Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl

May 22, 2023May 22, 20230 1
Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl, a spicy and flavorful dish perfect for a quick lunch or dinner
in Seafood

Prep

20 min

Cook

15 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 ounces uncooked rice vermicelli
1/2 cup lukewarm water
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce
2 serrano chilies , thinly sliced ( can sub other chili peppers )
4 cups green leaf lettuce , chopped into 1/4-inch strips
3 cups kirby cucumbers ( about 2 )
1/4 cup cilantro leaf , coarsely chopped
1/4 cup torn Thai basil
1/4 cup torn mint leaf
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 , sliced thin
3 garlic cloves , finely chopped
1/2 cup dry-roasted unsalted peanuts , coarsely chopped

Nutrision Information

Servings Per Recipe
4
Calories
385
Sugar
14g
Fat
15g
This Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl is a spicy and flavorful dish that is perfect for a quick lunch or dinner. The dish features tender shrimp coated in a crispy, flavorful coating of cornstarch, brown sugar, salt, and white pepper. The shrimp is served over a bed of rice vermicelli noodles, along with fresh lettuce, cucumbers, and fragrant herbs like Thai basil and mint. The dish is topped with crunchy roasted peanuts for added texture and flavor. The dressing, made with lime juice, fish sauce, and sliced Serrano chilies, packs a spicy and tangy punch that ties the dish together perfectly. This dish is easy to prepare and can be adapted to personal tastes by adjusting the level of spiciness to suit individual preferences.

Instructions

1.Preheat oven to 350 degrees F. Spread the peanuts out on a baking sheet and bake for about 5-7 minutes, until golden brown. Let cool and then roughly chop.
2.Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook for 2-3 minutes or until just tender. Drain the noodles and rinse under cold water. Set aside.
3.In a small bowl, whisk together the lukewarm water and granulated sugar until the sugar has dissolved. Add the lime juice, rice vinegar, fish sauce, and sliced serrano chilies and stir to combine. Set aside.
4.In a separate bowl, combine the cornstarch, brown sugar, salt, and white pepper. Sprinkle the mixture over the shrimp and toss to coat.
5.Heat 1 tablespoon of canola oil in a large skillet over high heat. Add the shrimp and cook for about 2-3 minutes per side or until just cooked through. Remove the shrimp from the skillet and set aside.
6.Add the remaining tablespoon of canola oil to the skillet. Add the green onion and garlic and cook for 30 seconds until fragrant. Add the cooked rice noodles to the skillet and stir to combine. Pour the lime juice mixture over the noodles and stir to coat.
7.Divide the noodle mixture between 4 bowls. Top with the cooked shrimp, chopped peanuts, chopped lettuce, sliced cucumbers, cilantro, Thai basil, and mint. Serve immediately.

PROS

This dish is full of fresh and healthy ingredients, including shrimp, lettuce, and cucumbers.

The flavors are bright and spicy, making it a delicious and satisfying meal.

CONS

This dish can be high in sodium due to the use of fish sauce and salt.

Shrimp can also be high in cholesterol, so it should be enjoyed in moderation.

HEALTH & BENEFITS

This dish is packed with nutrients, including protein and vitamin C.
Shrimp is also a good source of omega-3 fatty acids, which can help reduce inflammation and improve heart health.

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