Last night’s creative interpretation of Vietnamese shrimp bún (rice vermicelli with shrimp) using less actual noodles and more cucumber noodles. Dressed with a peanut sesame hoisin vinaigrette (using passion fruit vinegar) and streaked with Sriracha. A bounty of vegetables accompany the shrimp, including baby bok choy, yellow pattypan squash, sugar snap peas, red bell pepper, garlic, ginger, and cilantro. So light. So fresh. So delicious. #shrimpbún #wildgulfshrimp #cucumbernoodles #cucoodles #ricevermicelli #eattherainbow #lotsofvegetables #lowishcarb #ginger #sesamepeanut #passionfruitvinegar #hoisinsauce #forkyeah #eeeeeats #eatstagram #foodstagram #feedfeed #food52 #food52grams #huffposttaste #thehungrytruffle #gracegothamgourmet #tasseltotable https://www.instagram.com/p/Bzaso_tnQn2/?igshid=1392m8uy1qxc6