Nut-Free Vietnamese Noodle Bowl
Fresh, vibrant, and allergy-friendly, this Nut-Free Vietnamese Noodle Bowl is a refreshing twist on a classic dish, perfect for those seeking a healthy and nut-free option. Brimming with colorful julienned vegetables like carrots, cucumbers, and red bell peppers, along with shredded cabbage and aromatic herbs such as cilantro and mint, this noodle bowl delivers bold, zesty flavors in every bite. The tangy dressing, made with lime juice, fish sauce or soy sauce, and hints of garlic and chili, ties it all together with a punch. Customize it with your choice of protein—chicken, shrimp, or tofu—for a satisfying meal. Ready in just 30 minutes, this easy, delicious recipe is ideal for those craving a quick yet wholesome dish. Serve it with a sprinkle of sesame seeds for added texture, and enjoy the perfect balance of fresh ingredients and Southeast Asian-inspired flavors—all without nuts!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 medium Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 cup Shredded cabbage (red or green)
- 1 cup Fresh cilantro leaves
- 1 cup Fresh mint leaves
- 200 grams Cooked chicken, shrimp, or tofu (optional)
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon Sugar
- 1 Garlic clove (minced)
- 1 Red chili (optional, finely sliced)
- 1 pinch Salt
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse them under cold water to stop cooking and prevent sticking. Set aside.
While the noodles cook, prepare the vegetables: peel and julienne the carrot, julienne the cucumber and red bell pepper, and thinly slice or shred the cabbage.
In a small bowl, prepare the dressing by combining lime juice, fish sauce (or soy sauce), sugar, minced garlic, red chili (if using), salt, and water. Stir until the sugar is dissolved. Adjust the seasoning to taste.
Assemble the noodle bowls: divide the cooked rice noodles evenly between serving bowls. Arrange the carrots, cucumber, red bell pepper, shredded cabbage, cilantro, and mint on top of the noodles.
If using a protein, add cooked chicken, shrimp, or tofu to each bowl.
Drizzle the prepared dressing over the noodle bowls. Toss gently to distribute the dressing and ingredients evenly.
Sprinkle with sesame seeds, if desired, for a nutty garnish.
Serve immediately and enjoy your fresh and flavorful nut-free Vietnamese noodle bowl!
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3731 mg | 162% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 40.0 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1048 mg | 81% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3731 mg | 79% | |
*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.
