These vermicelli noodle bowls with peanut butter sauce are mega easy to make and ready in about 20 minutes. The base recipe is gluten free, dairy free and vegan, and you can add your favourite protein.
2servesprotein of choicee.g. chicken, tofu, beef, tempeh
Peanut Butter Sauce
3tbspcrunchy peanut butter
1tbsptamari or gluten free soy sauce
1tbsprice wine vinegar
1tbspmaple syrup
Instructions
If you are adding a protein like chicken, tofu etc. to this dish, start the prep by cooking the protein first, as it is likely to take the longest. I will often poach about 300 grams of chicken breast for these bowls (to be divided between two bowls). To poach chicken breast, bring a saucepan of water to boil with enough water to cover chicken. Add chicken breast (no need to dice or anything) to the boiling water and then reduce heat to very low so the water barely bubbles. Place lid on saucepan and leave to cook for 10-12 minutes or until chicken is cooked through.
Prepare the vermicelli noodles according to packet instructions. This usually involves soaking the noodles for a few minutes in water.
While the noodles are soaking, wash and slice up the salad vegetables. Shred the lettuce, dice the cucumber and tomato, and cut the carrot into thin matchsticks. Slice the spring onions.
Make the peanut butter sauce. Place all sauce ingredients into a mug or small bowl and whisk them together with a fork. Add in a few tablespoons of water (I usually add about 3) and continue to whisk until sauce reaches desired consistency. Taste test - add a little extra of any of the ingredients until it's the perfect flavour for you.
Time to assemble the bowls. Drain the noodles thoroughly. Arrange noodles and all salad vegetables except spring onion into bowls. Top with protein (sliced up as necessary). Drizzle over peanut sauce and sprinkle over spring onion. If using, add extra garnishes of roasted peanuts/cashews and fresh mint.
Notes
The base recipe for the bowls is vegan, so to keep it that way use a vegan protein like tofu or tempeh. My recommendations for proteins to add to this recipe are:
pan fried firm tofu or tempeh;
poached or grilled chicken (use chicken breast for poaching, and breast or thigh meat for grilling);
grilled steak or pork, thinly sliced; or
crispy pan fried salmon or some pan fried prawns.
If you're short on time, use a store-bought rotisserie chicken, I often do :)
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!