These simple noodle bowls combine seasoned sausage, tender rice noodles, and crunchy veggies with an Asian-inspired dressing for an explosion of texture and flavor. This recipe is best served cold, making it a light and refreshing option for a summer dinner, picnic lunch, or weekend meal prep session. Serves 6.
Vietnamese-Style Noodle Bowls
Ingredients
- 1 pkg Isernio’s Sweet Chili & Ginger Ground Chicken Sausage Meal Starter
- 16 oz rice noodles (vermicelli or linguini)
- 2 bell peppers (any color), sliced thin
- 3 green onions, sliced thin lengthwise
- 3 radishes, sliced thin
- 2 carrots, ribboned or julienned
- 1 English cucumber, ribboned or julienned
- ½ cup peanuts
- 1/3 cup sweet chili sauce
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup seasoned rice vinegar
- 1/3 cup mayonnaise
- 1 Tb. Cooking oil
- Sriracha to taste
- Cilantro for garnish
- Lime slices for garnish
Instructions
- Heat a skillet over medium heat. Add 1 Tb. Cooking oil and brown the package of Isernio’s Sweet Chili & Ginger Ground Chicken Sausage Meal Starter. Break it up into crumbles as it cooks.
- Prepare the rice noodles to al dente as directed on the package. If you are cooking with hot water, rinse them in cold water when done to prevent them from over-cooking and sticking.
- Whisk together the sweet chili sauce, soy sauce, seasoned rice vinegar, and mayonnaise. Add sriracha to taste. Set aside.
- Place peanuts in a Ziploc bag and crush with the flat side of a meat mallet or rolling pin.
- Assemble bowls before serving. Divide up the noodles among six bowls, add the warm sausage and fresh vegetables, and top with peanuts, cilantro, and a slice of lime. Serve the dressing on the side so individuals can dress the bowls to their liking. Mix well and enjoy.
- Alternatively, divide the noodles up among six bowls and place all of the toppings on a central serving platter, allowing individuals to assemble their own bowls.
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