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
Ingredients
Noodles:
- 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
Dressing:
- 1 tbsp tahini
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp white rice vinegar
- 1 clove garlic chopped
Garnish:
- 1 tsp white sesame seeds
Instructions
- 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!
