Noodle Bowls For Everyone

Noodle Bowls For Everyone

When it’s this hot and muggy out no one wants the oven heating up their house or apartment.  Besides I am usually not in the mood for a heavy meal when the weather is so oppressive.  Here is a great idea for an easy, but flavorful lunch or dinner. 


14 Ounces Chicken or Beef Broth

1/2 Cup Bottled Peanut Sauce

2 Cups Stir Fry Vegetables of Your Choice

6 Ounces Ramen Noodles

In a large size pan combine the peanut sauce and chicken or beef broth.  Bring to a boil and stir in the vegetables and noodles.  If you are using the flavored ramen noodles throw away the spice packet.  You may use either frozen or fresh vegetables.  Cover and simmer for 4 minutes or until the noodles and vegetables are tender.  Portion out the noodles and broth between four serving bowls.  Serves 4


Make It Your Own Noodle Bowl

Here are options to “make it your own.”

Tofu-Sesame:  Stir in 1/4 cup hoisin sauce (instead of the peanut sauce), 1/4 cup water, 1 Teaspoon toasted sesame oil, 1 cup diced tofu.  Heat through and top with toasted sesame seeds.

Shrimp:  Stir in 1 teaspoon grated fresh ginger to the broth mixture and peanut sauce.  Stir in cooked shrimp and heat through. 

Sweet & Sour:  Use sweet & sour sauce instead of the peanut sauce.  Stir in breaded chicken strips and heat through. 

Alfredo:  Use Alfredo sauce, instead of peanut sauce.  Use chicken broth and frozen peas.  Stir in cooked & diced chicken.  Heat through. 

Southwest:  Use salsa instead of peanut sauce.  Add frozen sweet peppers and onions for the vegetables.  Top with corn chips. 

Teriyaki:  Use 1/4 cup teriyaki sauce and 1/4 cup water instead of the peanut sauce.  Top with cashews. 

Mexican:  Use salsa instead of peanut sauce.  Stir in cooked chorizo sausage and heat through. 

Italian:  Use pasta sauce instead of peanut sauce.  Add chopped zucchini, fresh spinach and green beans.  Stir in cooked meatballs.  Heat through. 

Beef & Broccoli:  Use beef broth, peanut sauce and broccoli.  Stir in cooked roast beef strips or leftover steak strips and heat through. 

Thai Curry Vegetable:  Add 1/2 cup unsweetened coconut milk, peanut sauce and 1 teaspoon curry powder to the broth.  Add vegetables of your choice.  Top with Peanuts. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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