For the last few months I have been constantly craving Vietnamese Vermicelli Noodle Bowls and Vietnamese Iced Coffee. They have quickly become my favorite foods, so I thought I’d give the noodle bowl a try at home. It turned out well, and is an easy, light, and healthy dinner. Since I don’t eat meat most nights with dinner I made this vegetarian, with just veggie toppings, but cooked tofu, shrimp, or chicken would be great in here as well. I like to serve these with my Ginger Peanut Dressing.
To make this #dinnerdoneby9am I make the dressing in the morning and wash and chop all veggies, herbs and nuts, the refrigerate all day. Just prior to serving I cook the noodles and set up an assembly line.
Bowl Ingredients
-Vermicelli rice noodles, cooked according to package directions
-shredded carrot
-cucumber, cut into matchsticks
-bean sprouts
-sliced avocado
-thinly sliced romaine lettuce
-chopped peanuts
-fresh herbs: cilantro, basil, and/ or mint
-lime wedges
-Sriracha sauce
–Ginger peanut dressing
Set up a bar with the assorted bowl ingredients and let everyone assemble their bowl to their preference. Top each bowl with a generous amount of dressing and enjoy.
