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