Rice noodles, a lime vinaigrette, and smoky shrimp are the stars of this vegetable-heavy, gluten-free noodle bowl.
Ingredients
- 8 oz vermicelli rice noodles
- 2 tbsp fish sauce
- 2 tsp sugar
- 3 tbsp lime juice
- 2 tsp minced garlic
- 3 tbsp sesame oil, divided
- ¾ cup roasted unsalted peanuts
- 12 oz frozen peeled, deveined raw shrimp, thawed
- 2 cups shredded carrots
- 2 cups shredded cabbage
- ½ cup cilantro leaves
Steps
- Set grill or large grill pan to high. Heat a large pot of water to a boil on high. Cook the noodles according to package directions, then rinse with cold water.
- Meanwhile, in a small bowl, stir together the fish sauce, sugar, lime juice, garlic, and 1 tbsp sesame oil until sugar dissolves. Finely chop the peanuts.
- Pat the shrimp dry and add to a medium bowl along with remaining 2 tbsp sesame oil. Season with salt and pepper. Toss until well coated. Grill 3–4 min., until cooked through.
- Divide the cooked noodles among 4 serving bowls. Top with the carrots, cabbage, and shrimp. Garnish with the cilantro and peanuts. Drizzle with the lime dressing.
Tips
If you don’t have a grill pan, sear the shrimp in a heavy-bottomed skillet.
This recipe is
- Gluten-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- April 2020
- Dairy Free
- gluten free
- guiding star
- Wheat Free
- Lactose Free
- Egg Free
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