I call this my deconstructed spring roll bowl. I love spring rolls, but they are time consuming to make, especially when feeding a family of 4. This takes the flavors of a spring roll but makes a quick and easy lunch or dinner you can make at home.
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Asian Noodle Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 1x
- Diet: Vegan
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Ingredients
Noodle bowl:
- One package of rice noodles (I used the maifun rice sticks shown below)
- 1 carrot, peeled and chopped matchstick style
- 1/2 cucumber, diced
- 1/4 cup chopped cilantro or basil
- 1 avocado, diced
- one package of firm Tofu, or your choice of protein
- 2 tablespoons of oil
- 1 tablespoon of soy sauce
Sauce (per person):
- 1/8 teaspoon agave nectar or honey
- 1 tablespoon soy sauce
- 1 tablespoon of rice vinegar
- 1/8 teaspoon crushed red pepper
Instructions
- Fill a large pan with water and bring to a simmer over medium heat to prepare the noodles according to their instructions
- Prepare the protein – for the tofu I cubed, and then pan fried in olive oil about 5 minutes on each side with 1/2 tablespoon soy sauce splashed over the top and then did the other half when I flipped them. I like using 1-2 teaspoons of the smoked olive oil linked below to give it a smoky flavor.
- Prepare the noodles according to the instructions, the noodles below, you cover in hot water for 10 minutes and then drain, so once the water was simmering, I turned off the heat, added the noodles and let sit for 10 minutes.
- Make sauce:
- Add the agave, soy sauce, rice vinegar, and crushed red pepper
- Mix with spoon until blended
- Construct the noodle bowls:
- add noodles, veggies, tofu to each bowl, pair with sauce, serve and enjoy!
Notes
- I’ve also made this with cocktail shrimp, you can thaw in a pan with lemon juice and a little salt and pepper
- Good with whatever veggies you have on hand, I’ve used fresh spinach, bell pepper, green onion, chopped peanuts or cashews.
- Not a fan of vinegar? Neither is my husband, I make his sauce doubling the sauce recipe above and omitting the rice vinegar
- I usually chop 2 carrots, a full cucumber, and buy two bags of rice noodles and you have left overs for the next day
- Category: Noodle Bowls
- Method: Stove-Top
- Cuisine: Asian