Homemade Spicy Noodle Bowls

Spicy Noodle Bowls

Just a moment please...

Yield
Serves 4-6.
Prep Time
Total Time

Ingredients

SPICY BROTH:

4 cups vegetable broth
2 inches fresh ginger, chopped
2 cloves garlic, chopped
2-3 Thai chili peppers or Serrano (opt.)

PORTOBELLO MUSHROOM:

1 large Portobello mushroom
1 tablespoon olive oil
1/4 teaspoon chili powder
Salt and pepper

SKIRT STEAK:

1 pound thin skirt steak (or flank steak)
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon brown sugar
10-12 ounces ramen or rice noodles
1 tablespoon sesame oil

TOPPINGS:

Grated carrot
Sliced cucumber
Fresh mint
Fresh cilantro
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Directions

To start broth, add all the ingredients to a pot and bring to a simmer. Keep the ginger and garlic pretty thick so they are easy to strain out later. After the broth is simmering, turn heat down to low and simmer for 8-10 minutes. Keep warm until serving.

For the portobello and steak, you can do both in the oven or on the grill. Season the mushroom with olive oil, chili powder, salt, and pepper. For the flank steak, rub the steak with the salt, pepper, chili powder, and brown sugar.

If you are grill, heat grill to medium-high then grill steak for 5-6 minutes per side until it’s medium rare (135 degrees F.) in the thickest part. The mushroom will need about the same amount of time (5-6 minutes per side).

If you are baking, preheat oven to 350 degrees. Bake the mushroom until it’s tender, about 15 minutes. For the steak, sear the steak in a skillet with a drizzle of oil for 2-3 minutes per side. Then transfer to the oven and finish baking until it’s medium rare.

Meanwhile, cook noodles according to package. Rinse them with cold water to stop the cooking and toss them with some olive oil or sesame oil to keep them from sticking. (You can cook these in advance).

To make the bowls, divide noodles and spoon broth over the top. Garnish with sliced mushrooms and/or steak along with any veggie toppings you want. Chow down!