Gluten-Free Vietnamese Noodle Bowl
Indulge in the vibrant, fresh flavors of this Gluten-Free Vietnamese Noodle Bowl, a perfect recipe for a light yet satisfying meal. Packed with gluten-free rice vermicelli noodles, tender chicken or tofu, crisp julienned vegetables, and a medley of fragrant herbs like mint, cilantro, and Thai basil, this dish delivers both nourishment and bold, zesty taste. The homemade nuoc cham sauce ties everything together with a tangy and savory kick, while optional crushed peanuts add a delightful crunch. Quick to prepare in just 30 minutes, this recipe is customizable for vegetarian and gluten-free diets, making it a versatile addition to your weeknight rotation. Perfect for serving warm or cool, these noodle bowls are a refreshing way to bring Vietnamese-inspired cuisine to your table!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice vermicelli noodles
- 300 grams Chicken breast or tofu (for vegetarian option)
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 cup Bean sprouts
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh Thai basil leaves (optional)
- 2 tablespoons Crushed peanuts (optional)
- 3 tablespoons Fish sauce (or gluten-free soy sauce for a vegetarian option)
- 2 tablespoons Lime juice, freshly squeezed
- 2 teaspoons Sugar
- 3 tablespoons Water
- 1 clove Minced garlic
- 0.25 teaspoon Salt
- 1 tablespoon Cooking oil
Instructions
Cook the gluten-free rice vermicelli noodles according to the package instructions. Drain, rinse under cold water, and set aside.
If using chicken breast, slice it into thin strips. If using tofu, cut it into bite-sized cubes.
Heat the cooking oil in a skillet over medium heat. Add the chicken or tofu and cook until fully cooked and golden brown. Set aside.
Prepare the nuoc cham sauce by combining the fish sauce (or gluten-free soy sauce), lime juice, sugar, water, minced garlic, and salt in a small bowl. Stir until the sugar dissolves, and set aside.
Assemble the noodle bowls. Divide the cooked rice noodles among 4 bowls.
Top each bowl with equal portions of cooked chicken or tofu, julienned carrot, cucumber, bean sprouts, fresh mint, cilantro, and Thai basil leaves (if using).
Drizzle the nuoc cham sauce over each bowl, or serve it on the side for individual preference.
Garnish with crushed peanuts, if desired.
Serve immediately and enjoy the fresh, vibrant flavors of this Gluten-Free Vietnamese Noodle Bowl!
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 24.1 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 797 mg | 61% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
