Asian-style Noodle Bowl

I love steaming hot aromatic and delicious Asian broth bowls. However typically they come with a heavy dose of sodium. Not wanting to give up on a favorite and an otherwise healthy meal, I decided to take matters in my own hand and spend some time assembling all the ingredients for a delicious and low sodium Asian bowl. Turns out it wasn’t all that time consuming, and I was slurping my wonderful Asian meal in just about a half hour.

Fixings

Noodles: 1 packet brown rice noodles (or your favorite kind) - cooked

Garlic Mushrooms: Saute 6-8 oz mixed variety of mushrooms with 1 clove of garlic (minced). You don’t necessarily need to use any oil. I started by heating up the mushrooms and garlic with a pinch of salt in a covered non-stick pan. Let the mushrooms sweat for a minute, stir and continue to cook the same way for about 5 minutes. Use a little bit of orange juice or rice wine vinegar to deglaze the pan if required.

Broccoli with Cashews: Saute 1 cup of chopped broccoli with 6-8 roughly chopped cashews and a pinch of salt. I cooked this similar to the mushrooms without any oil and using vinegar to deglaze the pan.

Tofu: Cut 7 oz extra firm tofu into 1” slices. Squeeze out the liquid using paper towels and cut into cubes. Make a marinade with ¼ cup hot water, 1 tsp soy sauce, 1 tsp rice wine vinegar, 1 tsp honey, 2-3 tsp peanut butter. Soak the tofu in marinade and microwave on high for 6-8 minutes. With a nonstick pan on medium-high heat, cook the tofu in a single layer until browned on one side. Flip and cook the opposite side until browned.

Chopped carrots

Chopped green onions

2 Boiled eggs: Hard boil the eggs and cut them in half.

Lemon wedges

Broth: Heat 1.5-2 cups of low sodium vegetable broth (preferably homemade) over high heat. Add a thinly sliced clove of garlic, ½ tsp of grated ginger, 1-2 tsp soy sauce, 1-2 tsp rice wine vinegar, ¼ tsp crushed red pepper, salt to taste. Let the broth come to a boil and take it off the heat.

Assembly: Divide all the fixings into 2-4 bowls. Squeeze lemon juice on top. Add ⅓ - ¾ cup of hot broth to each bowl, and enjoy your flavorful steaming Asian bowl!

~Gayatri

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A healthy noodle bowl with a refreshingly aromatic Asian broth - easy to assemble with the fixings of your choice!http://cooksofcakeandkindness.blogspot.com/2016/01/asian-style-noodle-bowl.html

Posted by The Cooks of Cake and Kindness on Wednesday, January 20, 2016

Adobo-don

It’s the Filipino Godfather of chicken dishes. Get it? Don…Godfather…

Actually, “don” in this case comes from the Japanese donburi, meaning “rice bowl dish,” and one of my husband’s standby’s when we go to our favorite Japanese restaurant is katsu-don (pork rice bowl). One of his other favorite meals is adobo (uh-doh-boh), a traditional Filipino dish made from pork or chicken stewed in a spiced vinegar-soy broth. One evening while making adobo, he proposed combining the two, so with the addition of some leeks and onions, Adobo-don was born!

Ingredients

12-16 boneless, skinless chicken thighs

1 bunch of leeks

1 bunch of green onions

1-2 small sweet onions

½ cup soy sayce

¾ cup vinegar

1½ cups water

Black pepper

Garlic powder

Canola oil

Rice (I prefer brown)

 

Making the adobo

Layer the bottom of a large pot with chicken. Dust with pepper and garlic. Add another layer of chicken, and again season with pepper and garlic. Repeat until all the chicken is in the pot. Combine the soy sauce, vinegar and water and add to the pot, making sure all the pieces of chicken are submerged. Bring to a boil, then reduce to med-lo and cook for about an hour.

Making the “don”

Prepare rice according to directions on the package.

While the rice and chicken are cooking, prepare the leeks. They can be especially dirty, so after rinsing the outside and shedding some of the outer layers (much like lettuce) I like to slice them length-wise in quarters so I can rinse between the inner layers as well. Chop off the root end and the super green top ends, keeping the white part and about 2-3 inches of green. Chop these remaining parts of the leeks into segments about 3 inches long. Rinse the green onions and similarly chop them into 3-inch segments, discarding the root end. Coarsely slice the sweet onions into strips approximately the same size as the leeks and green onions.

Sauté the leeks, onions, and green onions in about 3 tablespoons of canola oil until they are soft. Add a few ladles of the chicken broth (once the chicken is done cooking) to the vegetables for flavor, and season with additional garlic powder and a sprinkling of soy sauce as desired.

A chicken bowl you can’t refuse!

Now it’s time to assemble the bowls! Rice on the bottom, followed by some vegetables, then top with a few piece of chicken, adding some adobo broth for more flavor and moisture. Then enjoy the bowl of deliciousness!

~Karla