YOUR SOLIN GENERATED RECIPE
Fresh Shrimp Rice Noodle Bowl
Tender rice noodles tossed with succulent shrimp, crisp bean sprouts, and fresh vegetables in a tangy sauce. Each bite delivers the perfect balance of sweet, savory, and citrus flavors, topped with crushed peanuts and fresh herbs for added crunch and aromatics.
INGREDIENTS
2 cups rice noodles
6 ounces raw shrimp, peeled and deveined
1 cup bean sprouts
1/2 cup grated carrots
1/2 cup sliced cucumber
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon rice vinegar
2 tablespoons unsalted peanuts, crushed
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
PREPARATION
Bring a pot of water to boil and cook rice noodles according to package instructions until al dente (usually 3-4 minutes). Drain and rinse with cold water to stop cooking.
While noodles are cooking, peel and devein shrimp if not already done.
Heat a medium skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Set aside.
In a small bowl, whisk together lime juice, fish sauce, and rice vinegar to create the dressing.
In a large bowl, combine the cooled noodles, bean sprouts, grated carrots, and sliced cucumber.
Add the cooked shrimp to the bowl.
Pour the dressing over the noodle mixture and toss gently to combine.
Divide the noodle bowl between serving plates.
Top with crushed peanuts, fresh mint leaves, and cilantro.
Serve immediately while fresh and at room temperature.