January 1, 2020
Vietnamese Noodle Bowl
These are a bright and refreshing no-cook salad.
Servings: 2
Calories: 290kcal
Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons monk fruit use a few drops of liquid
- 2 tablespoons lime juice
- 1 clove garlic minced
- 1/4 teaspoon sriracha
- 1 pound medium shrimp pre-cooked (or chicken)
- 8 ounces kelp noodles spaghetti style kelp noodle, rinsed under boiling water
- 2/3 cup bean sprouts
- 1/4 English cucumber cut into strips (or else use a vegetable peeler to make ribbons)
- 1/4 cup finely chopped carrots pickled is best (or else use a vegetable peeler to make ribbons)
- 1/4 cup finely chopped diakon radish pickled is best (or else use a vegetable peeler to make ribbons)
- 3 tablespoons chopped cilantro
- 3 tablespoons finely chopped Thai basil
- 3 tablespoons chopped fresh mint
- 1/4 cup crushed peanuts optional
Instructions
- Combine vinegar, fish sauce, monk fruit, lime juice, garlic, sriracha and green onions in small bowl and set aside.
- Arrange the noodles in serving bowls along with sprouts and vegetables. Top with shrimp and herbs then spoon sauce over top and toss just before eating.
Notes
Nutrition is for the noodle bowls without peanuts.
Nutrition Facts
Vietnamese Noodle Bowl
Amount per Serving
Calories
290
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
572
mg
191
%
Sodium
3209
mg
140
%
Potassium
425
mg
12
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
50
g
100
%
Vitamin A
2712
IU
54
%
Vitamin C
23
mg
28
%
Calcium
348
mg
35
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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