Lemongrass Basil Vermicelli Bowl
A vermicelli bowl packed with flavor, veggies and colorful goodness.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
- 7 oz Kevin's Natural Foods Lemongrass Basil Sauce
- A Taste of Thai Vermicelli Angel Hair Noodles
- 1 Cucumbers Sliced with skin on
- 1 Lime Cut into wedges
- Carrot Chips Desired amount
- 4 Salmon Steaks
- Micro Cilantro Garnish
- Fresh Mint Desired amount
- Little Gem Lettuce Hearts
- 1 Jalapeños Thinly Sliced
- Basil Chiffonade cut
- olive oil
- 2 tbsp Salmon Rub
- 1/2 tsp Ground Ginger
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- Dry Parsley Flakes
- Chili and Lime Peanuts
Lemongrass Basil Vermicelli Bowl
Ingredients:
- 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
Directions:
- Slice the Lime into wedges. Set aside.
- Rinse Cucumber. Slice the cucumber. Set aside.
- Thinly slice the Jalapeno. Set aside.
- Add the Salmon Rub, Onion Powder, Garlic Powder, Ground Ginger and Smoked Paprika. Stir.
- Season the Salmon Steaks on both sides with the season blend. Set aside.
- Add water to the stove in a pot to boil the noodles.
- Turn the oven on to broil on high.
- Drizzle a little olive oil to the Cast Iron Skillet.
- Add the Salmon steaks.
- Broil the Salmon in the oven.
- Drop the noodles in the pot once the water is boiling. Cook according to the package.
- When the Salmon has 3 - 4 minutes left.
- Add Kevin's Lemongrass Basil Sauce. Cook for the rest of the time remaining. 3 - 4 minutes.
- Remove from the oven. Spoon the sauce over the Salmon.
- Finish with the juice of a wedge of Lime over the fish.
- Chiffonade cut the Basil on top of the fish.
- Add the Vermicelli Noodle in a bowl.
- Add the cucumbers, lettuce, carrot chips, jalapeños.
- Top the noodles with the fish. Drizzle a little extra sauce.
- Garnish with Lime and Mint leaves.
- Top the fish with Micro-Cilantro.
- Enjoy.
