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.
For 4 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Cook the rice noodles
- b.Bring a large pot of water to a rolling boil.
- c.Add the salt and the rice vermicelli noodles.
- d.Cook according to package directions, usually for 3-5 minutes, until tender but not mushy.
- e.Drain the noodles immediately and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
- 2
Step 2
- a.Prepare the vegetables
- b.While the noodles are cooking, wash and prepare your vegetables.
- c.Julienne or shred the carrots and cucumber.
- d.Thinly slice the red bell pepper.
- e.Chop the cilantro and mint leaves.
- 3
Step 3
- a.Make the low-sodium dressing
- b.In a small bowl or jar, combine the fresh lime juice, rice vinegar, low-sodium soy sauce, and maple syrup.
- c.Add the grated ginger and chopped cilantro.
- d.Whisk or shake well until everything is combined.
- 4
Step 4
- a.Assemble the noodle bowls
- b.Divide the cooked and cooled rice noodles evenly among four bowls.
- c.Top the noodles with the julienned carrots, cucumber, and sliced red bell pepper.
- d.Sprinkle the chopped mint over the vegetables.
- e.Drizzle the dressing evenly over each bowl just before serving.
- f.Garnish with extra cilantro and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the noodles under cold water right after cooking to prevent them from becoming sticky and clumped together.
- 2For easy meal prep, prepare the vegetables and dressing ahead of time. Store them in separate airtight containers in the fridge for up to 2 days.
- 3Don't dress the bowls until you're ready to eat, as the vegetables will lose their crispness.
- 4Feel free to add other fresh vegetables like shredded cabbage, bean sprouts, or edamame for more texture and nutrients.
- 5A spiralizer is a great tool for quickly making long, beautiful strands of carrot and cucumber.
Adapt it for your goals.
High protein
Add grilled chicken, shrimp, or baked tofu to each bowl for a substantial protein boost.
gluten freeGluten free
This recipe is naturally gluten-free. Just ensure your low-sodium soy sauce is replaced with a certified gluten-free tamari.
quickQuick
Use a bag of pre-shredded coleslaw mix (carrots and cabbage) to save time on chopping vegetables.
kid friendlyKid friendly
Keep the dressing on the side for dipping. Use vegetables your kids enjoy, like corn or peas.
Why this is on our healthy list.
Low in Sodium
This recipe uses minimal salt and low-sodium soy sauce, relying on herbs and lime for flavor, which is beneficial for heart health and blood pressure management.
Rich in Vitamins
The abundance of fresh, raw vegetables like carrots and bell peppers provides a great source of Vitamin A, Vitamin C, and antioxidants.
Hydrating and Light
With high-water-content vegetables like cucumber and a light dressing, this meal is hydrating and easy to digest, perfect for warmer weather.
Good Source of Fiber
The variety of vegetables contributes dietary fiber, which is important for digestive health and helps you feel full and satisfied.
Frequently asked questions
Yes, it is very healthy. It's packed with fresh vegetables, providing vitamins and fiber. The dressing is light and low in sodium, making it a great choice for a balanced meal.