Ingredients
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12
Cleaned, deveined shrimp chopped into thirds
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2.5 cups
Napa Cabbage, chopped into thin strips
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1/2
Red bell pepper cut into thin slivers
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1/2
Large carrot, sliced into half moons
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1
Shallot, diced
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4 tablespoons
Cilantro, chiffonade
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8 ounces
Thick rice noodles
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1
Lime, juiced
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1 quart
Homemade Chicken or seafood stock
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1 tablespoon
Fish sauce
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1 tablespoon
Sriracha, or more or less to taste
Directions
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Warm the stock and diced shallot in a pot on the stove and just as it begins to boil drop in the rice noodles stiring to separate. Drop in the shrimp and carrots and cook for two minutes.
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Pour in the line juice, stir, then add in all the remaining ingredients except the cilantro.
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Stir to combine and break down the cabbage for 2 minutes or until the shrimp is no longer opaque and cooked through. Taste, adding salt to season. Divide into three bowls and top with the cilantro to serve.
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