BANH MI NOODLE BOWLS
If you love banh mi sandwiches you will LOVE these healthy Banh Mi Noodle Bowls. Rice noodles are combined with crispy vegetables and a ginger-lime dressing that is light, tangy and refreshing. On top sit tender and flavorful lemongrass Vietnamese meatballs and a drizzle of creamy Sriracha mayo. You'll love this easy summer dinner!
Remember back when I promised you recipes to transform those crazy delish Vietnamese Meatballs into dinner? Well here we go, my friend. These Banh Mi Noodle Bowls are the start of all sorts of bahn mi inspired recipes that are about to show up around here.
I seriously hope you’re a bahn mi fan. Don’t worry if you don’t know what the heck a bahn mi is cause you’re about to find out.
Going on the record here to say, “I know a bahn mi is a SANDWICH!” Just getting it out there in case you’re a bahn mi pro and are cringing a little that I turned it into a noodle bowl.
Trust me on this one, it totally works. Instead of being sandwiched between two halves of a soft bun, these flavors are winding their way around noodles.
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We’re starting with a tangy sauce and some thinly shaved carrots and peppers to mimic the pickled veggies that normally sit on top of your bahn mi. Nestled into the noodles are those insanely delicious Vietnamese meatballs we love so much and some crunchy cucumbers. The whole thing is then drizzled with some spicy Sriracha aioli because it seemed like the right thing to do.
Make your Bahn Mi Noodle Bowl pretty with some sesame seeds, basil and a few lime slices and lunch (or dinner!) is served.
My original thought for these bowls was to do some sort of take on back to shool lunches. You know, healthy lunches you can pack for yourself or your foodie kids. They’re delish cold so I had visions of Bahn Mi Noodle Bowl bento boxes opening up to smiling faces all over the land.
Then it dawned on me that perhaps I’ve spent too much time on Pinterest and that real people don’t send their kids to school with Bahn Mi Noodle Bowls. Can we pretend that you do so that I can keep my pretty lunch daydreams intact?
Don’t worry, these bowls are also super delish for dinner.
BANH MI NOODLE BOWLS 
If you like banh mi, you'll love these Banh Mi Noodle Bowls. Rice noodles are combined with crispy vegetables and a ginger-lime dressing that is light, tangy and refreshing. Topped with a creamy Sriracha sauce and tender, flavorful Vietnamese lemongrass meatballs. You'll love this easy summer dinner!Author: Kristen Stevens | The Endles MealDifficulty: EasyINGREDIENTSTHE GINGER LIME DRESSING:- ⅓ cup lime juice
- ¼ cup each: neutral flavored oil and rice vinegar
- 2 tablespoons each: brown sugar, soy sauce, and fish sauce
- 1 teaspoon Sriracha
- 2 garlic cloves, grated on a Microplane or very finely minced
- 1 - 2" piece ginger, grated on a Microplane or very finely minced
THE BANH MI NOODLE BOWLS:- My favorite thinly sliced vegetables are carrots, bell peppers, red onions, and cucumbers.
- 1 batch of Lemongrass Vietnamese Meatballs
- Rice noodles (see notes)
- A little Sriracha mixed with some mayonnaise
- Cilantro and Thai basil
- Sesame seeds
INSTRUCTIONS- Whisk all the dressing ingredients in a medium sized bowl. (Or you can put everything into a 1 cup Mason jar and shake well.)
- Place all the veggies you're using into a large bowl and sprinkle a little salt and sugar over top - about ½ teaspoon of each. After this,Toss the veggies so that they are coated. (This will soften the veggies so they're not too crunchy.)
- Make the meatballs using this recipe. Basically, chop a few things in your food processor, mix in some ground meat of your choice, roll the balls and quickly pan fry them. Easy!
- Now Cook the rice noodles according to the package directions. Normally you pour boiling water over them and let them sit for a few minutes, but this can vary depending on the type you choose.
- Toss the cooked rice noodles in the Ginger Lime Dressing and the veggies, divide between bowls and top with the meatballs, Sriracha mayo, cilantro, Thai basil and sesame seeds.
.jpg "BANH MI NOODLE BOWLS")
- ⅓ cup lime juice
- ¼ cup each: neutral flavored oil and rice vinegar
- 2 tablespoons each: brown sugar, soy sauce, and fish sauce
- 1 teaspoon Sriracha
- 2 garlic cloves, grated on a Microplane or very finely minced
- 1 - 2" piece ginger, grated on a Microplane or very finely minced
- My favorite thinly sliced vegetables are carrots, bell peppers, red onions, and cucumbers.
- 1 batch of Lemongrass Vietnamese Meatballs
- Rice noodles (see notes)
- A little Sriracha mixed with some mayonnaise
- Cilantro and Thai basil
- Sesame seeds
- Whisk all the dressing ingredients in a medium sized bowl. (Or you can put everything into a 1 cup Mason jar and shake well.)
- Place all the veggies you're using into a large bowl and sprinkle a little salt and sugar over top - about ½ teaspoon of each. After this,Toss the veggies so that they are coated. (This will soften the veggies so they're not too crunchy.)
- Make the meatballs using this recipe. Basically, chop a few things in your food processor, mix in some ground meat of your choice, roll the balls and quickly pan fry them. Easy!
- Now Cook the rice noodles according to the package directions. Normally you pour boiling water over them and let them sit for a few minutes, but this can vary depending on the type you choose.
- Toss the cooked rice noodles in the Ginger Lime Dressing and the veggies, divide between bowls and top with the meatballs, Sriracha mayo, cilantro, Thai basil and sesame seeds.
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