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Dynamite Noodle Bowl Recipe

Big flavors. Little effort. This noodle bowl recipe has it all. A bit of crunch.  Soft chewy noodles. Lots of healthy veggies. Whatever protein you like. And a fabulous spicy- sweet-zesty-earthy sauce.

“Make sure you put this on the blog, Mom! It’s delicious!” said the other Kook. Ok, a bit biased coming from my daughter/partner 🙂 I made it for her last week with tofu since she’s a vegetarian.

bowl with noodles, veggies, shrimp, garnish on mat mixed noodles, veggies, shrimp, garnish in bowl with another bowl behind it

I like to serve the noodle bowl cold which makes it a perfect make-ahead summer backyard or potluck meal. And meal it is. A complete meal in a bowl.

Noodle bowls are extremely versatile. This one definitely has Asian notes with its rice vermicelli noodles, cilantro, edamame beans and lime. But the sauce is one of the key ingredients that distinguishes one noodle bowl recipe from another.

Many recipes use the traditional Vietnamese Nuoc Cham dipping sauce. In this recipe, the sauce is a blend of lime, maple syrup, sriracha, garlic, ginger and cilantro. I use it on our spicy honey lime chicken. And even salads, veggies and meat.

The bottom line: This vermicelli noodle bowl is completely flexible, it can serve a crowd, it’s healthy and delish! Bonus – it’s gluten free if you use the right noodles and soy.

Two serving options

  1. Lay all your ingredients in a bowl, add the sauce, toss to combine, serve.
  2. Lay out the ingredients in separate bowls or on a large cutting board, then let your guests make-their-own bowls with the ingredients they like. This works well if you have vegetarians and meat eaters at the same time.

For a regular weekday meal, I use #1. For a fun interactive meal with guests, I use #2. I serve this vermicelli noodle bowl cold, but you can serve it hot or warm.

Consider a couple of other dishes to serve along with the noodle bowl such as dumpling lettuce wraps with peanut sauce, vegetable rice paper rolls and/or saucy baked chicken meatballs.

Tailor To Your Taste

The options for noodle bowls are pretty endless, but here are a few suggestions. Needless to say, you can use as much or as little of whatever you choose. The recipe is simply a guideline for inspiration.

  • Vegetables/Fruit: Pictured below are shredded carrots, cucumbers, edamame, lettuce greens, lime and avocado. Other great possibilities are chopped snap peas, corn niblets, radishes, pea shoots, red peppers, radishes,  green onions and mango.
  • Herbs: cilantro, basil, parsley, chives, mint
  • Noodles: Rice vermicelli noodles (seen below), soba noodles, udon noodles (better for serving hot), glass noodles. The rice and glass noodles are gluten free.
  • Protein: shrimp, chicken, beef, tofu, hard boiled egg.
  • Sauces/Dressings: Nuoc Cham (Vietnamese), peanut sauce, Japanese dressing (I tried this one and loved it)
  • Crunchy garnish: toasted crushed nuts, bean sprouts.

Shortcut

  • Use a good store bought dressing.

Make Ahead

  • All the components can be chopped or made ahead and kept in a sealed container for a day or two.
  • In fact, even the dressing can be mixed with the noodles and salad ingredients a few hours ahead except for salad greens which will wilt.
dry vermicelli noodles in glass on table
Rice vermicelli noodles
cooked noodles, edamame beans cooked, lettuce, lime, basil, cilantro, chopped cucumber, shredded carrots, chopped avocado, chopped nuts, raw shrimp, dressing in cup - all on cutting board
Prepare ingredients: noodles, edamame beans, lettuce, lime, basil, cilantro, cucumber, shredded carrots, avocado, chopped nuts, raw shrimp, sauce

grilled shrimp on skewers

bowl with noodles, veggies, shrimp, garnish on mat

close up of mixed noodles, veggies, shrimp, garnish and dressing in bowl p1

bowl with noodles, veggies, shrimp, garnish on mat
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5 from 8 votes

Dynamite Noodle Bowl Recipe

Bursting with flavor, this noodle bowl recipe has it all. A bit of crunch. Soft chewy noodles. Lots of healthy veggies. Whatever protein you like. And a fabulous spicy- sweet-zesty-earthy sauce. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian style, Gluten Free, Vegetarian
Servings: 2
Author: Cheryl, Two Kooks In The Kitchen

Ingredients

  • 4 ounces (112 g) rice vermicelli noodles Note 1

Protein (Note 2 for other choices)

  • 3/4 cup shrimp, peeled and de-veined (100 g, 3.5 oz) about 8 large shrimp

Vegetables/Fruits/Herbs

  • 3 cups diced or shredded veggies/fruits Note 2
  • 2 tablespoon herbs, finely chopped Note 3

Sauce

  • 1 1/2 tablespoon low sodium soy (22 ml) or Tamari for gluten free
  • 3 tablespoon maple syrup (44 ml) or honey
  • 1 lime (1/2 tsp lime zest and all the juice)
  • 2 garlic cloves, minced (or 1/4 tsp garlic powder)
  • 2 teaspoon grated fresh ginger (1/2 inch piece of ginger)
  • 1/2 tablespoon vegetable oil
  • 3/4 tablespoon sriracha (pretty spicy, use less if preferred)
  • salt and pepper to taste a pinch is good

Garnish

  • 1/4 cup (40g) toasted chopped nuts e.g. almonds, peanuts, pistachios
  • 1/2 cup (40g) bean sprouts, optional
  • lime wedges, optional

Instructions

  • COOK VERMICELLI NOODLES: according to package directions. Some just have to be softened in hot water. Drain and rinse under cold water to remove starch. If making ahead, I toss with a teaspoon vegetable oil to prevent sticking.
  • MAKE SAUCE: Whisk together all ingredients. Taste and adjust adding more sweetness, spice, lime, etc. You may not need all the sauce. If you have leftovers, use on salads, veggies, etc.
  • COOK SHRIMP: Optional - use a tablespoon or two of sauce to marinate the shrimp for 10 minutes. To GRILL: heat grill to medium-high, about 450F. Thread shrimp on skewers if desired (if using wood skewers, soak them for 20 minutes). Grill for 1-2 minutes per side depending on size of shrimp. Cut into chunks. To BAKE: Heat oven to 450F and bake for 5-6 minutes until shrimp are just no longer translucent.
  • ASSEMBLE: Divide noodles between 2 bowls. Add veggies, herbs, shrimp. Drizzle with 1-2 tablespoons of sauce. Garnish with chopped nuts and lime wedges/and or bean sprouts if desired. Serve hot or cold.
    Serving alternatives: 1) Place everything out in separate bowls and let people make their own. 2) Or toss everything together in one bowl, then divide into serving portions (easiest way).

Notes

  1. Noodle options: Rice vermicelli noodles, soba noodles, udon noodles (better for serving hot), glass noodles, ramen noodles. The rice and glass noodles are gluten free.
  2. Protein options: shrimp, chicken, beef, tofu, hard boiled egg.
  3. Vegetables/Fruit options: Shredded carrots, cucumbers, edamame, lettuce greens, avocado, snap peas, radishes, corn niblets, pea shoots, red peppers, radishes,  green onions, mango.
  4. Make Ahead
    • All the components can be chopped or made ahead and kept in a sealed container for a day or two.
    • In fact, even the dressing can be mixed with the noodles and salad ingredients a few hours ahead except for salad greens which will wilt.
Nutrition values are loose estimates as they depend on the vegetables, fruit and protein you choose as well as how much sauce you add. 

Nutrition

Nutrition Facts
Dynamite Noodle Bowl Recipe
Amount Per Serving
Calories 670 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 121mg40%
Sodium 1721mg75%
Potassium 848mg24%
Carbohydrates 115g38%
Fiber 14g58%
Sugar 19g21%
Protein 25g50%
Vitamin A 13968IU279%
Vitamin C 45mg55%
Calcium 210mg21%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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