There are plans in the works for Big Bowl restaurants from coast to coast. Writing about the success of Big Bowl restaurants in the introduction to his book, he takes delight in America's growing interest in Asian one-bowl meals. They also take them out, and we deliver them to their doors. A beloved man-made staple, no doubt. We eat rice noodles, mung bean noodles and wheat noodles.
Rice is still the main staple, but noodles eliminate monotony.
Plus they're quick and easy to fix, so noodles are often what people look for when they want a quick meal. Here are two of Bruce Cost's recipes. His Southeast Asian Pesto, made with fresh Thai basil, fried peanuts, mint, cilantro and serrano chilies, gives room-temperature noodles Asian attitude. The recipe makes three cups of pesto, so if you like, you can use it in a variety of dishes. Stir it into cooked rice or drizzle it on grilled fish.