Vietnamese Shrimp Rice Noodle Toss
A fast Vietnamese-inspired shrimp noodle toss with cool mini cucumbers, crisp romaine, herbs, radishes, and sweet peppers for a bright late-June Washington dinner for two.
- Total time: 30 minutes
- Servings: —
- Estimated total cost: About $18–$24 for the used portions, assuming common pantry oil and sugar are on hand; more if buying fish sauce from scratch.
- Calories per serving: —
Ingredients
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Shrimp Raw White P&D Large 31/40 Count10 oz, thawed if frozen and patted dry $7.99
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A Taste of Thai® Vermicelli Rice Noodles4 oz $3.99
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Private Selection® Seedless Mini Cucumbers6 oz, thinly sliced $3.50
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Kroger® Romaine Hearts3 cups chopped, plus a few leaves for serving if desired $6.00
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Kroger® Mini Sweet Peppers4 peppers, thinly sliced $6.00
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Green Top Red Radishes4 radishes, thinly sliced $1.99
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Green Onions2, thinly sliced $1.50
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Organic Cilantro1/2 cup leaves and tender stems, roughly chopped $1.99
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Mint1/4 cup leaves, torn $1.49
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Fresh Organic Lime1 large, juiced $1.50
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Son Premium Fish Sauce2 tablespoons $11.79
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Garlic1 clove, finely grated or minced $0.79
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Ginger Root1 teaspoon finely grated $4.99
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Fresh Jalapeno Peppers1/2 pepper, thinly sliced, optional $2.99
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Sugar1 tablespoon
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Warm water3 tablespoons
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Neutral cooking oil1 tablespoon
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Charles Smith Wines Kungfu Girl Riesling Washington White Wine750 ml $13.99
Instructions
Swipe a step aside or click its number when it’s done.
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Prep the vegetables and herbs: thinly slice the mini cucumbers, sweet peppers, radishes, green onions, and optional jalapeño; chop the romaine and cilantro, and tear the mint.
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Make the Vietnamese-style dressing by whisking lime juice, fish sauce, sugar, warm water, garlic, and ginger until the sugar dissolves; taste and add a splash more water if it is too punchy.
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Cook or soak the vermicelli rice noodles according to package directions until tender, then rinse under cool water and drain very well so they do not get gummy.
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Toss the shrimp with 1 tablespoon of the dressing. Heat the oil in a large skillet over medium-high heat, add the shrimp in one layer, and cook 1 to 2 minutes per side until pink, opaque, and cooked through.
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Add the sliced sweet peppers to the skillet for the last 30 to 60 seconds, just to warm and slightly soften them, then remove the skillet from the heat.
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In a large bowl, toss the drained noodles with the remaining dressing, cucumbers, radishes, green onions, jalapeño if using, chopped romaine, cilantro, and mint.
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Plate in shallow bowls or over whole romaine leaves, top with the warm shrimp and peppers, and finish with any extra herbs or cucumber slices for crunch.
Want more detail? See the temperature guide.
Health: Approximately 520 calories per serving with lean shrimp protein, moderate rice-noodle carbs, and plenty of fresh vegetables.
Drink pairing: A lightly sweet Riesling or crisp Sauvignon Blanc works well with the lime, herbs, chile heat, and fish-sauce savoriness.
Wine picks:
- Charles Smith Wines Kungfu Girl Riesling Washington White Wine $13.99 750 ml
- Dog Point Vineyard Sauvignon Blanc White Wine $21.99 750 ml
Why it works: Two complementary choices: an off‑dry Riesling to soothe the lime, chile and fish‑sauce umami, and a zippy Marlborough Sauvignon Blanc to echo the herbs and green crunch. Pick the Riesling if you want the wine to cool heat and amplify the dish’s sweet‑salty brightness; pick the Sauvignon Blanc if you prefer herbaceous lift, citrus snap and a drier finish that cuts through the noodles and shrimp.