Vietnamese Cold Noodle Bowl
Looking for a light and healthy meal? Look no further than this bowl inspired by Vietnamese summer rolls. This recipe uses boiled shrimp, but you can substitute grilled chicken, pork, or marinated tofu if you prefer.
Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 1⁄2 cup natural-style creamy peanut butter
- 1⁄4 cup water
- 1⁄4 cup hoisin sauce
- 1⁄4 cup lime juice, divided
- 2 tsp. fish sauce
- 2 tsp. sriracha sauce
- 1 tsp. sugar
- 3 cups coarsely grated carrots
- 4 oz. dried rice-stick noodles
- 12 Bibb lettuce leaves
- 1 cup chopped basil
- 1⁄2 cup chopped mint
- 1⁄2 cup chopped cilantro leaves
- 24 large boiled shrimp, sliced in half lengthwise
- 1 small jalapeño pepper, seeded and thinly sliced
- 1 cup finely chopped peanuts
- In a small bowl combine peanut butter, water, hoisin sauce, 2 tablespoons lime juice, fish sauce, and sriracha. Mix until well combined. Set aside.
- In a medium bowl combine remaining lime juice and sugar. Mix until sugar melts, then add carrots. Toss to coat. Set aside.
- Place rice noodles in a heat-proof bowl. Cover with boiling water and soak for 10 minutes. Drain noodles and pat dry. Set aside.
- To assemble bowls, divide lettuce, basil, mint, and cilantro between four bowls. Top with rice noodles, carrots, shrimp, jalapeño, and drizzle each bowl with peanut butter sauce. Garnish with chopped peanuts.