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Spring Roll Noodle Bowl

Active Time: 25 minutes
Total Time: 25 minutes
  • Dairy Free
  • Gluten Free
  • Super Fast
  • Vegetarian
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Why we love it:

This meal requires very little cooking, just the noodles. The sauce is whisked or blended and the veggies are just chopped and raw, so it comes together as quickly as you can chop while you boil the water! It’s also great served hot OR cold making it a great summer dinner, and also a great prep ahead meal.
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Ingredients

  • 3 cloves Garlic
  • 2 Tablespoons Rice Vinegar
  • 1⁄4 cup Brown Sugar
  • 1⁄4 cup Fish Sauce (see substitutions for vegan/fish free)
  • 3 Limes (around ⅓ cup, zest and juice)
  • 1⁄3 cup Vegetable Oil
  • 1 pound Rice Noodles (thin style)
  • 1 bunch Mint Leaves
  • 1 bunch Basil
  • 1 Serrano Chili
  • 1 Red Bell Pepper
  • 1 Carrot
  • 1 English Cucumber
  • 2 Avocados
  • 1⁄2 cup Chopped Peanuts

Cooking Instructions

  • 1. SAUCE

    You can either mince the garlic and whisk all ingredients together - or put everything in a bullet blender or small food processor and buzz it. That’s: 3 cloves garlic, 2 Tablespoons rice vinegar, ¼ cup brown sugar, ¼ cup fish sauce, some zest and all of the juice from 3 limes (around ⅓ cup), and ⅓ cup vegetable oil.

  • 2. NOODLES

    Cook your rice noodles according to the package instructions. Some noodles call for boiling and others for soaking in cold water. Either way, stir often, rice noodles can easily clump and stick. You can either toss the noodles while hot with a few Tablespoons of the sauce - or run them under cold water to serve the dish cold, and then drain and toss with sauce.

  • 3. VEGETABLES

    Slice the mint and basil, thinly slice the serrano chili, wash and thinly slice the bell pepper and carrot into thin strips - julienne cut is a nice shape, but you can cut however is easiest for you. Slice cucumbers into half-moon rounds. Slice avocado.

  • 4. ASSEMBLE + SERVE

    Toss the noodles with the sweet garlic lime sauce and add all the other ingredients. Gently toss. If you prefer a more composed presentation, place noodles in a bowl and garnish with specific vegetables and herbs on top. Garnish with chopped peanuts. Serve bowls with extra sauce.

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Substitutions

  • VEGAN:
    omit the fish sauce or look for vegan fish sauce
  • PESCATARIAN:
    we have a shrimp version! Or just add your favorite fish filet flaked on over the top
  • NUTS:
    omit peanuts - use cashews, sunflower seeds, pepitas, sesame seeds, hemp seeds
  • PROTEIN:
    if you’re craving more protein here, use cubed tofu or tempeh, top with an egg, or add cooked mung beans or other grain/beans
  • RICE NOODLES:
    use what you have or enjoy - bean thread noodles, egg noodles, soba
  • FISH SAUCE:
    it’s really magical, don’t overthink it. This gives a very specific balance of flavors that invokes Vietnamese food, but if not for you at home, use soy sauce here
  • RICE VINEGAR:
    cider vinegar, white or red wine vinegar
  • VEGGIES:
    add what you like or have!
  • HERBS:
    mint, basil, and cilantro are a classic combo but that’s a lot. Use what you have and like!

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Keep noodles and topping separate
  • Toss with a little sauce if you think that will pass the test - or leave their noodles plain or with a few drops of soy sauce
  • If not vegetarians, add shredded chicken or sauteed shrimp
  • If wanting more protein top with a fried egg or a sliced hard boiled egg
  • Serve with their favorite dipping sauce - maybe teriyaki, ketchup, BBQ, hummus, whatever!
  • Toss veggies in with noodles if you can get away with it, mixing in even just their favorites is a good start to have “food touching”

For Toddlers

  • Cut noodles so they’re shorter
  • Serve with vegetables they will try and like to eat
  • Consider adding protein like an egg, sweet potatoes, beans, or meat

For Choosy Eaters

  • Arrange vegetables that are mostly accepted and try one or 2 new ones only
  • Omit herbs from their portion
  • Serve with some kind of bread or cracker or crispy chip

Prep Ahead & Use It Up

  1. Cook the noodles. Be sure to store with sauce on them or with a little water sprinkled on top or they’ll  stick
  2. Pre slice veggies and store for up to a day or so and they’ll be ok
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