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Deconstructed Spring Roll Noodle Bowl with Creamy Homemade Peanut Sauce

A beautifully plated Spring Roll Bowl with peanut sauce, featuring vermicelli noodles, crispy tofu, shredded carrots, and fresh mint.
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Assemble fresh vegetables, herbs, protein, and vermicelli noodles into a satisfying bowl format, topped with a rich, homemade peanut sauce.

Ingredients

Scale
  • 8 oz rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 large cucumber, julienned
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 block (14 oz) extra-firm tofu, pressed and cubed (or 1 lb cooked shrimp/chicken)
  • 2 tablespoons soy sauce or tamari (for tofu/protein marinade)
  • 1 tablespoon sesame oil (for tofu/protein cooking)
  • For the Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Cook the rice vermicelli noodles according to package directions. Drain them immediately and rinse well with cold water to stop cooking and remove excess starch. Set aside.
  2. If using tofu, toss the cubes with 2 tablespoons of soy sauce. Heat sesame oil in a skillet over medium-high heat. Cook the tofu until golden brown on all sides, about 8-10 minutes. Remove from heat.
  3. Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, warm water, rice vinegar, soy sauce, honey/maple syrup, lime juice, minced garlic, grated ginger, and red pepper flakes until smooth. Add more warm water, one teaspoon at a time, if you need a thinner consistency.
  4. Assemble the bowls: Divide the cooled vermicelli noodles among four serving bowls.
  5. Arrange the fresh components neatly over the noodles: shredded carrots, red cabbage, julienned cucumber, mint leaves, and cilantro leaves. Place your cooked protein (tofu, shrimp, or chicken) in the center.
  6. Drizzle a generous amount of the peanut sauce over all the ingredients in each bowl. Serve immediately.

Notes

  • For make-ahead lunches, store the sauce separately from the noodles and vegetables. Assemble just before eating.
  • Substitute rice vermicelli with soba noodles or glass noodles if preferred.
  • Add chopped peanuts or crispy fried onions on top for extra crunch.
  • For a vegan option, use maple syrup in the sauce and tofu or edamame as the protein.

Nutrition

Find it online: https://cookerykings.com/spring-roll-bowl-with-peanut-sauce/