Vegetarian Noodle Bowl

This recipe is vegetarian and, gluten and dairy-free.

Prep Time
20 minutes
Cook Time
15 minutes
Serves 1
Vegetarian Noodle Bowl


Step 1. Cook the rice noodles in boiling water as per packet directions. A minute or two before they are cooked through, add the carrot and snow peas to the saucepan. When noodles are just tender, drain and rinse under cool water.

Step 2. Toss together the noodles, vegetables, herbs, nuts, oil, fish sauce, chilli and lime. Transfer to a serving bowl.

Step 3. The tofu may be served cold or, cook in a non-stick frypan over moderate heat for 2-3 minutes on each side or until golden. Place on top of noodle bowl.


  • 50g Rice Noodles
  • 1 Small Carrot (35g), cut into matchstick strips
  • 10 Snow Peas (30g)
  • 1 Small Lebanese Cucumber (135g), halved and sliced
  • ¼ Cup (8g) Coriander Leaves (or mint or basil)
  • 2 Tablespoons (25g) Toasted Cashews
  • 2 Teaspoons Extra Virgin Olive Oil
  • Fish Sauce, to taste
  • Red Chilli, sliced, (or sriracha sauce), to taste
  • Lime Juice, to taste
  • 100g Firm Tofu, cut into 2cm pieces

Per serve:

Energy: 1850kj (444kcal)

Protein: 19.6g

Fat: 29.1g

Carbohydrates: 19.1g