Summer Roll Bowls
Shrimp and noodles can be cooked 2 days ahead. Store separately in airtight containers and refrigerate.
Ingredients :
- 3 Tbsp. granulated sugar
- 1/2 bird’s eye chile, thinly sliced
- 1/4 cup fresh lime juice
- 2 Tbsp. fish sauce
- Vietnamese Peanut Sauce
- 6 Tbsp. hoisin sauce
- 3 Tbsp. all-natural creamy peanut butter
- 2 Tbsp. unseasoned rice vinegar
- 2 tsp. chili garlic paste
- Bowls
- 1 Tbsp. granulated sugar
- 1 Tbsp. unseasoned rice vinegar
- 1 Tbsp. plus 1/2 tsp. kosher salt, divided
- 8 oz. medium shrimp, peeled, deveined
- 8 oz. straight-cut rice noodles
- 2 cups thinly sliced romaine lettuce
- 1 large carrot, thinly sliced into long batons
- 1 Persian cucumber, thinly sliced into long batons
- 1/2 avocado, thinly sliced
- 1/2 cup packed mixed fresh mint, cilantro, and Thai basil leaves
- 1/4 cup unsalted roasted peanuts
Directions :
- Add shrimp and bring to a simmer. Cook, stirring constantly, until shrimp turns pink and curls up, 2 to 3 minutes. Transfer shrimp mixture to a small bowl.
- Wipe out pot and fill halfway with water; season with remaining 1 tablespoon salt. Bring to a boil and cook noodles, stirring occasionally, until tender, checking 2 minutes earlier than package directions. Drain, then rinse noodles under cold water.
- Transfer noodles to a medium bowl. Add 6 tablespoons nước chấm and toss to combine.
- In a large bowl, toss lettuce, carrot, and cucumber with 1/2 cup nước chấm.
- Divide noodles among bowls. Nestle salad mixture alongside. Top with shrimp, avocado, herbs, and peanuts. Serve with peanut sauce alongside.
