Vietnamese Shrimp Noodle Bowls

Vietnamese shrimp noodle bowls combine tender shrimp, rice noodles, crisp cucumber and carrot, fresh herbs, and a bright lime-fish sauce dressing.

Prep: 20 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb shrimp
• 8 oz rice noodles
• 1 medium cucumber
• 1 medium carrot
• 0.25 cup fresh mint
• 0.25 cup fresh cilantro
• 2 tbsp fish sauce
• 1 medium lime
• 1 tbsp sugar
• 2 tbsp water
• 1 clove garlic

Cooking instructions

1. Bring a large pot of water to a boil. Cook the rice noodles according to the package directions until tender, then drain and rinse under cool water. (about 8 min) — Boiling
2. Peel and julienne the carrot. Slice the cucumber into thin matchsticks. Pick the mint and cilantro leaves. (about 10 min)
3. Heat a large skillet over medium heat. Add the shrimp and cook for 2 to 3 minutes per side, until opaque and firm; shrimp should reach 145°F. (about 6 min) — Medium heat
4. Juice the lime and mince the garlic. Combine the fish sauce, lime juice, sugar, water, and garlic in a small saucepan. Simmer for 1 minute, stirring until the sugar dissolves. (about 2 min) — Low simmer
5. Divide the noodles among four bowls. Add the cucumber, carrot, herbs, and cooked shrimp, then drizzle with the lime-fish sauce. (about 2 min)