Vietnamese Noodle Bowl

5 from 1 vote

These are a bright and refreshing no-cook salad.

Course Main Course

Cuisine Asian, Vietnamese

Keyword asian, dairy-free, egg-free, miracle noodle, no-cook, shrimp, vietnamese

Prep Time 20

Total Time 20

Servings

Calories 290kcal

Author Jenny Ross

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

Get Recipe Ingredients

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.

Nutrition is for the noodle bowls without peanuts.