When you want the flavor of spring rolls but don’t want to deal with the rice paper rolling, make these bowls instead. Featuring Lotus Food’s brown rice soba noodles (that cook in 7 minutes), peanut sauce, and poached Key West pink shrimp.
Spring Roll Bowls
Ingredients
make in advance: peanut sauce (this is a big batch, save some for another use)
make in advance: poached shrimp (large Key West pink shrimp from 365 are really good)
- ½ 8-ounce package Lotus Foods soba brown rice noodles
- 3 cups shredded vegetables like cabbage, carrots, bell pepper, Hakurei turnips, any other sturdy vegetable you have around
- several sprigs fresh cilantro. leaves stripped and chopped, additional for topping
- 1 lime cut in quarters
- additional cilantro for topping
- mint leaves for topping (optional)
- salted peanuts for topping (optional)
Instructions
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Boil a pot of water. Add the soba rice noodles and cook al dente, about 7 minutes. Drain in colander and rinse with cold water. (Cross check cooking time w/package instructions.)
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Shred the vegetables using a microplane or knife and transfer to bowl big enough to toss with juice from half a lime and several spoonfuls of the peanut sauce to lightly dress. Serve additional peanut sauce on the side and save remaining, refrigerated, for another use within a few days.
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Assemble bowls with dressed noodles and top with chilled poached shrimp, salted peanuts, additional cilantro or mint leaves, and a lime wedge.
