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Vietnamese Noodle Bowl

This recipe is so easy to execute that it will become a go-to weeknight dinner in your home. It also makes a perfect on-the-go lunch!
Vietnamese Noodle Bowl.jpg

Submitted By:

Dietary Interests: Gluten-Free , High Fiber

Allergens: Fish , Nuts

Yield:

4 servings

Total Time:

15 Minutes 10 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings

Total Time:

15 Minutes 10 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • Vinaigrette:
  • 2 small limes, peeled, halved
  • 2 Tablespoons (30 ml) fish sauce
  • 2 dates, pitted
  • 1 thai red chilies
  • 2 Tablespoons (20 g) roasted peanuts
  • 2 Tablespoons (30 ml) canola oil, optional
  • 2 scallion
  • 3 small garlic cloves
  • Noodle Bowl:
  • 1 pound (454 g) rice noodles
  • ¼ head (60 g) Napa cabbage, shredded
  • 2 (120 g) carrots, shredded
  • ½ cup (15 g) fresh mint leaves
  • 1 ½ cups (30 g) mung bean sprouts

Directions

  1. Cook rice noodles as instructed on packaging. Strain and cool.
  2. Place all ingredients into the Vitamix container in the order listed and secure the blade base.  Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
  3. Pour vinaigrette over noodles and toss to coat. Add remaining ingredients on top of noodles to garnish and finish noodle bowl.

Chef's Notes

  • Use this vinaigrette as a marinade for fish, beef, or other recipes where you would like to add an Asian flavor. Multiply this recipe by 3 or 4 if using a traditional Vitamix container.  We are using dates in this recipe to add a little sweetness to the vinaigrette instead of granulated sugar.

Ingredients

  • Vinaigrette:
  • 2 small limes, peeled, halved
  • 2 Tablespoons (30 ml) fish sauce
  • 2 dates, pitted
  • 1 thai red chilies
  • 2 Tablespoons (20 g) roasted peanuts
  • 2 Tablespoons (30 ml) canola oil, optional
  • 2 scallion
  • 3 small garlic cloves
  • Noodle Bowl:
  • 1 pound (454 g) rice noodles
  • ¼ head (60 g) Napa cabbage, shredded
  • 2 (120 g) carrots, shredded
  • ½ cup (15 g) fresh mint leaves
  • 1 ½ cups (30 g) mung bean sprouts

Directions

  1. Cook rice noodles as instructed on packaging. Strain and cool.
  2. Place all ingredients into the Vitamix container in the order listed and secure the blade base.  Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds.
  3. Pour vinaigrette over noodles and toss to coat. Add remaining ingredients on top of noodles to garnish and finish noodle bowl.

Chef's Notes

  • Use this vinaigrette as a marinade for fish, beef, or other recipes where you would like to add an Asian flavor. Multiply this recipe by 3 or 4 if using a traditional Vitamix container.  We are using dates in this recipe to add a little sweetness to the vinaigrette instead of granulated sugar.