10-Minute Noodle Bowl

This noodle bowl is one of my favourite quick and easy recipes to make at home. Last night’s dinner literally took me 10-minues to make from start to finish!

If you wanted to add some meat or other type of protein, it may take you a little longer. But it’s still a fast and delicious healthy meal that keeps well for leftovers the next day.

It’s also gluten-free, dairy free and nut-free so avoids all the major allergens.


The best part of this recipe is that it’s so versatile. You can literally just use whatever vegetables you have on hand.

I was in the mood for a veggie based dinner, but wanted something a little more filling also. So I skipped the meat tonight but had cooked beets, carrots, mushrooms, broccoli and a red pepper on hand to throw into my rice noodle bowl. But honestly, whatever you want to use will work great!

To flavour this delicious bowl I made my simple Cilantro Lime Dressing. It’s so easy to make and packed with flavour.
If you’re not a fan of cilantro, use any kind of dressing for the noodle bowl. Great ideas would be a thai peanut, lemon garlic or an avocado basil dressing.


Here is the recipe:

Cilantro Lime Dressing
(*Note: This is great for salads, too!)


  • 2 tablespoons of fresh lime juice or juice of 2-3 limes
  • 2 tablespoons of extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon organic maple syrup
  • 1/2 teaspoon of sea salt
  • 2 tablespoons of fresh cilantro leaves, washed and minced


  1. Add all ingredients into a blender
  2. Blend until smooth
  3. Taste and add more flavour as you like
  4. Enjoy!

10- Minute Noodle Bowl
(*Note: this is what I used, but feel free to swap out the veggies for whatever you have in the house! Also, this is a great and easy dish to add any type of protein to as well).


  • 1/2 package of vermicelli rice noodles (*Note: Use whole package if wanting more than 3-4 servings. Make sure to double the dressing recipe.)
  • 1 head of broccoli, cut into bite size pieces
  • 1-2 carrots, shredded
  • 1/2 cooked beet, sliced into small pieces
  • 1 package of mushrooms
  • 1 red pepper
  • handful of fresh cilantro
  • 1 tablespoon of olive oil


  1. Make sure you have your dressing all set to go. If you don’t like cilantro, use whatever you kind like.
  2. Boil water and cook rice noodles. Read the package as these cook quick. Usually anywhere from 2-6 minutes depending on the brand.
  3. Strain and transfer noodles to a glass or metal bowl. Coat in the 1 tbsp of olive oil so they don’t stick together.
  4. Add in raw vegetables of your choice. (*Note: I also sautéed my mushrooms and red pepper because that’s how I like them, but you can have them raw or however you prefer. If you want to add a cooked protein you can add it to the bowl at this point, too.)
  5. Coat vegetables and noodles in the dressing.
  6. Serve & Enjoy!

(*Note: This bowl is amazing with a delicious with hot sauce added, if you like some heat!)