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Asian Noodle Bowl

Jennifer_E

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

  • Author: Jennifer_E
  • 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
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