These noodle bowls are full of the crunchy, fresh veggies you find in salad rolls, without all the fuss of rolling them in wrappers. Plus, this is a one dish meal with a cup of veggies per serving, lean protein and whole-grain brown rice noodles (which have 3 grams more fiber per serving than white-rice noodles). The zingy lime-garlic dressing ties it all together; add more Sriracha if you like spicy noodles.
Vietnamese Shrimp Roll Salad Bowls Ingredients For the dressing For the bowls Directions In a small bowl, whisk together the dressing ingredients and set aside. In a large pot, cook the rice noodles according to package instructions. Drain in a colander. Rinse with cool water, drain well and divide among 4 bowls. Refill the pot used to cook the noodles with cold water. Add the shrimp, bring to a simmer over medium-high heat, and boil until the shrimp are cooked through, 3–4 minutes. Drain. Place the vegetables and shrimp on top of the noodles. Drizzle salads with the dressing, sprinkle with the peanuts and herbs and serve immediately. Nutrition Information Serves: 4 | Serving Size: About 5 shrimp, 2/3 cup noodles, 1 cup vegetables, 2 tablespoons dressing Per serving: Calories: 447; Total Fat: 13g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 171mg; Sodium 657mg; Carbohydrates: 51g; Dietary Fiber: 3g; Sugar: 12g; Protein 30g