These noodle bowls are loaded with vermicelli noodles, lettuce, carrots, cucumbers, bean sprouts, and gets topped with a simple salad dressing and some shrimp. I don’t get to travel often especially lately, so it’s fun to try different dishes from around the World. I’ve never been to Vietnam before and these noodle bowls were like experiencing the cuisine from that country from your very own home! All the ingredients can be prepped ahead of time so that you can quickly throw everything together in a dish for lunch or for supper. Usually for lunch salads are one of my go-tos and I just love those meal kits that you get at the stores. This is a great salad option if you want to get away from the typical daily salads that you eat every day. What Ingredients do I need? In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for. Shrimp - very large jumbo shrimp or prawns - If you don’t like shrimp you can use any type of protein you like just marinade it and look up cooking time instructions Olive Oil - use good olive oil Garlic - chopped or crushed Lime Juice - 4 freshly squeezed Fish Sauce - Thai Kitchen Premium Fish Sauce, 23.66 fl oz - One 23.66 Fluid Ounce Rice Vinegar - Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz Caster Sugar - or regular white sugar Vermicelli Noodles - TANISA Organic Rice Vermicelli Noodles, Gluten-Free Noodles, Vietnamese Rice Noodles for Asian Food, Healthy Vegan Vermicelli Noodles (Organic White, 1 pack) Iceberg lettuce shredded or diced or bibb lettuce Carrots - thinly sliced into match sticks Corriander leaves and mint leaves - no imitation kind please
How to make Vietnamese Shrimp Noodle Bowls
You can print off the full recipe below. Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes. Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes. Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2) Remove the prawns from the skillet onto a plate. Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don’t overcook. Then drain the noodles. Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side. Serve immediately.
Equipment Needed
Mixing Bowls - for dressing and salad Frying Pan or Wok Carbon Steel Wok with Wooden Handle and Lid,using for Electric, Induction, Gas Stoves,6 Cookware Accessories,12.5 inch,Black
Other Recipes To Try
25 Recipes for the Slow Cooker Maple Bacon Corn Bread Muffins Knock You Naked Brownies Sweet Potato and Sausage Hash Buffalo Chicken Taquitos Sour Cream Noodle Bake If you’ve tried this Vietnamese Shrimp Noodle Bowls or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
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