Vibrant Vermicelli Noodle Bowls with Tofu | Easy Vietnamese-Inspired Recipe | From My Bowl
Vibrant Vermicelli Noodle Bowls with Tofu | Easy Vietnamese-Inspired Recipe
20 mins prepServes 2
These Vermicelli Noodle Bowls are veggie-packed, popping with color, and come together in under 30 mins. The perfect light, yet filling lunch or dinner for those warm-weather days. Vegan & Gluten-Free.
1 Soak the Noodles: Bring 3 cups of water to a boil in an electric kettle or pot. Place the vermicelli noodles in a wide-bottom bowl, then carefully pour the water over them. Let soak for 3 to 5 minutes, or until the noodles are tender. Drain into a colander and set aside.
0 Make the Dressing: In the meantime, add the vinegar, lime juice, soy sauce, sweet chili sauce, and garlic to a mason jar with a tight-fitting lid and shake well to combine. If the dressing is thicker than you'd like, add 1-2 tablespoons of water to thin. Set aside.
2 Assemble: Divide the noodles and lettuce between large bowls, then top with Sweet Chili Tofu, carrot, cucumber, bell pepper, bean sprouts, fresh herbs, and peanuts.
3 Serve: Drizzle each bowl with dressing, then serve as desired. Vegetable and dressing leftovers will keep in the fridge for up to 3 days, though the noodles are best made fresh each time before eating.
