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Valeria Dolbel

I'm a nutritional therapist and beauty nutrition practitioner specialising in plant-based nutrition and holistic gut, hormone and skin health. In other words, I help people to transition and maintain a balanced plant-based diet to achieve radiant health!

Hello + Welcome!

In this recipe, I want to show the best way to have your vermicelli noodles. You know, those very fine noodles you often see being used in Asian cooking? I live in Thailand, and it’s pretty standard food here, which became a staple ingredient in my pantry, and this dish has become a popular lunch option in my house!

I like to go for brown rice vermicelli noodles, a more gut-friendly option than the original white rice vermicelli. The recipe also includes veggie noodles and edamame beans, which are high in fibre and many healthful nutrients. When I’m in a rush, I don’t cook veggies, but if you struggle to eat a lot of fibre at once, you might find that cooked veggies are more delicate and easier to digest.

My favourite thing about this recipe is that it’s straightforward and delicious, and you only need a few ingredients to create it. You might not have a veggie spiraliser to make veggie noodles. In that case, you can use any basic vegetable peeler to create thin slices that resemble noodles. I’ve used that method before, and it turned out beautifully!

If you have a hormonal imbalance, you will benefit from eating your carrots raw to enjoy the benefits of insoluble fibre in them. This type of fibre can help to extract excess estrogen from the body, improve digestion and support liver health

Brown Rice Vermicelli Noodles Veggie Bowl

The recipe also includes veggie noodles and edamame beans, high in fibre and many healthful nutrients. 
Total Time 20 minutes
Course Main Course, Salad
Servings 1 Person
Calories 482 kcal



  • 1 serving vermicelli noodles brown rice
  • 1/2 tsp sesame oil
  • 1/2 cup carrot spiralised
  • 1/2 cup zucchini spiralised
  • 1 tsp olive oil extra virgin
  • 2 tbsp edamame frozen


  • 1 tbsp tahini
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp white rice vinegar
  • 1 clove garlic chopped


  • 1 tsp white sesame seeds


  • Bring a large pot of water to a boil. Add brown rice noodles, and cook for 2 to 3 minutes. Do not overcook, or they will become mushy.
  • Drain the water, then rinse the noodles with cool, clean water. Add a tiny bit of sesame oil to the noodles, and mix it well through. This will prevent the noodles from sticking to each other.
  • Spiralise the zucchini and carrot. Then add them to a hot frying pan. Lightly cook the veggie noodles with some olive oil. You can have your veggie noodles raw if you wish.
  • In a bowl, add tahini, soy sauce, sesame oil, white rice vinegar and chopped garlic. Mix well.
  • To a bowl with the sauce, add cooked brown vermicelli noodles and veggie noodles.
  • Add defrosted or cooked edamame beans. Mix it all well together.
  • Sprinkle with white sesame seeds and enjoy! 


Calories: 482kcalCarbohydrates: 63gProtein: 13gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gPotassium: 773mgFiber: 9gVitamin A: 10939IUVitamin C: 27mgCalcium: 114mgIron: 3mg


”I feel amazing, I have had so much more energy over the past 3 weeks, my skin and complexion have improved, no more bloating and the best is I have more clarity about my life. I’ve gained so much from doing this and I want to continue these good habits. Thank you Valeria Dolbel for helping me with this upgrade and reset. I couldn’t have done it without you!”

-Michelle R.

“Valeria is very passionate and knowledgeable on following a plant-based diet to improve overall health. "

yes please ⋙

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