Mindful Sodexo 
Chilled Thai-spiced shrimp tossed with rice noodles, Napa cabbage, red peppers, carrots, scallions, peanuts and sweet chili sauce
Nutrition Facts:
Calories: 310, Carbs: 55g, Protein: 11g, Fat: 4.5g, Sat. Fat: 0.5g, Cholesterol: 70mg, Sodium: 340mg, Fiber: 3g
Prep Time: 15 to 20 minutes plus 15 minutes for marinading shrimp Cook time: 10 to 15 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Thai Shrimp Napa Noodle Bowl
Ingredients
Prepare
Thai Shrimp Napa Noodle Bowl
- 12 oz rice stick noodles or rice noodles of choice
- 8 oz (4 cups) shredded napa cabbage
- 4 oz (1 cup) red bell peppers, sliced into thin strips
- 4 oz (2 cups) matchstick carrots
- 4 tablespoons green onions, thinly sliced at an angle, divided
- 12 Thai Grilled Shrimp
- 1/2 cup Thai Dipping Sauce
- 8 teaspoons unsalted peanuts, crushed
- 1 lime, cut into 8 wedges
- 1. Bring 1 quart of water to boil in a medium saucepan. Turn off the heat and add the noodles. Soak the noodles for 4 minutes or until they are tender, then drain them and rinse them under cold water until they are cooled.
- 2. In a large bowl, add the chilled noodles, shredded Napa cabbage, sliced red peppers, matchstick carrots, 3 tablespoons of sliced green onions, grilled shrimp, and Thai dipping sauce.
- 3. Toss the mixture until the noodles are evenly coated and everything is well-mixed. Divide the noodle mixture evenly among four plates, making sure to place the shrimp on top.
- 4. Sprinkle each plate with 2 teaspoons of crushed peanuts and 3/4 teaspoons of sliced green onions.
- 5. Enjoy immediately with lime wedges!
Thai Dipping Sauce
- 3 tablespoons water
- 3 tablespoons unseasoned rice wine vinegar
- 1/3 cup granulated sugar
- 1 1/2 teaspoons sweet Thai chili sauce
- 1/2 teaspoon fresh cilantro, washed & chopped
- 1. Combine the water, rice wine vinegar, and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat until the sugar is dissolved. Remove the pan from the heat and allow it to cool to room temperature. You can also do this step in the microwave in a microwave-safe dish.
- 2. Add the chili sauce and cilantro to the cooled vinegar mixture. If not using immediately, place the sauce in a covered container and refrigerate for up to 2 days until ready to use.
Thai Grilled Shrimp
- 8 oz medium (about 12) shrimp, peeled & deveined
- 1 1/2 tablespoons Thai Dipping Sauce
- 1. In a small bowl or bag, toss the shrimp in the Thai dipping sauce until evenly coated. Cover and chill the shrimp in the refrigerator for up to 15 minutes to let them marinate.
- 2. Preheat a grill or skillet over medium-high heat. Cook the shrimp for about 1 minute on each side until grill marks appear. The cooked shrimp should be pink, opaque, and curl into a "c" shape. They should also reach a minimum internal temperature of 145 degrees Fahrenheit.
Chef Tips:
- Try the noodle salad base with your favorite plant-based protein for an easy vegetarian dinner.
- Lemongrass-seared tofu or grilled seitan are great places to start.
