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Skillet Rice Noodle Bowl With Shrimp and Vegetables

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“A so simple and flavorful dish for two. From: Skillet Suppers: Rice Noodle Bowl with Shrimp and Vegetables”

Ingredients Nutrition

  • 2 cups warm water
  • 1 tablespoon sugar
  • 2 tablespoons fish sauce
  • 1 garlic clove, grated with a microplane (or made into a paste, about 1 teaspoon)
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sambal oelek chili paste or 1 teaspoon sriracha chili-garlic sauce
  • 1 (6 3/4 ounce) package rice vermicelli
  • 1 tablespoon olive oil
  • 12 lb shrimp (medium or large peeled and deveined)
  • 2 tablespoons fresh juice from about 2 limes
  • 12 cup shredded cabbage
  • 12 cup shredded carrot
  • 12 cup thinly sliced cucumber
  • 4 scallions, thinly sliced, white and light green parts only
  • 14 cup peanuts, crushed (optional)
  • 12 cup fresh cilantro, roughly torn
  • lime wedge, for serving


  1. In a mixing bowl, combine the water and sugar until dissolved, then add the fish sauce, garlic, rice wine vinegar, sambal and mix until combined. Taste, adjust seasoning as needed and set aside.
  2. Prepare the vermicelli according to the package instructions, soaking as necessary. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until hot. Add the shrimp, season with salt and cook, tossing and stirring constantly, until pink and no longer translucent, about 4 minutes. Finish the shrimp with the lime juice and set aside.
  3. Drain the noodles, divide them between two bowls and top with the vegetables, equally dividing those between the bowls. Top with the shrimp and peanuts, if using, and serve the sauce on the side along with the lime wedges.

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