Vietnamese Noodle Bowl
Dairy Free,  Dinner,  Gluten Free,  Paleo

Vietnamese Veggie Noodle Bowl w Steak (GF/DF/Paleo)

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 Noodle Bowl

Vietnamese Veggie Noodle Bowl

Gluten free and loaded with veggies
Total Time 30 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Recipe by Liz at https://www.thenutramom.com

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