Comforting & Spicy Noodle Bowls Delights: Teriyaki Chicken, Sesame Paneer, and Buldak Tempura Recipes

Looking for bold, comforting noodle dishes that are quick to make yet bursting with flavor? These three fusion noodle bowls combine global inspiration with local flair. Whether you’re into sweet-savory chicken, spiced-up paneer, or fiery tempura veggies, there’s something here for everyone.

Let’s dive into the recipes for:

• Teriyaki Chicken Noodle Bowl

• Sesame Paneer Curried Noodle Bowl

• Buldak Spicy Tempura Noodle Bowl

1. Teriyaki Chicken Noodle Bowl

Ingredients:

• 2 cups cooked noodles

• 1 chicken breast, boneless, grilled or sautéed

• 1 egg, soft boiled or scrambled

• 1/4 cup cabbage, shredded

• 1/4 cup onion, sliced

• 1/4 cup carrot, julienned

• 1/4 cup tri-color bell peppers, sliced

• 2 tbsp teriyaki sauce

• 1 tsp soy sauce

• Spring onions and sesame seeds for garnish

Instructions:

1. Cook the chicken:
   Slice boneless chicken breast into thin strips for even cooking. Grill or pan-fry the chicken in a lightly oiled pan over medium-high heat for about 3–4 minutes per side, or until the chicken is golden brown on the outside and fully cooked inside. Set aside once done.

2. Stir fry the vegetables:
   In a large wok or deep pan, heat a tablespoon of oil. Add sliced onions, shredded cabbage, julienned carrots, and bell peppers. Stir-fry the vegetables over high heat for 2–3 minutes, ensuring they are slightly softened but still retain their natural crunch and color.

3. Combine:
   Add the cooked noodles to the wok along with the grilled chicken. Pour in the teriyaki sauce and soy sauce. Toss everything together using tongs or a spatula until the noodles and vegetables are evenly coated in the sauce and the chicken is distributed throughout. Stir-fry for another 2–3 minutes.

4. Plate and garnish:
   Transfer the stir-fried noodles to serving bowls. Top each bowl with a fried or poached egg for richness. Finish with a garnish of freshly chopped spring onions and sesame seeds. Serve hot and enjoy your flavorful, satisfying meal.

Nutritional Info (Per Serving)

2. Sesame Paneer Curried Noodle Bowl

Ingredients:

• 2 cups burnt garlic noodles

• 1/2 cup batter-fried paneer cubes

• 1/4 cup bell peppers, chopped

• 1/4 cup onions, sliced

• 1/4 tsp turmeric

• 2 tbsp hot garlic sauce

• 1/4 cup shredded carrot

• 1/4 cup Chinese cabbage

• Sesame seeds for garnish

Instructions:

1. Fry the Paneer:
   Cut paneer into bite-sized cubes or rectangles. In a bowl, make a light batter using all-purpose flour, a pinch of salt, pepper, and just enough water for a thin coating. Dip the paneer in the batter to coat evenly. Heat oil in a pan over medium heat and shallow-fry the paneer until golden and crispy on all sides, turning as needed. Drain on paper towels.

2. Sauté the Vegetables:
   Heat 1–2 tablespoons of oil in a large wok over high heat. Add sliced onions and sauté for 1 minute. Add bell peppers, shredded cabbage, and carrots. Stir-fry for 2–3 minutes, keeping the veggies crisp. Sprinkle a pinch of turmeric and add 1–2 tablespoons of hot garlic sauce. Toss well to coat.

3. Mix with Noodles:
   Add the pre-cooked burnt garlic noodles to the wok. Use tongs to toss with the vegetables for 2–3 minutes on high heat until evenly mixed and coated in sauce.

4. Add Paneer and Serve:
   Gently fold in the fried paneer, mixing just enough to combine without breaking the pieces. Turn off heat and serve hot, garnished with toasted sesame seeds. Add chili oil or extra garlic sauce on the side, if desired.

Nutritional Info (Per Serving)

3. Buldak Spicy Tempura Noodle Bowl

Ingredients:

• 2 cups five-spice noodles

• 1/2 cup batter-fried vegetables (carrot, beans, cauliflower)

• 1/4 cup bell pepper

• 1/4 cup onion

• 1 tsp peri peri seasoning

• 1 tbsp gochujang sauce

• 1 tsp chili paste

• 1/2 tsp vinegar

• Sesame seeds for garnish

Instructions:

1. Make Veg Tempura:
   Prepare vegetables like sweet potato, bell pepper, zucchini, carrot, and beans. In a bowl, whisk ½ cup all-purpose flour, ¼ cup cornstarch, a pinch of salt, and cold sparkling water into a smooth, pourable batter. Heat oil in a deep pan to 350°F (175°C). Dip veggies in the batter, let excess drip off, and fry in batches until golden and crisp (2–3 minutes each). Remove and drain on paper towels. Set aside.

2. Cook the Sauce:
   In a wok, heat 1 tablespoon oil over medium-high. Add chopped onion and sliced bell pepper; stir-fry for 1–2 minutes. Add 1 tablespoon gochujang, 1 teaspoon chili paste or sambal oelek, 1 teaspoon peri peri seasoning, and 1 tablespoon vinegar. Stir for another 1–2 minutes until thickened and fragrant.

3. Toss the Noodles:
   Add pre-cooked five-spice noodles to the wok. Stir-fry on high for 2–3 minutes until the noodles are evenly coated and slightly crisp at the edges.

4. Finish & Serve:
   Transfer noodles to a bowl or plate. Arrange tempura veggies on top. Sprinkle with toasted sesame seeds and serve hot with optional chili oil or soy dipping sauce.

Nutritional Info (Per Serving)

Why You’ll Love These Noodle Bowls

• Global fusion flavors made easy at home

• Wholesome, hearty, and balanced meals

• Quick to prepare — ready in under 30 minutes

• Customizable with your choice of protein or spice level