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Thai-style Noodle Bowl
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Thai-Style Noodle Bowl
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
Course: Main Course, Side Dish
Author: Elaine Watkins | Food and Living Coach
Ingredients
  • 2 servings rice vermicelli (soaked until al dente)
  • 1 green onion (thinly sliced)
  • 1/4 Cup purple cabbage (thinly sliced and chopped)
  • 1/4 Cup green cabbage (thinly sliced and chopped)
  • 1 carrot (peeled and thinly sliced)
  • 1/2 red pepper (seeds/stem and white pith removed, red flesh thinly sliced)
  • 1/2 Cup fresh cilantro (rolled and thinly sliced)
  • 1/2 Cup cucumber (thinly sliced and then halved)
  • 1/2 Cup sliced almonds
  • 1/2 Cup fresh sprouts Optional
  • 1/8 Cup sesame seeds Optional (lightly toasted if preferred)
  • 1/2 Cup chicken Optional (grilled or roasted and chopped)
  • 1/2-3/4 Cup Thai-style Almond Sauce (see recipe linked)
  • 1/2 Cup orange juice (fresh squeezed recommended)
Instructions

  1. Mix almond sauce, stir in orange juice until all is well mixed and smooth, and set aside.

  2. In a large bowl, combine vermicelli and other chosen ingredients.

  3. Pour almond sauce mixture into the vermicelli bowl and gently stir in just until well blended.

  4. Serve immediately or refrigerate until ready to serve.

Recipe Notes
  1. Play around to discover your favorite vegetable combination.
  2. While we prefer rice vermicelli, other types of gluten free vermicelli or spaghetti would be fine. 
  3. This is a very filling salad and can be a nutritious meal alone for 2 or a side for 4-5.
  4. The quantities given are an estimate of what I usually do.