Asian Fusion Noodle Bowl (Print)

A colorful blend of Asian noodles, assorted proteins, crisp vegetables, and bold dipping sauces for sharing.

# Components:

→ Noodles

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

→ Proteins

04 - 2 boneless, skinless chicken breasts
05 - 7 oz firm tofu
06 - 7 oz cooked, peeled shrimp
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil (for tofu)
09 - 1 tablespoon 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 tablespoons toasted sesame seeds
19 - 1 tablespoon black sesame seeds
20 - Fresh cilantro sprigs
21 - 1 red chili, thinly sliced (optional)

→ Dipping Sauces (Central Bowl)

22 - ¼ cup hoisin sauce
23 - ¼ cup soy sauce
24 - 1 tablespoon rice vinegar
25 - 1 tablespoon honey or maple syrup
26 - 1 tablespoon chili garlic sauce
27 - 2 tablespoons creamy peanut butter
28 - 2 tablespoons water (to thin sauce)
29 - 2 teaspoons toasted sesame oil
30 - 1 teaspoon 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 to 6 minutes, stirring gently. Cook soba noodles in the second pot for 5 to 6 minutes, stirring occasionally. Drain and rinse each separately under cold running water to stop cooking. Shake off excess water and toss lightly with sesame oil to prevent sticking.
02 - Poach chicken breasts in salted water over medium heat for 10 to 12 minutes until internal temperature reaches 165°F; then slice thinly against the grain. Pat tofu dry and cut into ½-inch slabs. Sear tofu in neutral oil on medium-high heat for 2 to 3 minutes per side until golden, then drizzle with soy sauce and toasted sesame oil. If using raw shrimp, boil in salted water for 2 to 3 minutes until pink, then chill in ice water and drain.
03 - Peel and julienne carrot. Slice cucumber into thin ribbons or rounds. Core and thinly slice red bell pepper. Blanch edamame in boiling water for 2 minutes, then cool under cold water. Finely shred purple cabbage. Thinly slice radishes into rounds. Peel, pit, and slice avocado just before serving. Slice scallions diagonally.
04 - In a medium bowl, whisk 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 pourable. Adjust seasoning to taste and transfer to a small bowl for serving.
05 - Place the dipping sauce bowl at the center of a large platter. Arrange noodles in neat, separate layers radiating from the bowl. Arrange cooked proteins in grouped rows or fans. Layer vegetables in tidy color-contrasted segments. Fan avocado and radish slices for visual interest. Sprinkle sesame seeds, cilantro, and sliced chili over appropriate sections. Garnish with scallions and fresh herbs to fill gaps. Serve immediately.

# Expert Advice:

01 -
  • It transforms dinner into an interactive experience where every guest becomes the chef, choosing exactly what they want in each bite
  • The visual presentation is absolutely stunning, turning your table into a gallery of colors and textures that makes people stop and take photos before eating
  • You can prepare everything ahead of time, so you're relaxed and present with your guests instead of stuck in the kitchen
  • It naturally accommodates different dietary preferences without anyone feeling left out or like you made separate meals
02 -
  • The number one mistake people make is overcooking the noodles or not rinsing them properly. Sticky, gummy noodles will ruin the entire experience. Cold water after cooking is essential, not optional.
  • Never, ever overcrowd the pan when crisping your tofu. Each piece needs its own space or you'll end up steaming instead of crisping. I learned this the hard way by ruining an entire batch before a dinner party.
03 -
  • Make the dipping sauce the day before. It actually tastes better after the flavors have had time to meld together, and one less thing to do before guests arrive means you're actually relaxed when they show up.
  • If you're worried about proteins, trust a meat thermometer. Chicken at 74°C and shrimp that turns pink are done—not overcooked, not undercooked. The guessing game is what makes people nervous.
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