Thai Rice Noodle Bowl with Steak
If you’re looking for a healthy, simple and tasty Asian dish, you’ve come to the right place. This Thai Rice Noodle Bowl with Steak is full of flavor, healthy veggies and pretty, to top it off.
My favorite part of an Asian noodle bowl is the opportunity to get creative and mix all types of veggies.
Asian noodle bowls allow for so much versatility. So, get read to get your creative energy flowing.
I’m often inspired by either what veggies are in season, which ones are on sale that week, or what I already have at my house. But most I usually use a few staples —green onion, carrots, cilantro and bean sprouts.
I add bean sprouts to almost every Asian meal I make. They’re great in noodle bowls, perfect in fried rice and an excellent addition to stir fries.
Now, I know you may be asking yourself — “Why is this woman so obsessed with bean sprouts? They’re not that tasty!”
And, I will totally agree with you. Bean sprouts aren’t the tastiest thing in the world, they really don’t have much flavor at all. Bean sprouts are sprouting beans, most commonly mung beans. Technically I’m guessing that they’re not a vegetable more related to the legume family, but I’ve always considered beans sprouts a veggie because they seem more like a veggie than a legume. Don’t you think?
Now, the reason why I add bean sprouts to so many Asian dishes — bean sprouts are very healthy!
They’re full of:
- Vitamin C — which is great for the immune system
- Folate — Who doesn’t want healthy eyes?
- Vitamin K — helps reduce the risk of heart disease
- Manganese — I know I want strong bones 🙂
- Plus, bean sprouts are low in calories and have protein.
- So, that’s basically why I like to add bean sprouts to my dishes. Bean sprouts don’t add lots of flavor (so even picky eaters won’t mind) but the health benefits are great and they’re inexpensive. So why not eat them?
Ok, that’s enough about bean sprouts.
For my Thai Rice Noodle Bowl with Steak I also added red and yellow bell peppers (peppers are also low in calories, super healthy and tasty) purple kale and almonds.
I chose almonds because my son has a peanut allergy. Peanuts are more commonly used in Thai food and they’re really delicious in a noodle bowl. But if you have an allergy or want a healthier option, almonds are really tasty in this dish. I promise, you won’t miss the peanuts.
Additionally, this Thai Rice Noodle Bowl with Steak could easily become a vegetarian meal. Just forgo the “with steak” part. I’ve actually made a similar noodle bowl without meat, or with chicken. It’s a super simple weeknight meal if you go vegetarian or use a rotisserie chicken.
As I mentioned, Thai Rice Noodle Bowls are so versatile. It’s also a healthy dinner, really tasty and so pretty. Did you see how colorful it is? Makes me want to eat it again right now. 🙂
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