Rice Noodle Buddha Bowl
Prep:
40
minutes
Cook:
10
minutes
TOtal:
50
minutes
Ingredients
DRESSING
- 1/4 c lime juice
- 3 tbsp fish sauce
- 2 tbsp sugar
- 2 cloves garlic, minced
- 1 Serrano pepper, seeded and thinly sliced
- 1/3 c warm water
SHRIMP
- 1/2 lb shrimp (u15 ct)
- olive oil
- 1 tbsp lemongrass, grated
- 2 garlic cloves, crushed
- 1 scallion, thinly sliced
- 3 tbsp hoisin sauce
- 1 tbsp fish sauce
TO ASSEMBLE
- rice noodles, cooked according to manufacturers instructions.
- bok choy, grilled and sliced in half
- green peas
- cucumbers, thinly sliced
- massaged kale, thinly sliced
- cilantro
- green onions, thinly sliced
- pistachios, crushed
- sesame seeds
- limes
Instructions
DRESSING
- Whisk together the above ingredients and allow to chill in the fridge.
SHRIMP
- Add 1 tbsp olive oil, lemongrass, garlic, handful of scallions, and s&p to a mortar and pestle and grind to a paste.
- Add shrimp to a bowl and coat with the lemongrass paste and set aside.
- Heat up a sauté pan over medium high heat.
- Add a swirl or 2 of olive oil, add shrimp, and cook for 2 minutes.
- Flip over and add hoisin, fish sauce, and cook for 2 more minutes.
- Add remaining scallions and remove from heat.
TO ASSEMBLE BUDDHA BOWL
- Layer a bowl with the following: rice noodles, shrimp, bok choy, green peas, cucumbers, kale, cilantro, green onions, pistachios, and sesame seeds.
- Serve with limes and dressing.