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Molly's Spring Roll Bowl

SeafoodAsianStove-Top

Time: 30 minutes

Yield: 4 servings

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About

Molly's Spring Roll Bowl is the most refreshing, most exciting lunch you could ask for, and in just half an hour to boot! It's got everything you'd want in a spring roll — tender rice noodles, fresh vegetables, sweet and savory shrimp, and of course peanut sauce. The homemade peanut sauce really is something else, too; creamy, spicy, nutty, and deeply flavorful! Molly's Spring Roll Bowl makes lunch much more fun! Thanks, Molly!

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Ingredients

  • For the peanut sauce:
  • 1/3 cup natural peanut butter
  • 3 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sriracha
  • 1/2 teaspoon fish sauce, optional
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon garlic, grated
  • 3 tablespoons hot water
  • salt, to taste
  • For the bowls:
  • 1 (8.8-ounce) package rice noodles
  • olive oil, to taste
  • 1 pound shrimp, peeled and deveined
  • salt, to taste
  • black pepper, to taste
  • 1 avocado, sliced
  • 1 cup carrots, shredded
  • 1 red bell pepper, thinly sliced
  • 1 cup cucumber, sliced into ribbons
  • 1 cup red cabbage, thinly sliced
  • 1 jalapeño, thinly sliced
  • Optional toppings:
  • green onions, to taste, chopped
  • black sesame seeds, to taste
  • lime wedges, to taste

Directions

Step 1 -In a bowl, add the peanut butter, the lime juice, the honey, the soy sauce, the sriracha, the fish sauce, the ginger, the garlic, and the hot water and whisk to combine.

Step 2 -Taste the peanut sauce for seasoning and add the salt, as needed. Set the peanut sauce aside.

Step 3 -In a large pot of salted, boiling water, add the rice noodles and cook to al dente, according to the package directions.

Step 4 -Drain the noodles and rinse them under cold water.

Step 5 -In a large skillet over medium-high heat, add the olive oil.

Step 6 -Pat the shrimp dry with paper towels and season them with the salt and the black pepper.

Step 7 -Add the shrimp to the hot oil, spreading them out into an even, single layer.

Step 8 -Cook the shrimp, flipping them once, until they start to curl, become pink and opaque, and reach an internal temperature of 145 degrees F, about 1-2 minutes per side.

Step 9 -Transfer the shrimp from the skillet.

Step 10 -Evenly divide the rice noodles between four serving bowls.

Step 11 -Evenly top the rice noodles in each serving bowl with the avocados, the carrots, the red bell peppers, the cucumbers, the red cabbage, the jalapeños, and the shrimp.

Step 12 -Drizzle each of the bowls with the peanut sauce.

Step 13 -Serve topped with the green onions, the black sesame seeds, and the lime wedges.

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