Comforting Rice Noodle Bowl with Chili Oil

Rice noodles in broth with chili oil is a dish that feels like a hug in a bowl. Combining bone broth with rice noodles creates a perfect harmony of comfort and nourishment. The silky, tender rice noodles soak up the rich, savory flavors of the bone broth, creating a hearty and restorative bowl. Topping it with chili oil adds an irresistible layer of heat and complexity, balancing the broth’s depth with a zingy, aromatic kick. Together, these elements transform a simple dish into a flavorful, soul-soothing meal that warms both the body and the spirit.

The flu season swept through our home like an uninvited guest, leaving us stuck indoors for nearly a week. It was one of those times when the days blurred together. By day three of surviving on soup and noodles, however, the allure of instant ramen began to fade. My taste buds needed a change, and I wanted something that felt comforting but was packed with real flavor and substance. That’s when inspiration struck: a hearty rice noodle bowl, infused with the richness of bone broth and topped with a zingy chili oil for that extra kick. It was the perfect antidote to both flu-induced monotony and my craving for something delicious. 

So if the flu has you down or you’re just looking for something cozy to enjoy, give this rice noodle bowl a try. It might just become your go-to comfort food too.

Preparation time: 15-20 minutes
Cooking time 15-20 minutes
Serves: 3-4

Ingredients

• Bone broth (store-bought or homemade) 4 cups
• Garlic (minced) 4-5 cloves
• Ginger (thinly sliced) 1 small piece
• Soy sauce 2 tbsp
• Miso paste(optional, for extra umami) ½ tsp
• Salt to taste
• Rice noodles (any width you like) 200 g
• A handful of fresh greens (spinach, bok choy, or kale)
• Egg (boiled) 1
• Neutral oil (like vegetable or canola oil) 2 tbsp
• Red chili flakes 1 tsp
• Sesame seeds 1 tsp
• Paprika ¼ tsp
• Star anise 1
• A dash of soy sauce
• Spring onion 

Method

1. Heat the bone broth in a pot with garlic, ginger, soy sauce, and Miso paste.
2. Let it simmer for 10–15 minutes to infuse the flavors.
3. Taste and adjust the seasoning with salt, if needed. Boil the rice noodles according to the package instructions. Drain and set aside.
4. Add the fresh greens to the simmering broth for 1–2 minutes until tender, then remove and set aside. I used bok choy.
5. Heat the neutral oil in a small pan until hot but not smoking. Place the chili flakes, sesame seeds, star anise, and garlic in a heat-proof dish. Pour the hot oil over them and stir quickly. Add a dash of soy sauce and paprika for extra depth.
6. Ladle the hot bone broth over the noodles. Top with the blanched greens and boiled egg, if using. Drizzle with homemade chili oil for that irresistible zing.