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Vietnamese Shrimp Noodle Bowl
Prepare to be totally bowled over! Whether you enjoy it for lunch or dinner, this delightfully refreshing and healthy meal brings the essence of Vietnamese cuisine to your table. Tender rice vermicelli noodles provide the base for sweet, succulent shrimp and crispy, crunchy cabbage-and-peanut slaw. Chef Nelson’s flavor-packed Vietnamese sauce brings every element together with a perfect balance of flavors—it’s savory, citrusy, nutty, herbal, lightly sweet, and with just a hint of chili heat.
Nutritional facts
Protein
28g
Carbs
75g
Calories
510
Fat
10g
Ingredients
CucumberSesame OilFish SauceCarrotsRomaine LettuceMintShrimpThai BasilCilantroGarlicSugarPeanutsRice Wine VinegarVermicelli NoodlesLemon JuiceRed CabbageSweet Chili Sauce
Reviews
4.3
Based on 493 reviews
I liked being able to open it and eat it without it needing to be heated. It makes for a fast lunch that's delicious and packed with flavor.
Tiffany Mendoza · 02/04/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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