I’ve yet to jump on the spiralizer train but this rice noodle bowl is about as close as I come. You could easily use spiralized carrots in this recipe but I prefer the slightly larger ribbons of carrots, using a vegetable peeler. I recommend making this bowl right before eating as the rice noodles soak up all the sauce. If you’re looking to whip this up as a make-ahead lunch or dinner, use a different noodle and double the sauce to add a bit more right before eating.Print
A beautiful vegetarian noodle bowl with raw, shaved carrots, rice noodles, and an easy tahini sauce spiced with sriracha.
- 4 ounces Brown Rice Noodles
- 2 carrots (spiralized or shaved, using a vegetable peeler)
- 4 tablespoons fresh minced cilantro (plus extra for topping)
- 1 tablespoon toasted sesame seeds (plus extra for topping)
- 2 tablespoons tahini
- 1 tablespoon tamari or soy sauce
- 1 tablespoon lime juice
- 1–2 tablespoons sriracha
- 1 teaspoon brown rice syrup or honey
- Cook rice noodles according to package. Drain and reserve part of the water. Rinse the noodles and toss with the carrots, cilantro, and sesame seeds.
- In a separate bowl, stir together the ingredients for the sauce. Thin slightly with reserved water, 2 to 3 tablespoons. Taste and adjust flavorings as desired. Start with 1-2 teaspoons of sriracha and add more depending on spiciness wanted.
- Pour the sauce over the noodles and toss until well coated. Serve with a sprinkle of sesame seeds and cilantro.
Tips & Tricks: Make the sauce ahead of time and use as a dip or drizzle for summer rolls or other noodle/grain bowls.
Nutrition: see the information.
- Calories: 328
- Sugar: 0.5
- Sodium: 626
- Fat: 10.7
- Carbohydrates: 51.1
- Fiber: 3.1
- Protein: 7.8
Rice Noodle Bowl
I started making my rice noodle bowl with a peanut sauce but I’ve found over the years that I gravitate more often to this tahini sauce. I always have tahini on hand for making hummus and it’s a great way to get a nice, smooth sesame taste in the sauce. If you’re feeling adventurous, you can make your own tahini.
Vegetables: You could feasibly add any type of vegetable to this bowl. If you’re looking to stick with the ribbon vegetables, zucchini, sweet potatoes, and summer squash are all really good choices. I also like to add thinly sliced red peppers and scallions.
Noodles: As mentioned above, the rice noodles soak up the sauce quite a bit, more than other types of Asian noodles. I also like this bowl with soba or somen noodles. If you already have a noodle on hand, try that first.
Hot Sauce: I rarely keep sriracha on hand anymore and prefer the sambal oelek. This sauce works with either, just adjust the amounts for the level of heat you like.
I have a deep love of carrots being the star of a recipe. Carrots are easy to find, good for you, and can be prepared in many different ways. If you buy your carrots with good greens, make sure to remove upon returning home and make some carrot-top pesto.
First published on April 21st, 2014. Last updated on June 30th, 2016.