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Prawn Vermicelli Bowl
This refreshing, savory vermicelli bowl is a must during summer. Rice noodles are a great source of carbohydrates along with any vegetables of your choice that you want to add! Prawns are an awesome source of protein and are a good option for those who love seafood!
- Yield: 1 serving 1x
Ingredients
Scale
- 100g peeled and deveined prawns
- ½ cup julienned carrots
- ½ cup julienned cucumber
- ½ cup romaine lettuce
- 1 pack of instant vermicelli noodles
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves minced garlic
- 2 tsp Sriracha
- 2 tbsp fish sauce
- Juice if ½ lime
- Green onion, cilantro and sesame seeds for garnish
Instructions
- Marinate the prawns in 1 tbsp soy sauce, 1 tsp sesame oil, 1 clove of minced garlic, and 2 tsp sriracha for at least 30 minutes
- Over medium heat, cook the prawns in a bit of oil until they turn pink, about 2-3 minutes each side
- Cook the vermicelli noodles according to package instructions and rinse under cold water once cooked
- To make the sauce, combine the remaining 1 tbsp soy sauce, 1 clove of minced garlic, 2 tbsp fish sauce, and the juice of half a lime
- To assemble the bowl, place the vermicelli, carrots, cucumbers, romaine lettuce and prawns into a bowl. Pour the sauce over top and garnish with green onions, cilantro, and sesame seeds and enjoy!
Notes
Recipe reviewed by Annie Tsang, RD
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 3800mg
- Fat: 6g
- Saturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 180mg
