Quick Yummy Thai Vegetarian Noodle Bowl
Craving a hearty yet wholesome meal in under 30 minutes? This Quick Yummy Thai Vegetarian Noodle Bowl is the perfect fusion of vibrant flavors and easy prep. Featuring tender rice noodles tossed with crisp stir-fried vegetables like broccoli, carrots, and red bell peppers, this dish is coated in a luscious peanut-lime sauce that balances savory, tangy, and slightly sweet notes. Red chili flakes add a subtle kick, while fresh cilantro, spring onions, and crunchy roasted peanuts provide irresistible texture and freshness. Ready in just 25 minutes, this gluten-free, plant-based recipe is an ideal choice for weeknight dinners or a satisfying lunch. Healthy, flavorful, and delightfully easy, this Thai-inspired noodle dish will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 tablespoon coconut oil
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons peanut butter
- 1 teaspoon brown sugar
- 0.5 teaspoon red chili flakes
- 2 spring onions, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup roasted peanuts, roughly chopped
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the bell pepper, carrot, and broccoli florets to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, lime juice, peanut butter, brown sugar, and red chili flakes until smooth.
Pour the sauce over the cooked vegetables in the skillet. Stir well to coat the veggies evenly.
Add the cooked rice noodles to the skillet. Toss everything together for 2-3 minutes until the noodles are heated through and coated in the sauce.
Remove from heat and divide the noodle mixture into serving bowls.
Top each bowl with spring onions, chopped cilantro, and roasted peanuts for added flavor and crunch.
Serve warm and enjoy your delicious Thai vegetarian noodle bowl!
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 20.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1449 mg | 31% | |
*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.
