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Spring Roll Bowl with Vermicelli Noodles and Peanut Sauce
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Spring Roll Bowl with Vermicelli Noodles and Peanut Sauce

30 minServes 2Nutri-Score B€€
from @gilliehouston7 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • rice vermicelli noodles (soaked and drained)Grains150 g
  • shrimp (peeled, cooked)Fish200 g
  • carrot (julienned)Produce1 piece
  • cucumber (julienned)Produce1 piece
  • red bell pepper (thinly sliced)Produce1 piece
  • red cabbage (shredded)Produce100 g
  • lettuce (shredded)Produce80 g
  • mint (leaves picked)Produce10 g
  • cilantro (chopped)Produce10 g
  • peanut butter (smooth)Pantry60 g
  • soy saucePantry15 ml
  • lime juice (freshly squeezed)Produce15 ml
  • honeyPantry10 g
  • srirachaPantry10 ml
  • garlic (minced)Produce1 piece
  • water (warm)Other30 ml
  • peanuts (crushed)Nuts & seeds20 g

per serving

Nutrition

589kcal

Carbs
73 g
Proteins
28 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Saucepan
  • Colander
  • Whisk

step by step

Method

  1. Cook the noodles

    • Boil water in a saucepan and cook the rice vermicelli noodles until tender.
    • Drain in a colander and rinse under cold water to stop the cooking.
    Step 1

  2. Make the peanut sauce

    • Whisk the peanut butter, soy sauce, lime juice, honey, sriracha and minced garlic in a bowl.
    • Loosen with the warm water until smooth and pourable.
    Step 2

  3. Prepare the vegetables

    • Julienne the carrot and cucumber, thinly slice the bell pepper and shred the red cabbage and lettuce.
    • Pick the mint leaves and chop the cilantro.
    Step 3

  4. Assemble the bowls

    • Divide the noodles between bowls.
    • Arrange the vegetables, lettuce, herbs and shrimp on top.
    • Drizzle with the peanut sauce and sprinkle with crushed peanuts.
    Step 4
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