Description

All the flavours of a spring roll in a bowl with noodles, shrimp and a delicious peanut sauce.

Ingredients

Units Scale

For the Shrimp Marinade

2 tbsp. Tamari
1/2 tsp Coconut Sugar
1 Garlic Clove minced
1 tbsp Avocado Oil
1/4 tsp Chili Garlic Sauce

For the Peanut Sauce

1/4 cup Peanut Butter
1 tbsp Tamari
1-2 tsp Coconut Sugar to taste
2 tsp Lime Juice
4 tbsp water as needed to thin

For the Bowl

1 Carrot sliced thin
1/2 Watermelon Radish large, sliced thin
1/2 Cucumber large, sliced
5 oz Rice Noodles any kind
1/2 lb Shrimp peeled and deveined
1/4 cup Mint julienned

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Instructions

Combine the marinade ingredients in a bowl and add the shrimp. Toss to coat and leave in the fridge for at least 30 minutes.
Make the peanut sauce by whisking together all ingredients in a small bowl or blend in a food processor or blender if needed.
Slice the veggies and set aside.
Cook the noodles according to the package directions and set aside while you cook the shrimp.
Heat up a pan over medium-high heat and add a small amount of avocado oil if needed. Once the pan is hot, use a slotted spoon for the shrimp and add to the pan. Cook for 1-2 minutes per side, until pink and cooked through. Remove from the pan and set them aside.
Toss the noodles with the sauce and place in a bowl along with the veggies and add the shrimp. Garnish with mint, extra peanuts, sesame seeds and lime. Serve and enjoy!

Notes

I used these ramen style noodles in this because it was what I typically have on hand, feel free to use whatever type of noodles you have.

For the chili garlic sauce, I like this brand, but feel free to use whichever you prefer. I like this one because it has quality ingredients, it is very spicy so I only use a small amount.