Grilled Vietnamese Shrimp Noodle Bowl

Submitted by gailanng

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

 

• Ready In: 35mins
• Ingredients: 21
• Serves: 4

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

directions

1. Cook rice vermicelli noodles according to package directions.
2. Drain and rinse with cold water; drain.
3. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
4. Add lime juice, vinegar, fish sauce and chiles; set aside.
5. Combine lettuce, cucumber and herbs; set aside.
6. Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
7. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat.
8. Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan.
9. Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp.
10. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
11. Add onions and garlic; stir-fry 30 seconds.
12. Return shrimp to pan; stir-fry 1 minute.
13. 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.
14. Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.