Happy spring! One of my favorite meals to make and share is vermicelli rice noodle bowls—they’re super versatile, colorful, and a fun way to explore different textures and flavors in one dish. Plus, the sauces and toppings are completely customizable, so I always encourage students to remake the dishes at home with their own favorite veggies. This meal is so quick to make, and all around nourishing and delish.

Recipe: Vermicelli Rice Noodle Bowls (20 sample-size portions)

Ingredients:

• 1 package (16 oz) vermicelli rice noodles

• 2 medium carrots, peeled and shredded or julienned

• 1 cucumber, cut into matchsticks

• 1 bell pepper (any color), thinly sliced

• ½ head of red cabbage, finely shredded

• Edamame

• Fresh mint and cilantro for topping

• Lime wedges for serving

• Sesame seeds for crunch

Dressing:

In a bowl, mix together the following:

• ¼ cup soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon maple syrup or honey

• 1 tablespoon toasted sesame oil

• Juice of 1 lime

• 1 small garlic clove, minced

• Optional: a small piece of grated ginger or a few drops of sriracha for a kick

Whisk or blend everything until well combined. Taste and adjust as needed—more lime for zing, more maple for sweetness, or more soy for saltiness.

Assembly:

1. Soak the rice noodles in very hot water for about 10 minutes or until tender (check the package instructions), then drain and rinse under cold water.

2. Arrange a handful of noodles in each bowl or cup.

3. Top with colorful layers of veggies and any proteins you’ve prepped.

4. Drizzle with the dressing and finish with herbs, lime, and a sprinkle of peanuts or seeds for that satisfying crunch!

This dish is light but filling, and students always love how fun it is to build their own bowl. It’s also a great opportunity to talk about balance in meals—noodles for energy, veggies for nutrients, herbs for freshness, and dressing for big flavor. Bon appetite!