Grilled Vietnamese Shrimp Noodle Bowl

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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