Asian Vegetable Rice Noodle Bowl
This Asian vegetable rice noodle bowl is much healthier and better than take-out. This bowl is loaded with veggies. I added edamame for protein, along with the gooey egg. You could add some ground beef, pork, or chicken if you'd like. I try to make and eat a vegetarian dinner once a week, so that's why I left the meat out tonight. Anyway, the rice noodles have a slight chewy texture. The various veggies add texture as well. If you don't like spicy food, you can omit the sambel (hot sauce). The coconut aminos are a healthier version of soy sauce. The rice wine vinegar and lime juice add a nice amount of acidity, the cilanto freshness, and the sesame oil some nuttiness. It's "just right."
Equipment
- medium sauce pot
- large saute pan
- collander
- small bowl
Ingredients
- 6 oz rice noodles
- 1 organic bell pepper
- 1 organic carrot
- 1/2 organic red onion
- 4 oz organic sugar snap peas
- 1/2 cup shelled edamame
- 1/4 cup coconut aminos
- 1 tbs rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tbs sambel olek (or other hot sauce)
- 2 organic large eggs
- 1/4 cup organic cilantro
- 1 organic lime
- organic olive oil
- kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- fresh cracked black pepper
Instructions
- Fill a large sauce pot with water and bring to a boil. Place the noodles in the pot and cook for 6 minutes. Place in a colander and rinse with cold water. Set aside.
- Meanwhile dice the bell pepper and onion. Peel and cut the carrot into matchsticks. Trim the ends of the snap peas and chop.
- In a large saute pan, place a tbs of olive oil in the pan. Add the peppers, onions, and snap peas. Season with a good pinch of kosher salt and a few grinds of fresh cracked black pepper. Cook stirring occasionally for 5-7 minutes.
- Add the carrots and shelled edamame. Add another pinch of salt and a few grinds of cracked black pepper.
- Once the noodles have cooked. Add more water to the pot. Return to a boil, carefully lower the eggs into the pot and cook for 6 minutes (for a runny yolk). Fill a small bowl with ice water. Once the eggs have cooked, submerge them in the bowl to stop them from cooking. Once they've cooled, peel the eggs. Set aside.
- Add the noodles to the pan with the vegetables. If the pan is dry, add another tbs of olive oil. Add the coconut aminos, rice wine vinegar, sesame oil, and sambel. Add another pinch of salt and a few grinds of fresh cracked black pepper. Stir to combine.
- To plate, divide the noodles evenly between the 2 bowls. Cut the egg in 1/2 and season with a small pinch of salt and grind of cracked black pepper. Top with cilantro and serve with a lime wedge.
Notes
** Amazon Affiliate - I may receive compensation.