Low Sodium Vietnamese Noodle Bowl

Delight your taste buds with this refreshing and vibrant Low Sodium Vietnamese Noodle Bowl, a healthier twist on a beloved classic. Packed with tender rice vermicelli noodles, crisp julienned carrots and cucumbers, crunchy bean sprouts, and fragrant fresh herbs like mint, cilantro, and Thai basil, this light yet satisfying dish is as flavorful as it is nourishing. A zesty homemade dressing made with lime juice, low sodium soy sauce, and a touch of honey or maple syrup ties everything together, while optional protein options like grilled chicken or golden tofu add versatility. Perfect for meal prep or a quick, 30-minute lunch or dinner, this low sodium recipe delivers all the aromatic charm of Vietnamese cuisine without compromising on health. Garnish with chopped unsalted peanuts for an extra layer of texture and enjoy a guilt-free bowl of culinary bliss!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Rice vermicelli noodles
• 1 medium fillet or block Chicken breast or tofu (optional for protein)
• 1 cup Carrots, julienned
• 1 cup Cucumber, julienned
• 1 cup Bean sprouts
• 0.5 cup Fresh herbs (mint, cilantro, Thai basil)
• 2 tablespoons Unsalted peanuts, chopped
• 1 whole Lime
• 2 tablespoons Low sodium soy sauce (or coconut aminos for lower sodium)
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey or maple syrup
• 1 clove Garlic, minced
• 0.5 teaspoon Fresh chili or chili flakes (optional, for heat)
• 1 teaspoon Sesame oil

Directions

Step 1

Prepare the rice vermicelli noodles according to the package instructions. Typically, you soak or cook them in hot water until tender, then rinse under cold water and drain. Set aside.

Step 2

If using chicken breast, grill, bake, or pan-sear it until fully cooked, seasoning lightly with black pepper if desired. Slice into thin strips once cooked. For tofu, press to remove excess water, cut into cubes, and pan-fry until golden.

Step 3

Prepare the vegetables. Julienne the carrots and cucumber, rinse the bean sprouts, and chop the fresh herbs.

Step 4

In a small bowl, prepare the dressing by combining the lime juice, low sodium soy sauce (or coconut aminos), rice vinegar, honey or maple syrup, minced garlic, sesame oil, and chili (if using). Whisk until well mixed.

Step 5

Assemble the noodle bowls by dividing the cooked rice vermicelli among four serving bowls. Top with sliced chicken or tofu, julienned carrots and cucumber, bean sprouts, and fresh herbs.

Step 6

Drizzle the dressing evenly over the assembled bowls. Garnish with chopped unsalted peanuts and extra lime wedges, if desired.

Step 7

Serve immediately and enjoy a refreshing, low sodium Vietnamese noodle bowl!

Nutrition Facts

Serving size	(1192.7g)

Amount per serving	% Daily Value*
Calories	1517.5

Total Fat 30.0g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 127.5mg	0%
Sodium 1296.7mg	0%
Total Carbohydrate 238.2g	0%
Dietary Fiber 17.8g	0%
Total Sugars 26.4g
Protein 77.9g	0%

Vitamin D 7.5IU	0%
Calcium 318.5mg	0%
Iron 11.0mg	0%
Potassium 2135.2mg	0%

*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.

Source of Calories

Fat: 17.6%

Protein: 20.3%

Carbs: 62.1%