Fresh vermicelli bowls for the summer!
Thanks to our good friends at Gluten Free & More Magazine for creating this delicious recipe!
Category
Dinner
Servings
2
Cook Time
15 minutes
Vietnamese Rice Noodle and Shrimp Salad
(Gluten-free, Dairy-free, Egg-free, Soy-free)
Recipe developed by Gluten Free & More
"I love a cold salad in the summer. I also love Vietnamese spring rolls. This salad is a delicious combination of those two things and my new obsession!
The dressing is a play off Vietnamese dipping sauce, a little sour, a little sweet, a little salty, savory, and with a hint of spice.
For the noodles, I really love GloryLand Brown Rice Noodles. GloryLand specializes in top-quality gluten free rice noodles and ramen products and have been a joy for this ramen-loving, gluten-free gal! They are additive-free, whole grain, and delicious.
I love lots of fresh veggies and herbs in this salad as well as shrimp, but you can customize this anyway you like. The whole salad comes together in minutes with very little effort and is a full meal."
Ingredients
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⅓ cup fresh lime juice
⅓ cup fish sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
2 garlic cloves, grated
1 red chili, seeded and very finely diced
Kosher or fine sea salt, to taste
Black pepper, to taste
1-pound large raw shrimp
1 tablespoon olive oil
4 cups finely shredded cabbage
4 mini cucumbers, sliced
1 cup shredded carrots
1 cup bean sprouts
⅓ cup fresh mint leaves
⅓ cup fresh basil leaves
¼ cup toasted cashews, roughly chopped
Directions
Combine lime juice, fish sauce, brown sugar, sesame oil, garlic, and red chili in a small jar and shake well to mix. Set aside.
Cook the GloryLand Brown Rice Noodles per the package directions, drain, rinse with cold water, and toss with a tablespoon or two of the dressing.
Season the shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for about 2 minutes per side.
Build the salads by arranging the noodles, cabbage, cucumbers, carrots, bean sprouts, mint and basil leaves in sections on two plates or in shallow bowls. Drizzle with a little of the dressing, serving the rest on the side. Top with the cashews.
Recipe Note
Pro Tip: Start cooking the shrimp halfway through cooking the noodles so that both are ready at the same time!