Well, the holidays are officially here. My social media feeds are filled with cookies, cinnamon rolls, fudge and edible snow globes. And while I love holiday food as much as the next person, I’m generally sick of it the day after thanksgiving. 🙂 Usually, around this time of year, I can be found making sushi or eating salads or spring rolls, but lately, my new favorite feel good (read feel healthy) foods are Asian inspired noodle bowls. I started with a recipe for Pho, but then also incorporated a few ramen recipes and used a Thai broth base…So I guess you could call this an “UnPHOgettably tRAMENdous Thai noodle bowl? Badum tish! 😉
Seriously though, it doesn’t get much better than this! Rice noodles, veggies, tofu, steak or chicken, piping hot spicy broth and your choice of toppings.
Normally, I would top these bowls with bean sprouts, fresh avocado, cilantro, scallions, jalapeño peppers, sriracha and a squeeze of lime…however, someone ate all the bean sprouts and avocado…oh wait…that may have been me. 🙂
What I also love about this meal is that it is so easily customizable. I use a vegan broth base for everyone. Hubby and son get their pick of steak or chicken, my daughter and I dig the tofu. We all add our own veggies and toppings and everyone is happy. Did I also mention this is gluten free?!