The posting of this Vietnamese noodle bowl recipe has been slightly delayed because two weeks ago we decided to plan our wedding in four weeks!
Needless to say, I can see why people give themselves 6 months to plan these things as it’s really been rather time consuming. Luckily we’re not going too crazy with our wedding plans as the most important thing is the people who are there to celebrate with us, so most of the organising is now under control (I hope).
Even though I photographed these noodle bowls a few weeks ago, it reflects what we’re eating at the moment perfectly. Our dinners in particular, have moved up a few more notches on the healthy scale as we’re particularly conscious of being able to fit out outfits on the big day, despite all the inevitable pre-wedding celebrations.
I’ve been increasing the amount of fresh greens we eat, choosing organic as much as possible and only eating lean proteins and healthy fats. As we’re so busy at the moment, dinner is ideally something that doesn’t require too much preparation or cooking time, is super fresh and light, yet also filling.
These fresh Vietnamese noodle bowls are kind of a twist on the Vietnamese lettuce cups with white fish and nuoc cham sauce that I posted a little while back. The main difference being these noodle bowls require much less assembly, they can literally be thrown together in minutes, and the tuna tataki only requires minimal cooking time.
If you’re vegetarian, vegan or not a tuna fan, then you can easily substitute any protein of your choice such as marinated tofu or tempeh, beans or lightly toasted nuts.
I hope you love these Vietnamese noodle bowls as much as we do and I’d love to hear any comments or feedback, leave me a message in the comments section down below. Enjoy!
Vietnamese Noodle Bowls with Tuna Tataki
Prep time: 20 minutes Cook time: 10 minutes
2 bundles bean thread noodle (glass noodle)
4 leaves romaine lettuce, washed
15cm piece cucumber
2 handfuls mung bean sprouts
2 handfuls fresh herbs: mint, coriander, basil
2 pieces of fresh tuna
2 Tbsp mixed sesame seeds
Extra virgin olive oil for cooking
2 Tbsp fish sauce
2 limes juiced
1 clove garlic, crushed
10cm piece fresh ginger, grated
1 small red chilli, deseeded & finely chopped
2 tsp coconut sugar
Prepare the glass noodles by placing in a heat-proof bowl and covering with boiling water. Allow to stand for 15 minutes then drain.
Peel the carrots (if not using organic) and use the peeler to create thin strips lengthwise. Wash the cucumber, (removing the skin if not organic), cut in half and use the peeler again to cut into thin strips lengthwise. Wash and slice the radishes into thin rounds. Roughly chop the herbs.
Assemble the bowls by placing the 2 lettuce leaves in the bottom. Gather half the drained noodles into a bundle and place into each bowl. Gather half the carrot into a bundle and place next to the noodles in each bowl, followed by the cucumber and lastly the mung bean sprouts. Scatter the radishes over the top.
Prepare the dressing by combining all the ingredients together in a small bowl.
To sear the tuna, rinse and pat dry with paper towel. Place the sesame seeds on a small plate and dip the tuna steaks in, ensuring each side is well covered. Heat 2 tablespoons of oil in a heavy based fry pan and when hot add the tuna. Cook for approximately 30 seconds on each side – you want the outside to be just seared but the centre to remain nice and pink. When all the sides have been seared remove the tuna from the pan and place on a cutting board. Using a sharp knife slice the tuna in pieces.
To serve: Place the seared tuna on top of the noodle bowls and drizzle the dressing all over.