Vietnamese Shrimp Roll Salad Bowls

These noodle bowls are full of the crunchy, fresh veggies you find in salad rolls, without all the fuss of rolling them in wrappers. Plus, this is a one dish meal with a cup of veggies per serving, lean protein and whole-grain brown rice noodles (which have 3 grams more fiber per serving than white-rice noodles). The zingy lime-garlic dressing ties it all together; add more Sriracha if you like spicy noodles.

under 25 mins
lunch

Ingredients for servings

    dressing

  • 0.33333333333 cup lime juice

  • 2 tbsp brown sugar lightly packed

  • 1.33333333333 tbsp low-sodium tamari

  • 1 tbsp fish sauce

  • 2 tsp Sriracha

  • 2 garlic cloves finely chopped

  • 1 tbsp safflower oil

    • bowls

  • 6 oz brown rice noodles such as Thai Kitchen

  • 1 lb large wild shrimp peeled and deveined

  • 1 cucumber thinly sliced

  • 1 large carrot peeled and julienned or grated

  • 2 cup purple cabbage finely shredded

  • 1 cup cherry tomatoes halved

  • 0.5 cup fresh cilantro leaves

  • 0.5 cup fresh cilantro leaves

  • 0.25 cup roasted unsalted peanuts chopped

Directions

  • In a small bowl, whisk together the dressing ingredients and set aside.

  • In a large pot, cook the rice noodles according to package instructions. Drain in a colander. Rinse with cool water, drain well and divide among 4 bowls. Refill the pot used to cook the noodles with cold water. Add the shrimp, bring to a simmer over medium-high heat, and boil until the shrimp are cooked through, 3–4 minutes. Drain.

  • Place the vegetables and shrimp on top of the noodles. Drizzle salads with the dressing, sprinkle with the peanuts and herbs and serve immediately.

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