There is nothing like the color, flavor, crunchy, and fresh simplicity of a Vietnamese stir fry bowl. These ingredients hit every deliciously addictive note that you can find – sweet, sour, salty, spicy, umami. The hardest part, we found, was creating the flavorful sauce without having to buy a ton of ingredients.
If you also crave a Vietnamese dinner, and either don’t want take-out, delivery, or don’t have a decent Vietnamese in your zip code, Serious Foodie has now made it very simple with the Serious Foodie Ginger Lime Vietnamese Stir Fry and Dipping Sauce, and Vietnamese Sweet Chili Hot Sauce (click HERE to purchase). These particular noodle bowls are actually quite simple to make (especially if you don’t need to bother with the sauce). They’re all about layering. In this version, we’ve kept to veggies only – but you can easily add chicken, steak, shrimp, or tofu.
- 6 oz Rice Vermicelli Noodles (we like the extra thin variety, but any will work)
- 1/2 pound snow peas (remove strings), cut on a bias into 1/2 inch pieces
- 1 medium Carrot, thin matchsticks
- 1 medium red bell pepper, thin matchsticks
- ¼ cup Chopped Peanuts, roasted and unsalted
- 2-3 scallions, cut into pieces. Save 1/4 cup of scallion greens for garnish
- 2 Tbsp vegetable oil (canola or safflower oil works best)
- Cook rice vermicelli noodles, per instructions.
- Add oil to a wok or skillet over medium-high heat. Add all the vegetables, and stir fry for 2-3 minutes.
- Assemble the bowls: add the noodles, vegetables (and any optional protein), and sprinkle with chopped peanuts and scallion greens.
- Generously pour the Serious Foodie Vietnamese sauce over each bowl. Save some additional sauce for each person to dip.