Vegan Vietnamese Noodle Bowl
Transport your taste buds to the vibrant streets of Vietnam with this Vegan Vietnamese Noodle Bowl, a fresh and flavorful dish that’s as satisfying as it is wholesome. Packed with colorful julienned vegetables like carrot, cucumber, and red cabbage, this bowl is a delightful medley of textures and aromas. Silky rice vermicelli noodles form the base, complemented by golden pan-seared tofu for a protein boost, and topped with roasted peanuts and aromatic herbs such as mint, cilantro, and Thai basil. The tangy, umami-rich dressing—made with soy sauce, sesame oil, lime juice, and chili garlic sauce—ties it all together beautifully, creating an irresistible burst of flavor in every bite. Ready in just 30 minutes, this plant-based bowl is perfect for meal prepping or a quick, refreshing weeknight dinner.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 1 large, julienned Carrot
- 1 medium, julienned Cucumber
- 100 grams, thinly sliced Red cabbage
- 15 grams, chopped Fresh cilantro
- 15 grams, chopped Fresh mint
- 15 grams, chopped Fresh Thai basil
- 50 grams, chopped Roasted peanuts
- 200 grams, cubed Firm tofu
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves, minced Garlic
- 3 tablespoons Rice vinegar
- 2 tablespoons Lime juice
- 1 tablespoon Sugar
- 1 teaspoon Chili garlic sauce
- 2 tablespoons Water
Instructions
Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water. Set aside.
In a small bowl, make the dressing by whisking together soy sauce, sesame oil, rice vinegar, lime juice, sugar, chili garlic sauce, and water until the sugar is dissolved. Set aside.
Heat a non-stick skillet over medium heat. Add 1 teaspoon of sesame oil and the minced garlic. Cook for 30 seconds until fragrant.
Add the cubed tofu to the skillet and cook for 3-4 minutes on each side, or until golden brown. Set aside to cool slightly.
Prepare the vegetables by julienning the carrot and cucumber, and thinly slicing the red cabbage.
To assemble the noodle bowl, divide the cooked rice noodles evenly into 4 bowls.
Top each bowl with the prepared vegetables, cooked tofu, chopped peanuts, fresh cilantro, mint, and Thai basil.
Drizzle the dressing evenly over the bowls.
Toss gently to combine before serving, or allow diners to mix their own bowls.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 28.0 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1899 mg | 40% | |
*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.
