Thai Rice Noodle Bowl with Steak

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.

Thai Rice Noodle Bowl with Steak

Yum

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.

Thai Rice Noodle Bowl with Steak

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?

Thai Rice Noodle Bowl with Steak

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.

Thai Rice Noodle Bowl with Steak

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. 🙂

Thai Rice Noodle Bowl with Steak

Here are links to some of the products I love:

Sriracha | tamari | avocado oil |

This post contains affiliate links, which means I receive a small compensation if you click and purchase a product. Thank you so much for visiting my site and for your support of Because Food Is Love.

Print Recipe
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.
Thai Rice Noodle Bowl with Steak
Course Dinner, Lunch, Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
Ingredients
For the steak
For the noodle bowl
Course Dinner, Lunch, Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
Ingredients
For the steak
For the noodle bowl
Thai Rice Noodle Bowl with Steak
Instructions
  1. In a bowl mix the marinade.
  2. Slice the the steak (across the grain) and add it to the bowl with the marinade. Marinate the steak for at least 30 minutes. I like to marinate mine for about 2 hours.
  3. Cook rice noodles, according to package directions. Set aside.
  4. Heat a wok, or skillet with high sides, to medium-high heat. Add steak, dump extra marinade.
  5. Cook steak, turning occasionally, until browned, about 8-10 minutes. Remove steak, to a bowl for plate and set aside for later.
  6. While the steak is cooking make the sauce. Mix red pepper flakes, ginger, lime juice, water, garlic, coconut sugar, tamari and Sriracha.
  7. Turn the skillet to medium heat and add about 2 tablespoons oil. Add the carrots, yellow and red bell peppers, kale and bean sprouts. Cook for about 5 minutes, until tender crisp.
  8. Add the noodles back to the pan along with the sauce, green onions, almonds. Stir until warmed and all incorporated. Finally, stir in a few drops of sesame oil and sesame seeds.
  9. Serve immediately topped with your desired toppings such as extra almonds, cilantro, Sriracha or a squeeze of lime.
Recipe Notes

I used almonds because my son is allergic to peanuts. But peanuts are more commonly used in Thai dishes. So, feel free to sub in peanuts. It’d be delicious too!

Thai Rice Noodle Bowl with Steak
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14 comments on “Thai Rice Noodle Bowl with Steak

  1. They all look enticing and delicious. Cannot wait to try them out. Great post.

  2. This looks amazing! Can’t wait to try it!

  3. Oh my goodness, this looks delicious! I can almost smell it 😀

  4. This looks delicious!! Will surely try this on weekends… thanks for sharing

    • Thanks Niharika! I hope you like it. If you prep the veggies and meat (if you like meat) ahead of time, it makes a pretty quick weeknight meal too.

  5. Hmmm…mung sprouts: vegetable or legume? I guess I’m with you—I get that they’re technically legumes, but my brain always lumps them with veggies. 🙂 These bowls are positively vibrant and sound really delicious. I can’t wait to try them!

    • becausefoodislove

      August 30, 2017 at 2:10 pm Reply

      Thanks Michelle!I hope you like it. Isn’t weird how certain foods are technically one thing but they just don’t feel like that to us? I’ve always felt that way about tomatoes. I know they’re technically a fruit, but come on, I don’t know anyone that eats tomatoes like a fruit! 🙂

  6. Oh yes please I could just eat a bowl of these noodles. Thank you for linking up to #CookBlogShare

  7. Such a beautiful and fabulously healthy dish:)

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