Rice Noodle Buddha Bowl

Every time I think about a comforting meal that’s both filling and refreshing, the Rice Noodle Buddha Bowl comes to mind. This delightful dish is my go-to for busy weeknights when I crave something nutritious yet satisfying. The vibrant colors and textures of the vegetables mixed with the delicate rice noodles create an inviting bowl that not only pleases the palate but also the eyes. Whether I’m prepping this for myself or sharing it with friends, the Rice Noodle Buddha Bowl never fails to impress, making it a staple in my kitchen.

What You’ll Need for Rice Noodle Buddha Bowl

Creating the Rice Noodle Buddha Bowl involves a vibrant mix of fresh ingredients that work harmoniously together. Each component brings something special to the table, from the chewy texture of the rice vermicelli noodles to the crunch of assorted vegetables. Let’s explore these ingredients that will come together to form this beautiful dish.

• 1 (12-ounce) package rice vermicelli noodles: A staple in many Asian dishes, these noodles provide a light and chewy foundation for the bowl.
• 1 teaspoon cooking oil (optional): This helps to prevent the noodles from sticking together.
• 1 head Bibb lettuce, torn into large pieces: Adds a fresh crunch and acts as a base for the bowl.
• 4-6 cups matchstick-cut carrots, cucumber, or jicama, shredded red cabbage, cilantro, mint, or Thai basil leaves: These colorful veggies add essential vitamins and a burst of flavor.
• 1 (4-inch piece) lemongrass, pounded, peeled: Infuses the dish with a fragrant citrus flavor; it can also be ground in a food processor.
• 1 small shallot: Adds mild onion flavor without overpowering the dish.
• 1 clove garlic: Enhances the overall flavor profile.
• 1/2 tablespoon fish sauce (or soy sauce): A key ingredient that brings umami depth to the dressing.
• 1 teaspoon brown sugar: Balances the saltiness of the fish sauce.
• 12 ounces flank steak, cut into strips: Provides a hearty protein element.
• 1 tablespoon cooking oil: For searing the steak.
• 1/4 cup lime juice, freshly squeezed: Brightens the dish with acidity.
• 3 1/2 tablespoons fish sauce: Used in the dressing to enhance flavor.
• 2 tablespoons sugar: Adds sweetness to the sauce.
• 2 cloves garlic, minced: Fresh garlic for additional flavor.
• 1 each Thai bird chili, sliced (optional): For those who enjoy a spicy kick.
• 1/2 cup warm water, as needed: Helps to adjust the consistency of the dressing.
• 1/4 cup fried shallots or crushed peanuts: Used as a topping for added crunch.

How to Prepare Rice Noodle Buddha Bowl

Preparing the Rice Noodle Buddha Bowl is a delightful process that brings together fragrant flavors and fresh ingredients. Let’s dive into the steps to create this beautiful dish together.

1. Begin by bringing a pot of water to a boil over high heat. It’s essential to have the water at a rolling boil to effectively cook the rice vermicelli noodles. Once the water is boiling, place the noodles in and immediately remove the pot from the heat. Let the noodles sit until they are softened, typically around four to five minutes.

2. After the noodles have softened, drain them using a colander and rinse under cold water. This step prevents them from becoming sticky and helps to cool them down. If you notice any sticking, gently toss the noodles with a bit of cooking oil to keep them separate.

3. Next, it’s time to prepare the marinade for the flank steak. In a food processor, combine the lemongrass, shallot, garlic, fish sauce, and brown sugar. Puree until smooth. Transfer this mixture to a medium bowl or a resealable bag, add the steak, and toss to coat thoroughly. Allow it to marinate for at least 30 minutes, but for the best flavor, let it sit for up to a day.

4. Heat a tablespoon of cooking oil in a pan over medium-high heat. Once the oil is hot, remove the steak from the marinade, letting any excess drip off, and sear it in the pan without stirring. Cook until the steak is no longer pink, approximately three to four minutes on each side. You want a nice brown crust for maximum flavor.

5. While the steak is cooking, mix together the dressing ingredients. Combine the lime juice, fish sauce, sugar, and minced garlic in a bowl. Stir well and let it chill until you’re ready to serve. This dressing adds a refreshing zing to the bowl.

6. Now, it’s time to assemble the bowls. Divide the cooked rice noodles between serving bowls. Top each bowl with a generous handful of the assorted veggies, some sliced flank steak, and a drizzle of the chilled dressing. Finish with a sprinkle of fried shallots or crushed peanuts for that added crunch. Serve immediately and enjoy your delicious creation!

Tips and Variations

When preparing the Rice Noodle Buddha Bowl, there are numerous ways to customize and enhance your experience. Here are some helpful tips:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Just keep the dressing separate until ready to eat.
• Freezing: The assembled bowls do not freeze well due to the fresh vegetables. Instead, freeze the marinated steak and cooked noodles separately for future meals.
• Pairing: Serve the Rice Noodle Buddha Bowl with a side of spring rolls or a light soup for a complete meal.
• Vegetarian Option: Substitute the flank steak with marinated tofu or tempeh for a delicious vegetarian-friendly dish.
• Seasonal Variations: Incorporate seasonal veggies like bell peppers in the summer or roasted squash in the fall for different flavor profiles.

Serving Options for Rice Noodle Buddha Bowl

The Rice Noodle Buddha Bowl is incredibly versatile, making it perfect for various occasions and serving styles. Here are some delightful ways to enjoy it:

• Lunch or Dinner: This bowl is perfect for both lunch and dinner, providing a satisfying meal any time of day.
• Meal Prep: Ideal for meal prepping, you can make several bowls at once and have them ready for the week.
• Picnic-Friendly: Pack the components separately for a lovely picnic, allowing everyone to customize their bowls.
• Seasonal Serving: Enjoy it on warm days when you crave something light and refreshing, or during gatherings as a vibrant centerpiece.
• Special Occasions: Serve as part of a larger spread during gatherings, or as a unique dish at events.

FAQ

Conclusion

The Rice Noodle Buddha Bowl is a fantastic representation of how fresh ingredients can create a balanced and satisfying meal. It’s versatile, allowing for different proteins and vegetables, making it suitable for various dietary preferences. I encourage you to try this recipe soon; it’s perfect for any occasion and will surely impress your family and friends with its vibrant flavors and beautiful presentation.

Rice Noodle Buddha Bowl

Craving something vibrant and fulfilling? The Rice Noodle Buddha Bowl merges fresh vegetables, marinated flank steak, and delicate rice noodles for an easy weeknight dinner. Bright flavors and textures come together to create a wholesome meal you can't resist. Make it tonight!

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Vietnamese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 12-ounce package rice vermicelli noodles
• 1 teaspoon cooking oil optional
• 1 head Bibb lettuce torn into large pieces
• 4-6 cups matchstick-cut carrots or cucumber or jicama, shredded red cabbage, cilantro, mint, or Thai basil leaves
• 1 (4-inch piece) lemongrass pounded, peeled; can also grind in food processor
• 1 small shallot
• 1 clove garlic
• 1/2 tablespoon fish sauce or soy sauce
• 1 teaspoon brown sugar
• 12 ounces flank steak cut into strips
• 1 tablespoon cooking oil
• 1/4 cup lime juice freshly squeezed
• 3 1/2 tablespoons fish sauce
• 2 tablespoons sugar
• 2 cloves garlic minced
• 1 each Thai bird chilies sliced, optional
• 1/2 cup warm water as needed
• 1/4 cup fried shallots or crushed peanuts

Equipment

• Large Pot
• Mixing Bowl
• Chef's Knife
• Peeler
• Food Processor
• Frying Pan
• Wooden Spoon

Method

 

1. Bring a pot of water to boil over high heat. Place vermicelli noodles in the boiling water an remove from heat. Let sit until softened, 4 to 5 minutes. Drain using a colander and rinse under cold water. Drain away excess water, tossing noodles with oil if they stick together.
2. Puree lemongrass, shallot, garlic, fish sauce, and sugar in a food processor. Place in a medium bowl or resealable bag; add steak and toss to coat. Let marinate at least 30 minutes, up to a day.
3. Heat cooking oil in a pan over medium-high heat. Remove steak from marinade and sear in the hot pan, without stirring, until no longer pink, 3 to 4 minutes per side.
4. Mix dressing ingredients together. Let chill until ready to use.
5. Divide rice noodles between serving bowls. Top with 2 handfuls of veggies, flank steak, and beef. Drizzle peanut sauce over ingredients and top with fried shallots.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. Just keep the dressing separate until ready to eat.
• Tip 2: The assembled bowls do not freeze well due to the fresh vegetables. Instead, freeze the marinated steak and cooked noodles separately for future meals.
• Tip 3: Serve the Rice Noodle Buddha Bowl with a side of spring rolls or a light soup for a complete meal.
• Tip 4: Substitute the flank steak with marinated tofu or tempeh for a delicious vegetarian-friendly dish.
• Tip 5: Incorporate seasonal veggies like bell peppers in the summer or roasted squash in the fall for different flavor profiles.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.