Vermicelli Noodle Bowl

You can easily add grilled chicken, pork or beef to the following to dress it up. Most days I'm looking for ways to eat more plant-based (though I am not vegetarian and do think we need some meat - just maybe not meat everyday), so I think it's delicious just the way it is. Quite similar to what you might find at a Vietnamese restaurant, mine is not as authentic because I skip the fish sauce and use chicken broth. This makes enough for two, but use it more as a formula and double as needed. Soy-free, gluten-free and dairy-free, but not lacking in flavor.

200 grams dried vermicelli

1 cup romaine lettuce, shredded

1 carrot, julienned

1/2 a cucumber, julienned

8 mint or basil leaves, sliced thinly

1 tbsp sesame oil

1 quarter of red onion, sliced from pole to pole

1 cup green cabbage, shredded

3/4 cup chicken broth

2 tbsp coconut aminos (or soy sauce)

1 tbsp lime juice

1 tsp Seven Spice Mild Chili Oil (or another chili garlic oil)

1/2 tsp honey

handful roasted, salted peanuts, chopped

  1. Begin by boiling your vermicelli noodles. Cook until tender - maybe 2 minutes or so in the boiling water.

  2. Assemble noodles, carrot, cucumber and basil/mint respectively in the bowls.

  3. In a skillet, saute red onion until translucent over medium heat and then add the cabbage.

  4. Once cabbage has withered, add the broth, aminos, lime juice, chili oil and honey.

  5. Pour evenly over bowls and garnish with chopped peanuts.