Gluten-free Vietnamese Rice Noodle & Shrimp Bowl

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Gluten-free Vietnamese Rice Noodle & Shrimp Bowl
Serves 4
Prep time 20 minutes
Cook time 5 minutes
Total time 25 minutes
Dietary Dairy-free, Gluten-free
Meal type Salad
Crisp garlic Shrimp lay atop this tangy gluten-free Vietnamese rice noodle salad. Easy to make and delicious to eat!

Ingredients

Salad

  • 12oz Dried Rice Noodles (usually found in Asian Section)
  • 1 Medium Cucumber (sliced and halved)
  • 2 Medium Carrots (shredded or julienned)
  • 2 Scallions (diced)
  • 3 Medium Red Radish (sliced and halved)
  • 3 cloves Garlic (minced)
  • 3 sprigs Mint Leaves (chopped)
  • 3 sprigs Thai Basil (chopped)
  • 1 Large Heart of Romaine (torn)

Shrimp

  • 12oz Raw Shrimp
  • 2 tablespoons Corn Starch
  • 2 tablespoons Coconut Palm Sugar
  • 1/8 teaspoon Paprika
  • 1/8 teaspoon Cayenne Pepper
  • 3 tablespoons Coconut Oil (divided)

Dressing

  • 6 tablespoons Water
  • 3 tablespoons Honey
  • 2 tablespoons Lime Juice
  • 2 teaspoons Rice Vinegar
  • 1 tablespoon Fish Sauce
  • 3 tablespoons Pickled Peppers (Mild)

Directions

Salad
Step 1
Bring a medium pot of lightly salted water to a boil. Add thin rice noodles to boiling water, then remove from heat. Soak 4-5 minutes. Strain, then rinse with cold water. Shake off excess water.
Step 2
Cut tops off carrots and peel. Julienne slice or shred with a large grate. Remove stems from mint and Thai basil. Stack leaves and slice across into thin ribbons. Add herbs to bowl with carrots and mix.
Dressing
Step 3
Place all ingredients for dressing except mild pickled peppers into a blender and blend until well incorporated. Add mild pickled peppers but do not blend in blender.
Salad
Step 4
Transfer noodles to bowl with carrots and herbs. Drizzle with Vietnamese dressing and mix to combine. Salt and pepper to taste.
Shrimp
Step 5
Mince garlic. Drain and rinse shrimp; pat dry with a paper towel. Place shrimp in a medium bowl. Season with salt and pepper. Add cornstarch, paprika, cayenne pepper and coconut palm sugar. Toss to coat.
Step 6
Heat about 2 tablespoons coconut oil in a large sauté pan over medium-high heat. Add shrimp to hot pan; discard excess cornstarch. Cook 1-2 minutes undisturbed, then stir. Cook 2-3 more minutes. Stir. Add 1 tablespoon coconut oil. Add garlic. Cook 1 minute, or until shrimp are opaque in the center, stirring frequently. Remove from heat.
Salad
Step 7
Trim ends off radishes, slice and cut in half. Peel cucumber as desired. Halve lengthwise; lay flat and slice into about ¼-inch thick half moons. Thinly slice scallions; discard root ends. Halve romaine lettuce lengthwise. tear Romaine into small bite-size pieces; discard root end.
Step 8
Make a bed of romaine in each bowl and top with rice noodle salad. Serve cucumber and radishes over noodles. Divide shrimp between bowls. Garnish with scallions. Serve & enjoy!
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