Sunset Magazine Noodle Bowl

Brighten up your mealtime with the Sunset Magazine Noodle Bowl, a vibrant and refreshing dish that’s as visually stunning as it is delicious. This easy-to-make recipe features tender rice noodles topped with a medley of fresh, crunchy vegetables like julienned carrots, crisp cucumbers, and shredded red cabbage, all beautifully arranged for a photogenic finish. A tangy soy-lime dressing infused with sesame oil, fresh ginger, and a hint of sriracha ties everything together, delivering a perfect balance of flavors. Garnished with toasted sesame seeds, green onions, and fresh cilantro, this noodle bowl is a healthful, flavor-packed option that’s ready in under 30 minutes. Ideal for those craving light yet satisfying meals, this vegetarian dish is perfect for lunch, dinner, or even meal prep.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 ounces rice noodles
• 2 medium (julienned) carrots
• 1 large (thinly sliced) red bell pepper
• 1 large (julienned) cucumber
• 1 cup (shelled) edamame
• 1.5 cups (shredded) red cabbage
• 3 stalks (thinly sliced) green onion
• 0.5 cup (chopped) cilantro
• 2 tablespoons (toasted) sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoons sesame oil
• 1 teaspoon (grated) fresh ginger
• 1 tablespoon honey
• 1 clove (minced) garlic
• 1 teaspoon (optional, for spice) sriracha
• 1 medium (juiced) lime

Directions

Step 1

Bring a large pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, rinse the noodles under cold water to stop the cooking process, then drain well.

Step 2

While the noodles cook, prepare the vegetables: julienne the carrots and cucumber, thinly slice the red bell pepper, shred the red cabbage, and chop the cilantro. Set all vegetables aside.

Step 3

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, honey, minced garlic, sriracha (optional), and lime juice to make the dressing.

Step 4

In a large mixing bowl, toss the cooked rice noodles with half of the dressing until well coated.

Step 5

Divide the noodles evenly among four bowls. Arrange the vegetables (carrots, red bell pepper, cucumber, edamame, and red cabbage) on top of the noodles in sections to create a colorful presentation.

Step 6

Drizzle the remaining dressing over the bowls and sprinkle each with toasted sesame seeds, sliced green onions, and chopped cilantro.

Step 7

Serve immediately and enjoy your fresh and vibrant Sunset Magazine Noodle Bowl!

Nutrition Facts

Serving size	(1063.1g)

Amount per serving	% Daily Value*
Calories	738.9

Total Fat 37.4g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 14.9g
Cholesterol 3.2mg	0%
Sodium 2225.5mg	0%
Total Carbohydrate 84.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 41.3g
Protein 33.1g	0%

Vitamin D 0IU	0%
Calcium 349.5mg	0%
Iron 9.1mg	0%
Potassium 2501.9mg	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: 41.8%

Protein: 16.4%

Carbs: 41.7%