Fall is in the air and my garden is mostly ready to harvest. Noodle bowls are a great way to utilize fresh vegetables and are enjoyable any time of the year. This Sesame Ginger Noodles Bowl is wonderful hot or cold, with or without meatballs, and very versatile as to the vegetables that you put in it. If you don’t like something I have added, just switch it out with something you like,, or omit it. It is full mouth awakening flavors of ginger, garlic, soy, and sesame.
Using rice noodles in this dish makes this friendly for those who need to avoid gluten and it can easily be turned into a vegetarian dish by omiting the meatballs or using a hamburger alternative like Gimme Lean or Light Life ground beef style.
At first glance, this recipe looks like it takes a bit of work. But things can be done while other items are cooking, so don’t let the time scare you off.
First get the meatballs mixed and made and in the oven. Be sure to set a timer, you don’t want to forget them. When cooked, remove from the oven and set aside until needed.
Now cut and shred the vegetables, garlic, and ginger.
One great thing about rice noodles, is you put them in a bowl, cover them with hot water and walk away for about 10 minutes. No boiling and stirring on the stove top.
So after your vegetables are ready, get the noodles going.
While the noodles are cooking it’s time to start cooking the veggies. Heat a pan on medium heat and add the sesame oil, garlic, ginger, mushrooms, bell peppers, and broccoli. Saute until the broccoli softens a bit but is still firm and bright green.
Now stir in the greens and snow peas and saute for a couple minutes.
Stir in the meatballs and carrots.
Time to finish this off. Mix in the noodles and the rest of the ingredients.
Now it’s time to eat what you worked hard to make. Try this with some homemade Naan bread.
Enjoy!
Sesame Ginger Noodles with Meatballs and Veggies
Equipment
- Cutting board and knife
- Large heat resistant bowl
- Large saute pan and spoon
- Parchment lined sheet tray
- Medium bowl
Ingredients
Asian Meatballs
- 1/3 pound lean ground beef or Gimme Lean Hamburger Style
- 1 tsp garlic fresh, minced
- 1 tsp ginger fresh, minced
- 1 ½ tsp soy sauce or wheat free tamari
- 1 ½ tsp toasted sesame oil
Rice Noodles and Veggies
- 8 ounces rice noodles use Udon or another Asian noodle if you wish
- 1 cup broccoli florets and stems
- 2 cups mushrooms chopped or sliced
- 1 cup snow peas cut into bite size pieces (snap peas work too)
- 2 cups bok choy or napa cabbage, shredded
- ½ each red bell pepper diced
- 2 each carrots shredded
- 4 each green onions sliced
- 3 tbsp toasted sesame oil
- 1/3 cup soy sauce or wheat-free tamari
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tbsp sesame seeds
- 1 tbsp cilantro
- ½ t crushed red pepper
Instructions
- Preheat oven to 350 degrees.
- Mix together the Asian Meatball mixture and make your bite-size meatballs, about 20 of them and cook on a parchment lined sheet tray for 10 minutes.
- Prep the vegetables and seasoning.
- Cook the rice noodles according to package directions. Drain and set aside.
- While the noodles are cooking, heat a sauté pan on medium heat, add sesame oil, garlic, ginger, mushrooms, bell peppers, and broccoli. Sauté until the broccoli starts to soften a bit, about 5 minutes.
- Add your greens and snow peas and stir until the greens have wilted, about 3 minutes. Stir in the Asian meatballs and carrots.
- Add the rest of the ingredients (rice noodles, soy sauce, cilantro, sesame seeds, crushed red pepper, and green onions).
- Enjoy!
