Duncan Robinson’s A-Sha Noodle Bowl

Duncan Robinson's A-Sha Noodle Bowl

Duncan Robinson of the NBA’s Miami Heat first tried A-Sha Noodles in college, “Noodles are kind of like a staple of a college athlete’s diet. But, for me, it was a healthy alternative to your standard ramen. It allowed me to easily prep my own meals and also get something that’s healthy and preparing me to compete and play.”

Now, being in the league, Duncan values feeling his best and a big part of that is the fuel he’s putting in his body. Quality matters to him. He only puts the highest quality, premium ingredients into his body with an emphasis on having plant-based protein in his diet. Check out Duncan’s A-Sha Noodle bowl below and make it yourself at home! 



  1. Dice green onions and set aside. 
  2. Heat oil in a large frying pan over medium-high heat.
  3. Add​ shrimp and season with salt and pepper to taste. Cook until opaque (usually 4-5 minutes depending on size of shrimp)
  4. Bring at least 4 cups of water to a rolling boil to cook the A-Sha noodles.  Once water is boiling, add Mandarin noodles and cook for 3 mins. 
  5. While the noodles are cooking, add oil to a pan and cook 1 egg over-easy and set aside.
  6. Drain noodles after cooking and mix with sauce packet.
  7. Transfer noodles to bowl and top with shrimp, egg, and green onions.
  8. Garnish with red chili sauce and fried shallots to your taste and enjoy your Duncan A-Sha Noodle bowl!

Show 155, January 16, 2016: Executive Chef Garth Blackburn, “Taste Texas” and Sub-Zero Wolf, Dallas & Houston, Texas

Chef Garth Blackburn and Andy HarrisChef Garth Blackburn (our guest) is the Executive Chef for Taste Texas TV and Sub-Zero Wolf. He’s hosting the Taste of Travel Theater at The Travel & Adventure Show with his colleague, Amy Kushnir, Executiver Producer of “Taste Texas TV.” On the daily television show Chef Garth shares his passion for great Texas food sources.

The last cooking demonstration on Sunday afternoon at the Taste of Travel Theater will be Chef Garth demonstrating his own recipe for Texas Seafood Tostados.

Born in Lubbock and raised in Houston, Chef Garth has a passion for all things Texas and that certainly includes stellar sources for seasonal ingredients. His parents’ home cooking got him started in the kitchen, and he really fell in love with food as a member of the U.S. National Cycling Team traveling and tasting his way through 30 different countries.

After graduating culinary school, he went on to cook at several acclaimed Houston restaurants, cheffed it up in catering, and also cooked full time for a star NBA family.  Currently he is Executive Chef at Sub-Zero Wolf running two state-of-the-art culinary centers in Dallas and Houston