Asian Noodle Bowl

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There is something about Seattle that is so amazing.

On September 1st, it literally felt like fall.

Normally I’m still trying not to sweat everywhere, so this is such a treat for me to be able to enjoy the outdoors.

Fall is my favorite.

This year I plan on making tons of soups, so get ready.

Last week I made this noodle soup thing on a whim and it was really tasty.

It’s got a little kick to it, which I like, but a soothing herby-ness that I really enjoy. We made this before trivia where we came in dead last and won a 40 oz PBR! Gross!


  • 4 cloves garlic, minced
  • 2 Tbsp chili sesame oil
  • salt and pepper
  • 2 Tbsp olive oil
  • 2 baby bok choy, chopped
  • 6 ribs of celery, diced
  • 1 1/2 cups shredded carrots
  • 2-3 Tbsp lemongrass paste
  • 32 oz vegetable broth
  • dash of red pepper flakes
  • 2 Tbsp rice vinegar
  • 2 packets of fresh rice noodles (I get the kind from Trader Joe’s)

1. In a large pot, heat the sesame chili oil with the garlic on medium heat.
2. Once the garlic becomes fragrant, add the celery, shredded carrots, and stalks of the bok choy (you will add the leaves later).
3. Add the olive oil and stir until everything starts to become soft (translucent).
4. Add the vegetable broth, bok choy leaves, lemongrass paste, rice vinegar, red pepper flakes, and salt and pepper. Lower heat to medium low.
5. While the soup is cooking, prepare the fresh rice noodles following the directions on the package. Once cooked, rinse with cold water and drain.
6. Add the drained rice noodles to the soup and cook for about 5 minutes. By now the soup should be hot!
7. Serve immediately.

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