Asian Spring Roll Bowl (Print Version)

A fresh bowl with crisp vegetables, noodles, and creamy peanut sauce bursting with vibrant flavors.

# 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

# How to Make It:

01 - Cook the rice noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tablespoon sesame oil to prevent sticking.
02 - Julienne the carrots and cucumber, slice the bell pepper, shred the cabbage, and arrange each in separate bowls for easy assembly.
03 - For tofu: pat dry and pan-fry in a little oil over medium heat until golden and crisp on all sides. For shrimp: ensure they are fully cooked, peeled, and chilled.
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 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. Serve immediately.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, which means weeknight dinners stop feeling like a time crunch.
  • Every component can be prepped ahead, making it perfect for meal prep or feeding a crowd without last-minute stress.
  • The freshness of raw vegetables paired with creamy peanut sauce feels indulgent but actually keeps you feeling light and energized.
02 -
  • Cold noodles are the secret to a bowl that doesn't feel heavy—room temperature noodles absorb sauce unevenly and feel gluey, but cold ones maintain their texture throughout the meal.
  • The peanut sauce needs warm water to achieve the right consistency, not cold water, because the warmth helps the peanut butter relax and blend properly into a smooth emulsion.
03 -
  • Make the peanut sauce the night before and store it in the refrigerator—the flavors deepen and mellow slightly, which makes the final bowl even more balanced and nuanced.
  • If you're meal prepping, keep the sauce separate until just before eating because the noodles will soften and absorb it, turning your beautiful bowl into something that looks less appetizing by day two.
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