Soy-Free Vietnamese Noodle Bowl
Dive into the vibrant flavors of a Soy-Free Vietnamese Noodle Bowl, a refreshing twist on a beloved Southeast Asian classic. Perfect for those avoiding soy, this recipe substitutes traditional fish sauce with coconut aminos or tamari, delivering bold, tangy notes balanced with lime juice and a touch of sweetness from maple syrup or honey. Tender rice noodles form the base, topped with juicy chicken or golden tofu, crisp julienned vegetables, fresh herbs like mint and cilantro, and crunchy bean sprouts. Finished with a customizable dressing and optional crushed peanuts, this wholesome dish is quick to prepare and ideal for a light yet satisfying lunch or dinner. Packed with fresh ingredients and naturally gluten-free, it’s a healthy, flavorful meal that’s ready in just 35 minutes and sure to impress.
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Recipe Information
Ingredients
- 200 g Rice noodles (thin vermicelli or similar)
- 300 g Chicken breast or thighs (or tofu for a vegetarian option)
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 20 g Fresh mint leaves
- 20 g Fresh cilantro leaves
- 100 g Bean sprouts
- 20 g Crushed peanuts (optional for garnish)
- 1 large Garlic clove, minced
- 3 tbsp Fish sauce alternative (coconut aminos or tamari)
- 3 tbsp Lime juice, freshly squeezed
- 2 tbsp Maple syrup or honey (for sweetener)
- 2 tbsp Water
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Cooking oil (avocado or vegetable oil)
- 0.25 tsp Chili flakes or sliced red chili (optional for heat)
Instructions
Cook the rice noodles according to the package instructions. Rinse under cold water to prevent sticking, then set aside.
If using chicken, season the meat with salt, pepper, and a drizzle of oil. Heat the cooking oil in a skillet over medium heat and sauté the chicken for 5-6 minutes per side until cooked through. Let it rest for a few minutes, then slice into thin strips. If using tofu, cut into cubes and sauté until golden brown on all sides.
Prepare the vegetables by julienning the carrot and cucumber. Wash and dry the mint and cilantro leaves. Set all the vegetables aside.
In a small bowl, prepare the dressing by whisking together the fish sauce alternative (coconut aminos or tamari), lime juice, maple syrup or honey, minced garlic, water, and chili flakes (if using). Taste and adjust the balance of flavors as necessary.
To assemble the noodle bowl, divide the cooked rice noodles between four bowls. Arrange the carrot, cucumber, bean sprouts, and sliced chicken (or tofu) on top of the noodles.
Drizzle the prepared dressing evenly over each bowl. Garnish with fresh mint, cilantro, and optional crushed peanuts for added texture and flavor.
Serve immediately and enjoy this refreshing and soy-free Vietnamese Noodle Bowl!
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 44.9 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1752 mg | 37% | |
*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.
