Asian Noodle Bowl

By LadyRev-2

Ingredients

• For Ultimate Asian Sauce:
• 1 — 6 oz (170 g) package udon noodles, or whole-wheat spaghetti
• 1/2 ½ cup (125 ml) Epicure's Ultimate Asian Sauce, (recipe follows)
• 8 cups (2 L) Epicure’s Chicken Bouillon, prepared
• 2 carrots, cut into coins
• 1 celery stalk, thinly sliced
• 1 bell pepper, thinly sliced
• 2 cups (500 ml) sliced mushrooms
• 2 cups (500 ml) shredded cooked chicken, pork or beef
• 2 - 3 green onions, sliced — optional
• 3 Tbsp (45 ml) Epicure’s Red Pepper Jelly
• 2 Tbsp (30 ml) light soy sauce
• 2 Tbsp (30 ml) vegetable oil
• 2 Tbsp (30 ml) rice vinegar
• 1 Tbsp (15 ml) Epicure’s Asian Stir-fry Seasoning
• 1 Tbsp (15 ml) sugar
• 1 Tbsp (15 ml) sesame oil
• 1/2 tsp (2.5 ml) Epicure’s Crushed Chilies — optional

Preparation

Step 1

For Asian Sauce:

Place all ingredients in Epicure’s Cruet and shake vigorously to mix.

Sauce will keep well refrigerated for up to one week.
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For noodle bowl:

In Epicure’s Pasta Pot, boil noodles until tender. Drain and toss with ¼ cup (60 ml) Ultimate Asian Sauce. Set aside.

Pour Chicken Bouillon and remaining Ultimate Asian Sauce into Epicure’s Pasta Pot and bring to a boil. Add carrots, celery, pepper and mushrooms. Simmer for 15 minutes, until carrots are tender.

Stir in chicken and green onions. Divide noodles between bowls, then ladle hot soup overtop.