Asian Fusion Noodle Bowl (Printable version)

A colorful board combining noodles, fresh veggies, proteins, and dipping sauces for a balanced Asian-inspired meal.

# What You'll Need:

→ Noodles

01 - 10.5 oz rice noodles or soba noodles
02 - 1 tbsp sesame oil

→ Proteins

03 - 7 oz cooked chicken breast, thinly sliced (or firm tofu for vegetarian)
04 - 5.3 oz cooked shrimp, peeled and deveined
05 - 2 boiled eggs, halved

→ Fresh Vegetables

06 - 1 cup julienned carrots
07 - 1 cup thinly sliced cucumber
08 - 1 red bell pepper, julienned
09 - 1 cup thinly sliced red cabbage
10 - 1 cup cooked and shelled edamame
11 - 4 radishes, thinly sliced
12 - 2 scallions, sliced

→ Garnishes

13 - 1/4 cup fresh cilantro leaves
14 - 1/4 cup fresh mint leaves
15 - 1/4 cup roasted peanuts, chopped
16 - 2 tbsp toasted sesame seeds
17 - Lime wedges

→ Dipping Sauces

18 - 1/3 cup soy sauce
19 - 1/3 cup spicy peanut sauce
20 - 1/3 cup hoisin sauce
21 - 1/3 cup sweet chili sauce

# Directions:

01 - Prepare noodles following package directions, then drain and rinse thoroughly under cold water. Toss noodles with sesame oil to prevent sticking.
02 - Julienne carrots and red bell pepper, thinly slice cucumber, red cabbage, radishes, and scallions. Set aside cilantro, mint, chopped peanuts, and toasted sesame seeds for garnish.
03 - Place cooked chicken breast, shrimp, tofu if used, and halved boiled eggs in separate sections on the serving board.
04 - Position a central divided bowl on the platter. Fill each section with soy sauce, spicy peanut sauce, hoisin sauce, and sweet chili sauce to add variety and contrast.
05 - Distribute noodles, vegetables, and garnishes in the remaining spaces, creating a visually balanced and colorful display.
06 - Serve the platter with lime wedges and extra fresh herbs on the side to enhance flavor and freshness.

# Expert Advice:

01 -
  • Everyone at the table gets to play chef, choosing their own adventure with proteins, vegetables, and sauces—there's something magical about that freedom
  • It looks restaurant-worthy but comes together in just 40 minutes, making you feel like a culinary artist without the stress
  • Naturally flexible for dietary needs, so vegetarians, seafood lovers, and meat eaters all sit down to the same gorgeous board feeling celebrated
02 -
  • Never skip rinsing the cooked noodles—this one lesson learned after too many sticky, clumped bowls is the difference between silky success and textured disappointment
  • Slice everything thin, thinner than you think necessary. This single practice changed how my vegetables behaved, how sauces clung to them, and how beautifully they sat on the board
  • Arrange your board no more than 15 minutes before serving. Vegetables release water, proteins start to look tired, and the whole magic deflates if you're too early
03 -
  • Cook your noodles earlier in the day and refrigerate them tossed with sesame oil. This actually makes them easier to portion and arrange, and they'll be perfectly cool when your guests are ready to eat
  • Prep all vegetables in advance, but store them separately in sealed containers with slightly damp paper towels to keep them crisp and fresh. The morning-of work becomes just assembly and arrangement
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