Name: Chili Crunch Shrimp Noodle Bowl with Carrot, Cucumber & Bell Pepper
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 ½ English cucumbers; 6 cloves garlic; 1 ½ small bunches green onions (scallions); 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; black pepper; brown sugar; crushed red pepper; flat rice (pad thai) noodles; neutral vegetable oil; rice vinegar; salt; sesame seeds; soy sauce

Chili Crunch Shrimp Noodle Bowl with Carrot, Cucumber & Bell PepperChili Crunch Shrimp Noodle Bowl with Carrot, Cucumber & Bell Pepper — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

1 ½ English cucumbers

6 cloves garlic

1 ½ small bunches green onions (scallions)

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

black pepper

brown sugar

crushed red pepper

flat rice (pad thai) noodles

neutral vegetable oil

rice vinegar

salt

sesame seeds

soy sauce

Instructions

Fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil over high heat. Once boiling, remove from heat and add rice noodles. Soak for 10 minutes (or prepare according to package instructions). Drain in a colander and rinse under cold water to cool; set aside.

Meanwhile, wash and dry the fresh produce.

Trim and cut green onions crosswise into thin pieces. Place white and pale green parts in a small bowl. Place remaining (dark green) onion on a plate and set aside.

Peel and mince garlic. Add to the bowl with the green onions.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add green onions and garlic; cook, stirring frequently, until onion is golden and crisp, 3-4 minutes. (Reserve bowl for the next step.)

Add crushed red pepper, sesame seeds, sugar, and salt to the skillet. Continue to cook, stirring frequently, until fragrant, about 2 minutes. Transfer to the reserved bowl, along with soy sauce and vinegar, then stir to combine the chili crunch. Set aside. (Reserve skillet for later use.)

If using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Return the skillet to medium-high heat, add more oil, and swirl to coat the bottom. Add shrimp, salt, and pepper; cook until opaque, about 2 minutes per side. Remove from heat.

Meanwhile, peel and trim carrots; using a julienne (or regular) peeler, peel the carrots into noodle-like strips. Add to the plate with the reserved green onions.

Trim and slice cucumbers crosswise into thin rounds. Add to the plate.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the plate.

To serve, divide noodles, shrimp, and veggies between bowls. Top with reserved green onions and drizzle with chili crunch. Enjoy!

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