Name: Shrimp "Summer Roll" Bowl with Rice Noodles, Veggies & Peanut Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 ½ English cucumbers; 1 small pkg fresh mint; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ bunches radish; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; fish sauce; flat rice (pad thai) noodles; honey; natural peanut butter; rice vinegar; soy sauce

Shrimp "Summer Roll" Bowl with Rice Noodles, Veggies & Peanut SauceShrimp "Summer Roll" Bowl with Rice Noodles, Veggies & Peanut Sauce — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

1 ½ English cucumbers

1 small pkg fresh mint

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ bunches radish

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

fish sauce

flat rice (pad thai) noodles

honey

natural peanut butter

rice vinegar

soy sauce

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil.

Meanwhile, wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.)

Once the water is boiling, add shrimp to the pot. Cook, stirring occasionally, until shrimp are cooked through, 2-3 minutes. Using a slotted spoon, transfer shrimp to a plate. (Reserve boiling water in pot for the next step.)

Add rice noodles to the pot with the boiling water, remove from heat, and soak for 10 minutes (or prepare according to package instructions). Drain in a clean colander, rinse under cold water, and set aside.

Meanwhile, cut green onions crosswise into thin pieces. Place on a large plate.

Peel, trim, and coarsely grate carrots. Add to the plate with the green onions.

Trim and cut cucumbers into thin matchsticks. Add to the plate.

Trim, seed, and cut bell peppers into thin matchsticks. Add to the plate.

Trim and thinly slice radishes. Add to the plate.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the plate and set aside.

Peel and mince ginger and garlic. Place both in a small bowl along with peanut butter, honey, soy sauce, fish sauce, and vinegar. Whisk to combine the peanut sauce.

To serve, divide rice noodles, veggies, and shrimp between bowls. Drizzle with peanut sauce and enjoy!

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