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 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Servings 4generous bowls
Calories 767
Author Laurie McNamara
Ingredients
FOR THE VEGGIES:
1mediumenglish cucumbersliced thin
1carrotpeeled and julienned (I used my julienne peeler)
1cupbean sproutsrinsed
1/2red bell peppersliced into thin strips
1/2yellow bell peppersliced into thin strips
1avocadosliced thin
FOR THE SAUCE:
3tablespoonsdark brown sugar
2teaspoonschili garlic pastesambal oelek
2teaspoonsgrated ginger
1/2cuprice wine vinegarunseasoned
2tablespoonslow sodium tamari
2tablespoonsfish sauce
2tablespoonsextra virgin olive oil
2splashestoasted sesame oil
FOR THE SHRIMP:
1poundpeeled and deveined shrimp16/20
1tablespoonextra light olive oil
kosher saltto taste
white pepperto taste
FOR THE BOWLS:
1pounddried rice noodlesstir-fry noodles or pad thai noodles
4green onionssliced on an angle, for serving
2teaspoonstoasted sesame seedsfor serving
cilantro leavesfor 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.