Sunset Magazine Noodle Bowl
Brighten up your mealtime with the Sunset Magazine Noodle Bowl, a vibrant and refreshing dish that’s as visually stunning as it is delicious. This easy-to-make recipe features tender rice noodles topped with a medley of fresh, crunchy vegetables like julienned carrots, crisp cucumbers, and shredded red cabbage, all beautifully arranged for a photogenic finish. A tangy soy-lime dressing infused with sesame oil, fresh ginger, and a hint of sriracha ties everything together, delivering a perfect balance of flavors. Garnished with toasted sesame seeds, green onions, and fresh cilantro, this noodle bowl is a healthful, flavor-packed option that’s ready in under 30 minutes. Ideal for those craving light yet satisfying meals, this vegetarian dish is perfect for lunch, dinner, or even meal prep.
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 2 medium (julienned) carrots
- 1 large (thinly sliced) red bell pepper
- 1 large (julienned) cucumber
- 1 cup (shelled) edamame
- 1.5 cups (shredded) red cabbage
- 3 stalks (thinly sliced) green onion
- 0.5 cup (chopped) cilantro
- 2 tablespoons (toasted) sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoons sesame oil
- 1 teaspoon (grated) fresh ginger
- 1 tablespoon honey
- 1 clove (minced) garlic
- 1 teaspoon (optional, for spice) sriracha
- 1 medium (juiced) lime
Instructions
Bring a large pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, rinse the noodles under cold water to stop the cooking process, then drain well.
While the noodles cook, prepare the vegetables: julienne the carrots and cucumber, thinly slice the red bell pepper, shred the red cabbage, and chop the cilantro. Set all vegetables aside.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, honey, minced garlic, sriracha (optional), and lime juice to make the dressing.
In a large mixing bowl, toss the cooked rice noodles with half of the dressing until well coated.
Divide the noodles evenly among four bowls. Arrange the vegetables (carrots, red bell pepper, cucumber, edamame, and red cabbage) on top of the noodles in sections to create a colorful presentation.
Drizzle the remaining dressing over the bowls and sprinkle each with toasted sesame seeds, sliced green onions, and chopped cilantro.
Serve immediately and enjoy your fresh and vibrant Sunset Magazine Noodle Bowl!
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 41.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2502 mg | 53% | |
*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.
