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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! | theendlessmeal.com

Banh Mi Noodle Bowls

  • Author: Kristen Stevens
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian

Description

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!


Scale

Ingredients

THE GINGER LIME DRESSING:

  • 1/3 cup lime juice
  • 1/4 cup each: neutral-flavored oil and rice vinegar
  • 2 tablespoons each: brown sugar, soy sauce, and fish sauce
  • 1 teaspoon Sriracha
  • 2 garlic cloves, grated on a Microplane or very finely minced
  • 1 2-inch piece ginger, grated on a Microplane or very finely minced

THE BANH MI NOODLE BOWLS:

  • Thinly sliced veggies: carrots, cucumbers, bell peppers and red onion are my favorite
  • 1 batch of Lemongrass Vietnamese Meatballs
  • Rice noodles (see notes)
  • A little Sriracha mixed with some mayonnaise
  • Cilantro and Thai basil
  • Sesame seeds

Instructions

  1. Whisk all the dressing ingredients in a medium sized bowl. (Or you can put everything into a 1 cup Mason jar and shake well.)
  2. Place all the veggies you’re using into a large bowl and sprinkle a little salt and sugar over top – about 1/2 teaspoon of each. Toss the veggies so that they are coated. (This will soften the veggies so they’re not too crunchy.)
  3. Make the meatballs using this recipe. Basically, chop a few things in your food processor, mix in some ground meat of your choice, roll the balls and quickly pan fry them. Easy!
  4. Cook the rice noodles according to the package directions. Normally you pour boiling water over them and let them sit for a few minutes, but this can vary depending on the type you choose.
  5. Toss the cooked rice noodles in the Ginger Lime Dressing and the veggies, divide between bowls and top with the meatballs, Sriracha mayo, cilantro, Thai basil, and sesame seeds.

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