Wow, this was delicious. I’m new to using rice noodles regularly in my cooking, but this noodle bowl has me totally hooked. It’s full of fresh and flavorful ingredients, can be flexible based on what you have available, and tastes amazing. Plus it’s gluten-free and vegan!
Rice Noodle Veggie Bowl Ingredients (serves 2):
1 handful of dry rice noodles (look for a variety with simple ingredients – mine included rice and water)
3 heaping cups of sliced mushrooms, any variety
½ bunch of asparagus, chopped (broccoli also makes a nice substitution)
1 red bell pepper, chopped
5 scallions, chopped
½ cup kimchi and/or sauerkraut (I used both!)
1 bunch of cilantro, chopped
4 cloves garlic, minced
1 tsp. sesame oil
2 tsp. tamari, Bragg’s Liquid Aminos, or soy sauce
2 tsp. balsamic vinegar
Directions (30 minutes):
Wipe down and slice your mushrooms. Begin to sauté them in a pan with a dash of sesame oil. Stir regularly and add 2 tsp. of balsamic vinegar after 5 minutes. Sauté for another 5 minutes until they are cooked through and infused with the balsamic flavor.
Wash and chop the asparagus and red pepper and sauté them in a separate pan with sesame oil, garlic, and tamari. Sauté for 5 – 7 minutes, or until they are cooked, but still a bit crisp.
Boil water and cook the rice noodles according to the package instructions (likely about 7 minutes). Chop the scallions and cilantro while the noodles are cooking.
Combine everything in the large bowl and add the kimchi and/or sauerkraut. Mix it all together and dig in!
This is a perfect example of a nutrient-dense meal. The warm rice noodles provide the perfect vehicle for gobbling up all these wonderful vegetables. Each one is packed with its own blend of vitamins, minerals, and antioxidants. And it’s made from 100% clean ingredients – there’s nothing ‘bad’ in here and it works for many people to special diets. Keep this one in your back pocket, I have a feeling it’s going to be a summer favorite!