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Mango Sriracha Cold Rice Noodle Bowl

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This Mango Sriracha Cold Rice Noodle Bowl is a quick and refreshing summer dinner that balances sweet mango with spicy Sriracha. It comes together in just 20 minutes, making it a perfect weeknight meal that feels like a vacation on a plate.

Ingredients

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  • 8 ounces rice vermicelli noodles
  • 1 ripe but firm mango, julienned
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded purple cabbage
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh mint leaves, torn
  • 1/4 cup roasted peanuts, crushed
  • 2 green onions, sliced
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger

Instructions

  1. Bring a large pot of water to a boil. Add the rice vermicelli and cook according to package directions, usually 3 to 4 minutes. Drain immediately and rinse under cold running water until the noodles are cool. Toss with a drizzle of sesame oil to prevent sticking.
  2. In a small bowl, whisk together the Sriracha, lime juice, soy sauce, maple syrup, sesame oil, garlic, and ginger. Taste and adjust seasoning as needed.
  3. Divide the cooled noodles among four bowls. Arrange the mango, carrot, bell pepper, and cabbage on top in neat piles. Sprinkle with cilantro, mint, and green onions.
  4. Drizzle the dressing generously over everything. Top with crushed peanuts for crunch. Serve immediately.

Notes

For best texture, serve immediately. For meal prep, keep dressing separate and store noodles, vegetables, and dressing in airtight containers for up to 3 days. To make nut-free, substitute peanuts with toasted sesame seeds or pumpkin seeds. For extra protein, add grilled chicken, shrimp, or cubed firm tofu.

Nutrition

Find it online: https://www.stacksipsnack.com/mango-sriracha-cold-rice-noodle-bowl/