Vermicelli Noodle Bowl
This vibrant & refreshing vermicelli noodle bowl is bursting with flavors & textures. It's gluten free & offers 35 g of protein per serving!
Ingredients
Ginger Lemongrass Soy Curls
- 8 oz soy curls 227 g
- Filtered water to cover
- ½ cup olive oil or sunflower oil
- ¼ cup nutritional yeast 15 g
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon no-chicken bouillon base
- 2 tablespoons rice vinegar
- 1 tablespoon tamari
- ½ teaspoon freshly cracked black pepper
- 1 very large shallot 145 g/5 oz, minced
- 2 heaping tablespoons ginger 1 small knob/20 g, minced
- 1 tablespoon lemongrass minced
- 1 fat garlic clove minced
- 2 tablespoons mirin
- 1 teaspoon toasted sesame seed oil
- 1 small hot chili minced (optional)
Noodles, Herbs, & Toppings
- 8-10 oz vermicelli noodles 300 g
- 1 heaping cup Thai basil roughly chopped or torn*
- 1 heaping cup mint roughly chopped or torn*
- 1 bunch cilantro roughly chopped (optional)*
- 1 cup crispy onions or shallots to garnish*
- 1 cup peanuts roasted & salted, roughly chopped*
Dressing
- 3 large limes
- 2 tablespoons agave syrup
- 1 tablespoon tamari
- 1-2 small hot chilies (optional)
Optional Add-ins
- 2 medium carrots julienned
- 1 medium cucumber julienned
- 1 pint cherry tomatoes halved
- 1 cup shredded lettuce/cabbage
Instructions
- Soak the soy curls: Place the soy curls in a large bowl and cover with a few inches of water to soak for at least 20 minutes. If you use boiling or hot water, they will soak much faster. Cover with a lid or a large plate until soft and fully absorbed.
- Drain and squeeze: Transfer the soy curls to a colander to drain. Use your hands to really squeeze out the remaining liquid. Then return the soy curls to the colander and leave them to continue drying out as you make the marinade.
- Make the marinade: To the same bowl you used to soak the soy curls, add the olive oil, nutritional yeast, garlic powder, onion powder, no-chicken bouillon paste, rice vinegar, tamari, and black pepper. Whisk to combine. It should be relatively thick but still smooth. Add the drained soy curls and stir to coat. Then add the shallot, ginger, lemongrass, garlic, mirin, and sesame seed oil, and stir again to coat. Set aside. Note: You can do this step as far as 2 days in advance and keep them tightly-covered in the fridge to marinate. When ready to assemble the salad, you can proceed to the next step.
- Cook the soy curls: When ready to cook, place a skillet over slightly above medium heat and add a drizzling of olive oil or sunflower oil. Once hot, add the soy curls and spread them into an even layer. Cook for 10-12 minutes, only flipping once halfway through to encourage browning. After 10-12 minutes, toss the soy curls thoroughly, scraping the bottom of the pan to lift up any brown bits. Once mixed around, cook for a few additional minutes. Set aside.
- Prepare the noodles: Bring a large pot of salted water to boil and cook the vermicelli according to package instructions. Note: This is a good time to prepare the dressing. Once the noodles are cooked to the desired texture, transfer to a colander and rinse under cold water to prevent sticking. Note: These usually take less time than traditional pasta so keep that in mind.
- Make the dressing: In a very large bowl, add the zest of one lime and the juice of 2, agave syrup, tamari, and chilies (if using). Whisk vigorously until combined. Note: Set aside the 3rd lime to use later as a garnish.
- Assemble and dress the noodle salad: Transfer the rinsed noodles to the large bowl with the dressing and toss to coat. Add the basil and mint. Then add the prepared soy curls and use a pair of tongs to mix thoroughly. Note: You can use scissors to cut the noodles, if desired. At this point, give it a taste. Add an additional splash of tamari if it needs more salt and mix well. At this point, you could also add more minced garlic or chili peppers (or red pepper flakes) or anything you'd like to make it perfect!
- Serve: At this point, you can transfer the noodles to a serving dish and top with the crispy onions, peanuts, and a final squeeze of lime juice and serve the salad as is. Or you could assemble it as a bowl by piling a good amount into an individual serving bowl and adding as many of the optional toppings as you'd like: julienned carrots, cucumber, halved cherry tomatoes, thinly sliced sweet peppers, etc. To finish, sprinkle with peanuts and crispy onions and serve with a lime wedge. Enjoy!
Notes
For the vermicelli noodles, I love to use the sweet potato starch or mung bean and potato starch varieties which you can find online or at your local Asian grocery store. You can also use rice-based vermicelli noodles and I imagine even wheat noodles, like angel hair, in a pinch.
In addition to the noodles, your local Asian grocery store will also have the Thai basil, hot chili peppers (you can use any variety here!), and lemongrass. If you can't find Thai basil, you can use the traditional variety.
If you are nut free, you can use roasted sunflower seeds.
The mint and basil can become slightly discolored if they are chopped too much so keep it quick and concise when cutting. Do not mince.
*You can use as much or as little of these ingredients as you'd like. It's up to you!
Nutrition
Calories: 927kcal | Carbohydrates: 91g | Protein: 32g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 29g | Sodium: 1668mg | Potassium: 1154mg | Fiber: 12g | Sugar: 18g | Vitamin A: 5986IU | Vitamin C: 56mg | Calcium: 125mg | Iron: 13mg