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Shrimp Noodle Bowl

  • Author: Michelle - Cup of Zest
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 1x

Description

A healthy shrimp rice noodle bowl recipe full of deliciously balanced sweet and savory flavors. Lots of chopping required, but it is totally worth it!


Scale

Ingredients

NOODLE BOWL

  • 1 pound extra-large shrimp, peeled and deviened
  • 10 cloves of garlic, smashed
  • 1 tsp. salt
  • 1 lime
  • 10.5 oz rice vermicelli noodles
  • 1 cup shredded lettuce
  • 1 cup matchstick cut daikon radish
  • 1 cup matchstick cut seedless cucumber
  • 1 cup matchstick cut carrots
  • 1/2 cup thinly sliced scallions
  • 1/3 cup roasted peanuts, chopped
  • 2 tbsp. chopped basil
  • 2 tbsp. chopped mint

SAUCE

  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 2 tbsp. rice vinegar
  • 1 1/2 tsp. dark brown sugar tightly packed
  • 34 Thai chilis, thinly sliced
  • 2 cloves garlic, minced

Instructions

  1. Fill a large pot with water. Add garlic cloves, salt, and the juice from the lime. Bring to a boil and boil for 5 minutes. Remove from heat and add shrimp. Let shrimp hang out in the hot water for 5 minutes, or until cooked through.
  2. Transfer about 2 cups of the cooking liquid to a large bowl filled with ice (you will use the remaining liquid to cook the noodles) and, using a slotted spoon, add the shrimp and garlic cloves to the ice bath.
  3. Place the sauce ingredients into a small pot and, stirring often, bring to a boil. Remove from heat and allow to cool.
  4. Return the shrimp cooking liquid to a boil. Add the rice vermicelli noodles and boil until slightly chewy and tender, about 8 minutes. Transfer noodles to a strainer and rinse with cold water until the noodles are no longer hot. Drain the noodles well.
  5. Place the lettuce in a large serving bowl. Top with noodles, remaining ingredients, shrimp (discard the garlic), sauce, and toss to coat.

Notes

If you can’t find thin rice vermicelli in stores, amazon does have it. [br]Also, the bag that I had weighed 10.5 oz dry. If you have a difficult time finding that size bag, I suggest using a scale to measure out the correct amount from the bag you buy, but it is okay to guesstimate the correct amount too. Using a little too much or little in the recipe won’t make a huge difference!

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