Noodle Bowls

Noodle Bowls

Why order take-out when you can make a simple and yummy noodle bowl at home for no-fuss dining at its best?!

Look through the crisper drawer of your fridge or head to your garden or farmers’ market for fresh, crispy veggies. For the recipe below, we used cherry tomatoes and cucumbers, but you could include any of your favorites. Peppers, onions, and corn? You bet!

Choose a protein like meat, seafood, beans, or tofu and ramp up the flavor by tossing in some herbs and seasonings.

Now dig through the pantry for your favorite noodles. In keeping with the Southwest-Asian fusion of the following recipe, you could switch out the ramen with soba, udon, or rice noodles, or you could simply cook up a box of angel hair pasta if that’s what you have on hand.

Want to use a healthier noodle? Try spiralizing fresh veggies. Spiralizing isn’t difficult. There are special tools you can purchase specifically for this purpose, but if you don’t already have one or don’t want to buy one, you can easily make your own vegetable noodles by using a sharp knife or vegetable peeler (how-to below). And if you really want to take the easy route, check your supermarket‑‑some sell vegetables already spiralized and prepackaged.

You’ve probably heard of zoodles (zucchini noodles), but just about any type of vegetable will work. Give it a try with your favorites. Carrots, sweet potatoes, squash, parsnips, beets, and broccoli stems all make delicious noodles. Enjoy!

How to Make Veggie Noodles Without a Special Spiralizing Tool.

Knife Method. Cut a small slice off one side of the vegetable so it sets flat on your cutting board. Then proceed to cut very thin, wide slices from the length of the vegetable using a sharp knife like Rada’s non-serrated Utility/Steak Knife. Use these slices as is (ribbons) or cut each into very thin strips, similar to the shape of a pasta noodle.

Vegetable Peeler Method. Simply run a vegetable peeler down the length of the vegetable to get nice long veggie “ribbons.” These ribbons look terrific and add a little extra flair to your bowl.

Depending on your preference and how you’re using them, these veggie noodles can be eaten raw or you can sauté​ them briefly to al dente.

Southwest Noodle Bowls


1 tsp. ground cumin
½ tsp. hot chili powder
½ tsp. Rada’s Zesty Lemon Pepper Seasoning
½ lemon, juiced
Pinch of coarse salt
Olive oil
2 (3 oz.) pkgs. shrimp-flavored ramen noodles
1 lb. frozen raw shrimp, thawed, peeled, deveined & patted dry
¾ C. guacamole, divided (try Rada’s Guacamole Quick Mix)
1 T. chopped fresh cilantro, divided
1 T. chopped fresh dill, divided
1 C. halved cherry tomatoes
1 C. seeded & coarsely chopped cucumber
3 bacon strips, cooked, drained & crumbled


In a big bowl, mix cumin, chili powder, lemon pepper seasoning, lemon juice, salt, 1 teaspoon oil, and ramen seasoning packets. Add the shrimp and toss to coat.

In a big skillet, heat 1 tablespoon oil over medium heat. Add the shrimp and cook until pink and opaque. Remove from the heat and set aside.

Cook the noodles in boiling water for 3 minutes; drain, drizzle with oil, and put into a clean bowl. Stir in ½ cup guacamole, half the cilantro, and half the dill.

Divide the noodles between two serving bowls. Top each with half the shrimp, tomatoes, cucumber, and the remaining ¼ cup guacamole; sprinkle with bacon and the remaining cilantro and dill.

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