These Rice Vermicelli Noodle Bowls With Peanut Sauce are fun and refreshing! Featuring rice vermicelli noodles, edamame, fresh vegetables, and herbs, all drizzled with a delicious and easy peanut sauce.
This post is all about Rice Vermicelli Noodle Bowls With Peanut Sauce!
Ingredients You Will Need To Make Rice Vermicelli Noodle Bowls With Peanut Sauce
Rice Vermicelli Noodles
The first ingredient you will need for these noodle bowls is rice vermicelli noodles. Rice vermicelli is a very fine noodle, made of ground rice and is used primarily in Asian cooking. It’s sold in Asian markets and the Asian foods section of most supermarkets, or online.
Because they are incredibly thin, they cook super quickly. Depending on the brand, you cook them or soak them for just a few minutes.
Edamame Beans
Next up: edamame beans. Edamame beans are immature soybeans, which are harvested when still soft and green! They are popular in cuisines with origins in East Asia.
I love to use them in no reheat / cold meal prep dishes as a delicious and convenient plant-based source of protein.
Fresh Vegetables And Herbs
- cos lettuce
- carrot
- cucumber
- tomato
- spring onion (optional garnish)
- mint (optional garnish)
- coconut flakes (optional garnish)
For The Peanut Sauce
- smooth peanut butter
- low sodium soy sauce
- maple syrup
- lime juice
- chilli flakes
My Favourite Meal Prep Container For Rice Vermicelli Noodle Bowls With Peanut Sauce
To store meals that don’t need to be reheated, stainless steel containers are best in my opinion! They are more lightweight than glass, so if you are not needing to reheat your meals, you might as well ditch the weight! They also don’t stain or absorb smells, as opposed to plastic containers!
How To Make Rice Vermicelli Noodle Bowls With Peanut Sauce
1. Prepare Edamame Beans
Start by preparing your edamame beans according to the package instructions! This will probably involve boiling the beans in generously salted water for a few minutes.
2. Cook The Rice Vermicelli Noodles
Then, cook the rice vermicelli noodles according to the package instructions. This usually involves soaking the noodles for a few minutes in hot water and then rinsing them with cold water.
3. Prepare The Peanut Sauce
Make the peanut sauce by placing all the peanut sauce ingredients, except the water and chilli flakes, in a small mixing bowl and whisking them together. Then, add in the water bit by bit until you reach a thick, but runny consistency. Taste test, adding more maple syrup for sweetness, more soy sauce for saltiness, and more lime juice for acidity, until it is perfect for you.
4. Time To Assemble The Bowls
Drain the noodles well! I like to give them a quick spin in the salad spinner. Then, divide the lettuce, carrots, tomato, cucumber, rice vermicelli noodles, and edamame among three meal prep containers.
Garnish with some spring onion, fresh mint leaves, and coconut flakes.
Divide the peanut sauce into three small containers. Sprinkle the chilli flakes over the sauce.
Store in the fridge for up to four days! Drizzle the peanut sauce over the bowls before serving.
Rice Vermicelli Noodle Bowls With Peanut Sauce: FAQs
Are rice noodles and rice vermicelli the same?
Not exactly. Rice vermicelli is a thin form of rice noodles. Don’t confuse them with cellophane vermicelli noodles! They are a different Asian type of vermicelli noodles made from mung bean starch or rice starch rather than ground rice.
Is peanut sauce the same as satay sauce?
Although peanut sauce is now popular throughout the world, it originated in Indonesia. Traditionally, it was used to add flavor to grilled skewered meat, such as satays, hence it is also referred to as satay sauce sometimes. Peanut sauce is also used to pour over vegetables, as salad dressing, or as a dipping sauce in Indonesian cuisine.
Note that the peanut sauce in this recipe is not a traditional recipe. It is the vegan meal prep-inspired take on this delicious sauce.
How long do Vermicelli Rice Noodle Bowls With Peanut Sauce last?
Vermicelli Rice Noodle Bowls With Peanut Sauce maintain their freshness and quality for up to 4 days in the refrigerator.
Tip: Store your meals as often as possible in glass or stainless steel airtight containers! You can find the links to the meal prep containers I recommend on the VMPS Shop Page. It is really worth it to invest in high-quality containers because they make a noticeable difference in the quality and freshness of your meals throughout the week.
Vermicelli Rice Noodle Bowls With Peanut Sauce
Ingredients
For The Noodle Bowls
- 150 gram rice vermicelli noodles
- 1,5 cup edamame beans
- 1 head cos lettuce chopped
- 1 tomato chopped
- 2 carrots grated
- 1/2 cucumber sliced
For The Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoon low sodium soy sauce
- 2 tablespoon maple syrup
- 3 tablespoon lime juice
- 1 teaspoon chilli flakes
- 1/4 cup water
Garnish
- mint leaves to taste
- spring onion to taste
- coconut flakes to taste
Instructions
- Prepare Edamame Beans: Start by preparing your edamame beans according to the package instructions! This will probably involve boiling the beans in generously salted water for a few minutes.1,5 cup edamame beans
- Cook The Rice Vermicelli Noodles: Then, cook the rice vermicelli noodles according to the package instructions. This usually involves soaking the noodles for a few minutes in hot water.150 gram rice vermicelli noodles
- Prepare The Peanut Sauce: Make the peanut sauce by placing all the peanut sauce ingredients, except the water and chilli flakes, in a small mixing bowl and whisking them together. Then, add in the water bit by bit until you reach a thick, but runny consistency. Taste test, adding more maple syrup for sweetness, more soy sauce for saltiness, and more lime juice for acidity, until it is perfect for you.1/2 cup creamy peanut butter, 2 tablespoon low sodium soy sauce, 2 tablespoon maple syrup, 3 tablespoon lime juice, 1/4 cup water
- Time To Assemble The Bowls: Drain the noodles well! I like to give them a quick spin in the salad spinner. Then, divide the lettuce, carrots, tomato, cucumber, rice vermicelli noodles, and edamame among three meal prep containers. Garnish with some spring onion, fresh mint leaves, and coconut flakes.Divide the peanut sauce into three small containers. Sprinkle the chilli flakes over the sauce.Store in the fridge for up to four days! Drizzle the peanut sauce over the bowls before serving.1 head cos lettuce, 1 tomato, 2 carrots, 1/2 cucumber, mint leaves, spring onion, coconut flakes, 1 teaspoon chilli flakes
Nutrition
Did you meal prep this Vermicelli Rice Noodle Bowls With Peanut Sauce? Don’t forget to let me know! Leave a comment, rate it, and don’t forget to tag @vegan_meal_prep_sunday on Instagram so I can see!
This post was all about Vermicelli Rice Noodle Bowls With Peanut Sauce!
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