Noodle Bowls

Noodle bowl

Our family loves noodles bowls. Everyone gets to choose what goes in their bowl. Once again this is a flexible meal; if we have leftover roast, steak, or chicken we use leftovers instead of shrimp.  The one thing we don't change is the noodles; we all agree that rice vermicelli must be used. There is a fair bit of prep work but once the chopping is done, it is a quick, easy and healthy dinner. I usually make two different fish sauces - one with fish sauce and lots of spice (for Steven and me) and one with soy sauce and no spice (for Katie).


Fish Sauce

3 Cloves of Garlic, Minced
1 Tsp Chile Paste (or more to taste)
2/3 C of Hot Water
1/4 C of Granulated Sugar
2-3 Tbsp of Fish Sauce (or Soy Sauce)
2 Tbsp of Lime Juice

Whisk ingredients together and set aside. (Or put all ingredients in a salad cruet and shake).

Noodles

Make rice vermicelli according to package directions and set aside.

Shrimp

2 Tbsp of Vegetable or Canola Oil
3 Green Onions, Thinly Sliced
2 Cloves of Garlic, Minced
3/4 Lbs (340 g) of Shrimp, Peeled and Deveined
1 Tbsp of Lemon Grass, Minced

Heat oil in a large skillet or wok and add green onions and garlic. Stir fry for 2 minutes and add shrimp and lemon grass and cook for 4 minutes until shrimp are done and no longer pink. Put in a bowl.

Stir fried shrimp

Garnishes

Bean Sprouts
Cucumbers, Peeled, Seeded, and Diced
Tomatoes, Seeded and Diced
Fresh Mint
Fresh Cilantro
Carrots, Peeled and Cut into Matchsticks
Peanuts, Finely Chopped

To Assemble

Place the noodles in a serving bowl and add shrimp, garnishes, and top with fish sauce.