Salads
Vermicelli Bowl with Garlic Almond Dressing
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.
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
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!
How to make this vermicelli bowl:
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.
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!
Other recipes you’ll love:
- Simple Vegan Salad Recipe
- Vegan Potato Salad with Fresh Herbs & Cranberries
- Easy Mediterranean Vegan Tuna Salad
- Warm Ramen Noodle Salad
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
For more Greek Recipes:
If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.
Vermicelli Bowl with Noodles and Garlic Almond Dressing
Ingredients
For the tofu:
- 300-350 g extra firm tofu
- 2 tbsp corn starch
- 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.
