Vermicelli Noodle Bowl (with Viet style chicken balls)

Updated: Aug 10, 2020

Makes 4-5 servings. Total time: 30 mins

Social distancing & working from home means time to get creative in the kitchen! And I must say, I impressed myself with this gem. Absolute flavour country!

It’s packed with the veggie goodness of purple cabbage, red & yellow peppers, shredded carrot, spiralized zucchini and cucumber, and fresh mint and cilantro. I even tossed some toasted cashews into the mix. Then of course there's my favourite part - the sweet potato vermicelli noodles, which I got at an Asian grocery store. Konjac or rice noodles would also work beautifully.

Finally, the bowl is topped with a traditional Vermicelli noodle bowl sauce and Vietnamese style chicken balls for a healthy and nourishing meal that is truly out of this world. And if you're not feeling the chicken balls, it's equally delicious as completely plant based bowl (besides the fish sauce, of course). ;)

What you need to make the meatballs:
  • 1 lb ground organic chicken or turkey

  • Handful of cilantro and mint

  • 1/2 cup shredded carrots

  • 1/4 cup scallions

  • 2 cloves garlic

  • 1 tbsp fresh grated ginger

  • 2 tbsp coconut aminos (or tamari or soy sauce)

  • 1 1/2 tsp chilli garlic sauce

  • Dash of sea salt

  • Dash of red pepper flakes

What you need to make the veggie noodle bowl:
  • Sweet potato vermicelli noodles (can sub: rice, konjac or mung bean noodles)

  • 1 large carrot, grated

  • ½ head purple cabbage, chopped thinly

  • ½ red and yellow pepper (or one whole of either)

  • Iceberg lettuce or spring mix, thinly sliced

  • Green onions to taste

  • Handful fresh mint, cilantro and basil (or any combo of two)