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–+ servings
Fresh healthy spring roll bowl in bright natural window light.

Spring Roll Bowl (Fresh Healthy Noodle Bowl)

Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 4 bowls
Author: Nico Pallotta

Protein

  • 14 – 16 ounce (450 g) 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 (230 g) rice noodles
  • 3 – 4 cups (450 g) mixed vegetables we use shredded cabbage, cherry tomatoes, and cucumber
  • ¼ cup (1 handful) chopped cilantro substitute thinly sliced green onion
  • ¼ cup (35 g) chopped peanuts substitute cashews or sesame seeds

For the Dressing

  • ¼ cup (g) soy sauce reduced-sodium
  • 3 tablespoons (45 g) lime juice
  • 2 tablespoons (30 g) rice vinegar or any vinegar
  • 3 tablespoons (36 g) olive oil plus 1 Tbsp for the tofu
  • 1½ tablespoons (30 g) maple syrup or honey
  • 1 small clove garlic grated
  • 1 teaspoon ginger grated

  • 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.
    Step 1 Rice noodles in a large mixing bowl.
  • 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).
    Step 2 Soy lime dressing whisked in a small bowl with garlic and ginger.
  • 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.
    Step 3 Crumbled tofu cooking in a skillet with smoked paprika and soy sauce.
  • 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.
    Step 4 Rice noodles tossed with cabbage, cucumber, tomatoes, cilantro, and peanuts.
  • 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.
    Step 5 Spring roll bowl topped with crispy tofu, cilantro and peanuts.
Substitutions
  • 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
 
Tips
  • 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
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