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Rice Noodle Buddha Bowl

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
Cook Time 10 minutes
Total Time 50 minutes
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.