This Spring Roll Bowl is fresh, colorful, and packed with flavor, with chewy rice noodles, crisp vegetables, and savory tofu in every bite.
For more Asian-inspired dinner recipes, try our Asian Noodle Salad, Sesame Noodles, and Peanut Noodles.
Why you’ll love this fresh spring roll bowl
This Spring Roll Bowl is my kind of healthy dinner 🌿🥢✨ It’s colorful, fresh, packed with crunchy vegetables, and hearty enough to keep you satisfied thanks to rice noodles and savory crumbled tofu.
One thing Louise and I both loved about this recipe is that we toss everything in the dressing before serving. A lot of spring roll bowls online are served with the sauce drizzled over the top, but mixing the noodles and vegetables directly in the dressing makes SUCH a difference. Every bite is properly seasoned and full of flavor.
The tofu is cooked with garlic, ginger, soy sauce, and smoked paprika until golden and delicious, almost like a lighter plant-based version of seasoned ground meat.
It’s also a great healthy noodle bowl for meal prep because the leftovers taste just as good later in the day.
P.S. For more delicious tofu recipes, try our Tofu Stir Fry, Kung Pao Tofu, or Orange Tofu.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra-firm tofu: crumbled and pan-cooked until golden and savory. Substitute ground turkey, chicken, or tempeh if you prefer a different protein.
- Olive oil: helps the tofu brown and adds richness to this healthy Asian-inspired dinner. Substitute avocado oil or another neutral oil.
- Smoked paprika: gives the tofu a warm, savory flavor almost like seasoned ground meat. Substitute regular paprika or chili powder.
- Garlic powder and fresh garlic: add depth and flavor to both the tofu and dressing.
- Soy sauce: adds salty umami flavor to the tofu and dressing. Substitute tamari or coconut aminos.
- Rice noodles: soft, chewy, and perfect for a healthy meal prep lunch. Substitute ramen noodles, soba noodles, or cooked rice.
- Mixed vegetables: we love cabbage, cucumber, and cherry tomatoes for crunch and freshness. Substitute carrots, bell peppers, edamame, lettuce, or snap peas.
- Cilantro: adds freshness and brightness. Substitute green onions, mint, or basil.
- Peanuts: add crunch and richness to this crunchy noodle salad. Substitute cashews, almonds, or sesame seeds.
- Lime juice and rice vinegar: make the dressing tangy and fresh. Substitute lemon juice or apple cider vinegar.
How to Make This Spring Roll Bowl
Step 1: Cook the noodles
Cook the rice noodles according to the package directions. Mine take about 3 minutes in boiling water.
Drain them, then rinse under cold water until cool.
Shake off as much water as you can. Add the noodles to a large bowl and toss them with a small drizzle of oil so they don’t stick.
Step 2: Make the dressing
In a small bowl, whisk together soy sauce, lime juice, rice vinegar, olive oil, maple syrup, grated garlic, and grated ginger.
The dressing should taste bright, savory, and a little sweet. It may seem bold on its own, but it will coat the noodles and vegetables perfectly.
Step 3: Cook the tofu
Pat the tofu dry, then crumble it into small pieces with your hands.
Warm olive oil in a large skillet over medium heat. Add the tofu, smoked paprika, garlic powder, soy sauce, and black pepper.
Cook for 6 to 8 minutes, stirring often, until the tofu is lightly golden and flavorful.
Step 4: Prepare the vegetables
Dice the cucumber, thinly slice the red cabbage, and halve the cherry tomatoes.
Add the vegetables to the bowl with the noodles.
Pour in the dressing, then add cilantro and chopped peanuts.
Toss well until everything is evenly coated.
Instead of adding sauce only on top, the noodles and vegetables soak up flavor in every bite.
Step 5: Assemble and serve
Divide the dressed noodle salad among bowls.
Top with the warm tofu, extra cilantro, more peanuts, and hot sauce if you like.
Some dressing may settle at the bottom of the bowl as the noodles sit. Give everything one last toss or spoon the dressing back over the top before serving.
Serve right away, or save leftovers for a fresh and filling vegetarian spring roll bowl the next day.
Tips
- Toss everything in the dressing: Mixing the noodles and vegetables directly in the dressing makes every bite flavorful instead of dry underneath.
- Dry the tofu well: Patting the tofu dry helps it brown better in the skillet and gives it a more savory texture.
- Do not overcook the noodles: Rice noodles soften quickly. Rinse them under cold water right away so they stay springy instead of mushy.
- Use a large mixing bowl: This makes tossing the noodles, vegetables, and dressing much easier and less messy.
- Cut the vegetables small: Thin slices and bite-size pieces make the bowl easier and more enjoyable to eat.
- Taste before serving: Soy sauce brands can vary in saltiness, so adjust with more lime juice or soy sauce if needed.
- Great for meal prep: The noodle salad keeps well in the fridge for up to 3 days and tastes even more flavorful the next day.
- If you are cooking for mixed diets: Serve the tofu on the side or swap it with cooked ground turkey, chicken, or shrimp so everyone can build their own bowl.
- Scoop up the dressing before serving: Some dressing may settle at the bottom of the bowl as the noodles sit. Give everything one last toss or spoon the dressing back over the top before serving.
- Use hot sauce for extra flavor: A little sriracha or chili crisp adds heat and makes the bowl even more satisfying.
Frequently Asked Questions
Yes. This recipe works very well for meal prep because the noodles and vegetables hold up nicely in the dressing. The flavor actually gets even better after a few hours in the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, toss the noodles again or spoon the dressing from the bottom of the bowl back over the top.
This bowl also works great with ground turkey, chicken, shrimp, or edamame. Cook the meat the same way as the tofu for a flavorful and satisfying high-fiber dinner recipe.
Absolutely. This recipe is flexible and works well with carrots, bell peppers, lettuce, snap peas, or shredded broccoli.
Yes. Use rice noodles and gluten-free tamari instead of soy sauce.
Both work well. The warm tofu over the cool noodles and vegetables creates a delicious contrast, but leftovers are also great cold as a refreshing fresh spring roll salad the next day.
Fresh Bowls, Salads, and Meal Prep Ideas
- Easy Tofu Rice Bowl with Peanut Sauce
- Buddha Bowl
- Asian Cabbage Salad
- Asian Cucumber Salad
- Tofu Salad
- Vegan Pasta Salad
- Chickpea Quinoa Salad
- Chopped Salad
For even more ideas, browse our Cold Dinner Ideas or Best Summer Salads round-up posts.
If you try this Spring Roll Bowl Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Spring Roll Bowl (Fresh Healthy Noodle Bowl)
Ingredients
Protein
- 14 – 16 ounce extra firm tofu
- 1 – 2 tablespoons olive oil
- 1 – 2 tablespoons soy sauce reduced-sodium
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Salad
- 8 ounces rice noodles
- 3 – 4 cups mixed vegetables we use shredded cabbage, cherry tomatoes, and cucumber
- ¼ cup chopped cilantro substitute thinly sliced green onion
- ¼ cup chopped peanuts substitute cashews or sesame seeds
For the Dressing
- ¼ cup soy sauce reduced-sodium
- 3 tablespoons lime juice
- 2 tablespoons rice vinegar or any vinegar
- 3 tablespoons olive oil plus 1 Tbsp for the tofu
- 1½ tablespoons maple syrup or honey
- 1 small clove garlic grated
- 1 teaspoon ginger grated
Instructions
- Cook the noodles: Cook 8 ounces rice noodles according to the package directions. I boil mine in water for 3 minutes.Drain and rinse under cold water until cool. Shake off excess water well and transfer to a large mixing bowl. Toss with a teaspoon of oil to prevent sticking.
- Prepare the dressing: In a small bowl, whisk together ¼ cup soy sauce, 3 tablespoons lime juice, 2 tablespoons rice vinegar, 3 tablespoons olive oil, 1½ tablespoons maple syrup, 1 small clove garlic (grated), and 1 teaspoon ginger (grated).
- Cook the tofu: Pat 14 – 16 ounce extra firm tofu dry well and crumble it into small pieces with your hands.Heat 1 – 2 tablespoons olive oil in a large skillet over medium heat.Add the tofu, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 – 2 tablespoons soy sauce, and black pepper.Cook for 6 to 8 minutes, stirring often, until lightly golden and flavorful.
- Toss the salad: Dice or slice 3 – 4 cups mixed vegetables. I used diced cucumber, thinly sliced red cabbage, and halved cherry tomatoes. Add the vegetables, ¼ cup chopped cilantro, ¼ cup chopped peanuts, and dressing to the bowl with the noodles.Toss well until everything is evenly coated.
- Assemble and serve: Divide the noodle salad among bowls.Top with the warm tofu, more cilantro and peanuts, and hot sauce if you like.Serve right away.
Notes
- Extra-firm tofu → Ground turkey, chicken, or tempeh
- Olive oil → Avocado oil or another neutral oil
- Smoked paprika → Regular paprika or chili powder
- Garlic powder and fresh garlic → Extra garlic powder or garlic-infused oil
- Soy sauce → Tamari or coconut aminos
- Rice noodles → Ramen noodles, soba noodles, or cooked rice
- Mixed vegetables → Carrots, bell peppers, edamame, lettuce, or snap peas
- Cilantro → Green onions, mint, or basil
- Peanuts → Cashews, almonds, or sesame seeds
- Lime juice and rice vinegar → Lemon juice or apple cider vinegar
- Toss the noodles and veggies in the dressing for flavor in every bite
- Pat the tofu dry so it browns better in the skillet
- Rinse the noodles under cold water so they stay springy, not mushy
- Cut the vegetables small for easier eating
- Taste before serving and adjust lime or soy sauce if needed
- Give the bowl one last toss before serving to scoop up the dressing
- Add hot sauce or chili crisp for extra flavor
- Cooking for mixed diets? Swap the tofu with turkey, chicken, or shrimp
- Store leftovers in the fridge for up to 3 days for easy meal prep lunches
Nutrition
Don’t Lose This Recipe
Enter your email to get this recipe in your inbox and sign up for our free newsletter. Unsubscribe anytime.
Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
This looks perfect for a heatwave dinner tonight. Thanks so much
With 35 degrees here in Italy (95F), we are also enjoying this on a hot May evening, Kay! Glad you like it 🙂