Vermicelli Noodle Bowl

There is nothing more satisfying than a bowl full of noodles, especially when it’s loaded with big bright flavors and lots of interesting textures. This vermicelli noodle bowl, inspired by the classic Vietnamese dish Bún thịt nướng, is something that I crave often, especially in the summer when it’s hot as hell. There are many different types of vermicelli but I especially love using the glass noodle variety for this dish. These are made from different vegetable starches and have a delightfully chewy texture. Once coated with a refreshing dressing, tossed with loads of fresh herbs like Thai basil, mint, and cilantro, and combined with a hearty and savory protein like soy curls, you are left with a beautifully wholesome and filling meal. Of course, crispy onions and roasted peanuts sprinkled over top make this dish truly divine.

VERMICELLI NOODLE BOWL INGREDIENTS

Photographed above is the base recipe for the noodle salad. This includes protein-rich soy curls that are flavored with ginger and lemongrass and pan-fried until golden brown. Then they are mixed with vermicelli noodles that are dressed with fresh lime juice for brightness, tamari for savoriness, agave nectar for sweetness, and some minced hot chili pepper for heat. Lastly, a boat load of fresh Thai basil and mint are mixed in for a big herbal hit. You can also add cilantro if that sounds good to you but I am leaving it optional. Once this is complete, you can serve it as is or make it into a noodle bowl by adding other veggies. You then finish it with roasted peanuts and crispy onions.

This base noodle salad works beautifully in rice paper rolls or in lettuce wraps. But I personally love to turn it into a satisfying vermicelli noodle bowl. The addition of julienned carrots and cucumber, thinly sliced sweet pepper, and halved cherry tomatoes make for a gorgeous final dish. And did I mention that this dish is loaded with protein (35 grams per serving) while also being gluten free? It’s true. And if you have a nut allergy, you can swap out the roasted peanuts for sunflower seeds.

LET’S TALK ABOUT VERMICELLI

For the noodles, here you see a mung bean and potato starch vermicelli. You could also use a sweet potato starch or a rice-based noodle (although I find that the starch-based noodles help to create the best texture for this while also making it really special). In a pinch, you could also use angel hair pasta or even jasmine rice if you’re not in the mood for noodles. Plenty of wiggle room here.

Now for cooking the noodles, I find that this is best done once the soy curls are done browning. This way you can give them your full attention. If you do make them in advance, they can get quite sticky if you let them sit for too long. I recommend keeping them in a cold water bath until ready to use if this is the case. Then you can drain them well and make the final dish when ready.

HOW TO PREP THE SOY CURLS

Now let’s talk about the soy curls for this vermicelli noodle bowl. First off, I have a whole blog post that goes into what these little things are and why are they are amazing, so check that out here. I also like to order mine in a 3 or 4 pack because I go through them pretty quickly. This recipe will use one whole bag and the final dish will serve 4 people. The reason this dish is packed with protein is thanks to these squiggly little things. They are truly delicious (if cooked correctly!).

If you are too lazy to check out the other blog post, I will quickly summarize it by saying that the soy curls need to be rehydrated with water and squeezed out completely. Then you toss them with a savory marinade, a good amount of fat, and whatever aromatics or spices you desire. Because this is a Vietnamese inspired dish, we will be adding ingredients like lemongrass, ginger, chilis and fresh lime. Once they are seasoned, you throw them into a well-oiled hot skillet and brown them. This is very important and will make the soy curls transform into something truly delicious, so don’t be shy to get them crispy!

COMBINING THE NOODLE SALAD

Once the soy curls are browned and the noodles are cooked, you combine them both and add the dressing. Then you shower in the fresh herbs. You can either roughly chop them or tear them with your hands but you want the pieces to be big and substantial. Once everything is mixed together, I suggest giving it a taste. If it needs more saltiness, add some more tamari. If it needs more brightness, add some more lime juice or a splash of rice vinegar. And if it needs more sweetness, add another drizzling of agave. This is your moment to make sure it tastes perfect to you!

COMPOSING THE VERMICELLI NOODLE BOWL

Now for the fun part: choosing what add-ins you would like to use! If you do want to make this into a bowl, I personally go for julienned carrots for crunch, cucumber for juiciness, cherry tomatoes for a savory sweet pop, and sliced sweet peppers for a crunch. You could also added shredded cabbage, fresh lettuce, sliced radishes, or even avocado. For the toppings, I like to use crispy onions but you could certainly use crispy shallots or fried garlic and roasted and salted peanuts that have been roughly chopped. (These also add some additional protein!). If you do not like peanuts, you could also use cashews. If you are nut free, you can use sunflower seeds.