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Summer Roll Noodle Bowls
Summer Roll Noodle Bowls are the slurpable version of summer rolls! This gluten-free recipe is fresh, healthy, and so much fun to eat.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Fill a large bowl with ice and water to create an ice bath then set aside. Bring a large pot of water to a boil. Add a generous pinch of salt then add shrimp and cook through - ⏱️ 2 minutes or so. Transfer shrimp to ice bath then let cool completely. Drain then refrigerate until ready to use.
2
Refill pot with fresh water then bring to a boil. Add rice stick noodles then cook until al dente, stirring often. Carefully remove 1/2 cup boiling water before draining noodles. Rinse noodles under cold water then return to pot, cover with cold water, and set aside.
rice stick noodles (Thai Kitchen brand recommended)14 oz
3
Add ingredients for peanut sauce to a bowl then whisk until smooth. Add additional Tablespoons hot water if necessary until sauce reaches a drizzling consistency - if it’s too thick the dish will be gloopy, but if you add too much water the sauce won’t stick to the noodles. I find 1/3 cup water was the perfect amount.
4
Drain noodles well then return to pot, add desired amount of sauce, and toss to coat. Divide between four bowls then top with cooked shrimp, spiralized vegetables, fresh herbs, and minced peanuts, and then serve.
Nutrition Facts
calories
492 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
1450 mg
protein Content
26 g
trans Fat Content
0.003 g
cholesterol Content
122 mg
carbohydrate Content
64 g
saturated Fat Content
3 g
unsaturated Fat Content
11 g
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