By Stacie Dong and Simran Singh, Mercury News
This highly craveable combination of grilled shrimp, soft noodles, crisp vegetables and aromatic herbs is a favorite with both our families. The Vietnamese-inspired flavors are fresh and light, and everyone has fun assembling their own toppings right at the dinner table.
This colorful Vietnamese shrimp and noodle bowl comes together quickly, and the lemon-soy dressing is so simply, you can have your kids whip it together while you assemble the main course. ( A Little Yumminess )
For noodle bowls like this, we prefer the thinnest variety of rice stick noodles, which are similar in thickness to Italian angel hair pasta. Look for rice noodle packages labeled “rice stick,” “bun” or “vermicelli” — not cellophane or glass noodles. Rice stick noodles will be opaque and springy when cooked, while cellophane noodles become transparent and slippery.
If you’d like, you can substitute shredded, store-bought rotisserie chicken — or leftovers from last night’s barbecue — for the shrimp.
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with a global twist.
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