Asian Spring Roll Bowl (Printable Version)

Fresh Asian bowl featuring rice noodles, crisp vegetables, and a creamy peanut sauce, perfect for quick meals.

# What You'll Need:

→ Base

01 - 7 ounces rice vermicelli noodles
02 - 1 tablespoon sesame oil

→ Vegetables

03 - 2 medium carrots, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 3.5 ounces red cabbage, finely shredded
07 - 3.5 ounces bean sprouts
08 - 4 spring onions, thinly sliced
09 - 1 small bunch fresh cilantro, roughly chopped
10 - 1 small bunch fresh mint, leaves picked

→ Protein

11 - 7 ounces firm tofu, pressed and cubed or 7 ounces cooked shrimp, peeled and deveined

→ Peanut Sauce

12 - 4 tablespoons creamy peanut butter
13 - 2 tablespoons soy sauce or tamari for gluten-free
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon grated fresh ginger
19 - 2 to 4 tablespoons warm water

→ Garnishes

20 - 2 tablespoons roasted peanuts, chopped
21 - 1 tablespoon toasted sesame seeds
22 - Lime wedges

# Steps:

01 - Cook the rice noodles according to package instructions. Drain thoroughly, rinse under cold water, and toss with 1 tablespoon sesame oil to prevent sticking. Set aside.
02 - Julienne the carrots and cucumber, slice the bell pepper into thin strips, shred the cabbage finely, and arrange all vegetables in separate bowls for easy assembly.
03 - For tofu: pat dry with paper towels and pan-fry in a little oil over medium heat until golden and crisp on all sides. For shrimp: ensure fully cooked, peeled, deveined, and chilled before assembling.
04 - In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add warm water, 1 tablespoon at a time, until the sauce reaches a pourable consistency.
05 - Divide the rice noodles among four bowls. Arrange the vegetables, protein, and fresh herbs attractively on top of the noodles.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with roasted peanuts, sesame seeds, and a squeeze of lime juice. Serve immediately, allowing diners to mix everything together as they eat.

# Expert Advice:

01 -
  • Everything comes together in 30 minutes, which means dinner on even the busiest nights is actually possible.
  • You get to build your own bowl, so picky eaters and adventurous ones sit happily at the same table.
  • The peanut sauce is so good you'll find yourself making extra just to drizzle over leftovers the next day.
02 -
  • Cold noodles are essential here; hot ones will wilt the fresh vegetables and make the whole bowl feel soggy and sad instead of vibrant.
  • Make the peanut sauce last so it's still warm and pourable when you drizzle it—a cold sauce coating cold ingredients just tastes flat.
  • Don't skip pressing the tofu if you use it; wet tofu steams instead of crisping, and you'll lose half the texture appeal.
03 -
  • Make extra peanut sauce and keep it in the fridge for up to a week—it's delicious on grain bowls, roasted vegetables, or even as a dipping sauce for leftover tofu.
  • If your peanut butter is particularly thick or natural, warm it slightly before mixing so it incorporates smoothly into the sauce instead of creating lumps.
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