These deconstructed salad roll bowls have the same light 'n fresh feels of those tasty Vietnamese parcels we all love but without the fuss of handling those delicate wrappers. Complete with lemongrass shrimp to crown each bowl and a sensational peanut-hoisin dressing you'll want to eat by the spoonful.
Course: Main Course, Salad
Keyword: noodles, salad rolls, shrimp
2largecarrots(julienned or shredded)
1largeenglish cucumber(julienned or thinly sliced)
Bring a large pot water to a boil. Add the rice noodles and cook according to the package directions, ensuring the end result is al dente. Strain and immediately run under cold water until chilled. Drain well.
While waiting for the water to boil, prep all of the vegetables and mince the lemongrass and garlic.
In a bowl, stir together the peanut butter, hoisin, rice vinegar, lime juice, and garlic. Add Sriracha to taste then add small amounts of water while stirring to thin the dressing out if necessary.
Heat a skillet over medium heat and add the oil. Pat the shrimp dry with paper towel then add to the skillet for one minute before flipping and adding the lemongrass and garlic. Toss gently for another minute or just until the shrimp are opaque and the aromatics are fragrant. Turn off heat and set aside.
For ease of serving, toss the veggies and noodles in a large bowl with just enough dressing to coat everything evenly, then dish the tossed salad into individual bowls.For individual servings (or selective eaters ;), serve all the components separately for a buildable bowl.
Top with lemongrass shrimp and chopped peanuts. Serve with extra dressing, fresh herbs, and wedges of lime.Enjoy!
* Nutrition facts are an estimate and always calculated without the optional ingredients.