Serves:
4 people
Prep Time:
25 minutes
Cooking Time:
5 minutes
Ingredients
For Bowl:
- 1 package rice noodles, cooked according to package directions
- 1 lbs cooked Medium Shrimp
- 2 mini cucumbers, sliced thinly
- 2-3 radishes, thinly sliced
- 1 large carrot, peeled and julienned
- ½ cup purple (red) cabbage, sliced thinly
- 1 small avocado, peeled and diced
- 3 tablespoons chopped peanuts
- 2 tablespoons sesame seeds
- 2 green onions, sliced thinly
- Fresh cilantro and lime wedges for garnish
For Sesame Miso Dressing:
- ¼ cup sesame oil (regular or toasted)
- 2 tablespoons rice wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon mild white miso
- 1 tablespoon Green Garden Freeze-Dried Non-GMO Minced Garlic
- 1 tablespoon sesame seeds
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fine sea salt
Instructions
- To prepare the dressing, whisk all ingredients together. Set aside.
- Cook rice noodles according to package directions.
- When noodles are finished cooking, toss in about half of the dressing and get serving bowls ready.
- Assemble bowls with noodles on the bottom, sliced vegetables, shrimp and drizzle with remaining dressing. Garnish with peanuts, sesame seeds, green onion, cilantro and a lime wedge.
- ENJOY!
