Quick meals don’t have to be unhealthy. This healthy Vermicelli bowl is packed with flavor by using Kevin’s Lemongrass Basil sauce. An easy Keto and Paleo recipe that is also Gluten free.

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A vermicelli bowl packed with flavor, veggies and colorful goodness.
Prep Time 10 minutes
Cook Time 12 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Recipe Notes

Lemongrass Basil Vermicelli Bowl


  • Kevin’s Natural Foods Lemongrass Basil Sauce
  • A Taste of Thai Vermicelli rice noodles
  • Cucumbers
  • Lime wedges
  • Micro-Cilantro
  • Carrots
  • Mint
  • Lettuce
  • Jalapeños
  • Basil
  • Olive oil
  • Salmon rub
  • Ground ginger
  • Onion powder
  • Garlic powder
  • Smoked paprika
  • Dry parsley flakes
  • Chili and Lime peanuts


  1. Slice the Lime into wedges. Set aside.
  2. Rinse Cucumber. Slice the cucumber. Set aside.
  3. Thinly slice the Jalapeno. Set aside.
  4. Add the Salmon Rub, Onion Powder, Garlic Powder, Ground Ginger and Smoked Paprika. Stir.
  5. Season the Salmon Steaks on both sides with the season blend. Set aside.
  6. Add water to the stove in a pot to boil the noodles.
  7. Turn the oven on to broil on high.
  8. Drizzle a little olive oil to the Cast Iron Skillet.
  9. Add the Salmon steaks.
  10. Broil the Salmon in the oven.
  11. Drop the noodles in the pot once the water is boiling. Cook according to the package.
  12. When the Salmon has 3 - 4 minutes left.
  13. Add Kevin's Lemongrass Basil Sauce. Cook for the rest of the time remaining. 3 - 4 minutes.
  14. Remove from the oven. Spoon the sauce over the Salmon.
  15. Finish with the juice of a wedge of Lime over the fish.
  16. Chiffonade cut the Basil on top of the fish.
  17. Add the Vermicelli Noodle in a bowl.
  18. Add the cucumbers, lettuce, carrot chips, jalapeños.
  19. Top the noodles with the fish. Drizzle a little extra sauce.
  20. Garnish with Lime and Mint leaves.
  21. Top the fish with Micro-Cilantro.
  22. Enjoy.

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