Vegetarian Vietnamese Noodle Bowl
Elevate your mealtime with this vibrant and refreshing Vegetarian Vietnamese Noodle Bowl, a feast for both the eyes and the palate. Packed with colorful, crisp vegetables like carrot, cucumber, and red bell pepper, and complemented by fresh herbs including cilantro, mint, and basil, this dish is a celebration of bold flavors and wholesome ingredients. Tossed with a tangy, sweet, and savory homemade dressing featuring lime juice, soy sauce, maple syrup, and sesame oil, every bite is a burst of balanced goodness. Topped with crushed peanuts and sesame seeds for added crunch, this bowl is perfect as a light yet satisfying lunch or dinner. Ready in just 30 minutes, this nutrient-rich recipe is vegan-friendly, gluten-free, and ideal for anyone craving a healthy and flavorful Asian-inspired meal.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 cup Bean sprouts
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh basil leaves
- 2 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Maple syrup
- 1 clove Garlic
- 1 teaspoon Fresh ginger
- 0.25 cup Crushed peanuts
- 1 teaspoon Sesame seeds
- 1 teaspoon Chili sauce (optional)
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Peel the carrot and use a julienne peeler or knife to cut it into thin strips. Slice the cucumber and red bell pepper into thin matchstick-like strips.
Finely chop the fresh cilantro, mint, and basil leaves.
In a small bowl, prepare the dressing by whisking together lime juice, soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, and chili sauce if using.
In a large mixing bowl, combine the cooked rice noodles, carrot, cucumber, red bell pepper, bean sprouts, and freshly chopped herbs. Toss gently to combine.
Drizzle the prepared dressing over the noodle and vegetable mixture and toss until everything is evenly coated.
Divide the noodle mixture into serving bowls.
Top with crushed peanuts and sesame seeds for added texture and flavor.
Serve immediately with lime wedges on the side and enjoy your fresh and delicious Vegetarian Vietnamese Noodle Bowl!
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2367 mg | 103% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.4 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1839 mg | 39% | |
*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.
