Banh Mi Noodle Bowls Recipe
User Reviews
5
Banh Mi Noodle Bowls Recipe
Description
The Banh Mi Noodle Bowls Recipe centers on lemongrass Vietnamese meatballs served over rice noodles tossed with a mixture of thinly sliced vegetables such as carrots, cucumbers, bell peppers, and red onion. These vegetables are lightly softened by tossing with a small amount of salt and sugar before combining with the noodles. The noodles and vegetables are coated in a ginger lime dressing that includes lime juice, rice vinegar, brown sugar, soy and fish sauces, garlic, ginger, and a touch of sriracha, providing a bright and complex flavor profile. Fresh herbs like cilantro and Thai basil finish the dish, along with a sprinkle of sesame seeds and a drizzle of sriracha mayo to add creaminess and spice.
The dish is served in bowls, making it convenient for individual portions. It suits those looking for a flavorful and herbaceous meal that is not heavy, with the meatballs providing protein and the vegetables adding freshness and crunch. It can be enjoyed as a main course for lunch or dinner.
Sriracha mayo is prepared by mixing sriracha with mayonnaise, allowing the spice level to be adjusted according to preference. The recipe suggests soaking the rice noodles off heat and rinsing them cold to achieve the right texture without overcooking.
Ingredients
- 1 Vietnamese meatballs Lemongrass, batch of
- 4 cups vegetables try carrots, cucumbers, bell peppers, and red onion, thinly sliced
- ¼ teaspoon sea salt
- ¼ teaspoon sugar
- 8 ounces rice noodles
- 4 tablespoons mayonnaise see notes, with sriracha
- ¼ cup cilantro chopped; each
- ¼ cup Thai basil chopped; each
- sesame seeds to serve
The Ginger Lime Dressing
- ⅓ cup lime juice
- ¼ cup neutral-flavored oil each
- ¼ cup rice vinegar each
- 2 tablespoons brown sugar each
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 teaspoon sriracha
- 2 cloves garlic finely minced
- 2 inch ginger finely minced, piece
The Banh Mi Noodle Bowls
Instructions
- Start by making Lemongrass Vietnamese Meatballs.
- Whisk the dressing ingredients in a small bowl.
- Place the veggies you're using into a large bowl and toss them with the salt and sugar. This will soften the veggies so they're not too crunchy.
- Bring a large pot of salted water to a boil over high heat and then take the pot off the heat. Add the rice noodles and let them soak for as long as the package indicates - the time will vary based on the size of the noodles and the brand. When they're soft, drain them, rinse them under cold running water, and then put them back into the pot.
- Toss the cooked rice noodles in the ginger lime dressing and the softened veggies. Divide the noodles between four bowls and top with the meatballs, Sriracha mayo, cilantro, Thai basil, and sesame seeds.
Notes
- To make sriracha mayo, mix about a teaspoon of sriracha into ¼ cup mayonnaise and adjust the spice to taste.
- Soften the vegetables by tossing them with salt and sugar before combining with noodles for a milder crunch.
- Follow package instructions carefully for soaking rice noodles to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 853 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 853kcal | 43% |
| Carbohydrates | 91g | 30% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 2510mg | 105% |
| Potassium | 354mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 10876IU | 218% |
| Vitamin C | 12mg | 13% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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