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Noodles with Shrimp and Bell Peppers

Between a cilantro vinaigrette and torn basil leaves, this rice noodle salad is brimming with fresh herbs and loads of flavor. Serve it warm or at room temperature.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
622 calories per serving


> 3/4 (8.8 oz) box thin rice noodles
> 1/2 cup sliced green onions
> 1/2 cup cilantro
> 1/2 tbsp reduced-sodium soy sauce
> 1/3 cup rice vinegar
> 9 tbsp olive oil, divided
> 2 bell peppers
> 2 tbsp sesame oil
> 1 lb shrimp, cleaned and deveined
> 1 cup torn basil leaves
> 1 cup matchstick shredded) carrots


Cook rice noodles according to package directions.
To a blender, add green onions, cilantro, soy sauce, and rice vinegar. Pulse until mostly smooth. With the blender running, stream in ½ cup olive oil and blend until smooth. Season with salt and pepper.
Meanwhile, seed and quarter bell peppers. Toss with 1 tbsp oil and season with salt and pepper. Heat a grill or grill pan to medium. Grill peppers 6 min. per side, until tender and browned in spots. Cool slightly and thinly slice.
In a 12-inch nonstick skillet, heat sesame oil on medium-high. Add shrimp and cook 2–3 min. per side until cooked. Into skillet, stir in basil leaves and carrots. Cook 1 min., until basil wilts. Add noodles, cilantro vinaigrette, and bell pepper slices. Toss until well combined.

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