Vietnamese Lemongrass Shrimp Rice Noodle Bowl

Ingredients

• 200 g Rice noodles (medium-width)
• 300 g Shrimp (peeled, deveined)
• 2 tbsp Lemongrass (fresh, finely minced)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tbsp Brown sugar
• 1 tbsp Neutral oil (or sesame oil)
• 0.5 tsp Red chili (sliced) or chili flakes(optional)
• 2 stalks Green onions (sliced)
• 0.25 cup Fresh cilantro
• 0.25 cup Fresh mint
• 0.5 cup Cucumber (thinly sliced)(optional)
• 2 L Water (for soaking noodles)

Instructions

1. 1

   Soak rice noodles in room-temperature water until tender but still slightly firm, about 8–10 minutes; drain and set aside.

2. 2

   In a bowl, stir fish sauce, lime juice, and brown sugar until the sugar dissolves; set aside.

3. 3

   Heat oil in a skillet over medium-high heat. Add lemongrass, garlic, and ginger; cook 30–45 seconds until fragrant.

4. 4

   Add shrimp in a single layer and cook until pink and just cooked through, about 6–8 minutes. Pour in the fish-sauce mixture and toss to coat; cook 1 minute more.

5. 5

   Add drained noodles to the skillet and toss until evenly coated and warmed through, about 1–2 minutes.

6. 6

   Serve immediately topped with green onions, cilantro, and mint (and cucumber if using).