This Vietnamese-style bowl tosses rice noodles with lemongrass and soy for a light lively street-style meal.
14 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Separate the rice noodles according to their package thickness and finely slice the vegetables.
Boil the noodles for 6 minutes, then rinse with cold water and drain.
Turn the vegetables and crushed lemongrass in a pan for 4 minutes.
Add the soy sauce and a little lime juice, then warm for 1 minute.
Set the noodles at the base of the bowl and arrange the vegetables on top.
Remove the lemongrass pieces and serve with fresh herbs and sauce.
💡 Tip: Bruising the lemongrass finely gives the sauce a deeper aroma.
🍽️ Serving suggestion: Serve the bowl hot with a lime wedge and cilantro on top.
~222
kcal calories
7
g protein
32
g carbs
7
g fat
0.8g
Sugar
1.5g
Fiber
536.1mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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