Asian Fusion Noodle Bowl (Print version)

A visually balanced Asian platter with noodles, fresh vegetables, proteins, and diverse dipping sauces for sharing.

# What You'll Need:

→ Noodles

01 - 10.5 oz rice noodles or soba noodles
02 - 1 tablespoon 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, shelled edamame
11 - 4 thinly sliced radishes
12 - 2 sliced scallions

→ Garnishes

13 - 1/4 cup fresh cilantro leaves
14 - 1/4 cup fresh mint leaves
15 - 1/4 cup roasted peanuts, chopped
16 - 2 tablespoons 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 the noodles following package instructions. Drain, rinse under cold water, then toss with sesame oil to prevent sticking.
02 - Julienne carrots and red bell pepper, thinly slice cucumber, red cabbage, radishes, and scallions. Set aside fresh herbs and toppings.
03 - Place the cooked chicken, shrimp, tofu (if using), and halved boiled eggs in separate sections on the serving board.
04 - Position a central bowl divided into quarters or use four small bowls, filling each with soy sauce, spicy peanut sauce, hoisin sauce, and sweet chili sauce.
05 - Fill remaining spaces on the board with noodles, fresh vegetables, and garnishes to create a visually balanced and colorful presentation.
06 - Offer lime wedges and additional fresh herbs on the side to enhance flavor and freshness at serving.

# Expert Tips:

01 -
  • It's a make-ahead dream that actually gets easier as you prep more—you're essentially creating edible art while keeping stress out of the kitchen
  • Everyone eats what they love, the way they love it, which means no dietary drama and pure joy on every plate
  • Those dipping sauces turn simple noodles and vegetables into something restaurant-worthy without any magic trick—just good ingredients and presentation
02 -
  • Cold noodles need more sauce than hot ones—they're like a blank canvas that absorbs flavor, so don't be shy with the dipping sauces when you're building your bowl
  • The difference between a floppy board and a crispy board is timing: prep vegetables as close to serving as possible, and if you must do it ahead, store them with a damp paper towel so they don't dry out but also don't get soggy
03 -
  • Cook your proteins the day before if you want—cold protein is actually ideal for this dish and means you're one step ahead on serving day
  • Keep everything cold until the last moment, then bring the board out and watch your guests' faces light up—the impact of a cold, colorful, organized board on a table is genuinely special
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