I’m on a noodle kick and as such, I decided to take one of my very favorite fresh and fun foods to eat — summer rolls — and turn them into a swirlable, slurpy bowl of noodles. Summer Roll Noodle Bowls with Peanut Sauce are packed with craveable flavors and satisfying textures and, best of all, there’s no rolling required!
Summer Rolls Turned into Bowls
Chewy rice noodles are tossed with an irresistable peanut sauce then topped with chilled shrimp, spiralized cucumber and carrot, tons of chopped peanuts, and a punch of fresh herbs including mint and basil. While this dish may not look like a neat little summer roll, the flavors are ALL there. It’s all about the fresh herbs. No, the peanut sauce. No, the chilled shrimp! Gahh, can’t pick a favorite. Saucy, slurpy, and seriously scrumptious – you will LOVE this dish!
Start by dropping 1lb 16/20 count jumbo shrimp that have been peeled and deveined into salted, boiling water. Boil until just cooked through – 2-3 minutes. They don’t take long!
Transfer the cooked shrimp to an ice bath (a bowl with ice and water, y’all) to stop the cooking then, once chilled, drain and stick in the fridge until you’re ready to eat.
Fill the pot back up with water, bring to a boil, then add 14oz rice stick noodles and cook until al dente. Drain then rinse the noodles under cold water, add them back into the pot, and then cover with cold water until its time to eat. Note: these cooking directions are different from the ones on the back of the noodle box. I like my method better!
Meanwhile, make the sauce. To a medium-sized bowl add 1/2 cup each peanut butter and LOW-SODIUM gluten-free tamari (this dish will be too salty if you use regular so be sure to choose low-sodium!) 1 – 2 Tablespoons siracha style hot sauce depending on your preferred spice level, 2 Tablespoons rice vinegar, and 1/3 cup hot water scooped out of the rice noodle cooking pot – then whisk to combine.
Last step is to spiralize the vegetables. I like cucumber and carrots in my summer rolls so that’s what I spiralized using the thinnest noodle blade on my Paderno Spiralizer. If you don’t have a spiralizer you could slice or shred the vegetables and/or use pre-shredded carrots. You’ll need 2 small thin cucumber (or 1 English cucumber) and 1 jumbo carrot that’s been peeled. Trim the spirals every 4″ or so to make them easier to eat.
All together now! Drain the cold, cooked noodles then mix with the peanut sauce and divvy up into bowls. Top with the cooked shrimp, spiralized vegetables, tons of chopped peanuts and chopped fresh basil and mint, and then dig in. I hope you love this fresh and swirlable twist on classic summer rolls — enjoy!
Like this recipe? Share it with friends!
