Rachel Johnson

Nothing is quite as comforting as a bowl of noodles, especially when it doesn't require you to boil a pot of water. These no-cook brown rice noodles (also known as Maifun) are drizzled with a sweet and spicy sauce and get topped by fresh vegetables for an extra crunch. 

Rachel Johnson
August 02, 2016

Serves: 2


  • 8 ounces brown rice vermicelli noodles (Maifun)
  • 1 tablespoon garlic chili sauce
  • 1 teaspoon low sodium soy sauce
  • ½ teaspoon brown sugar
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • 1 large carrot
  • 1 small cucumber, cut into short strips
  • ¼ cup baby bean sprouts
  • ⅓ cup frozen shelled edamame, thawed
  • 2 hard boiled eggs, halved
  • 4 seaweed snack strips
  • 4 sprigs cilantro leaves (optional)
  • ¼ teaspoon sesame seeds (optional)


Fill a large bowl with hot water. Submerge noodles and ‘cook’ until soft, about 5 minutes. Drain water.

  • Whisk together garlic chili sauce, brown sugar, and soy sauce until sugar dissolves. Toss noodles in sauce and portion into two bowls.

  • Whisk together rice vinegar and sesame oil. Using a vegetable peeler, shave carrot into long strips. Toss with rice vinegar mixture.

  • Arrange each bowl with equal parts sprouts, edamame, 1 egg, cucumber, marinated carrots, and 2 seaweed snacks. Sprinkle with sesame seeds and garnish with cilantro, if desired.

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