Vietnamese Style Shrimp Noodle Bowls Food
SHRIMP 'N' NOODLE BOWLS
Here's a quick meal that feels as if it came from a restaurant. Cooked shrimp, bagged slaw and bottled dressing reduce the time needed to get it on the table. -Mary Bergfeld, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 260 calories, Fat 3g fat (0 saturated fat), Cholesterol 147mg cholesterol, Sodium 523mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic exchanges
VIETNAMESE SALT AND PEPPER SHRIMP RICE NOODLE BOWL
Also, called Bun Tom Xao. Recipe from Cooking Light. Cooking Note: Expect the noodles to clump and stick after they're cooked. Recipe author Andrea Nguyen devised a great trick to prevent them from sticking too much: Put an inverted small bowl in the bottom of the colander for the noodles to drape over.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
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, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; 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 sauce.
Nutrition Facts : Calories 463.6, Fat 17.7, SaturatedFat 2, Cholesterol 143.2, Sodium 1469.2, Carbohydrate 54.9, Fiber 4.1, Sugar 14.1, Protein 23.5
GRILLED VIETNAMESE SHRIMP NOODLE BOWL
C'mon...learn a new cuisine. From: Cooking Light Global Kitchen by New York Times best-selling author David Joachim.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 466.7, Fat 18, SaturatedFat 2.1, Cholesterol 143.2, Sodium 1406.8, Carbohydrate 52, Fiber 4.7, Sugar 15, Protein 26.9
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