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[daily-obrien]

These Shrimp Spring Roll Noodle Bowls are a bright and fresh meal that tastes like spring rolls. With their juicy shrimp, crisp vegetables, and fragrant herbs, they're a healthy and filling dish that's great for any event.

Ingredients: 8 oz rice noodles. 1 lb large shrimp, peeled and deveined. 1 cup shredded carrots. 1 cup shredded cabbage. 1/2 English cucumber, julienned. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh cilantro leaves. 1/4 cup chopped peanuts. Lime wedges, for serving. Soy sauce, for serving. Sweet chili sauce, for serving.

Instructions: Cook rice noodles according to package instructions, then drain and rinse with cold water. Set aside. In a large skillet, cook shrimp over medium heat until pink and cooked through, about 2-3 minutes per side. Remove from heat and set aside. To assemble the bowls, divide cooked noodles among serving bowls. Top with cooked shrimp, shredded carrots, shredded cabbage, julienned cucumber, chopped mint leaves, chopped cilantro leaves, and chopped peanuts. Serve with lime wedges, soy sauce, and sweet chili sauce on the side for drizzling over the bowls. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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