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Vermicelli Noodle Bowl

This vermicelli bowl combines fresh herbs, rice vermicelli noodles, cucumber, bean sprouts, and grilled shrimp. Tossed with a tangy sweet-and-sour dressing and topped with crunchy nuts, it's a simple and satisfying meal.

Prep Time:
35 mins
Cook Time:
25 mins
Total Time:
1 hr
Servings:
2
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 2 servings

  • ¼ cup white vinegar

  • ¼ cup fish sauce

  • 2 tablespoons white sugar

  • 2 tablespoons lime juice

  • 1 clove garlic, minced

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon canola oil

  • 2 tablespoons chopped shallots

  • 2 skewers

  • 8 medium shrimp, with shells

  • 1 (8 ounce) package rice vermicelli noodles

  • 1 cup finely chopped lettuce

  • 1 cup bean sprouts

  • 1 English cucumber, cut into 2-inch matchsticks

  • ¼ cup finely chopped pickled carrots

  • ¼ cup finely chopped diakon radish

  • ¼ cup crushed peanuts

  • 3 tablespoons chopped cilantro

  • 3 tablespoons finely chopped Thai basil

  • 3 tablespoons chopped fresh mint

Directions

  1. To make the dressing: Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set aside.

    Overhead of fish sauce mixture in a glass bowl.

    Dotdash Meredith Food Studios

  2. Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.

    Overhead of chopped shallots cooking in a skillet.

    Dotdash Meredith Food Studios

  3. Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.

    Overhead of skewered shrimp in a grill.

    Dotdash Meredith Food Studios

  4. Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate noodles.

    Overhead of cooked and drained vermicelli noodles in a glass bowl.

    Dotdash Meredith Food Studios

  5. Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour dressing on top and toss thoroughly to coat before eating.

    looking down at vermicelli noodle bowl with shrimp on a skewer, vegetables and peanuts

    DOTDASH MEREDITH FOOD STUDIOS 

Nutrition Facts (per serving)

659 Calories
13g Fat
112g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 659
% Daily Value *
Total Fat 13g 16%
Saturated Fat 2g 9%
Cholesterol 36mg 12%
Sodium 2565mg 112%
Total Carbohydrate 112g 41%
Dietary Fiber 9g 31%
Total Sugars 20g
Protein 26g 52%
Vitamin C 21mg 24%
Calcium 108mg 8%
Iron 7mg 36%
Potassium 756mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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