Asian Fusion Noodle Board (Print)

A visually stunning bowl combining Asian noodles, proteins, crisp vegetables, and flavorful dipping sauces for a fresh taste.

# Components:

→ Noodles

01 - 7 oz medium-width rice noodles
02 - 7 oz soba noodles
03 - 1 tbsp sesame oil (for tossing)

→ Proteins

04 - 2 boneless, skinless chicken breasts
05 - 7 oz firm tofu
06 - 7 oz cooked, peeled shrimp
07 - 1 tbsp soy sauce
08 - 1 tsp toasted sesame oil (for tofu)
09 - 1 tbsp neutral oil (for cooking)

→ Vegetables

10 - 1 large carrot
11 - 1 cucumber
12 - 1 red bell pepper
13 - 1 cup shelled edamame
14 - 1 cup finely shredded purple cabbage
15 - 4 radishes
16 - 1 ripe but firm avocado
17 - 2 scallions

→ Garnishes

18 - 2 tbsp toasted sesame seeds
19 - 1 tbsp black sesame seeds
20 - Fresh cilantro sprigs
21 - 1 red chili, thinly sliced (optional)

→ Dipping Sauces

22 - 1/4 cup hoisin sauce
23 - 1/4 cup soy sauce
24 - 1 tbsp rice vinegar
25 - 1 tbsp honey or maple syrup
26 - 1 tbsp chili garlic sauce
27 - 2 tbsp creamy peanut butter
28 - 2 tbsp water (to thin sauce)
29 - 2 tsp toasted sesame oil
30 - 1 tsp grated ginger
31 - 1 clove garlic, minced

# Directions:

01 - Bring two large pots of water to a boil. Cook rice noodles in one pot for 4-6 minutes, stirring gently to prevent sticking; drain and rinse under cold running water. In the second pot, cook soba noodles for 5-6 minutes, stirring occasionally; drain and rinse cold. Toss each noodle variety lightly with sesame oil to prevent sticking and enhance flavor.
02 - Poach chicken breasts in simmering salted water for 10-12 minutes until internal temperature reaches 165°F; cool slightly and slice thinly against the grain. Pat tofu dry and cut into 1/2-inch rectangular slabs; cook in hot neutral oil over medium-high heat 2-3 minutes per side until golden and crisp, then drizzle with soy sauce and toasted sesame oil. If using raw shrimp, boil salted water and cook shrimp 2-3 minutes until pink and firm; chill in ice water and drain.
03 - Peel and julienne carrot into thin matchsticks. Slice cucumber lengthwise into thin ribbons or rounds. Remove seeds and slice red bell pepper into thin strips. Blanch edamame 2 minutes in boiling water, then cool under cold water. Finely shred purple cabbage. Trim and slice radishes into thin rounds. Peel, pit, and slice avocado thinly just before serving. Slice scallions diagonally for garnish.
04 - Whisk together hoisin sauce, soy sauce, rice vinegar, honey or maple syrup, chili garlic sauce, peanut butter, water, toasted sesame oil, grated ginger, and minced garlic until smooth and slightly thick. Adjust seasoning to taste and transfer to a small serving bowl.
05 - Select a large flat board or platter at least 18 inches wide. Place the bowl of dipping sauce at the center. Arrange noodles in two neat, separate fans; place proteins in grouped rows or overlapping fans. Layer vegetables in tidy, colorful sections, with avocado and radishes arranged for visual interest. Sprinkle garnishes evenly over relevant sections and fill gaps with scallions and herbs for freshness. Serve immediately for guests to build their own bowls.

# Expert Advice:

01 -
  • It's a conversation starter—guests genuinely light up when they see a board this beautiful and get to customize their own bowl
  • You prep everything ahead, so you're actually present at the table instead of stuck in the kitchen
  • The flavors are deeply satisfying, with layers of texture that make every bite feel intentional and delicious
  • It works for omnivores, vegetarians, and vegans all at once, which means no one feels left out
02 -
  • Overcooking noodles or skipping the cold rinse will give you gummy, disappointing noodles. This was my biggest early mistake, and I learned it creates a cascade of disappointment. Cold water stops the cooking immediately and prevents clumping—it's not optional.
  • Boiling chicken instead of simmering it creates dry, tough meat. The gentle simmer keeps it impossibly tender. This single lesson changed how I cook chicken forever.
  • Pat your tofu completely dry before cooking. Moisture is the enemy of crispiness. Any dampness remaining will create steam instead of that beautiful golden crust.
  • Don't slice your avocado until just before serving. I learned this by watching beautiful avocado turn brown within minutes. A bowl of lemon water nearby is insurance against oxidation.
  • Whisk the peanut butter sauce thoroughly or you'll hit lumps of peanut butter with your spoon. No one wants that surprise.
03 -
  • If you don't have a mandoline, invest in one—it makes vegetable prep faster and more uniform, and uniform slices look more intentional and professional on the board
  • Taste the sauce and adjust it the night before if possible. Let the flavors marry overnight in the refrigerator. The sauce actually improves with a few hours of rest.
  • For a vegetarian board, increase tofu to 300g and edamame to 1.5 cups. The board should still feel abundant and protein-rich.
  • For a vegan board, use maple syrup instead of honey in the sauce, skip the shrimp, and increase plant-based proteins. The board loses nothing.
  • Substitute proteins freely: grilled steak, duck, tempeh, or mushrooms all work beautifully. Use what excites you.
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