Description
Spring Roll Noodle Bowl made with rice noodles, shrimp, fresh vegetables, and creamy peanut sauce.
Ingredients
Scale
- 1 pound peeled and deveined shrimp
- 8 ounces uncooked rice noodles
- 1 avocado, peeled and sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup sliced cucumbers
- 1 cup thinly sliced red cabbage
- 1 jalapeño, thinly sliced
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 2 to 4 tablespoons warm water
Instructions
- Prep and slice all vegetables.
- Cook the rice noodles according to package instructions and rinse under cold water.
- Whisk together all peanut sauce ingredients until smooth and creamy.
- Cook the shrimp in a skillet until opaque and cooked through.
- Assemble bowls with noodles, vegetables, shrimp, and drizzle with peanut sauce.
Notes
- Rinse noodles well to prevent sticking.
- Adjust peanut sauce thickness with water.
- Serve chilled or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 583
- Sugar: 16
- Sodium: 505
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 74
- Fiber: 8
- Protein: 32
- Cholesterol: 183