Thai Veggie Larb Bowl
with Vermicelli Noodles and Chili
Larb' is a traditional Thai and Laotian ground meat salad. This veggie version is quick to make and fun to eat. Assembling into your own bowl encourages individuality, while still be able to enjoy all the classic flavours!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Veggie Ground Round
(Contains: Soy, Gluten, Mustard)
100 g
Vermicelli Rice Noodles
1 tbsp
Thai Seasoning
(Contains: Sesame)
10 g
Cilantro
10 g
Mint
10 g
Garlic
132 g
Mini Cucumber
50 g
Shallot
56 g
Spring Mix
1 unit
Lime
1 unit
Chili Pepper
28 g
Peanuts, chopped
(Contains: Peanuts)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
Not included in your delivery
4 tbsp
Sugar*
1 tsp
Oil*
tbsp
Salt*
Nutrition Values
Utensils
Cooking Steps
In Step 4, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
Wash and dry all produce.* Cut the cucumbers in half, lengthwise, then cut each half into 1/4-inch half moons. Mince or grate the garlic. Peel and finely chop the shallot. Zest and juice the lime. Roughly chop the cilantro and mint leaves. Thinly slice the chili, removing the seeds for less heat. Bring a kettle of water to a boil.
In a small bowl, whisk together the soy sauce, lime zest, 2 tbsp lime juice, 4 tsp sugar and 2 tbsp water. In another small bowl, add the cucumbers and half the sauce. Stir together. Set both bowls aside.
Over a large bowl, break the rice noodles in half. Add 2 tsp salt and enough boiling water (from the kettle) to cover. Set aside until the noodles are tender and cooked through, 2-3 min. Drain, then rinse the noodles under room-temperature water. (TIP: Rinsing the noodles will prevent them from sticking together.) Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer the peanuts to a plate.
Add 1 tbsp oil to the same pan, then the ground round, shallot, garlic, Thai seasoning and half the chili. (NOTE: Reference heat guide.) Cook, breaking up the ground round into smaller pieces, until the spices are fragrant and shallots soften, 5-7 min. Add remaining sauce from the small bowl. Cook, stirring often, until ground round is darker in colour, 1 min.
Between bowls, in individual sections, divide the noodles, spring mix, ground round mixture and cucumbers. Sprinkle with peanuts, cilantro, mint and remaining chilies. Drizzle over any excess sauce from the cucumber bowl.
