5.0 from 84 votes
Banh Mi Noodle Bowls Recipe
If you're a fan of banh mi sandwiches, you're going to love these fresh banh mi noodle bowls. Rice noodles and crispy veggies are tossed in a tangy ginger-lime dressing, then topped with our homemade lemongrass Vietnamese meatballs. Drizzle it all with a creamy sriracha mayo for one super delicious and healthy meal that's ready in under an hour!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 853 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 1 batch of Lemongrass Vietnamese Meatballs
- 4 cups thinly sliced vegetables try carrots, cucumbers, bell peppers, and red onion
- ¼ teaspoon Each: sea salt and sugar
- 8 ounces rice noodles
- 4 tablespoons sriracha mayo see notes
- ¼ cup EACH: chopped cilantro and Thai basil
- sesame seeds to serve
The Ginger Lime Dressing
- ⅓ cup lime juice
- ¼ cup EACH: neutral-flavored oil and rice vinegar
- 2 tablespoons EACH: brown sugar, soy sauce, and fish sauce
- 1 teaspoon Sriracha
- 2 cloves garlic finely minced
- 2 inch piece ginger finely minced
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.
Cup of Yum
Notes
- To make Sriracha mayo, mix about a teaspoon of Sriracha into ¼ cup of mayonnaise. You can add more Sriracha if you'd like it spicier.
Nutrition Information
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
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
2510mg
(105%)
Potassium
354mg
(10%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
10876IU
(218%)
Vitamin C
12mg
(13%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 853
% 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.