Spring Noodle Party

Throw Your Own Noodle Party!

By & / Photography By Justin Fox Burks | April 19, 2017


Make the Shiitake Broth according to the recipe.

Slice the daikon radish and the shiitake mushrooms that were reserved after making the Shiitake Broth. Arrange the vegetables however you’d like on a serving platter along with the mint, basil, cilantro, peanuts, chile peppers, kimchi, limes, Sriracha, and sugar. This will serve as a mini buffet so your guests can add anything they’d like to their own individual noodle bowls.

Bring the Shiitake Broth to a boil. Blanch the bok choy into the broth for about 2 minutes or until cooked through. Retrieve the bok choy using a strainer and set aside until ready to serve. Repeat this action for the snow peas and the shredded carrot. Arrange the bok choy, snow peas, and carrots on the serving platter alongside the rest of the garnishes and vegetables.

As each guest is ready to eat, drop about 3 ounces (or one serving) of noodles into the boiling broth. Allow the noodles to cook for 2 ½ to 3 minutes before fishing the noodles out with a spider tool or strainer and placing noodles into a bowl. Add ½ to ¾ cup of broth. Allow your guests to top the noodles with vegetables, hot peppers, herbs, lime juice, peanuts, and kimchi in whatever combination they’d like. We often also add a soft-boiled egg or baked tofu to add a little more protein.

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  • Shiitake Broth (recipe follows)
  • 1 bunch fresh mint, stems discarded
  • 1 bunch fresh basil, stems discarded
  • 1 small bunch cilantro, large stems discarded
  • ½ cup peanuts, chopped
  • 2 serrano or Thai chile peppers, sliced
  • 1 cup kimchi (optional)
  • 2 limes, quartered
  • ¼ cup Sriracha
  • 2 tablespoons granulated sugar
  • 2 bunches bok choy (trimmed, root end discarded)
  • ½ pounds snow peas
  • 1 large carrot, shredded
  • 2 14-ounce packages of ‘rice stick’ noodles
  • Soft-boiled eggs and baked tofu (optional)
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