling; I serve GIANT portions of the stuff.  Heck, it?s just a lot of veggies, a little bit of meat, plenty of flavoring and some noodles.  So there we sit: Larry and I sweat, and laugh about sweating, and sweat some more.


Fresh-squeezed lime juice adds our favorite flavor punch.  We eat the soup with chopsticks and drink the liquid from the bowl.  Chopsticks slows down the eating process ever-so-slightly.


Note: There is a print link embedded within this post, please visit this post to print it.


Patti’s Noodle Bowl For Two from Worth The Whisk

Makes 2 servings


2 packages cooked Udon noodles (in the refrigerated case in ethnic foods area)

2 bunches baby bok choy, roughly chopped

2 to 3 Tbsp. fresh grated ginger (or more, we like a lot of ginger)

1 garlic clove, minced

2 stalks celery, diced

1 cup sliced mushrooms

1 cup cooked meat diced into bite sized pieces ? pork, chicken, beef, turkey all work fine

2 Tbsp. low salt soy sauce

1 tsp. hot Asian pepper oil

1/4 tsp. dried chili flakes

3 scallions, diced

1/2 cup minced cilantro

2 to 3 fresh limes


1. Prepare your vegetables first and set aside.


2. In a medium saucepan, bring 3 cups water to boil.  Stir in ginger, garlic and noodles, cook 3 minutes, using a wooden spoon to gently break noodles apart (they are stuck together).


3. Once cooked, add HALF of one of the seasoning packets of the noodles.  Stir in meat, bok choy, celery, mushrooms, soy sauce, pepper oil and chili flakes.  Cook approximately 30 seconds (we like our veggies crispy).  Turn off heat, stir in scallions and cilantro, pour into two large soup bowls and serve with fresh limes to squeeze.  Add more soy sauce and pepper oil at the table to taste.




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* If you’ve taken my Miso Soup Challenge, or still want to, you have until Sunday (February 7th) to get your picture(s) to me! I will be posting your adventures on Tuesday, February 9th!


* Have you left your best guess about the mystery ingredient this week?

NOTES:  This soup can be made with dried Udon noodles, cook to package directions.  Other veggies options to use are practically endless, these just happen to be the ones we typically have.


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