Fun Fun Noodle Bowls
Mill City Cooks

Fun Fun Noodle Bowls

By: Chef Yia Vang

An economical and easy recipe from guest chef Yia Vang of Union Kitchen–perfect for warm days and picnics. Yia remembers his mom making this as a way to use up leftovers or whatever vegetables were in season–be creative! Serves 4.


For the Chicken/Pork

  • 1 lb ground chicken or pork
  • 2 cloves of garlic, chopped
  • 1 teaspoon ginger, chopped
  • 1 teaspoon sambal or sriracha
  • 1 teaspoon Korean chili flakes (optional)
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

For the Bowls

  • 8 ounces dried vermicelli/rice noodles
  • 1 cup mustard greens (or other Asian green like Chinese broccoli or baby bok choy), chopped and blanched
  • 1/2 cup chopped carrots, charred on the grill
  • 1/2 cup chopped onions, charred on the grill
  • 1/2 cup shaved red cabbage
  • 1/4 cup chopped cucumbers
  • 1/4 cup chopped radishes
  • 1/4 cup bean sprouts
  • 2 teaspoons sliced scallion
  • Mint, Thai basil and cilantro leaves


Prepare the meat by combining all ingredients in a large saute pan. Cook over medium high heat until browned and cooked through.

Next, bring a pot of water to boil and cook noodles for 6 – 7 minutes, or until soft, and then strain. Rinse with cold water.

Combine meat, cooked noodles and vegetables & herbs in a large mixing bowl to serve family style, or assemble into individual bowls: On the bottom of the bowl place the meat with the sauce and layer the noodles on top. Neatly top with veggies and herbs and enjoy cold.