Create a crunchy and chewy, savory and sweet flavor in this easy vegetarian Asian noodle bowl. It is loaded with vegetables and a flavorful sauce.

During the year Rob and I spent in Vietnam, we did a ton of traveling to other countries nearby. One of my favorite dishes to order when we ate out was anything involving noodles.

Let’s be real. Anything with noodles is still my favorite dish to eat.

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There is something about the mix of flavors in an Asian noodle dish that is savory and sweet, spicy yet cooling. That is the same with this Easy Vegetarian Asian Noodle Bowl.

This noodle bowl came from me wanting to recreate some of the delicious eats we had during our year in Southeast Asia while not being about to use a peanut sauce because neither Rob or I really enjoy it.

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Instead, this mix of Asian spices and oils combined with crisp cucumbers and fresh vegetables makes for a tasty dinner that even the kids love.

Scroll down for the full recipe.

While I was taking photos for this post, I got lost in some of my favorite memories of our time in Thailand. We visited the country for about two weeks at the very end of our year in Vietnam.

The country is every bit as beautiful as it is dark, but we enjoyed our time there relaxing on the beach and splurging on tasty foods. These are my standout memories.

1. Getting engaged! Rob proposed while we were visiting Koh Phi Phi. You can read all about our wedding here.

2. Pad Thai in Bangkok. It was seriously the most delicious thing I ate the whole week. It was this outdoor market at the end of a random street we were wandering by. It was the first time Rob ever had Pad Thai.

3. The hotel we stayed at in Bangkok had a glass partition between the bathroom and bedroom. Thankfully there was a screen that you could pull down over it, but still.

4. The sand at all the beaches was so incredibly soft. It felt like moon sand that I make for the kids sometimes which combines baby oil and flour.

5. Visiting Koh Phi Phi Leh and Maya Bay. This is where the movie The Beach was filmed and we took a boat trip to see it.

It was gorgeous, of course, but so overrun with tourists that you could not really appreciate it. I had more fun jumping off the boat and swimming to the ladder to get on the island than anything.

6. Cocktails in sand buckets. I have talked about this before in this post, but we ordered a drink at one bar that was served to us in a literal sand toy bucket. It was way too much for us and we couldn’t finish them.

7. Giant gold Buddha. We toured a few temples while in Thailand and the huge gold Buddha was definitely the stand out.

I highlight some of the things we really enjoyed doing in Thailand besides lots of cocktails, here, if you want to read a bit more about our time there.

Now that our little jaunt down memory lane and travel nostalgia is over, onto the food!

Easy Vegetarian Asian Noodle Bowl

Ingredients:

• one package rice noodles (I have also just used thin spaghetti in this dish and it works just fine.)
• 1/2 cucumber, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 2 medium carrots, sliced into thin strips
• 2 cups lettuce, sliced into thin strips
• 1/4 cup rice vinegar
• 1/2 cup low-sodium soy sauce
• 1 tablespoon minced garlic
• 1/4 cup avocado oil
• 1 tablespoon ginger
• 2 teaspoons cumin
• 1 tablespoon lime juice
• 1/4 cup cilantro
• 2 tablespoons green onion
• handful of peanuts
• dash of sesame seeds

Directions:

• Cook noodles according to package directions.
• Heat 1 tablespoon avocado oil in a wok over medium heat.
• Saute carrots for about 3-5 minutes until softer, but still crunchy.
• Add bell peppers to carrots for an addition 2-3 minutes until just slightly soft.
• Whisk together rice vinegar, soy sauce, garlic, avocado oil, ginger, cumin, and lime juice.
• Toss together noodles, cucumber, bell pepper, carrots, lettuce with the sauce.
• Load bowls and top with green onion, cilantro, a few peanuts, and a dash of sesame seeds.

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