Vermicelli Noodle Bowl

This Vermicelli Noodle Bowl recipe is an easy, fresh, and healthy recipe loaded with protein. It's perfect for a summer lunch or dinner!

Course Vegetarian Dinner

Cuisine Vegetarian, Dairy-Free, Asian-Inspired

Prep Time 30

Cook Time 1

Total Time 1 30

Servings - 4 servings

Calories 876kcal

Author Maria Koutsogiannis

Ingredients

For the Crispy Tofu:

350 g package of firm tofu
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 large carrot shredded
1 ½ cups bean sprouts
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 or egg roll wrappers
avocado oil for frying

For the bowl:

3 cakes Lotus Foods Ramen OR vermicelli cooked
1 small head of romaine lettuce shredded
1 large carrot matchsticks
⅔ long English cucumber matchsticks
1 fresh mango diced
½ cup peanuts chopped
2 tbsp. fresh Thai basil chopped
2 tbsp. fresh mint chopped
Peanut Sauce Recipe

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!!

Video

Notes

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!

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.

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!!

Store this salad bowl, without the dressing, in an airtight container in the fridge for 3 – 4 days. Add the dressing upon serving.

Nutrition