Gluten-Free Vietnamese Rice Noodle Bowl
By the Gluten Free Recipes team ·
This vibrant gluten-free Vietnamese rice noodle bowl bursts with fresh, savory flavors and satisfying textures. Tender rice noodles are topped with your choice of protein and crisp vegetables, all brought together by a zesty, umami-rich sauce.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including gluten-free rice vermicelli noodles, protein of choice, fresh vegetables — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Vietnamese Rice Noodle Bowl: When preparing this lunch recipe, to prevent cross-contamination with gluten, always use utensils and cutting boards that have been thoroughly cleaned. Ensure all packaged ingredients, particularly gluten-free tamari alternatives and noodles, are certified gluten-free, as manufacturing processes can vary In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Vietnamese Rice Noodle Bowl: This recipe is naturally gluten-free by using certified gluten-free rice noodles and tamari. It avoids all gluten-containing grains.
Ingredients
- 8 oz gluten-free rice vermicelli noodles
- 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
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger (optional)
- 1 clove garlic, minced (optional)
- Fresh herbs for garnish (e.g., cilantro, mint)
- Lime wedges for serving
Instructions
- 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
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 certified gluten-free.
- 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
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
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
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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