Vermicelli Noodle Bowl
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Vermicelli Noodle Bowl
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This Vermicelli Noodle Bowl recipe is an easy, fresh, and healthy recipe loaded with protein. It's perfect for a summer lunch or dinner!
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Ingredients
For the Crispy Tofu:
- 350 g tofu firm, in package
- 2 tbsp. tamari
- 1 ½ tbsp. corn starch
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
For the Spring Rolls:
- 1 tbsp. olive oil
- 2 garlic cloves
- 1 cup smoked tofu finely diced
- 2 cups shiitake mushrooms finely diced
- 1 carrot shredded, large
- 1 ½ cups bean sprout
- 2 cups green cabbage shredded
- 1 tsp. corn starch
- 2 tbsp. oyster sauce
- 1 tbsp. tamari
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 15 - 20 spring roll wrappers or egg roll wrappers
- avocado oil for frying
For the bowl:
- 3 ramen noodles cooked, Lotus Foods brand or vermicelli
- 1 romaine lettuce shredded, small head
- 1 carrot matchsticks, large
- ⅔ English cucumber matchsticks, long
- 1 Mango diced, fresh
- ½ cup peanuts chopped
- 2 tbsp. Thai basil chopped, fresh
- 2 tbsp. mint chopped, fresh
- peanut sauce
Instructions
To make the crispy tofu:
- Preheat the oven to 400F and prepare a baking tray with parchment paper.
- Drain the excess water from the tofu package and cut it into small cubes.
- Transfer to a medium-sized bowl and add the tamari, cornstarch, olive oil, salt, and black pepper.
- Mix the ingredients together, without breaking the cubes.
- Set onto the prepared tray and bake for 25 - 30 minutes until golden brown. Make sure to flip halfway through.
To make the spring rolls:
- Add olive oil and garlic into a pan over medium-high heat.
- Add the smoked tofu and cook until slightly golden.
- Add the remaining vegetables and cook for 3 - 4 minutes, until they are wilted.
- Mix together the cornstarch, oyster sauce, and tamari in a small bowl.
- Add this mixture to the veggies and combine until everything is coated and slightly sticky.
- Set aside and allow to cool.
- Mix together a small amount of cornstarch and water, to seal the rolls.
- One at a time, peel off a spring roll wrapper and place the smooth side down.
- Place a spoonful of the mixture at the bottom of the wrapper.
- Roll it up halfway, fold in the sides and finish rolling.
- Use the cornstarch and water mixture to seal.
- Repeat these steps for all of the spring rolls.
- Add enough avocado oil into a large saucepan so that it is double the height of the spring rolls.
- Heat the oil over medium-high heat until 365F.
- Carefully place the spring rolls in the oil, about 5 at a time, cook and turn until deep golden brown in color. This will be about 1 ½ - 2 minutes.
- Transfer the cooked spring rolls to a paper towel to drain excess oil.
- Repeat these steps for all of the spring rolls.
- Set all of the prepared salad bowl ingredients into separate dishes.
- Prepare individual bowls using all of the ingredients, adding a couple of spring rolls to each dish.
- Serve with the peanut sauce and ENJOY!!
Notes
- Replace the cornstarch in the recipe with equal parts of arrowroot powder.
- Replace the cornstarch in the recipe with equal parts of arrowroot powder.
- Personalize your bowl by adding or swapping any ingredients; add peppers, green onion, sesame seeds… it’s ENDLESS!
- Personalize your bowl by adding or swapping any ingredients; add peppers, green onion, sesame seeds… it’s ENDLESS!
- Swap the peanut butter in the sauce with almond or cashew butter.
- Swap the peanut butter in the sauce with almond or cashew butter.
- Be VERY careful when making the spring rolls. Use long tongs and wear oven mitts while frying.
- Be VERY careful when making the spring rolls. Use long tongs and wear oven mitts while frying.
- The spring rolls can be made with gluten-free wrappers AND prepared ahead of time and frozen. Bake the frozen spring rolls at 400F for 15 - 20 minutes.
- The spring rolls can be made with gluten-free wrappers AND prepared ahead of time and frozen. Bake the frozen spring rolls at 400F for 15 - 20 minutes.
- If you would like, use premade spring rolls! However, this recipe is delicious!!
- If you would like, use premade spring rolls! However, this recipe is delicious!!
- Store this salad bowl, without the dressing, in an airtight container in the fridge for 3 – 4 days. Add the dressing upon serving.
- Store this salad bowl, without the dressing, in an airtight container in the fridge for 3 – 4 days. Add the dressing upon serving.
Nutrition Information
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Serving
1
Calories
876kcal
(44%)
Carbohydrates
107.8g
(36%)
Protein
38.4g
(77%)
Fat
40.6g
(62%)
Saturated Fat
5.9g
(30%)
Polyunsaturated Fat
12.4g
(73%)
Cholesterol
2.4mg
(1%)
Sodium
1031.3mg
(43%)
Fiber
27.4g
(110%)
Sugar
26.4g
(53%)
Nutrition Facts
Serving: 3- 4 servings
Amount Per Serving
Calories 876 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 876kcal | 44% |
| Carbohydrates | 107.8g | 36% |
| Protein | 38.4g | 77% |
| Fat | 40.6g | 62% |
| Saturated Fat | 5.9g | 30% |
| Polyunsaturated Fat | 12.4g | 73% |
| Cholesterol | 2.4mg | 1% |
| Sodium | 1031.3mg | 43% |
| Fiber | 27.4g | 110% |
| Sugar | 26.4g | 53% |
* Percent Daily Values are based on a 2,000 calorie diet.
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