These vibrant spring roll bowls are a snap to prepare in 30 minutes. With brown rice linguine, fork-tender veggies, and crunchy ribbons of radish, they deliver all the fresh flavors of a spring roll but with the ease of a bowl! Use a vegetable peeler to make long, thin ribbons of daikon radish. Top with crunchy almonds and drizzle with a warm ginger-soy sauce for a quick and delicious meal that will satisfy everyone at the table.
Tips
Radish swap: If you can’t find daikon or other long white radishes, use any other variety, but cut them into matchsticks instead of noodles. If the tops are attached, chop a few leaves to sprinkle on as a garnish.
Gluten-free version: Use gluten-free tamari instead of soy sauce.
For more inspiration, check out these tasty ideas:
- Summer Noodle Bowls with Fresh Corn and Blackberries
- Vegan Bulgogi Noodles with Jackfruit Kimchi
- Refreshing Vietnamese Noodle Salad
- Rice Vermicelli Bowls with Bok Choy and Adzuki Beans
- 12 oz. dried brown rice linguine or pad Thai noodles
- 3 cups fresh broccoli florets
- 1½ cups frozen shelled edamame
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon no-salt-added tomato paste
- 1 tablespoon grated fresh ginger
- ½ teaspoon cornstarch
- ¼ to ½ teaspoon crushed red pepper
- 8 oz. daikon radish or other large radishes, trimmed
- ¾ cup coarsely shredded carrots
- 2 scallions, sliced
- ¼ cup sliced almonds, toasted
Instructions
- In a 6- to 8-quart heavy pot cook noodles according to package directions, adding broccoli and edamame the last 2 to 3 minutes of cooking. Reserve ¼ cup of the cooking water. Drain noodles and vegetables. Transfer to a large bowl; toss with some of the reserved cooking water so the mixture stays loose.
- Meanwhile, in a small saucepan combine the next six ingredients (through crushed red pepper) and 2 tablespoons water. Cook over medium, whisking constantly, until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Cover to keep warm.
- Meanwhile, using a vegetable peeler, shave daikon radish into ribbons.
- Divide noodle mixture among four large serving bowls. Add radish, carrots, and scallions. Drizzle with sauce and sprinkle with almonds.
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