CEimB: Asian Noodle Bowl and Brown Rice Salad

by Joanne on April 28, 2011

Last week, the CEimB recipe was Wheat Berry Salad, a wonderful Ellie Krieger recipe chosen by Leslie of Lethally Delicious of the Craving Ellie group.

This week, the CEimB recipe IS Asian Noodle Bowl, an equally wonderful Ellie Krieger recipe chosen by Margaret of Tea and Scones.

Both Apple Crumbles’ versions are included in this weeks CEimB post.  If you want the original recipes, make sure to visit both Leslie and Margaret’s blogs.

Here we go. Two SUPER recipes to enjoy.



My grocery shopping last weekend wasn’t as organized as usual.  Getting back from Boston then celebrating Easter at our house with family left my usual grocery priorities in a bit of a mess.  I did what I could with what we had on hand.  Even though it was exact, the meal was an outstanding success.  Really enjoyable recipe.


  • 1/2 box of whole wheat fettuccine
  • 1 TBS canola oil
  • 3 scallions, chopped
  • 1 tsp ground ginger
  • 12 oz can of chunk light tuna (in water), drained
  • 15 oz can sweet corn, drained
  • 1 package frozen broccoli florets, rinsed and semi defrosted
  • 2 celery stalks, chopped
  • 10 cherry tomatoes, sliced
  • 1/4 cup low sodium soy sauce
  • 1 tsp toasted sesame oil



Cook the noodles according to the package.

Heat the canola oil in a wok over high heat. Add all the vegetables (scallions, corn, broccoli, celery, tomatoes) and the ginger and let cook for 6 – 7 minutes.

Reduce heat to medium and add the tuna, cook another 2 minutes.  Add the noodles and sesame oil, stir around and serve. Top with sesame seed if you have them on hand for a nice finish.


Really enjoyable dinner. Good pick, Margaret.  We like the flavors, had a blast trying to eat it with chop sticks.  We gave up the chop sticks when we couldn’t get enough of the good stuff in our mouths.

Next up….

CEIMB: Wheat Berry Salad BUT…. Joanne’s version turned out as BROWN RICE SALAD

It was a busy week when this salad was chosen by the Leslie.  The only place I knew of in Utica where I might find wheat berries was at the local health food store.  There just wasn’t enough time for me to get there. Customization was on order and that’s where the brown rice comes in.  I have absolutely no regrets on my substitution.  This salad, made with quick cooking brown rice, was flavorful, healthy, and satisfying in every way.


Serves 6

  • 1 cup quick cooking brown rice:  cooked according to package directions.
  • 1/2 cup chopped walnuts, toasted
  • 2 1/2 celery stalks, chopped
  • 1/2 cup dried cranberries
  • 1 scallion, chopped (both white and green parts)
  • 1/3 cup rough chopped parsley
  • 3 TBS Extra Virgin Olive Oil
  • 2 TBS lemon juice (or juice of one large lemon)
  • 1 tsp lemon zest (zest the fresh lemon then squeeze it)
  • salt and pepper to taste

Cook the rice, remove from heat and allow to cool as you prepare the rest of the salad.

In an oven or toaster oven, on aluminum foil, place the walnuts in a single layer and put under the heat (about 450 F).  Watch carefully and as soon as they begin to brown (in about 1 to 1 1/2 minutes), remove so they don’t burn.

In a large bowl, add the rice, the nuts, celery, cranberries, scallions, parsley, oil, lemon juice, lemon zest, salt and pepper. Toss and serve at room temperature, slightly warmed, or chilled.


This would make a perfect brunch side dish and all the healthy nutrition makes it great for anyone watching their diet. Super pick on Leslie’s part. I’ll be making this dish part of our regular menu.


Wheat berries.  Have you tried them? Do you think I missed out substituting rice for the wheat berries?
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  • At 2011.04.28 07:39, McKayla (green groats) said:

    Looks great! I have actually not tried wheatberries yet!
    I usually use groats as a rice substitute, but I do want to try wheatberries soon.

    I love your noodle bowls with chopstick holders!!! The meal looks delicious too.

    • At 2011.04.28 08:25, Joanne said:

      Thanks McKayla. I really want to make the salad again using wheat berries. I’m so curious as to the taste.

      • At 2011.04.28 09:03, Bri said:

        Can I just say that I want those adorable Asian bowls? I’ve never seen anything like them before!

        Wheat berries are delicious. I highly recommend you trying them next time if you find them, because they are definitely unique and tasty.

        • At 2011.04.28 09:55, Peggy said:

          I think I must be the only one in the group that made the lemon chicken to go with the wheatberry salad. I thought it was all one recipe. Duh.
          I love your bowl with the chopsticks! How cute is that.
          Anyway, loved the noodle bowl and I will definitely make a re-wind on it. I love what you did with yours. This may be my favorite recipe we have made this year so far.

          • At 2011.04.28 10:14, claudia lamascolo said:

            I love both! This rice looks amazing though great noodle bowl… chick peas are my favorite… can eat them in and on anything!

            • At 2011.04.28 11:02, Evan @swEEts said:

              These look like dishes I can cook up while my hunny is away on his business trip 🙂 That noodle bowl is calling my name.. loudly!

              • At 2011.04.28 13:41, FreeSpiritEater said:

                wow, everything here looks insanely good! I can’t wait to try the first recipe, I have all the ingredients and was just thinking about what to make for dinner tonight, thanks so much for sharing! I love your site! I’m following you on twitter =]

                • At 2011.04.28 15:07, Karissa said:

                  Love the brown rice salad, especially because it has walnuts! Great recipes, thanks for sharing and thanks for stopping by my blog!

                  • At 2011.04.28 17:26, Gera@Sweets Foods Blog said:

                    Love these Asian bowls and the recipes also. They have all the ingredients proteins, carbs and vegs in a delicious way 🙂 I take them!



                    • At 2011.04.28 21:41, Chaya said:

                      I love how both your recipes turned out. I have to try making the Asian noodle bowl like you did. The substitutions are interesting.

                      • At 2011.04.29 05:51, The Green Girl said:

                        Everything you makes sounds so appetizing and your photographs are always amazing.

                        • At 2011.05.01 14:36, Marthe said:

                          I actually forgot to add the shii-take mushrooms to the Asian Noodle Bowl, might add some garlic next time though

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