Vermicelli Bowl | FoodByMaria Recipes

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Vermicelli Bowl with Garlic Almond Dressing

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Vermicelli Bowl with hands on the bowl

Prep

20 minutes

Cook

20 minutes

Yield

4

This vermicelli bowl recipe is easy, versatile, and the perfect healthy, fresh lunch or dinner option!

I love a delicious, healthy noodle bowl. There are so many possibilities you can create with them, and really add your favorite ingredients, or whatever you have in your fridge. This vermicelli bowl with garlic and almond dressing is full of flavor, entirely versatile, and a healthy lunch or dinner option on a busy day.

Vermicelli bowl on a white counter

Why you’ll love this vermicelli bowl recipe:

  • Quick: Especially on the busiest days or nights, it can be hard to eat healthy. This recipe makes it easy because you can make it in only 40-minutes
  • Flavorful: The garlic, and almond dressing adds a pop of flavor, and protein (with the help of Sante Nuts), and the fresh cilantro adds a freshness that really completes the flavor of this vermicelli bowl
  • Versatile: Swap any of the ingredients I used, you can use your favorite veggies, herbs, and dressing
Ingredients around a big bowl for a vermicelli bowl

Ingredient Notes:

Jalapenos: If you aren’t into spice, no problem, for a less-spicy salad, substitute the jalapenos with 1 large bell pepper. If you want to pump up the spiciness, add some hot sauce!

Tofu: You don’t need me to tell you that tofu is a great plant-based protein source, however, you can substitute it in this recipe for any of your preferred protein choices.

Almonds: For this recipe I used Sante Nuts to make the flavorful dressing. They have such great, quality almonds in different flavors. For this recipe, I used their garlic almonds. However, the chipotle flavor would be great too!

Vermicelli Bowl with hands on the bowl

How to make this vermicelli bowl:

For the tofu:

  1. Preheat the ove to 450F. Crumble a package of tofu into a medium bowl. Toss with cornstarch and then stir in sesame oil, shallots and lemongrass until coated. Pour onto a parchment lined baking sheet and then bake until desired texture / doneness.

For the sauce:

  1. Combine all of the sauce ingredients into a food processor and pulse to combine. Adjust the consistency to make the sauce more pourable by adding 2 tbsp hot water to thin (or more if needed).

For the noodles:

  1. Prepare all of the vegetables and set aside. Next prepare the noodles by adding to a medium-large bowl and soaking in hot water according to package directions. Once done, strain and add back to the medium-large bowl to mix.
  2. Once the tofu is cooked to your desired doneness, remove from the oven. Prepare the salad by tossing the sauce with the noodles and vegetables. Top with tofu and enjoy! Alternatively, you could serve the salad by just tossing the noodles with the sauce and then topping with vegetable and tofu.

Expert Tips & FAQ:

Meal Prep: This recipe is so perfect for meal prep! Make it and pack into 3-4 lunch containers. Or prep the sauce and vegetables and store in the fridge; then just make the noodles and stir everything together for an easy dinner.

Veggies: All veggies would be good in this bowl. Get creative and swap them out!

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Vermicelli bowl on a white counter

Vermicelli Bowl with Noodles and Garlic Almond Dressing

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This vermicelli bowl recipe is easy, versatile, and the perfect healthy, fresh lunch or dinner option!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Vegetarian Meals
Cuisine Gluten-Free, Vegan Vegetarian
Servings 4
Calories 569 kcal

Ingredients
  

For the tofu:

  • 300-350 g extra firm tofu
  • 2 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 shallot, minced
  • 1 stalk lemongrass, minced (remove hard outer casing before mincing)

For the sauce:

  • 1/2 cup Sante Nuts Garlic Almonds
  • 2 tbsp sesame oil
  • 2 tbsp tamari
  • 1 1/2 tbsp rice wine vinegar
  • 1/2 inch ginger, grated
  • 1/4 cup almond butter

For the noodles:

  • 150-200 g vermicelli noodles
  • 2 cups chopped lettuce
  • 1/2 english cucumber (or 2 mini cucumbers), halved and sliced
  • 2 medium carrots, thinly sliced or ribboned (about 1 – 1 1/2 cups)
  • 2 jalapenos, sliced thin
  • 1/2 cup chopped cilantro

Instructions
 

For the tofu:

  • Preheat the ove to 450F. Crumble a package of tofu into a medium bowl. Toss with cornstarch and then stir in sesame oil, shallots and lemongrass until coated. Pour onto a parchment lined baking sheet and then bake until desired texture / doneness.

For the sauce:

  • Combine all of the sauce ingredients into a food processor and pulse to combine. Adjust the consistency to make the sauce more pourable by adding 2 tbsp hot water to thin (or more if needed).

For the noodles:

  • Prepare all of the vegetables and set aside. Next prepare the noodles by adding to a medium-large bowl and soaking in hot water according to package directions. Once done, strain and add back to the medium-large bowl to mix.
  • Once the tofu is cooked to your desired doneness, remove from the oven. Prepare the salad by tossing the sauce with the noodles and vegetables. Top with tofu and enjoy!
    Alternatively, you could serve the salad by just tossing the noodles with the sauce and then topping with vegetable and tofu.

Video

Notes

For a less-spicy salad, substitute the jalapenos with 1 large bell pepper.
This recipe is so perfect for meal prep! Make it and pack into 3-4 lunch containers. Or prep the sauce and vegetables and store in the fridge; then just make the noodles and stir everything together for an easy dinner.
Instead of tofu you could cook your own favourite protein to add to this salad.

Nutrition

Calories: 569kcal | Carbohydrates: 50.6g | Protein: 19g | Fat: 32.3g | Saturated Fat: 3.4g | Polyunsaturated Fat: 11.1g | Monounsaturated Fat: 15.9g | Sodium: 706.4mg | Fiber: 8.3g | Sugar: 6g
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