Summer Roll Noodle Bowls
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Iowa Girl Eats · by Kristin Porter★ 5.0 (1)

Summer Roll Noodle Bowls

NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 48%
CARBS 65G54% OF CAL
3G FIBER57G OTHER5G TOTAL SUGAR
FAT 13G25% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Slurpable noodle bowls with shrimp, fresh vegetables, herbs, and a savory peanut sauce. A fresh, healthy take on summer rolls that's fun to eat and naturally gluten-free.

mainvietnamesebowlshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 lb 16/20 count jumbo shrimp (peeled and deveined)
  • 14 oz rice stick noodles (Thai Kitchen brand recommended)
  • 2 small thin cucumbers OR 1 English cucumber (spiralized using the thinnest noodle blade then trimmed into 4" sections)
  • 1 jumbo carrot (spiralized using the thinnest noodle blade then trimmed into 4" sections)
  • 24 fresh basil leaves (finely chopped)
  • 24 fresh mint leaves (finely chopped)
  • 1/4 cup dry roasted peanuts (minced)
  • 1/2 cup creamy peanut butter (I use JIF Naturals)
  • 1/2 cup gluten free reduced-sodium Tamari (or soy sauce if not GF)
  • 2 Tablespoons rice vinegar
  • 1 - 2 Tablespoons siracha chili sauce (Lee Kum Kee brand recommended)
  • 1/3 cup hot water
PREP
20M
SODIUM
1622MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.