Vermicelli Noodle Bowls
These Vermicelli Noodle Bowls are veggie-packed, popping with color, and come together in under 30 mins. The perfect light, yet filling lunch or dinner for those warm-weather days. Vegan & Gluten-Free.
- Prep Time: 20 Minutes
- Cook Time: 5 Minutes
- Total Time: 25 minutes
- Yield: Serves 3-4 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Dressing:
- 1/4 cup (60 ml) unseasoned rice vinegar
- Juice of 1/2 lime
- 2 tablespoons soy sauce* or 1 tablespoon vegetarian fish sauce
- 1/4 cup (60 ml) sweet chili sauce
- 1 clove of garlic, finely minced or grated
- 1–2 tablespoons water, to thin (if necessary)
For the Bowls:
- 1 batch Sweet Chili Tofu*
- 4 ounces (110 g) vermicelli noodles*
- 1/4 head leafy green lettuce, chopped
- 1 medium carrot, finely shredded or grated
- 2 Persian Cucumbers, thinly sliced (or 1/2 English)
- 1/2 red bell pepper, thinly sliced
- 1 cup (100g) bean sprouts
- 1/2 cup chopped fresh herbs: cilantro, mint, thai basil, and/or Vietnamese perilla (tía tô)
- 1/4 cup (30 g) dry roasted peanuts
Instructions
- Make the Dressing: add the vinegar, lime juice, soy sauce, sweet chili sauce, and garlic to a mason jar with a tight-fitting lid and shake well to combine. If the dressing is thicker than you’d like, add 1-2 tablespoons of water to thin. Set aside.
- Soak the Noodles: bring 3 cups of water to a boil in an electric kettle or pot. Place the vermicelli noodles in a wide-bottom bowl, then carefully pour the water over them. Let soak for 3 to 5 minutes, or until the noodles are tender. Drain and set aside.
- Assemble: place the noodles and lettuce in the bottom of each serving bowl, then top with Sweet Chili Tofu, carrot, cucumber, bell pepper, bean sprouts, fresh herbs, and peanuts.
- Serve: Drizzle each bowl with dressing, then serve as desired. Leftovers will keep in the fridge for up to 3 days.
Notes
- Soy Sauce: this recipe can be made with soy sauce, tamari, liquid aminos, or vegetarian fish sauce. Vg fish sauce is very salty, so you’ll only need 1 tablespoon; you can find it in asian markets or online.
- Tofu: if you prefer, you can also make this Crispy Tofu or this 5-Spice Tofu instead! Or, just go with a store-bought flavored variety.
- Vermicelli Noodles: vermicelli noodles are very thin rice noodles, similar to angel hair vs. regular pasta. Because they are so thin, you do not need to cook them on the stovetop – only soak in water! These noodles are sometimes difficult to find in the grocery store, so I buy them from my local asian market. You can also purchase them online. If you do not have access to these, you can use Pad-Thai-style noodles; just follow the package instructions.
Keywords: vermicelli noodle salad, vegan vermicelli noodle salad, vietnamese noodle salad, vietnamese noodle bowls, bun chay, vegan bun chay, vegan vietnamese food
Find it online: https://frommybowl.com/vermicelli-noodle-bowls-vegan/