Monday, August 22, 2016

Vietnamese Shrimp Bun {Rice Noodle Salad}

This is summer staple for dinner in our house.  It’s all things perfect for summer.  It’s a light and refreshing dish, with few calories.  I know that all sounds good, but it’s not the best part.  This recipe doesn’t require much heat, and wont heat up the house while you’re cooking.  To me keep the house cool is THE. BEST. PART. 
Healthy. Okay, that’s nice.
Tasty. A little better.
Fast. Now you’re talking.
Minimal heat.  BEST. THING. EV-ER!!!!
Vietnamese Shrimp BunFrom the Kitchen of Darby Hawley
3 tbs sugar
4 limes, juiced, plus wedges for serving
2 cloves garlic, minced
1 tbs chili oil
1 tbs fish sauce
1 tbs hoisin sauce
1 tbs vegetable oil
1.5 lbs large shrimp, peeled & deveined
1 package thin rice noodles
romaine lettuce, chopped (could substitute napa cabbage if you want)
carrots, shredded
cucumber, shaved
cilantro, chopped
peanuts, dry roasted & unsalted, chopped
bean sprouts
green onion, choppedDSC_0114
1. Combine sugar & 2 tbs hot water in a small bowl and stir until dissolved. Add in the lime juice, garlic, chili oil, hoisin, and fish sauce; transfer 3 tbs of the dressing to a medium bowl and whisk in the vegetable oil. Add the shrimp and toss to coat; set aside. I let my shrimp marinate in the dressing for about an hour in the fridge but you don’t have to do this.
2. Add the rice noodles to the boiling water and cook for about 8 minutes; drain, rinse with cold water and shake off the excess liquid.
3. Add the noodles to a serving bowl & mix with the remaining dressing; add the lettuce, carrots, cucumber, cilantro, peanuts, bean sprouts, and green onion.  Toss to coat.
4. This step you have a choice & either option is yummy: saute or grill.  Grill shrimp for 2-3 minutes per side until charred OR saute shrimp in 1-2 tbs of coconut oil 2-3 minutes until done.  Serve shrimp over noodles & vegges with a lime.
5. Enjoy!Vietnamese Shrimp Bun-2
xoxo Darby

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