I love a good bowl. Especially a noodle bowl. This simple meal will surprise you though: It’s mostly vegetables! I use veggie noodles for 2/3 the dish and rice noodles for the remaining 1/3. That way I feel like I am eating pasta but with less carbs and more nutrients! If you are grain free, just omit the rice noodles altogether. It’s just as delicious.
I really enjoy veggie noodles. Do you use them? Carrot and zucchini noodles are my favorite, although I have tried a few others. I do have a spirilizer but sometimes I’m lazy and just pick up a box of frozen carrot noodles from Trader Joe’s.
This meal has the perfect sweet salty blend that I crave in a good dinner. I used a high quality grass fed steak and tossed it all with a fresh ginger garlic lime dressing. You are definitely going to want to try this one!
Vietnamese Veggie Noodle Bowl
- 2 8oz grass fed NY strip steaks
- 3 shallots, thinly sliced
- 2 tbs avocado oil, for frying shallots
- 3 oz rice noodles, cooked and cooled if grain free, omit and add extra veggie noodles
- 1 cup zucchini noodles if frozen, warm over stove
- 1 cup carrot noodles if frozen, warm over stove
- 2 cups red cabbage, shredded
- 2 cucumbers, cut into thin strips
- 1/2 cup cilantro, chopped
- 1/2 cup pine nuts for serving
Fresh Garlic Ginger Lime Salad Dressing
- 4 limes, juiced
- 2 tbs maple syrup
- 1 clove garlic, peeled and grated
- 1/2 inch piece of fresh ginger, peeled and grated
- 2 tbs extra virgin olive oil
- Set out steaks to room temperature. Salt and pepper both sides. Grill until desired doneness. (130-135 degrees internal temp is considered medium rare. 145 degrees internal temp is considered medium.) Set out and then slice thin.
- If you haven't done so already, prepare your noodles. Cook the rice noodles and veggie noodles (if frozen) according to package directions, drain and place in a large bowl. If using fresh, spiralize your zucchini and carrot and set aside.
- Add cabbage and cucumber to the bowl.
- In a small bowl, mix all dressing ingredients. If you don't have a grater for the garlic and ginger, you could also put them all in a food processor.
- Toss the noodle bowl with your salad dressing and let marinate while you make your fried shallots.
- Heat oil over medium high heat in a small saucepan. Add shallots, stirring occasionally, until deep brown. Remove and place on a paper towel to absorb excess grease. Sprinkle with sea salt.
- To serve, place a generous portion of noodles in a bowl or plate. Top with sliced stead, fried shallots, cilantro and pine nuts.