A refreshing and light Asian-inspired noodle bowl featuring delicate rice noodles topped with a vibrant array of crisp raw vegetables and a zesty lime-cilantro dressing, designed for low-sodium and low-fat diets.

Nutrition per Serving

238

Calories

Protein

53g

Carbs

Fat

kidney-friendly low-sodium low-fat low-cholesterol low-calorie low-phosphorus

Recipes in this Meal

1. Vegetable Rice Noodle Bowl

A refreshing and light noodle bowl packed with crisp, colorful vegetables and tender rice vermicelli. The zesty lime and cilantro dressing brings everything together for a perfect, healthy low-sodium lunch or dinner.

Prep20 min

Cook5 min

Servings4

Serving size: 1 bowl

238cal

5gprotein

53gcarbs

Ingredients

200 g rice vermicelli noodles (thin type)
0.25 tsp salt (for boiling noodle water)
2 pcs carrot (medium, julienned or shredded)
1 pcs cucumber (medium, julienned)
1 pcs red bell pepper (medium, thinly sliced)
4 tbsp lime juice (freshly squeezed)
2 tbsp rice vinegar (unseasoned)
1 tbsp low sodium soy sauce
2 tsp maple syrup

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Health Benefits

❤️

Low Sodium

Supports heart health by minimizing sodium intake and reducing blood pressure.

❤️

Low Fat

Contributes to weight management and reduces risk of cardiovascular issues.

💊

Rich in Vitamins

Packed with essential vitamins A, C, and K from the vibrant fresh vegetables.

🌾

High Fiber

Vegetables and rice noodles contribute significantly to digestive health.

⚡

Hydrating

High water content from fresh raw vegetables helps keep the body hydrated.

Frequently Asked Questions

Is Low-Sodium Vegetable Rice Noodle Bowl healthy?

Yes, this noodle bowl is exceptionally healthy. It's naturally very low in sodium and fat, packed with vitamins and fiber from fresh raw vegetables, and provides complex carbohydrates from rice noodles for sustained energy.

How many calories are in a Low-Sodium Vegetable Rice Noodle Bowl?

A standard serving typically contains approximately 300-400 calories, depending on the portion size of noodles and dressing. It's a light and satisfying option for calorie-conscious diets.

Can I prepare this Noodle Bowl ahead of time?

Yes, you can cook the rice noodles and chop the vegetables in advance. Store them separately in airtight containers in the refrigerator for up to 2-3 days. Prepare the dressing fresh or store it separately and add just before serving to maintain freshness.

What vegetables work best in a rice noodle bowl?

Shredded carrots, cucumber, bell peppers, purple cabbage, and leafy greens like spinach or sprouts are excellent choices. You can also add blanched broccoli florets or snap peas for more variety.

Is this Noodle Bowl suitable for a vegan diet?

Absolutely! This recipe is entirely plant-based, making it perfect for a vegan diet. It contains no animal products or by-products, relying on fresh vegetables, rice noodles, and a citrus-herb dressing.

About Vegetable Rice Noodle Bowl

This asian dish is perfect for lunch. With 238 calories and 4.68g of protein per serving, it's a kidney-friendly, low-sodium, low-fat, low-cholesterol, low-calorie, low-phosphorus option for your meal plan.

1gfat

1 tsp ginger (freshly grated)

0.5 cup cilantro (fresh, chopped, plus more for garnish)

0.25 cup mint leaves (fresh, chopped)

Instructions

1
Cook the rice noodles
- Bring a large pot of water to a rolling boil.
- Add the salt and the rice vermicelli noodles.
- Cook according to package directions, usually for 3-5 minutes, until tender but not mushy.
- Drain the noodles immediately and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
2
Prepare the vegetables
- While the noodles are cooking, wash and prepare your vegetables.
- Julienne or shred the carrots and cucumber.
- Thinly slice the red bell pepper.
- Chop the cilantro and mint leaves.
3
Make the low-sodium dressing
- In a small bowl or jar, combine the fresh lime juice, rice vinegar, low-sodium soy sauce, and maple syrup.
- Add the grated ginger and chopped cilantro.
- Whisk or shake well until everything is combined.
4
Assemble the noodle bowls
- Divide the cooked and cooled rice noodles evenly among four bowls.
- Top the noodles with the julienned carrots, cucumber, and sliced red bell pepper.
- Sprinkle the chopped mint over the vegetables.
- Drizzle the dressing evenly over each bowl just before serving.
- Garnish with extra cilantro and serve immediately.