Grilled Shrimp Spring Roll Noodle Bowls

Deconstructed spring roll noodle bowl! Upping the veggies, adding grilled shrimp and making a yummy slightly spicy and gingery, tamari based saucy-dressing of sorts.

Course Mains & Entrees

Cuisine Asian

Keyword rice noodle, shrimp, spring roll, vegetables

Prep Time 15

Cook Time 30

Total Time 45

Servings generous bowls

Calories 767

Author Laurie McNamara

Ingredients

FOR THE VEGGIES:

1 medium english cucumber sliced thin
1 carrot peeled and julienned (I used my julienne peeler)
1 cup bean sprouts rinsed
1/2 red bell pepper sliced into thin strips
1/2 yellow bell pepper sliced into thin strips
1 avocado sliced thin

FOR THE SAUCE:

3 tablespoons dark brown sugar
2 teaspoons chili garlic paste sambal oelek
2 teaspoons grated ginger
1/2 cup rice wine vinegar unseasoned
2 tablespoons low sodium tamari
2 tablespoons fish sauce
2 tablespoons extra virgin olive oil
2 splashes toasted sesame oil

FOR THE SHRIMP:

1 pound peeled and deveined shrimp 16/20
1 tablespoon extra light olive oil
kosher salt to taste
white pepper to taste

FOR THE BOWLS:

1 pound dried rice noodles stir-fry noodles or pad thai noodles
4 green onions sliced on an angle, for serving
2 teaspoons toasted sesame seeds for serving
cilantro leaves for serving (optional)

Instructions

Prep all of the vegetables before beginning and then set off to the side.
In a medium bowl whisk together the sugar, chili garlic paste, ginger, vinegar, tamari, fish sauce and both olive and sesame oil. Once combined, set the bowl off to the side.
Bring a pot of water to boil and follow the instructions on the package of your rice noodles. Once the noodles are cooked and softened, drain and rinse under cool water.
Preheat your grill pan (or outdoor grill) to medium to medium-high. Meanwhile,toss the shrimp in 1 tablespoon of light olive oil and a generous pinch of kosher salt and white pepper. Work in batches (if need be) grilling the shrimp for 2 to 3 minutes per side or until opaque and cooked through. Be careful not to over cook them.
Divide noodles into bowls. Place the veggies around the perimeter and place the grilled shrimp in the center.
Stir and spoon the sauce over top and garnish with sliced green onion, toasted sesame seeds and cilantro.

Nutrition