Easy and Delicious Vermicelli Bowls
Easy and Delicious Vermicelli Bowls are a healthy alternative to a salad, or a traditional rice bowl. Loaded with fresh vegetables, and topped with the garlicky herby vinaigrette.
Servings 2 Bowls, 4 Servings
Calories 355kcal
Equipment
Ingredients
- 1 pack Vermicelli noodles prepared according to package
- 1 cup Protein of choice leftover beef brisket used for this recipe
- 1/2 of a Cucumber thinly sliced
- 1 cup Carrot thinly sliced
- 2 sprigs Green onion roughly chopped
- 1 large Egg hard boiled
- 1/2 cup Red onion (optional but suggested)
Garlic Herb Sauce
- 3 cloves Garlic
- 1 cup Parsley flat leaf
- 1 cup Cilantro
- 2 whole sprigs Green onion
- 1/2 cup Olive oil
- 1 whole Lime juiced
- 1 tablespoon Soy sauce
- 1 tablespoon Fish sauce optional
Instructions
- Cook the vermicelli noodles according to the package instructions. Usually by boiling water, and submerging the dry noodles for 5-8 minutes. They cook very fast!
- Drain the noodles, and rinse with water to stop the cooking process. Set them aside.
- Thinly slice all of the vegetables, and set them aside. Cook protein of choice, leftover brisket was used for this recipe (check post above for more protein options).
- Garlic herb sauce: add all of the ingredients to a blender, and blend until the mixture is smooth. If a thicker sauce is desired, cut back on the amount of olive oil. Set sauce aside.
- Begin layering the ingredients in bowls. Add half of the vermicelli noodles to each bowl.
- Next add half of each veggie in a single layer over the vermicelli noodles. Place the meat on top of the noodles.
- Drizzle your desired amount of the garlic herb sauce over the bowl, and enjoy!
Notes
Substitute or omit any protein in place of the leftover beef brisket.
See the post above for more protein options and ideas.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 13g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 25g | Cholesterol: 53mg | Sodium: 373mg | Fiber: 4g | Sugar: 4g