Vibrant Vermicelli Noodle Bowls with Tofu | Easy Vietnamese-Inspired Recipe
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.
Servings 2 people
Calories 570kcal
Ingredients
For the Dressing:
- 1/4 cup unseasoned rice vinegar
- Juice of 1/2 lime about 1 tablespoon
- 2 tablespoons soy sauce* or 1 tablespoon vegetarian fish sauce
- 1/4 cup 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* or sub 14 ounces store-bought pre-seasoned tofu
- 4 ounces vermicelli noodles*
- 1/4 head leafy green lettuce chopped
- 1 carrot grated or finely sliced
- 2 Persian cucumbers thinly sliced (or 1/2 English cucumber)
- 1/2 red bell pepper thinly sliced
- 1 cup bean sprouts
- 1/2 cup chopped fresh herbs cilantro,mint, thai basil, and/or Vietnamese perilla (tía tô)
- 1/4 cup dry roasted peanuts
Instructions
- 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 into a colander and set aside.
- Make the Dressing: In the meantime, 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.
- Assemble: Divide the noodles and lettuce between large bowls, 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. Vegetable and dressing leftovers will keep in the fridge for up to 3 days, though the noodles are best made fresh each time before eating.
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.
Nutrition
Calories: 570kcal | Carbohydrates: 85g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1671mg | Potassium: 991mg | Fiber: 7g | Sugar: 26g | Vitamin A: 7343IU | Vitamin C: 62mg | Calcium: 156mg | Iron: 5mg