Thai noodle bowl with broccoli

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 250, total fat 7 G., saturated fats 1 G., proteins 7 G., carbohydrates 42 G., fiber 5 G., cholesterol 0 mg, sodium 812 mg, sugar 9 G.

Create a bowl in a cohesive color scheme, like this Thai bowl with rice noodles, green for example. Top it with sautéed broccoli, celery, cucumber, and fresh mint, and tie it all together with an Asian-inspired dressing of rice vinegar, ginger, lime juice, chili pepper, green onions, and fish sauce. For a crispy contrast, top the bowl with deep-fried onions (store-bought) and crushed peanuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Refueling

1/4 tbsp. rice vinegar
3 tablespoons freshly squeezed lime juice
2 tbsp. fish sauce (vegan is fine)
2 tablespoons of sugar
2.5 cm ginger root, finely chopped
2 green onions, thinly sliced (reserve the dark green part for serving)
Half or a whole small Thai green chili, thinly sliced

Noodle salad

170 g rice noodles
2 tbsp + 2 tsp vegetable oil
1 tbsp fish sauce (vegan is fine)
1 teaspoon of sugar
2 tablespoons chopped fresh lemongrass
1 large head of broccoli, cut into long florets, stems peeled
A third of a cucumber, thinly sliced
1 stalk celery, thinly sliced
1 head of lettuce, chopped
0.5 cup chopped fresh mint
Deep-fried onions and roasted unsalted peanuts, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice noodles, broccoli cabbage, cucumbers, celery, lettuce, lime juice, rice vinegar, fish sauce, ginger root, green onions, lemongrass, chili pepper, Peanut, mint

Cooking the dish according to the recipe:

Prepare the dressing:

In a medium bowl, combine vinegar, 1/4 cup water, lime juice, fish sauce, sugar, ginger, scallions, and chili; set aside.
Make a noodle salad:

Cook the noodles according to package directions; drain and set aside. In a large bowl, combine 2 tablespoons of vegetable oil, fish sauce, sugar, and lemongrass; add the broccoli and toss to distribute the ingredients evenly.

In a large cast-iron skillet, heat the remaining 2 teaspoons vegetable oil over medium-high heat. Add the broccoli in a single layer (in batches if necessary) and cook until browned on one side, about 4 minutes.
Turn over and continue cooking until the broccoli is crisp-tender, about 2 more minutes.
Collect the bowls:

Divide the noodles among 4 bowls and top with broccoli, cucumber, celery, lettuce, and mint. Drizzle with the dressing and sprinkle with the fried onions, peanuts, and remaining green onions.