Grilled Vietnamese Shrimp Noodle Bowl Recipe

Name: Grilled Vietnamese Shrimp Noodle Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces rice vermicelli, uncooked; 1/2 cup water, lukewarm; 3 tablespoons granulated sugar; 1/4 cup fresh lime juice; 1 tablespoon rice vinegar; 5 teaspoons fish sauce (such as Three Crabs); 2 serrano chilies, thinly sliced; 4 cups green leaf lettuce, cut into 1/4-inch slices; 3 cups kirby pickling cucumbers, seeded and diagonally sliced (can sub English cucumber); 1/4 cup fresh cilantro leaves; 1/4 cup fresh Thai basil, torn; 1/4 cup mint leaf, torn; 2 teaspoons cornstarch; 1 teaspoon dark brown sugar; 1/4 teaspoon salt; 3/4 teaspoon white pepper; 1 lb large shrimp, peeled and deveined; 2 tablespoons canola oil, divided; 1/3 cup green onion, cut into 1/4-inch slices; 3 garlic cloves, finely chopped; 1/2 cup dry-roasted unsalted peanuts, coarsely chopped

Servings: persons

5 ounces rice vermicelli, uncooked
1/2 cup water, lukewarm
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce (such as Three Crabs)
2 serrano chilies, thinly sliced
4 cups green leaf lettuce, cut into 1/4-inch slices
3 cups kirby pickling cucumbers, seeded and diagonally sliced (can sub English cucumber)
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai basil, torn
1/4 cup mint leaf, torn
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 lb large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup green onion, cut into 1/4-inch slices
3 garlic cloves, finely chopped
1/2 cup dry-roasted unsalted peanuts, coarsely chopped

1
Cook rice vermicelli noodles according to package directions.
2
Drain and rinse with cold water; drain.
3
Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
4
Add lime juice, vinegar, fish sauce and chiles; set aside.
5
Combine lettuce, cucumber and herbs; set aside.
6
Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
7
Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat.
8
Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan.
9
Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp.
10
Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
11
Add onions and garlic; stir-fry 30 seconds.
12
Return shrimp to pan; stir-fry 1 minute.
13
Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts.
14
Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5 ounces rice vermicelli, uncooked, 1/2 cup water, lukewarm, 3 tablespoons granulated sugar, 1/4 cup fresh lime juice, and more.

Yes, Grilled Vietnamese Shrimp Noodle Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vietnamese Shrimp Noodle Bowl

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