Archive for July 13th, 2018

2018, July 13

Recipe of the Month: Light Asian-Style Noodle Lunch Bowl

A new grocery store opened here in my city recently, “Taste of Asia,” with mainly Korean food items. It’s right next to where the BF usually plays soccer, so one evening before picking him up, I went in for a quick browse. I came out with a pack of home-made style wheat noodles, two sauces, and two Aloe Vera juices (because I was thirsty and knew the BF would be, too.)

We love pasta in general, so first off I served the noodles with a homemade mushroom sauce. It was very yummy, but I need to tweak the sauce recipe a bit before sharing.
A portion of noodles was left over, so today I made myself a very light noodle lunch bowl (I placed it on a plate, hence the photo below, but bowl just sounds cuter). I almost feel foolish for sharing, since it’s so easy to make, yet it was sooo delicious, it might become a go-to lunch idea for when I’m having a busy day.

Light Asian-Style Noodle Lunch Bowl

Asian-style Noodles
Avocado
Broccoli
Feta cheese, optional
Salt, Lemon pepper
Soy sauce, Spicy Mango & Lime sauce
Lemon juice, optional

Cook the noodles as per the package instructions. Mine was the Fu Lin Men Home Made Style (wheat) Noodle, so it needed to boil for about five minutes and it was done. I added some salt to the water and half a bouillon chicken cube.

Peel and cut your avocado. I like to cut all the way around the seed, to get two halves, then twist so they separate. I slice the avocado while it’s still in its shell and then gently scoop the slices out with a soup spoon.
Of course, you can leave the halves as they are and simply run a soup spoon between the flesh and skin of the avocado half to loosen it and then pop the intact avocado half out and cut to your liking.
Season with a little salt and lemon pepper. Add a few drops of lemon juice if you want.

Steam the broccoli. Place the thicker pieces below and the thinner ones above them in your steamer. Cover with the lid and steam until it becomes bright green and tender to touch, but still a bit crisp. It should take around five to ten minutes.
Season with some soy sauce and the spicy mango and lime sauce.

Cut the Feta cheese into small cubes.

Throw everything together into a bowl ;)

This was one of the best ideas I had so far for a very quick, easy and light lunch. The flavors were complementing each other, tasting very Asian-style – like I’ve only had at a Vietnamese acquaintance’s house when I visited Sicily many years ago. I think I’ll be paying a visit to that grocery store again very soon!

Bon appétit! ;)

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