Soy-Free Vietnamese Noodle Bowl

Elevate your mealtime with this vibrant and refreshing Soy-Free Vietnamese Noodle Bowl, a perfect twist on a classic favorite! Packed with tender rice noodles, juicy chicken or golden tofu, and a colorful medley of crisp julienned vegetables, this dish delivers a symphony of textures and flavors in every bite. The zesty, soy-free dressing made with coconut aminos or tamari, fresh lime juice, and a hint of sweetness ties it all together, creating a harmonious balance of sweet, tangy, and savory. Topped with fresh herbs like mint and cilantro, plus optional crushed peanuts for crunch, this easy-to-make, gluten-free recipe is a wholesome and customizable delight. Ready in just 35 minutes, it’s the ultimate crowd-pleasing meal perfect for lunch or dinner!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 g Rice noodles (thin vermicelli or similar)
• 300 g Chicken breast or thighs (or tofu for a vegetarian option)
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 20 g Fresh mint leaves
• 20 g Fresh cilantro leaves
• 100 g Bean sprouts
• 20 g Crushed peanuts (optional for garnish)
• 1 large Garlic clove, minced
• 3 tbsp Fish sauce alternative (coconut aminos or tamari)
• 3 tbsp Lime juice, freshly squeezed
• 2 tbsp Maple syrup or honey (for sweetener)
• 2 tbsp Water
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Cooking oil (avocado or vegetable oil)
• 0.25 tsp Chili flakes or sliced red chili (optional for heat)

Directions

Step 1

Cook the rice noodles according to the package instructions. Rinse under cold water to prevent sticking, then set aside.

Step 2

If using chicken, season the meat with salt, pepper, and a drizzle of oil. Heat the cooking oil in a skillet over medium heat and sauté the chicken for 5-6 minutes per side until cooked through. Let it rest for a few minutes, then slice into thin strips. If using tofu, cut into cubes and sauté until golden brown on all sides.

Step 3

Prepare the vegetables by julienning the carrot and cucumber. Wash and dry the mint and cilantro leaves. Set all the vegetables aside.

Step 4

In a small bowl, prepare the dressing by whisking together the fish sauce alternative (coconut aminos or tamari), lime juice, maple syrup or honey, minced garlic, water, and chili flakes (if using). Taste and adjust the balance of flavors as necessary.

Step 5

To assemble the noodle bowl, divide the cooked rice noodles between four bowls. Arrange the carrot, cucumber, bean sprouts, and sliced chicken (or tofu) on top of the noodles.

Step 6

Drizzle the prepared dressing evenly over each bowl. Garnish with fresh mint, cilantro, and optional crushed peanuts for added texture and flavor.

Step 7

Serve immediately and enjoy this refreshing and soy-free Vietnamese Noodle Bowl!

Nutrition Facts

Serving size	(1003.5g)

Amount per serving	% Daily Value*
Calories	1368.7

Total Fat 36.6g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 255mg	0%
Sodium 2300.0mg	0%
Total Carbohydrate 151.2g	0%
Dietary Fiber 10.2g	0%
Total Sugars 44.9g
Protein 110.7g	0%

Vitamin D 3IU	0%
Calcium 232.1mg	0%
Iron 7.7mg	0%
Potassium 1752.1mg	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: 23.9%

Protein: 32.2%

Carbs: 43.9%