Asian Spring Roll Bowl (Print Version)

A fresh bowl with crunchy veggies, soft noodles, and rich peanut sauce perfect for a quick nutritious meal.

# Components:

→ Base

01 - 7 oz rice vermicelli noodles
02 - 1 tablespoon sesame oil

→ Vegetables

03 - 2 medium carrots, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 3.5 oz red cabbage, finely shredded
07 - 3.5 oz bean sprouts
08 - 4 spring onions, thinly sliced
09 - 1 small bunch fresh cilantro, roughly chopped
10 - 1 small bunch fresh mint, leaves picked

→ Protein

11 - 7 oz firm tofu, pressed and cubed, or 7 oz cooked shrimp, peeled and deveined

→ Peanut Sauce

12 - 4 tablespoons creamy peanut butter
13 - 2 tablespoons soy sauce or tamari for gluten-free
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon grated fresh ginger
19 - 2 to 4 tablespoons warm water

→ Garnishes

20 - 2 tablespoons roasted peanuts, chopped
21 - 1 tablespoon toasted sesame seeds
22 - Lime wedges

# Directions:

01 - Cook the rice noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tablespoon sesame oil to prevent sticking.
02 - Julienne the carrots and cucumber, slice the bell pepper, and shred the cabbage. Arrange each vegetable in separate bowls for easy assembly.
03 - For tofu, pat dry and pan-fry in a little oil over medium heat until golden and crisp on all sides. For shrimp, ensure they are cooked, peeled, and chilled.
04 - In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add warm water, 1 tablespoon at a time, until the sauce reaches a pourable consistency.
05 - Divide the rice noodles among four bowls. Arrange the vegetables, protein, and herbs attractively on top of the noodles.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with roasted peanuts, sesame seeds, and a squeeze of lime. Serve immediately, allowing diners to mix everything together as they eat.

# Expert Advice:

01 -
  • It comes together in 30 minutes, making weeknight dinners feel less like a chore and more like a small celebration.
  • Every component can be prepped ahead, which means you're actually relaxing while you eat instead of sweating over a stove.
  • The peanut sauce is so creamy and balanced that even the simplest bowl tastes restaurant-quality.
02 -
  • Don't skip the sesame oil on the warm noodles—it's the difference between silky strands and a sticky tangle that frustrates you halfway through eating.
  • The peanut sauce thickens as it cools, so if you make it ahead, add a bit more warm water before serving to bring it back to the right consistency.
03 -
  • Press your tofu firmly and let it sit between paper towels for 10 minutes before cooking—it sounds tedious, but it's what makes it actually get crispy instead of steaming.
  • If you're prepping ahead, keep the vegetables separate until serving time, dress the noodles with sesame oil right after cooking, and make the sauce while people are gathering around the table.
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