Banh Mi Noodle Bowls

If you love banh mi sandwiches, you will LOVE these healthy Banh Mi Noodle Bowls. They're made with rice noodles, crispy veggies, and a light and tangy ginger-lime dressing. On top sit tender and flavorful lemongrass Vietnamese meatballs and a drizzle of creamy Sriracha mayo. This is the kind of easy dinner recipe you'll want to eat all summer long!

Remember back when I promised you recipes to transform those crazy delish Vietnamese Meatballs into dinner? Well here we go, my friend. These Banh Mi Noodle Bowls are the start of all sorts of banh mi inspired recipes that are about to show up around here.

I seriously hope you’re a banh mi fan. Don’t worry if you don’t know what the heck a banh mi is cause you’re about to find out.

Going on the record here to say, “I know a banh mi is a SANDWICH!” Just getting it out there in case you’re a banh mi pro and are cringing a little that I turned it into a noodle bowl.

Trust me on this one, it totally works. Instead of being sandwiched between two halves of a soft bun, these flavors are winding their way around noodles.

We're starting with a tangy sauce and some thinly shaved carrots and peppers to mimic the pickled veggies that normally sit on top of your banh mi. Nestled into the noodles are those insanely delicious Vietnamese meatballs we love so much and some crunchy cucumbers. The whole thing is then drizzled with some spicy Sriracha aioli because it seemed like the right thing to do.

Make your Banh Mi Noodle Bowl pretty with some sesame seeds, basil and a few lime slices and lunch (or dinner!) is served.

My original thought for these bowls was to do some sort of take on back to school lunches. You know, healthy lunches you can pack for yourself or your foodie kids. They're delicious cold so I had visions of Banh Mi Noodle Bowl bento boxes opening up to smiling faces all over the land.

Then it dawned on me that perhaps I've spent too much time on Pinterest and that real people don't send their kids to school with Banh Mi Noodle Bowls. Can we pretend that you do so that I can keep my pretty lunch daydreams intact?

Don't worry, these bowls are also super delish for dinner.

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More Healthy Asian Recipes:

• Banh Mi Winter Rolls
• Thai Turkey Lettuce Wraps
• Easy Asian Coleslaw 
• Thai Chopped Salad with Sweet Sesame Mango Dressing
• Thai Noodle Salad with Feta Peanut Dressing

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Banh Mi Noodle Bowls Recipe

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

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If you love banh mi sandwiches you will LOVE these healthy Banh Mi Noodle Bowls. They're made with rice noodles, crispy veggies and a light and tangy ginger-lime dressing. On top sit tender and flavorful lemongrass Vietnamese meatballs and a drizzle of creamy Sriracha mayo. This is the kind of easy dinner recipe you'll want to eat all summer long!

4 servings

Ingredients

• ▢ 1 batch of Lemongrass Vietnamese Meatballs
• ▢ 4 cups thinly sliced vegetables (try carrots, cucumbers, bell peppers, and red onion)
• ▢ ¼ teaspoon EACH: sea salt and sugar
• ▢ 8 ounces rice noodles
• ▢ 4 tablespoons Sriracha mayo (see notes)
• ▢ ¼ cup EACH: chopped cilantro and Thai basil
• ▢ Sesame seeds (to serve)

The Ginger Lime Dressing

• ▢ ⅓ cup lime juice
• ▢ ¼ cup EACH: neutral-flavored oil and rice vinegar
• ▢ 2 tablespoons EACH: brown sugar, soy sauce, and fish sauce
• ▢ 1 teaspoon Sriracha
• ▢ 2 cloves garlic (finely minced)
• ▢ 2 inch piece ginger (finely minced)

The Banh Mi Noodle Bowls

Instructions 

• Start by making Lemongrass Vietnamese Meatballs.
  1 batch of Lemongrass Vietnamese Meatballs
• Whisk the dressing ingredients in a small bowl.
  ⅓ cup lime juice, ¼ cup EACH: neutral-flavored oil and rice vinegar, 2 tablespoons EACH: brown sugar, soy sauce, and fish sauce, 1 teaspoon Sriracha, 2 cloves garlic, 2 inch piece ginger
• Place the veggies you're using into a large bowl and toss them with the salt and sugar. This will soften the veggies so they're not too crunchy.
  4 cups thinly sliced vegetables, ¼ teaspoon EACH: sea salt and sugar
• Bring a large pot of salted water to a boil over high heat and then take the pot off the heat. Add the rice noodles and let them soak for as long as the package indicates – the time will vary based on the size of the noodles and the brand. When they're soft, drain them, rinse them under cold running water, and then put them back into the pot.
  8 ounces rice noodles
• Toss the cooked rice noodles in the ginger lime dressing and the softened veggies. Divide the noodles between four bowls and top with the meatballs, Sriracha mayo, cilantro, Thai basil, and sesame seeds.
  4 tablespoons Sriracha mayo, ¼ cup EACH: chopped cilantro and Thai basil, Sesame seeds

Notes

To make Sriracha mayo, mix about a teaspoon of Sriracha into ¼ cup of mayonnaise. You can add more Sriracha if you'd like it spicier. 

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 853kcal (43%), Carbohydrates: 91g (30%), Protein: 27g (54%), Fat: 43g (66%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 83mg (28%), Sodium: 2510mg (109%), Potassium: 354mg (10%), Fiber: 4g (17%), Sugar: 18g (20%), Vitamin A: 10876IU (218%), Vitamin C: 12mg (15%), Calcium: 99mg (10%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.