Vegan Vietnamese Noodle Bowl
Elevate your weeknight dinners with this vibrant Vegan Vietnamese Noodle Bowl—an irresistible fusion of fresh, crisp vegetables, hearty rice vermicelli noodles, and perfectly pan-seared tofu. Bursting with authentic Vietnamese flavors, it’s drizzled with a zesty soy-lime dressing that’s both tangy and slightly spicy. Garnished with aromatic herbs like cilantro, mint, and Thai basil, and a satisfying crunch from roasted peanuts, this recipe is a celebration of texture and taste. Ready in just 30 minutes, this easy, gluten-free, and plant-based dish is perfect for meal prep or a refreshing lunch. Healthy, customizable, and loaded with nutrient-packed ingredients, it’s sure to become a staple in your kitchen!
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Ingredients
- 200 grams Rice vermicelli noodles
- 1 large, julienned Carrot
- 1 medium, julienned Cucumber
- 100 grams, thinly sliced Red cabbage
- 15 grams, chopped Fresh cilantro
- 15 grams, chopped Fresh mint
- 15 grams, chopped Fresh Thai basil
- 50 grams, chopped Roasted peanuts
- 200 grams, cubed Firm tofu
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves, minced Garlic
- 3 tablespoons Rice vinegar
- 2 tablespoons Lime juice
- 1 tablespoon Sugar
- 1 teaspoon Chili garlic sauce
- 2 tablespoons Water
Directions
Step 1
Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water. Set aside.
Step 2
In a small bowl, make the dressing by whisking together soy sauce, sesame oil, rice vinegar, lime juice, sugar, chili garlic sauce, and water until the sugar is dissolved. Set aside.
Step 3
Heat a non-stick skillet over medium heat. Add 1 teaspoon of sesame oil and the minced garlic. Cook for 30 seconds until fragrant.
Step 4
Add the cubed tofu to the skillet and cook for 3-4 minutes on each side, or until golden brown. Set aside to cool slightly.
Step 5
Prepare the vegetables by julienning the carrot and cucumber, and thinly slicing the red cabbage.
Step 6
To assemble the noodle bowl, divide the cooked rice noodles evenly into 4 bowls.
Step 7
Top each bowl with the prepared vegetables, cooked tofu, chopped peanuts, fresh cilantro, mint, and Thai basil.
Step 8
Drizzle the dressing evenly over the bowls.
Step 9
Toss gently to combine before serving, or allow diners to mix their own bowls.
Nutrition Facts
| Serving size | (1072.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1517.4 |
| Total Fat 52.0g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 13.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1370.3mg | 0% |
| Total Carbohydrate 219.0g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 28.0g | |
| Protein 58.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 599.2mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1899.3mg | 0% |
Source of Calories