Vietnamese Style Noodle Bowl

Prep: 
5 minutes
Total: 
20 minutes
Makes: 
1 - 2 servings
Utensil: 
Saladmaster Food Processor
1 ½ Qt./1.4 L Sauce Pan with Cover
1.5 Qt. Double Walled Bowl
Rate Recipe: 

Ingredients

2
ounces
rice vermicelli noodles
(57
g)
2 - 3
pieces
fresh ginger, sliced, use Cone #4
1
large
tomato, diced
12
cup
spinach
(15
g)
1
small
zucchini, julienned, use Cone #2
1
small
carrot, shredded, use Cone #1
12
cup
bean sprouts
(17
g)
4 - 5
shrimp, de-veined, shell on
12
tablespoon
nut butter
(8
g)
12
tablespoon
soy sauce or fish sauce (to taste)
(7.5
ml)
12
tablespoon
hoisin sauce
(7.5
ml)
14
cup
broth (your choice of vegetable, beef or chicken)
(60
ml)
1
scallion, chopped
1
wedge
lime
4 - 5
leaves
fresh basil, or cilantro (torn)
1
dash
siracha (optional)
  1. Place noodles in bowl of hot water for 3 - 4 minutes. Remove water once noodles are ready.
  2. Preheat pan over medium heat. When several drops of water sprinkled in pan skitter and dissipate, add tomatoes, ginger, carrot, zucchini, shrimp, some mushrooms and noodles.
  3. In a small bowl, blend sauces with nut butter and broth. Pour mixture over noodles and add remaining vegetables.
  4. Place cover on pan. When Vapo-Valve™ clicks steadily, reduce heat to low and let cook for 10 minutes or until shrimp is no longer translucent.
  5. Top with herbs and scallion. Serve in bowl.
  • Cashew butter, peanut butter or almond butter may be used for this recipe.
  • Substitute shrimp with your choice of protein, such as thinly sliced chicken, beef, pork, imitation crab or firm tofu.
Nutritional Information per Serving
Based on 1 serving
Calories: 
381
Total Fat: 
6g
Saturated Fat: 
1g
Cholesterol: 
38mg
Sodium: 
891mg
Total Carbs: 
70g
Dietary Fiber: 
6g
Sugar: 
13g
Protein: 
17g

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