Ingredients
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6 oz vermicelli rice noodles
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1/3 cup peanut butter
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2 tbsp honey
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2 tbsp sesame oil
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2 tbsp rice vinegar
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1 tbsp low-sodium soy sauce
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1/4 tsp crushed red pepper (optional)
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1 English cucumber
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2 cups shredded carrots
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1 1/2 cups bean sprouts
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1/2 cup chopped green onions
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1/3 cup chopped fresh cilantro and/or basil
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1 (1 lb) bag frozen extra-large cooked shrimp, thawed
To Garnish:
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Sesame seeds
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Lime wedges
Steps
1
To a large heatproof bowl, add the noodles. Add enough boiling water to cover. Stir to separate. Soak noodles 2–3 min., until tender. Drain well.
2
In a small bowl, whisk together the peanut butter, honey, sesame oil, vinegar, soy sauce, crushed red pepper (if using), and ¼ cup water. Whisk until smooth. Halve and thinly slice the cucumber.
3
In another large bowl, toss together the carrots, cucumber, bean sprouts, green onions, chopped herbs, and drained noodles. Add half of the dressing and toss to combine. Divide among bowls and top with the shrimp. Drizzle remaining dressing over each bowl. Garnish with the sesame seeds and lime wedges.
Tips
Swap out the shrimp for shredded rotisserie chicken.
