Go Back
Print
Recipe Image
–
+
servings
Fresh Summer Roll Noodle Bowl
Familystyle Food
Reset your diet with this fresh and totally delish healthy vegetarian noodle bowl, full of herbs, vegetables and rice noodles with a tangy almond-lime dressing. Vegan and gluten-free.
4.67
from
15
votes
Print Recipe
Pin Recipe
Prep Time
25
mins
Total Time
25
mins
Course
Salad
Cuisine
Vegetarian/Vegan
Servings
4
servings
Calories
585
kcal
Ingredients
1x
2x
3x
Almond Butter Lime Dressing:
3
tablespoons smooth almond butter
preferably unsweetened
3
tablespoons
neutral vegetable oil such as avocado or canola
3
tablespoons
agave nectar or honey
2
tablespoons
fresh lime juice
1
tablespoon
rice vinegar or apple cider vinegar
1
teaspoon
sriracha
1
teaspoon
kosher salt
2
teaspoons
grated fresh ginger
1
plump garlic clove
grated
Noodle Bowl
8
ounces
rice stir fry noodles
cooked according to package directions, drained and rinsed in cold water
2
cups
matchstick-cut carrots
about 1/2 pound carrots
2
cups
half-moon sliced seedless cucumber
4
scallions
trimmed and thinly sliced on the diagonal
1
shallot
thinly sliced
1
cup
loosely packed each fresh cilantro, mint and basil leaves
Handful mixed baby greens
Garnish ideas:
Sesame seeds
Crushed roasted peanuts or chopped roasted almonds
Thinly sliced fresh red chili pepper
Instructions
Whisk all ingredients for the dressing together in a bowl until smooth.
In another large bowl, toss the drained noodles with the carrots, cucumber, scallions, shallot, herb leaves and 1/2 of the dressing.
Serve in bowls over mixed greens, with additional dressing spooned over to taste. Garnish with fresh red chili, peanuts and/or sesame seeds.
Nutrition
Serving:
1
g
Calories:
585
kcal
Carbohydrates:
86
g
Protein:
12
g
Fat:
23
g
Saturated Fat:
2
g
Polyunsaturated Fat:
19
g
Sodium:
890
mg
Fiber:
8
g
Sugar:
27
g