These delicious noodle bowls are a deconstructed version of the classic Vietnamese summer rolls. Traditional nut butter dipping sauce is used here to dress fiber-rich brown rice vermicelli noodles, and offset with hydrating cucumbers, detoxifying radish, and digestion-boosting pickled shallots. Mushrooms provide a meaty stand-in for traditionally used shrimp, and provide a boost of vitamin D to help support your immune system. Special enough to serve for company, this recipe also keeps well in the fridge, making it ideal for meal planning or to pack for lunch. 

 

Serves 2 (easily doubled)

Total Time: 30 minutes

 

Ingredients:

  • 1 shallot, peeled and thinly sliced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon coconut oil
  • 2 cups mushrooms, cut into bite-size pieces (try cremini, button, Portobello, or shitake mushrooms) 
  • 1 cup shredded kale
  • 2 cloves garlic, minced
  • 1 tablespoon tamari or soy sauce
  • 1 package brown rice vermicelli noodles, cooked per package instructions and drained
  • 1 radish, halved and thinly sliced
  • 1 seedless cucumber, halved and sliced
  • 1 tablespoon hemp hearts
  • chopped mint and basil, to garnish (optional)

 

Directions:

  1. In a small bowl, add the sliced shallot and the rice vinegar. Massage with your hands to soften the shallot. Set aside to pickle. 
  2. Prepare the almond butter sauce with the directions footnote below. Set aside while you continue with the recipe. 
  3. In a large skillet, heat the coconut oil over high heat. Add the mushrooms, and allow to sear for 3-4 minutes until golden brown. Add the kale, garlic, and tamari, and stir to combine. Cook for 2-3 minutes until the liquid from the mushrooms has cooked off. Remove from the heat and set aside. 
  4. In a large bowl, toss together the prepared noodles with ½ the almond butter sauce, saving the additional sauce for serving. 
  5. To serve, divide the noodles between two bowls. Divide the sautéed mushroom kale mixture over the noodles, then arrange the divided sliced radish, sliced cucumber, and pickled shallot between the bowls, drizzle over some additional sauce, sprinkle over the hemp hearts, and any chopped herbs if using- enjoy! 

 

Almond Butter Sauce:

In a bowl, combine ¾ cup creamy almond butter, 1/3 cup hot water, juice and zest from 1 lime, 4 tablespoons tamari or soy sauce, 1 tablespoon maple syrup, 2 teaspoons chili garlic paste, 1 finely minced clove of garlic, and 1 tablespoon toasted sesame oil. Whisk until completely smooth, adding more lime juice or tamari to taste if needed. To thin it out, add more hot water 1 tablespoon at a time. 

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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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