Low Sodium Vietnamese Noodle Bowl
Savor the vibrant flavors of Southeast Asia with this Low Sodium Vietnamese Noodle Bowl, a light and refreshing dish that's perfect for a healthy weeknight meal. This recipe swaps traditional high-sodium components for low sodium soy sauce or coconut aminos, ensuring you get all the delicious tang and umami without the salt overload. Tender rice vermicelli noodles are topped with a colorful array of fresh julienned carrots, cucumber, bean sprouts, and fragrant herbs like mint, cilantro, and Thai basil. Protein options include lean grilled chicken or crispy tofu, making it versatile for any diet. A zesty homemade dressing of lime juice, rice vinegar, garlic, and sesame oil ties the dish together, while chopped unsalted peanuts add a satisfying crunch. Ready in just 30 minutes, this wholesome noodle bowl is a crowd-pleaser that's as beautiful as it is nourishing. Perfect for serving fresh with a squeeze of lime, it's a must-try for lovers of Asian-inspired low-sodium recipes!
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Recipe Information
Ingredients
- 8 ounces Rice vermicelli noodles
- 1 medium fillet or block Chicken breast or tofu (optional for protein)
- 1 cup Carrots, julienned
- 1 cup Cucumber, julienned
- 1 cup Bean sprouts
- 0.5 cup Fresh herbs (mint, cilantro, Thai basil)
- 2 tablespoons Unsalted peanuts, chopped
- 1 whole Lime
- 2 tablespoons Low sodium soy sauce (or coconut aminos for lower sodium)
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey or maple syrup
- 1 clove Garlic, minced
- 0.5 teaspoon Fresh chili or chili flakes (optional, for heat)
- 1 teaspoon Sesame oil
Instructions
Prepare the rice vermicelli noodles according to the package instructions. Typically, you soak or cook them in hot water until tender, then rinse under cold water and drain. Set aside.
If using chicken breast, grill, bake, or pan-sear it until fully cooked, seasoning lightly with black pepper if desired. Slice into thin strips once cooked. For tofu, press to remove excess water, cut into cubes, and pan-fry until golden.
Prepare the vegetables. Julienne the carrots and cucumber, rinse the bean sprouts, and chop the fresh herbs.
In a small bowl, prepare the dressing by combining the lime juice, low sodium soy sauce (or coconut aminos), rice vinegar, honey or maple syrup, minced garlic, sesame oil, and chili (if using). Whisk until well mixed.
Assemble the noodle bowls by dividing the cooked rice vermicelli among four serving bowls. Top with sliced chicken or tofu, julienned carrots and cucumber, bean sprouts, and fresh herbs.
Drizzle the dressing evenly over the assembled bowls. Garnish with chopped unsalted peanuts and extra lime wedges, if desired.
Serve immediately and enjoy a refreshing, low sodium Vietnamese noodle bowl!
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 26.4 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 318 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2135 mg | 45% | |
*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.
