Categorized:
- Asian
- Healthy
- Main Dish
- Poultry
- Seafood
- Uncategorized
Tagged:
- avocados
- bell pepper
- brown sugar
- cabbage
- carrots
- chicken
- cilantro
- cucumber
- fish sauce
- garlic
- ginger
- green onions
- limes
- mint
- peanut butter
- rice noodles
- shrimp
- soy sauce
- sriracha
Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce
Ingredients
- 1 1/4 lbs large shrimp, peeled and deveined or 1 lb chicken, diced into 1-inch cubes
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh mint or basil
- 1/3 cup chopped green onions
- 1 red bell pepper, cored and julienned
- 1 large carrot, peeled and julienned
- 1 large avocado, sliced
- 1/3 english cucumber, halved and thinly sliced
- 1 cup very thinly sliced red cabbage
- 8 - 10 oz. medium thick white or brown rice noodles* cooked according to package instructions
Peanut sauce
- 1/2 cup creamy low-sodium peanut butter
- 2 tsp finely peeled and minced fresh ginger
- 1 tsp minced garlic
- 1 1/2 Tbsp fresh lime juice
- 1 1/2 Tbsp low-sodium soy sauce (or regular)
- 2 tsp sriracha
- 1 1/2 Tbsp packed light-brown sugar
- 1 1/2 Tbsp honey
- 1 tsp fish sauce (optional)
- 4 - 6 Tbsp hot water
Instructions
- In a mixing bowl whisk together all of the peanut sauce ingredients while adding in enough water to create a runny sauce. Set aside.
- Heat 1 Tbsp olive oil to a 12-inch non-stick skillet over medium heat. Add shrimp, season lightly with salt and cook through, about 1 1/2 - 2 minutes per side.
- If using chicken cook on medium-high heat about 7 minutes, turning once halfway through, until 165 in center.
- Meanwhile bring lightly salted water to a boil in a large pot. Cook noodles according to package instructions after you’ve prepped all of the ingredients so noodles don’t stick together. Drain and rinse.
- Divide noodles among 4 plates. Sprinkle with cilantro, mint and green onions.
- Top with bell pepper, carrot, avocado, cucumber, cabbage and shrimp.
- Drizzle each serving with peanut sauce.
- *Pictured in the ingredient photo are actually wide rice noodles but I actually preferred the medium ones here, which is what is pictured in the bowls. You want to have the noodles ready at the very end so they don’t get sticky.
- Recipe source: inspired by Pinch of Yum
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