Summer Roll Noodle Bowls
dinner

Summer Roll Noodle Bowls

0 Servings
20 Minutes

These bowls taste great with tofu if you want to make it vegetarian. Serve the toppings family-style if desired to let everyone build their own bowl.

INGREDIENTS


  • 1
    Teaspoon
    oil
  • .5
    lbs
    shrimp (raw, shelled & deveined)
  • 200
    g
    rice vermicelli noodles
  • 1
    Teaspoon
    sesame oil
  • 1
    Cup
    sliced cucumber
  • 1
    Cup
    sliced carrot
  • 1
    Cup
    sliced bell pepper
  • 1
    avocado(s), sliced
  • .25
    Cup
    roughly chopped cilantro
  • 2
    lime wedges
  • Crushed peanuts (optional)
  • For the Peanut Dressing:
  • 1
    Teaspoon
    grated ginger
  • 1
    Tablespoon
    sesame oil
  • .25
    Cup
    smooth natural peanut butter
  • .25
    Cup
    low sodium soy sauce
  • 3
    cloves garlic, minced
  • 2
    Tablespoon
    maple syrup
  • 3
    Tablespoon
    lime juice
  • 1
    Tablespoon
    rice vinegar
Nut Free Option

Make the dressing using a nut-free butter option or omit. Skip the crushed peanuts.

Plant-Based Option

Substitute the shrimp with cubed extra firm tofu. See Vegan Summer Salad Bowls in the recipe bank.

Gluten Free Option

Use GF soy sauce or tamari.

INSTRUCTIONS

1.

In a large frying pan over medium heat, add the oil. When the oil is hot, add the shrimp and cook until opaque, 2-3 minutes. Once cooked set aside.

2.

Cook the noodles according to package directions. When the noodles are done, drain and rinse under cold water. Toss with the sesame oil.

3.

Whisk together the peanut dressing ingredients.

4.

Assemble the bowls with the noodles as a base and add the sliced cucumber, carrots, bell peppers and shrimp! Slice the avocado immediately before serving. Serve with the peanut dressing, cilantro, lime wedges, and crushed peanuts.

Nutrition Information

Calories
943 per serving
Carbs
136.4g per serving
Protein
37.7g per serving
Fat
31.9g per serving
Fiber
11.2g per serving
Sodium
812.4mg per serving
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