Grilled Vietnamese Shrimp Noodle Bowl Recipes

VIETNAMESE-STYLE SHRIMP NOODLE BOWLS

Vietnamese-Style Shrimp Noodle Bowls image

Mix up your weeknight with this delicious dinner bowl.

Provided by Karen Schroeder-Rankin

Time 25m

Number Of Ingredients 12

Ingredients

⅓ cup sweet chili sauce (such as Mae Ploy)
¼ cup fresh lime juice (from 2 limes)
1 tablespoon rice vinegar
2 teaspoons fish sauce
1 (8-oz.) pkg. uncooked rice vermicelli noodles
1 pound large peeled, deveined raw shrimp
¼ cup cornstarch
1 tablespoon light brown sugar
1 teaspoon black pepper
¾ teaspoon kosher salt
3 tablespoons canola oil
Matchstick carrots, thinly sliced English cucumber, thinly sliced romaine lettuce hearts, chopped fresh cilantro, chopped fresh mint, and chopped roasted peanuts, for topping

Steps:

Stir together ½ cup water, chili sauce, lime juice, vinegar, and fish sauce in a medium bowl. Set aside.
Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
Pat shrimp very dry with paper towels. Place cornstarch, brown sugar, pepper, and salt in a large ziplock plastic bag. Seal and shake to combine. Add shrimp; seal and gently shake to coat.
Heat a wok or large cast-iron skillet over high until very hot. Add 1 ½ tablespoons oil; swirl to coat wok. Add half of shrimp to hot oil. Cook, separating shrimp with tongs to ensure even browning and turning once, until shrimp are crisp, lightly browned, and cooked through, 3 to 4 minutes. Remove shrimp to a plate lined with paper towels. Repeat procedure with remaining oil and shrimp.
Divide noodles and shrimp among bowls. Add desired toppings; drizzle evenly with chili sauce mixture.

GRILLED VIETNAMESE SHRIMP NOODLE BOWL

Grilled Vietnamese Shrimp Noodle Bowl image

C'mon...learn a new cuisine. From: Cooking Light Global Kitchen by New York Times best-selling author David Joachim.

Provided by gailanng

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

5 ounces rice vermicelli, uncooked
1/2 cup water, lukewarm
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce (such as Three Crabs)
2 serrano chilies, thinly sliced
4 cups green leaf lettuce, cut into 1/4-inch slices
3 cups kirby pickling cucumbers, seeded and diagonally sliced (can sub English cucumber)
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai basil, torn
1/4 cup mint leaf, torn
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, cut into 1/4-inch slices
3 garlic cloves, finely chopped
1/2 cup dry-roasted unsalted peanuts, coarsely chopped

Steps:

Cook rice vermicelli noodles according to package directions.
Drain and rinse with cold water; drain.
Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
Add lime juice, vinegar, fish sauce and chiles; set aside.
Combine lettuce, cucumber and herbs; set aside.
Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat.
Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan.
Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp.
Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
Add onions and garlic; stir-fry 30 seconds.
Return shrimp to pan; stir-fry 1 minute.
Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts.
Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.

Nutrition Facts : Calories 466.7, Fat 18, SaturatedFat 2.1, Cholesterol 143.2, Sodium 1406.8, Carbohydrate 52, Fiber 4.7, Sugar 15, Protein 26.9

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