Perfect for hot weather, this gluten-free Shrimp Vietnamese Noodle Salad has a surprising ingredient: SunGold Kiwifruit!
Author:by Deanna Segrave-Daly, RD
Yield:4 servings 1x
1/4 cup lime juice (2 small limes)
3 tablespoons gluten-free fish sauce
2 1/2 tablespoons brown sugar
1/2 cup water
8 ounces brown rice vermicelli or rice sticks
1 tablespoon sesame oil
1 garlic clove, minced
1 pound medium shrimp, peeled and deveined
2 cups bok choy, sliced
4 Zespri SunGold kiwifruit, sliced
1 cup shredded carrots
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh cilantro
To make sauce, whisk together lime juice, fish sauce and brown sugar in a small saucepan. Whisk in water and bring to a boil. Lower to simmer and heat for a few minutes or until sugar has dissolved. Remove from stove.
Cook rice noodles according to package. Rinse with cool water and set side.
In a large saute pan, heat sesame oil over medium heat. Add garlic and cook for 30 seconds, stirring constantly. Add shrimp and saute for 4-5 minutes or until shrimp are cooked through (stirring often.) Remove from pan.
When ready to serve, divide cooked noodles and shrimp among four bowls. Carefully arrange bok choy, SunGold kiwifruit, carrots, mint, basil and cilantro among the bowls. Drizzle each bowl with 1/4 cup lime fish sauce. Serve with lime wedges.