Vietnamese Style Shrimp Noodle Bowls Recipes

SHRIMP 'N' NOODLE BOWLS

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.

VIETNAMESE-STYLE SHRIMP NOODLE BOWLS

Steps:

• Stir together ½ cup water, chili sauce, lime juice, vinegar, and fish sauce in a medium bowl. Set aside.
• Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
• Pat shrimp very dry with paper towels. Place cornstarch, brown sugar, pepper, and salt in a large ziplock plastic bag. Seal and shake to combine. Add shrimp; seal and gently shake to coat.
• Heat a wok or large cast-iron skillet over high until very hot. Add 1 ½ tablespoons oil; swirl to coat wok. Add half of shrimp to hot oil. Cook, separating shrimp with tongs to ensure even browning and turning once, until shrimp are crisp, lightly browned, and cooked through, 3 to 4 minutes. Remove shrimp to a plate lined with paper towels. Repeat procedure with remaining oil and shrimp.
• Divide noodles and shrimp among bowls. Add desired toppings; drizzle evenly with chili sauce mixture.

GRILLED VIETNAMESE SHRIMP NOODLE BOWL

Steps:

• Cook rice vermicelli noodles according to package directions.
• Drain and rinse with cold water; drain.
• Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
• Add lime juice, vinegar, fish sauce and chiles; set aside.
• Combine lettuce, cucumber and herbs; set aside.
• Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
• Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat.
• Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan.
• Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp.
• Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
• Add onions and garlic; stir-fry 30 seconds.
• Return shrimp to pan; stir-fry 1 minute.
• Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts.
• Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP

Steps:

• Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
• Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
• Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
• Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
• Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
• Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
• To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

VERMICELLI NOODLE BOWL

Steps:

• Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
• Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
• Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.