Gluten-Free Vietnamese Rice Noodle Bowl

Ingredients

Shop links on this page are for gluten-free rice vermicelli noodles, gluten-free tamari or coconut aminos, rice vinegar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 8 oz gluten-free rice vermicelli noodles Shop
• 1 lb protein of choice (e.g., thinly sliced chicken breast, peeled shrimp, firm tofu cubes, or chickpeas)
• 2 cups fresh vegetables, thinly sliced or julienned (e.g., carrots, cucumber, bell peppers, shredded cabbage, bean sprouts)
• 1/4 cup gluten-free tamari or coconut aminos Shop
• 2 tbsp rice vinegar Shop
• 1 tbsp sesame oil Shop
• 1 tsp freshly grated ginger (optional)
• 1 clove garlic, minced (optional)
• fresh herbs (e.g., cilantro, mint), for garnish
• lime wedges, for serving

Instructions

1. 1 Cook the gluten-free rice vermicelli noodles according to package directions, typically boiling for 3-5 minutes until tender. Drain them thoroughly and rinse with cold water to prevent sticking, then set aside.
2. 2 While the noodles cook, prepare your protein. If using chicken or tofu, stir-fry in a hot skillet with a little oil for about 5-7 minutes until cooked through and lightly browned. If using shrimp, cook for 2-3 minutes until pink and opaque. If using chickpeas, simply rinse and drain them. Ensure any marinades or seasonings used are gluten-free.
3. 3 In a small bowl, whisk together the gluten-free tamari (or coconut aminos), rice vinegar, and sesame oil. If using, stir in the grated ginger and minced garlic to create the dressing. This will take about 1 minute.
4. 4 Assemble the bowls by dividing the cooked rice vermicelli noodles among four serving bowls. Arrange the prepared protein and the fresh, thinly sliced vegetables attractively over the noodles.
5. 5 Drizzle the prepared gluten-free dressing generously over each bowl. Garnish with fresh herbs like cilantro or mint, and serve immediately with lime wedges on the side for an extra burst of freshness. This final step should take about 2 minutes.

Nutrition (per serving)

Tips & Notes

• Rice vermicelli cooks in a few minutes. Drain it as soon as it is tender, rinse it under cold water and shake it dry so the strands separate.
• Pile on fresh herbs such as mint, cilantro and Thai basil, plus crisp lettuce. The herbs are what make this taste like a Vietnamese noodle bowl.
• For a more traditional dressing, mix lime juice, sugar, water, garlic and chili with fish sauce labeled gluten-free, and use it in place of the tamari dressing.

Common questions