I feel like vermicelli is one of those foods that I could almost always be in the mood for. Especially in the summertime when it’s blazing hot outside. Most of the time, all I want is something healthy, cool and refreshing. And something about eating a bowl full of noodles in a cold tangy sauce with tons and tons of veggies just sounds like the perfect combo. Seriously so quick, simple & balanced, you’re gonna love it!!
EVERYTHING YOU’LL NEED TO MAKE VERMICELLI WITH SESAME SHRIMP
- Vermicelli Noodles: the chewy texture of these rice noodles make them so addicting. They will be super sticky if you don’t add enough of the sauce, so if they’re sticking just add more sauce.
- Shrimp: these are sautéed in just sesame oil and salt and I keep the tails on for that authentic look.
- Fish Sauce: the core of the sauce for vermicelli is the fish sauce. Now I will say that the fish sauce is a stronger flavor profile, so if you’re not used to it you can definitely do half of the fish sauce and half water to dilute it.
- Honey: honey is a staple in the Wong household. We tend to avoid adding processed sugars to dishes if we can help it and substitute it for honey instead. Honey is mineral rich and has a lower glycemic index.
- Lime: provides a welcomed tartness and acidity to the dish.
- Rice Wine Vinegar: adds a touch of needed acidity to the sauce which is where that tangy punch comes from
- Garlic Cloves: so flavorful, add a lil spice and they’re actually full of health-giving properties like being proven to boost virus-fighting T-cells!
Vermicelli with Sesame Shrimp
I feel like vermicelli is one of those foods that I could almost always be in the mood for. Especially in the summertime when it's blazing hot outside. Most of the time, all I want is something healthy, cool and refreshing. And something about eating a bowl full of noodles in a cold tangy sauce with tons and tons of veggies just sounds like the perfect combo.
Ingredients
- vermicelli noodles
- shrimp
- sesame oil
- salt
Sauce
- 1/4 cup fish sauce
- 2 Tbsp honey
- 1/3 cup water
- 1/2 lime, juiced
- 2 tsp rice wine vinegar
- 1 garlic clove, minced
Toppings
- cucumber, peeled & cut
- carrot, peeled & cut
- cilantro
- lime wedges I use the other half of the lime for this
- peanuts, chopped
Instructions
- Boil your noodles as directed on package. *Note when these are finished cooking, be sure to rinse in cold water so they aren't hot when you serve them!
- While your noodles are cooking, sauté your shrimp with some sesame oil & salt. *Note if you are using frozen shrimp allow to thaw in cold water first. Then pat them dry with a paper towel so that they are not watery when you add them to your pan, we want them to get a lil crispy. Add your sesame oil when the pan is hot and then your shrimp. Sprinkle salt over them and flip when you begin to see them turning pink. Shrimp are done cooking when they begin to curl up and turn pink.
- Make the sauce by mixing all the sauce ingredients together, I microwave the sauce to help the honey mix in easier.
- Put your noodles in a bowl and top with your shrimp & toppings. Then pour sauce over and enjoy!
