Learn how to make Vermicelli bowls with salmon and keto-friendly noodles! This healthy alternative has all the flavor and texture of traditional Vermicelli bowls, but without carbs!
Vermicelli bowls are a Vietnamese dish heavy in vegetables, noodles, and protein. They can be made vegetarian with tofu or low carb with Shirataki noodles.
I used baked salmon, shirataki noodles, veggies, and a homemade dressing for this keto rendition. This dish is light but very filling and is great to make for dinner or lunch. Also, since this dish doesn’t need to be served warm, it’s great for taking on the go!
How To Make Salmon Vermicelli Noodle Bowls
For this recipe you’ll need two salmon filets, shirataki noodles, romaine lettuce, cabbage, carrots, cucumbers, bell peppers, cilantro, peanuts, and jalapeños.
After preparing the salmon and slices the veggies, you will make the marinade and noodle sauce.
In a large mixing bowl, combine the ingredients for the marinade. Next, peel the skin from the ginger and roughly chop it along with the garlic. Then, place the salmon in the marinade, making sure the sauce covers it. Then cover the bowl and keep it in the fridge for at least 15 minutes.
Next, you’ll prepare the noodle sauce by combining the lemon juice, fish sauce, chili garlic, garlic, erythritol, and water in a small bowl. Start with one tablespoon of fish sauce and adjust to the desired taste.
Once the salmon has marinated, place it on the foil-lined (or parchment) baking sheet, pour the marinade on top of the salmon, and cover it with foil. Bake for 12 minutes.
In a large pan, get water boiling for the noodles. Then cook the noodles as per package instructions. (Noodles are packaged in liquid. Instructions were to rinse, drain, parboil for 2-3 minutes, and drain again.)
Once the salmon is done baking, remove the top layer of foil and then stick it back in the oven to broil for 3-5 minutes. This will slightly char the salmon and give it a sticky sauce.
Lastly, it’s time to assemble the Vermicelli noodle bowls. Mix the noodles with the noodle sauce and place in a bowl. Then add the lettuce, red cabbage, carrots, cucumber, bell pepper, cilantro, and salmon. Top with cilantro and peanuts, and enjoy!
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PrintSalmon Vermicelli Noodle Bowls (Keto)
Learn how to make Vermicelli bowls with salmon and keto-friendly noodles! This healthy alternative has all the flavor and texture of traditional Vermicelli bowls, but without carbs!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
- 0.75 lb salmon filet, cut in two
- 2 7 oz packages of shirataki noodles
- 1 head of romaine lettuce
- 1/4 small red cabbage
- 1 1/2 medium carrots, shredded
- 2 small cucumbers, shredded or julienned
- 1 medium or 3/4 large bell pepper, sliced thin
- 1 bunch cilantro
- 1/4 cup peanuts, chopped
- Jalapenos and fresh mint leaves for garnish
Marinade:
- 3 Tablespoons soy sauce (or coconut aminos)
- 2 Tablespoons chili garlic sauce
- 3 Tablespoons melted coconut oil (or other oil with high smoke point like avocado oil)
- 1 1/2 teaspoon of erythritol granulated sugar
- 5 cloves garlic, minced
- 1-inch ginger, minced
Noodle Sauce:
- 3 Tablespoons lemon juice (about one small lemon)
- 1–2 Tablespoons fish sauce
- 1 teaspoon chili garlic sauce
- 1 clove of garlic, minced (optional)
- 3 Tablespoons erythritol granulated sugar
- 3/4 cup water
Instructions
- Start by preheating the oven to 400 F and lining a baking sheet with foil. Make sure it is long enough to fold over and cover the salmon.
- In a large mixing bowl, combine the ingredients for the marinade. Peel the skin from the ginger and roughly chop it along with the garlic. Instead of mincing, you can put them in a garlic crusher to speed up the process.
- Put the salmon in the marinade, making sure the sauce covers it. Then cover the bowl with plastic wrap and keep it in the fridge for at least 15 minutes.
- Wash and prep your vegetables. Chop the lettuce and red cabbage into strips, then julienne the carrots, cucumber, and bell pepper. Cut the ends of the cilantro or roughly chop if you want smaller pieces. Set all veggie toppings aside.
- Begin preparing your noodle sauce. Combine the lemon juice, fish sauce, chili garlic sauce, garlic, erythritol granulated sugar, and water in a small bowl. Start with one tablespoon of fish sauce and adjust to the desired taste. Be careful not to add too much lemon juice as one lemon is 5g carbs.
- Once the salmon is finished marinating, put it on the foil-lined baking sheet, pour the marinade on top of the salmon, and cover it all with foil. Bake for 12 minutes.
- In a large pan, get water boiling for the noodles. Then cook the noodles as per package instructions. (Noodles are packaged in liquid. Instructions were to rinse, drain, parboil for 2-3 minutes, and drain again).
- Once the salmon is done baking, remove the top layer of foil and then stick it back in the oven to broil for 3-5 minutes. This will slightly char the salmon and give it a sticky sauce. All ranges are different so keep a close eye on ensuring it doesn’t burn.
- Begin assembling your shirataki noodle bowls. Mix the noodles with the noodle sauce and place in a bowl. Then add the lettuce, red cabbage, carrots, cucumber, bell pepper, cilantro, and salmon.
- Serve with chopped peanuts, jalapenos, and fresh mint leaves. Pour the sauce over and enjoy!
Nutrition Facts
- Serving Size: 1 serving
- Calories: 439
- Fat: 31.5g
- Carbohydrates: 54g (18.5g net carbs)
- Fiber: 11.5g
- Protein: 12.5g
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