Vietnamese noodle bowl

Add a little spice to your lunch break with this delicious Vietnamese noodle bowl

Prep: 10 mins
Serves: 4

Kate Percy

Published: November 22, 2022 at 4:02 pm

This totally mouth-watering bowl of goodness will admittedly take a few more minutes to make than your average pot noodle, but it’s pretty fast all the same, much more nutritious, and a great balance of all three macros – carbohydrate, protein and healthy fats.

Get noodle-savvy, too, with the extra info at the base of the recipe and experiment with the different suggestions.

Ingredients

  • 200g linguini rice noodles
  • 200g pack cooked large prawns
  • 1 red onion, peeled and finely sliced
  • Handful radishes, finely sliced
  • 1 red or yellow peppers, deseeded and finely sliced
  • 1 large carrot, grated or finely sliced
  • 5-6 mushrooms, sliced
  • 1-2 green chillis, deseeded and finely sliced
  • Handful roasted cashew nuts, roughly chopped
  • Large handful fresh coriander, roughly chopped
  • 1 lime, cut into wedges
  • 1 clove garlic, crushed
  • 1cm piece ginger, peeled and grated
  • Juice of 2 limes
  • 1tsp coconut sugar
  • 1tsp sweet chilli sauce
  • 1tsp rice vinegar
  • 1tsp Thai fish sauce

Methods

  • Step 1

    mixing-ingredients-bowl Make the dressing by whisking all the dressing ingredients together in a small bowl. Set aside.

  • Step 2

    noodles-in-bowl Place the rice noodles in a heatproof bowl and cover with boiling water. Leave for about 5mins, or according to the pack instructions. When just tender, tip into a sieve to drain, then rinse under cold water. Set aside.  

  • Step 3

    chopping-chillis Place the prawns, noodles and vegetables in a large bowl and pour over the sauce. Toss together with salad servers or your hands so that the sauce is well combine. Taste for seasoning. 

  • Step 4

      noodle-bowl-final Divide into lunchbox-sized portions, top with cashew nuts and coriander and a wedge of lime to squeeze over just before eating. Any remaining salad will keep in the fridge, covered, for up to 48hrs, but add the coriander just before eating.

Switching your noodles will transform this dish each time:

  1. Soba noodles – made with buckwheat, these deliciously nutty noodles have a higher mineral, fibre and protein content and will help control blood sugar levels better than white rice noodles.
  2. Cellophane noodles – vegan and gluten free, these transparent or glass noodles are made with mung bean starch. A source of iron and B vitamins, these high-carb, low fibre noodles are great for the night before a race.
  3. Egg noodles – nutritionally similar to pasta, containing 40g carbs, 7g protein and 3g fat per 100g, these are often enriched with vitamins and minerals including selenium, manganese and B vitamins.

Kate Percy

Sports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (www.katepercys.com).
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