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Spring Roll Bowls
Servings: 2 servings
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

  1. 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.)

  2. 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.

  3. Assemble bowls with dressed noodles and top with chilled poached shrimp, salted peanuts, additional cilantro or mint leaves, and a lime wedge.