Asian Fusion Noodle Bowl (Printable Version)

Colorful Asian-inspired platter with noodles, fresh veggies, proteins, and an array of dipping sauces.

# What You'll Need:

→ Noodles

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

→ Garnishes

13 - 1/4 cup fresh cilantro leaves
14 - 1/4 cup fresh mint leaves
15 - 1/4 cup roasted peanuts, chopped
16 - 2 tbsp 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

# How to Make It:

01 - Cook noodles according to package directions. Drain, rinse with cold water, then toss with sesame oil to prevent sticking.
02 - Julienne, slice, and arrange all vegetables and garnishes as specified to ensure freshness and vibrant colors.
03 - Place sliced chicken, shrimp, tofu if using, and halved boiled eggs in separate sections on the serving board.
04 - Position a central bowl divided into four sections or use four small bowls; pour in soy sauce, spicy peanut sauce, hoisin sauce, and sweet chili sauce respectively.
05 - Fill remaining areas of the board with noodles, vegetables, and garnishes in an artful, balanced arrangement for visual appeal.
06 - Provide lime wedges and extra fresh herbs on the side to enhance flavors at the table.

# Expert Tips:

01 -
  • It's a show-stopper that looks far more complicated than it actually is, making you feel like a culinary artist without the stress
  • Everyone gets to customize their own bowl exactly how they want it, so there's no pleasing some and disappointing others
  • The entire board comes together in just 40 minutes, and most of that is prep work you can do ahead of time
  • It's naturally flexible for dietary preferences—vegetarian, dairy-free, gluten-free—without feeling like anyone's eating a different meal
02 -
  • If you cook your noodles and don't rinse them immediately, they'll clump together into a disappointing brick. This lesson came to me the hard way at 2 p.m. on a Friday when I was trying to impress my in-laws.
  • The order in which you arrange your vegetables matters more than you'd think. If you put heavy items like cooked proteins down first and then try to arrange delicate herbs on top, everything shifts and looks messy. Always build from bottom to top in terms of weight and fragility.
  • Taste each sauce straight up before you serve them. Sometimes store-bought sauces can be unexpectedly spicy, salty, or thick, and you want to know that before your guests encounter a surprise.
03 -
  • Keep everything cold until the last moment, then add warm noodles just before serving. The temperature contrast between cool vegetables and warm noodles is part of what makes this dish feel luxurious and alive.
  • Cut vegetables and proteins into sizes that are actually easy to eat with chopsticks. I learned this when I watched someone trying to navigate a large, unwieldy piece of pepper with chopsticks and realized I'd made it harder than it needed to be.
  • Arrange your board the day before if you're hosting a big event, then cover it loosely and refrigerate overnight. Just add the noodles and fresh herbs before serving. This trick has saved me so much stress on entertaining day.
Go Back