Asian Noodle Bowl

Dairy Free
Health score
26%
Asian Noodle Bowl
44 min.
4
537kcal

Suggestions


Welcome to a delightful culinary adventure with our Asian Noodle Bowl! This vibrant dish is not only a feast for the eyes but also a wholesome meal that caters to your dietary needs, being completely dairy-free. Perfect for lunch, dinner, or any time you crave a satisfying main course, this recipe brings together a medley of fresh vegetables and bold flavors that will tantalize your taste buds.

Imagine the crunch of fresh broccoli flowerets paired with the sweetness of baby corn nuggets, all enveloped in a luscious sauce made from barbecue and hoisin. The addition of peanut butter adds a rich, nutty depth, while a sprinkle of chopped peanuts on top provides the perfect finishing touch. With a balance of protein, healthy fats, and carbohydrates, this dish is not only delicious but also nourishing, making it an ideal choice for anyone looking to maintain a healthy lifestyle.

In just 44 minutes, you can whip up this colorful bowl of goodness that serves four, making it perfect for family meals or meal prep for the week ahead. Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding. So, gather your ingredients and get ready to enjoy a bowl of Asian-inspired comfort that will leave you feeling satisfied and energized!

Ingredients

  • 14 ounces baby corns drained canned
  • 0.3 cup barbecue sauce 
  • cups broccoli fresh frozen thawed
  • 0.1 teaspoon ground pepper red (cayenne)
  • tablespoons hoisin sauce 
  • 10 ounces soup noodles chinese
  • small onion cut into thin wedges
  • tablespoon peanut butter 
  • 0.3 cup peanuts chopped
  • 0.3 cup bell pepper red chopped
  • tablespoon vegetable oil 
  • 0.8 cup water 

Equipment

  • bowl
  • frying pan
  • dutch oven

Directions

  1. Mix barbecue sauce, hoisin sauce, peanut butter and ground red pepper; set aside.
  2. Heat oil in 12-inch skillet over medium heat 1 to 2 minutes. Cook onion and bell pepper in oil 2 minutes, stirring frequently. Stir in broccoli and water. Cover and cook 4 to 6 minutes, stirring occasionally, until broccoli is crisp-tender.
  3. While vegetables are cooking, fill 4-quart Dutch oven about half full with water.
  4. Add 1/2 teaspoon salt if desired. Cover and heat to a rapid boil over high heat.
  5. Add noodles; heat to boiling. Boil uncovered 4 to 5 minutes, stirring frequently, until noodles are tender.
  6. Stir corn and sauce mixture into vegetable mixture. Cook uncovered 3 to 4 minutes, stirring occasionally, until mixture is hot and bubbly.
  7. Drain noodles; place in individual bowls and top with vegetable mixture.
  8. Sprinkle with peanuts.

Nutrition Facts

Calories537kcal
Protein12.8%
Fat21.19%
Carbs66.01%

Properties

Glycemic Index
62.19
Glycemic Load
32.74
Inflammation Score
-8
Nutrition Score
24.48260873297%

Flavonoids

Luteolin
0.41mg
Isorhamnetin
0.88mg
Kaempferol
3.57mg
Myricetin
0.03mg
Quercetin
5.01mg

Nutrients percent of daily need

Calories:537.07kcal
26.85%
Fat:13.13g
20.2%
Saturated Fat:2.13g
13.31%
Carbohydrates:92.05g
30.68%
Net Carbohydrates:84.3g
30.65%
Sugar:16.82g
18.69%
Cholesterol:0.24mg
0.08%
Sodium:355.95mg
15.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.86g
35.71%
Vitamin C:58.11mg
70.43%
Selenium:47.39µg
67.7%
Manganese:1.28mg
64.23%
Vitamin K:52.55µg
50.05%
Fiber:7.75g
30.99%
Phosphorus:302.65mg
30.27%
Vitamin B3:5.46mg
27.29%
Magnesium:104.17mg
26.04%
Folate:98.51µg
24.63%
Vitamin B6:0.43mg
21.65%
Copper:0.41mg
20.64%
Potassium:701.29mg
20.04%
Vitamin B1:0.27mg
18.14%
Vitamin A:893.53IU
17.87%
Vitamin B5:1.63mg
16.33%
Zinc:2.2mg
14.7%
Iron:2.39mg
13.29%
Vitamin B2:0.21mg
12.42%
Vitamin E:1.49mg
9.92%
Calcium:64.73mg
6.47%