Vietnamese Vermicelli Noodle Bowls

Now that we've made it through the long winter, I have been craving fresh, crisp, crunchy, raw foods! I love vermicelli bowls for their combination of flavors, and the fact that they're a hybrid salad + noodles dish - the best of both worlds!

I've ordered vermicelli bowls from a local restaurant but I was disappointed in the vegetable quality (like, iceberg lettuce and dull looking colors) and I know that their dressing is probably full of ingredients I'd rather not consume. Plus, this type of dressing usually contains fish sauce, which restaurants may or may not be able to leave out. 

​Best of all, it's SUPER EASY (no cooking!) and SUPER CHEAP to make at home!
And not only that, but it's full of healthy ingredients.

​Vietnamese Vermicelli Noodle Bowls

Noodle Bowl
1 package vermicelli rice noodles 
1/4 red cabbage
1/4 napa cabbage
1 medium to large carrot
1/2 English cucumber, cut in half and seeds scooped out
Fresh cilantro, chopped 
Fresh basil, chopped
Fresh mint, chopped
Roasted unsalted peanuts

Chili Lime Vinaigrette
3 TBSP fresh squeezed lime juice
2 TBSP coconut sugar
1 clove garlic, grated on microplane or minced very small
1/2 tsp sambal oelek (or more for extra spicy)
1/2 TBSP Bragg's liquid aminos (or tamari)

​Assembly
Cook vermicelli noodles according to package directions - I usually just pour hot water over them in a bowl and let them soften, then drain and rinse. 
In a jar or bowl, mix the dressing ingredients together. Taste, and adjust as desired, using lime to make it more tangy, coconut sugar to sweeten it, sambal oelek to spice it up, and liquid aminos to make it saltier.

Cabbage - thinly shred both the red and napa cabbage using a mandolin slicer
Carrot - use a julienne peeler to peel carrot noodle (or just shred the carrots!)
Cucumber - cut however you'd like (thin slices on mandolin, cut into wedges, matchsticks, etc.)
Fresh herbs - the amount are up to you. I like 2 TBSP chopped cilantro and 1 TBSP each of basil and mint with my individual serving

In a large wide bowl, assemble 1-2 cups of cooked vermicelli noodles, 1 cup each of cabbage, a small handful each of carrot and cucumber, and 1-2 tablespoons each of the fresh herbs. Pour about 2 oz. of chili lime vinaigrette over the noodles and veggies and mix well. I like to let mine sit for 5 minutes before eating it - helps the flavors come together and the noodles/cabbage soften a bit. Sprinkle some peanuts on top and enjoy!

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