Make Your Own Asian Noodle Bowl

 “Make Your Own” anything is always a popular choice with kids.  And in my family of control freaks (the males) and perfectionists (the females), it is especially popular. (I should add that I am a perfectionist because a control freak sounds too negative.  Shut up.  I know they are essentially the same thing).  

Anyway, last night was a “Farmer’s Market” night as Tuesday is our CSA pickup day.  I basically figure out what we are having on the way home from our CSA.  The choices are getting a little more plentiful — radishes (both regular and daikon), greens, spinach, and herbs.  Soon there will be more than I know what to do with.  And because it was so cold here yesterday (we drove home in snow!), I was leaning toward soup.  I had leftover chicken broth and the daikon radishes were making me think about something Asian.  

I came up with this noodle bowl and the kids really loved choosing their own garnishes.  I forced a few choices by putting the onions and spinach in for everyone — but you certainly don’t have to.  And it was a great, light and easy dinner that warmed up a family of Type A’s on a snowy April day.  

Make Your Own Asian Noodle Bowl

Serves 4-6

• 1 pork tenderloin, sliced very thinly (or protein of your choice:  tofu, shrimp, chicken, etc.)
• 4 cups of chicken broth (homemade is pretty essential, but experiment if you like)
• 2 cups of water (or more broth if you have it)
• 1/2 cup of sherry
• 3 T soy sauce
• 1 inch piece of ginger, chopped
• 3 cloves of garlic, chopped
• 1 onion, diced 
• 1 bunch of spinach, washed, stemmed, and chopped into thin shreds
• 6 oz. pasta (we used whole wheat spaghetti, but soba or rice noodles would be great)
• 1 t salt
• Freshly Ground Pepper

Garnishes

• Thinly sliced cabbage
• Carrots, in ribbons (use your peeler to make ribbons)
• Sliced or grated daikon radish
• Chopped Green Onions
• Sliced Fried Egg 
• Chile Garlic Sauce/Spicy Asian Sauces
• Soy Sauce
• Sesame Oil

Prep

1. Slice pork thinly.  Chop ginger and garlic.  Wash and chop vegetables/garnishes.
2. Bring broth, water, sherry, soy, ginger, and garlic to a simmer in a stock pot over low heat.  Season with salt and pepper to taste. 

Cooking

1. Increase heat on broth to medium and add in pork slices to cook (or other protein — if using shrimp, however, save those until the end and cook until just done).
2. After 2 or 3 minutes, add in pasta.
3. When pasta and pork are done, reduce heat and add in chopped onions and cook for 2 minutes.  Stir in spinach and cook until wilted.
4. Taste and season with salt and pepper and more soy sauce if needed.

To Serve

Arrange garnishes on plate and put on table with sauces or condiments.  Ladle out a bowl full of noodles, pork, and soup for everyone and allow them to add the garnishes that they enjoy.