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Asian Noodle Bowl


It’s Meatless Monday and are you sitting down????  I have a shocking statement to share so really you need to sit down.  My husband, the guy who is opposed to Meatless Monday and lets me know every single Monday, uttered this statement at dinner “It’s a keeper.”  And he was referring to the main course!!!!!!!!!!!!!!!!!!!  He liked a meatless meal!!!!!!!!!!  And wants me to make it again!!!!!!!!!!!!!! 

Dinner was an Asian Noodle Bowl.  I found the recipe on Our Best Bites and changed it a little to suit our tastes.  I left out the ginger, green peppers, and zucchini from the original recipe and added carrots.  The only problem was the carrots were too big, next time I am going to chop them smaller or shred them.  It took about 30 minutes from start to eating (I cooked the vegetables much longer than the original recipe) so it’s a perfect meal for a busy day. 

Asian Noodle Bowl
slightly adapted from Our Best Bites
Printer Friendly Recipe

1 12oz package linguine
2 Tbsp canola oil
¼ cup soy sauce
2 ½ Tbsp brown sugar
2 ½ Tbsp rice vinegar
2 Tbsp Asian sweet red chili sauce
1 Tbsp sesame oil
1 onion, sliced
2 cloves minced garlic
1 cup frozen edamame
1 cup diced carrots

Prepare linguine according to directions on box. Drain.

Mix together soy sauce, brown sugar, vinegar, sweet chili sauce, and sesame oil.

Heat a large skillet over medium heat. Add oil. When oil is hot add onions and cook 3-5 minutes. Add garlic, edamame, and carrots. Cook, stirring for 5-8 minutes or until vegetables are tender.

Add noodles and mix well. Pour sauce over top, stir and allow mixture to become heated through, about 3-5 minutes.

Linked to: Just Another Meatless Monday

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