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Shrimp Spring Roll Noodle Bowl

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
  • Super Fast
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Big Kids Plate
Toddler Plate

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Why we love it:

This meal requires very little cooking, just the shrimp and noodles. The sauce is whisked or blended and the veggies are just chopped and raw, so it comes together as quickly as you can chop while you boil the water! It’s also great served hot OR cold making it a great summer dinner, and also a great prep ahead meal.

Ingredients

  • 3 cloves Garlic
  • 2 Tablespoons Rice Vinegar
  • 14 cup Brown Sugar
  • 14 cup Fish Sauce
  • 3 Limes (around ⅓ cup, zest and juice)
  • 13 cup Vegetable Oil
  • 1 pound Rice Noodles (thin style)
  • 1 pound Shrimp (raw - any size is ok, peeled and deveined will be easiest)
  • 2 teaspoons Unsalted Butter
  • 1 bunch Mint Leaves
  • 1 bunch Basil
  • 1 Serrano Chili
  • 1 Red Bell Pepper
  • 1 Carrot
  • 1 English Cucumber
  • 1 Avocado
  • 14 cup Chopped Peanuts

Cooking Instructions

  • 1. SAUCE

    You can either mince the garlic and whisk all ingredients together - or put everything in a bullet blender or small food processor and buzz it. That’s: 3 cloves garlic, 2 Tablespoons rice vinegar, ¼ cup brown sugar, ¼ cup fish sauce, some zest and all of the juice from 3 limes (around ⅓ cup), and ⅓ cup vegetable oil.

  • 2. NOODLES

    Cook your rice noodles according to the package instructions. Some noodles call for boiling and others for soaking in cold water. Either way, stir often, rice noodles can easily clump and stick. You can either toss the noodles while hot with a few Tablespoons of the sauce, or run them under cold water to serve the dish cold, and then drain and toss with sauce.

  • 3. SHRIMP

    Meanwhile, prep the shrimp. Peel and devein, if not already done. Pat dry with a towel or paper towel. Heat a large sauté pan over high heat. Melt the butter and add shrimp in one layer; do 2 batches if needed rather than squish them together. Sprinkle with a pinch of salt and cook until pink and a bit golden brown, then flip. Cook another minute or until shrimp are just opaque in the center. Don’t overcook shrimp! Set aside - cook a second batch if needed.

  • 4. VEGETABLES

    Slice the mint and basil, thinly slice the serrano chili, wash and thinly slice the bell pepper and carrot into thin strips - julienne cut is a nice shape, but you can cut however is easiest for you. Slice cucumbers into half-moon rounds. Slice avocado.

  • 5. ASSEMBLE + SERVE

    Toss the noodles with the sweet garlic lime sauce and add all the other ingredients. Gently toss. If you prefer a more composed presentation, place noodles in a bowl and garnish with specific vegetables and herbs on top. Garnish with chopped peanuts. Serve bowls with extra sauce.

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Substitutions

  • SHRIMP:
    salmon, scallops
  • FISH:
    leftover chicken is wonderful here, cube or shred. Leftover thinly sliced steak or pork is also wonderful
  • RICE NOODLES:
    use what you have or enjoy - bean thread noodles, egg noodles, soba
  • FISH SAUCE:
    it’s really magical, don’t overthink it. This gives a very specific balance of flavors that invokes Vietnamese food, but if not for you at home, use soy sauce here
  • RICE VINEGAR:
    cider vinegar, white or red wine vinegar
  • NUTS:
    omit peanuts - use cashews, sunflower seeds, pepitas, sesame seeds, hemp seeds
  • VEGGIES:
    add what you like or have!
  • HERBS:
    mint, basil, and cilantro are a classic combo but that’s a lot. Use what you have and like!

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Keep noodles and toppings separate
  • Toss with a little sauce if you think that will pass the test - or leave their noodles plain or with a few drops of soy sauce
  • Put shrimp on skewers and maybe sprinkle with a pinch of garlic powder before cooking
  • Serve with their favorite dipping sauce - maybe teriyaki, ketchup, BBQ, hummus, whatever!
  • Toss veggies in with noodles if you can get away with it, mixing in even just their favorites is a good start to have “food touching”

For Toddlers

  • Dice shrimp into little pieces
  • Cut noodles so they’re shorter
  • Serve with vegetables they will try and like to eat

For Choosy Eaters

  • Swap shrimp for chicken or steak if that’s better. Or you can sear salmon and flake that over top if they like salmon
  • Arrange vegetables that are mostly accepted and try one or 2 new ones only
  • Omit herbs from their portion
  • Serve with some kind of bread or cracker or crispy chip

Prep Ahead & Use It Up

  1. Cook the noodles. Be sure to store with sauce on them or with a little water sprinkled on top or they’ll  stick
  2. Pre slice veggies and store for up to a day or so and they’ll be ok
  3. If planning to serve cold, you can cook the shrimp too. If wanting to serve warm, it’s best to cook and serve shrimp at the same time, they don’t reheat as well
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