Vegan Vermicelli Noodle Bowls with Tofu and Fresh Veggies
The idea for my Vibrant Vietnamese Vermicelli Noodle Bowls blossomed during a memorable trip to a bustling Vietnamese market in the heart of the city. Surrounded by the vibrant colors of fresh produce and the irresistible aromas of sizzling street food, I couldn’t help but be inspired by the culinary energy around me.
It was a sunny afternoon when I stumbled upon a small food stall tucked away in a corner, where a skilled chef was deftly tossing vermicelli noodles and colorful vegetables in a tantalizing sweet chili sauce. The dish he prepared was a feast for the senses – layers of textures and flavors that danced harmoniously on my palate.
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DIY Vibrant Vietnamese Vermicelli Noodle Bowls
Back home, I was determined to recreate that experience in my own kitchen. Armed with memories of the market and a desire to capture the essence of Vietnamese street food, I began experimenting with different elements. I marinated tofu in a sweet chili sauce, letting it soak up all the savory-sweet flavors before baking it to crispy perfection.
Next, I prepared a zesty dressing with rice vinegar, lime juice, soy sauce, and a touch of garlic, balancing tangy notes with a hint of sweetness. The noodles, a staple in Vietnamese cuisine, were soaked until tender, ready to soak up the vibrant flavors of the dish.
Assembling the bowls became a creative endeavor – a canvas of fresh lettuce, shredded carrots, crunchy cucumbers, and vibrant bell peppers, topped with marinated tofu, bean sprouts, and a sprinkle of fragrant herbs. Each ingredient played a crucial role in bringing the bowl to life, offering a burst of colors and textures that mirrored the bustling market scene.
When I finally sat down to savor the first bite, I was transported back to that lively market stall, where every mouthful was an adventure in taste. The bowls were not just a dish but a celebration of flavors and memories, a testament to the joy of culinary exploration and the beauty of creating something delicious from simple, fresh ingredients. Since then, these Vietnamese Vermicelli Noodle Bowls have become a favorite in my home, a reminder of that sunny day and the vibrant spirit of Vietnamese cuisine that continues to inspire me.
Chef’s Notes – Vibrant Vietnamese Vermicelli Noodle Bowls
- Adjust the amount of water in the dressing to achieve your desired thickness.
- For extra flavor, marinate the tofu cubes in a mixture of soy sauce and sesame oil before frying or baking until golden and crispy.
- Use a mix of fresh herbs like cilantro, mint, and Thai basil for a burst of aromatic freshness.
- Serve the bowls with lime wedges on the side for squeezing over the dish just before eating to enhance the flavors.
- Pair the Vietnamese Vermicelli Noodle Bowls with a side of Comforting Spiced Eggplant Curry or a Best Zucchini Boats to create a complete and satisfying meal.
- Store leftover dressing separately from the assembled bowls to maintain freshness and prevent sogginess.
Vibrant Vermicelli Noodle Bowls
Dive into these vibrant Vermicelli Noodle Bowls, bursting with fresh veggies and flavorful tofu, all ready in under 30 minutes! Perfect for a light yet satisfying meal, these bowls are vegan and gluten-free, making them a fantastic choice for warm-weather lunches or dinners. Inspired by the simplicity and zest of celebrity chefs, this recipe is sure to become a favorite in your kitchen.
4
bowls20
minutes5
minutes350
kcal25
minutesKeep the screen of your device on
Ingredients
For the Dressing
1/4 cup unseasoned rice vinegar
2 tablespoons soy sauce or 1 tablespoon vegetarian fish sauce
1/4 cup sweet chili sauce
1 clove garlic, finely minced or grated
1-2 tablespoons water (optional for thinning)
For the Bowls
1 batch of Sweet Chili Tofu (store-bought or homemade)
4 ounces vermicelli noodles
1/4 head leafy green lettuce, chopped
1 medium carrot, shredded or grated
1 cup bean sprouts
1/2 cup mixed fresh herbs (cilantro, mint, Thai basil)
1/4 cup dry roasted peanuts
- Alternative Ingredients:
Soy Sauce: Tamari or liquid aminos for gluten-free options
Tofu:Crispy Tofu or Five-Spice Tofu as alternatives.
Peanuts: Sunflower seeds or cashews for nut allergies.
Directions
- Prepare the Dressing: Combine rice vinegar, lime juice, soy sauce (or vegetarian fish sauce), sweet chili sauce, and minced garlic in a mason jar with a tight lid. Shake well to mix. If the dressing is too thick, add water to thin it out. Set aside.
- Soak the Noodles: Boil 3 cups of water using an electric kettle or pot. Place vermicelli noodles in a wide-bottom bowl and pour the boiling water over them. Let them soak for 3-5 minutes until tender. Drain and set aside.
- Assemble the Bowls: In each serving bowl, place a portion of noodles and chopped lettuce at the bottom. Top with Sweet Chili Tofu cubes, shredded carrot, sliced cucumber and bell pepper, bean sprouts, fresh herbs, and dry roasted peanuts.
- Serve: Drizzle the prepared dressing over each bowl before serving. Enjoy immediately or store leftovers in the fridge for up to 3 days.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
- electric kettle
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 12g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 450mg
- Fiber: 5g
- Sugar: 10g
- Vitamin A: 120IU
- Vitamin C: 80mg
- Calcium: 10mg
- Iron: 15mg
Delicious Stuffed Zucchini Boats Recipe
Cooks in 28 minutesDifficulty: EasyDive into these scrumptious stuffed zucchini boats, perfect for a summer dinner! Packed with fresh ingredients like cherry tomatoes, pine nuts, and Parmesan cheese, these boats are both healthy and flavorful. Whether you’re serving them as a side dish or a main course, they’re sure to impress. Get ready to enjoy a delightful meal that’s easy to prepare and bursting with taste!
Spiced Eggplant Curry
Cooks in 75 minutesDifficulty: MediumDive into the rich flavors of this Spiced Eggplant Curry! Roasted eggplant melds beautifully with a robust South Indian curry sauce, creating a dish that’s both hearty and healthy. Perfect for a cozy dinner, this vegan-friendly recipe is a must-try for curry lovers. The spices are easy to find, and the process is straightforward, making it an ideal choice for both novice and seasoned cooks. Serve it with basmati rice and a dollop of yogurt for a complete meal.
FAQs – Vibrant Vietnamese Vermicelli Noodle Bowls
Can I use different types of noodles?
Yes, you can substitute vermicelli noodles with rice noodles, soba noodles, or even whole wheat noodles if preferred.
What can I use instead of tofu?
Crispy tofu, tempeh, or even grilled portobello mushrooms can be great substitutes for tofu.
How can I adjust the spiciness of the dressing?
Adjust the amount of sweet chili sauce or add more lime juice for a tangier flavor if you prefer less heat.
Can I store leftover Vietnamese Vermicelli Noodle Bowls?
Store leftover bowls in an airtight container in the refrigerator for up to 3 days. Add fresh herbs and peanuts just before serving.
Is this Vietnamese Vermicelli Noodle Bowls suitable for meal prep?
Absolutely! Prepare the components separately and assemble each bowl as needed for quick and easy lunches or dinners.
