Serves 4
  • 1 package, 8.8 ounce of brown rice vermicelli noodles, cooked according to package
  • 2 persian cucumbers, thinly sliced
  • 4 radishes, thinly sliced
  • 1 head of green leaf lettuce, washed, dried, and torn into large pieces
  • 1 cup of cilantro
  • 1 cup of mint
  • 1/4 cup tamari almonds, roughly chopped

Quick pickled veggies

  • 2 carrots, julienned
  • 1 daikon radish, julienned
  • Rice wine vinegar, unsweetened
  • Dash of honey
  • Pinch of salt


  • 1/4 cup lime juice
  • 2 tablespoon fresh orange juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoon low-sodium gluten free tamari
  • 1 tablespoon raw honey
  • 2 tablespoons sesame oil
  • 1 serrano chili, thinly sliced

Combine carrots and daikon in a small bowl and toss with rice wine vinegar, a dash of honey and salt. Set aside while you prep your other vegetables.

Whisk all ingredients together for dressing and set aside. 

Assemble bowls by places a few pieces of lettuce at the bottom on the bowls and topping with the noodles, cucumbers, radish, cilantro, mint, almonds and pickled vegetables.

Top each bowl with a few tablespoons of dressing, mix well and enjoy!

Feel free to add steamed edamame, pan fried tofu or grilled shrimp for an extra punch of protein.