One of my favorite lunches is a Vietnamese rice noodle bowl. It’s fresh, it’s crunchy, and it’s bursting with awesome flavors and textures—I would eat one every day if I could. But because I shouldn’t, I created this dish with carrot noodles instead. The original rice bowls usually have julienned carrots, so that seemed like a natural derivation. You could spiralize all of the veggies this recipe calls for, but I like the difference in texture between carrot noodles, diced cucumbers, and sliced red bell pepper.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- 1 garlic clove, minced
- ¼ teaspoon crushed red pepper
- 1 tablespoon coconut aminos
- 1 Lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 large carrots, spiralized
- 1 red bell pepper, sliced
- 1 cucumber, diced
- 2 green onions, finely chopped
- Freshly ground black pepper
- 1 handful fresh cilantro, for garnish
- Lime wedges, for garnish
- In a small bowl, mix to combine the garlic, crushed red pepper, coconut aminos, lime juice, rice vinegar, and sesame oil.
- Divide the carrot noodles among 4 bowls and arrange the bell pepper, cucumber, and green onions over the noodles. Drizzle the dressing over the bowls, season with salt and pepper, garnish each with cilantro and a lime wedge, and serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.