Thai Vermicelli Buddha Bowl

A light fresh vegetarian option, this is a great summer work day lunch! Pack your delish peanut dressing separately and mix together when you go to eat for best results. Any fresh veggies work well in this vermicelli bowl – we recommend whatever looks best and is in season.

Thai Vermicelli Buddha Bowl

Servings 2
Cook Time 20 mins

Ingredients

Buddha Bowl

  • 50g dried vermicelli
  • 200g firm tofu, diced & patted dry
  • ½ capsicum, thinly sliced
  • 1 carrot, julienned or peeled into ribbons
  • 100g snow peas
  • 50g mung bean sprouts

Peanut Dressing

  • Tbsp peanut butter
  • Juice of 1/2 lemon
  • 1 tsp soy sauce
  • ½ tsp fish sauce
  • ½ fresh chilli, thinly sliced (optional)

To serve

  • 1 Tbsp chopped peanuts
  • 2 Tbsp chopped coriander & mint

Instructions

  • Bring a half full kettle of water to the boil.
  • Cook vermicelli. Place vermicelli in a heat-proof bowl with a pinch of salt and cover with boiling water. Leave to cook for 5 minutes then drain well. 3. Prep & cook tofu. Season tofu. Heat 1/2 tsp oil in a non-stick fry-pan on medium heat. Cook tofu for 3–4 minutes, tossing to cook on all sides, until golden.
  • Prep capsicum & carrot.
  • Prep & make peanut dressing. In a small bowl mix together all peanut dressing ingredients. Season.
  • Build bowls with vermicelli, veggies, tofu and peanut dressing. Top with peanuts and fresh herbs. Season with soy sauce.

Notes

Nutritional Info (per serve)
Energy (kJ): 1440
Energy (Cal): 344
Carbohydrate (g): 31.2
Protein (g): 19.0
Fat (g): 12.9
Saturated Fat (g): 2.3
Sugars (g): 5.6
Calories: 344kcal

Meet the Nutritionist

Emma ‘Edamame’

Our in-house nutritionist Emma ‘Edamame’ was born and bred in mid Canterbury and has the health and wellbeing of Kiwis in mind at all times. As an NZ registered nutritionist (NZ Nutrition Society) with a bachelor’s degree in Nutrition and Food Science from the University of Auckland, she makes sure we’re all getting our fresh dose of local veggies and our meals are full of nutritious substance – thanks for having our back Em (and our waistlines!). When it comes to New Zealand produce, Emma is a whizz, with fresh berries being her absolute fave. Intrigued to know what food this nutritionist couldn’t live without? Fresh fish and seafood, delivering on both flavour and nourishment. As well as ice cream, especially real fruit ice creams, in the summer time! Life’s all about a tasty balance, right?

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