VERMICELLI NOODLE BOWL
INGREDIENTS
1 Pound – Vermicelli Noodle (https://amzn.to/3nC6N42)
1 Pound – Cooked Ground Pork
1 Pound – Cooked Shrimp
1 Cup – Carrots (Julienned)
1 Cup – Cucumber (Cut into bite-sized pieces)
2 Cup – Romaine (cut to bite-sized pieces)
½ Cup – Green Onions (sliced horizontally)
½ Cup – Cilantro (sliced 1.2 inch)
2 Cup – Eggrolls (sliced to Bite-Sized Pieces) - See our Eggroll Recipe here.
½ Cup – Sweet and Spicy Fish Sauce Dip
INSTRUCTIONS
1. In boiling water, cook the dry vermicelli noodles. Stir continuously until the noodles has reached the desired consistency. NOTE: We cook our noodles until it’s fully hydrated but still has a little bite to it.
2. Carefully remove from heat and cool down the noodles immediately by draining the hot water and replacing it with cold water. Repeat the process until the noodles are completely cooled.
3. Place the noodles in a strainer in appropriate serving sizes.
4. To serve, place the noodles in a bowl with desired amounts of the ground pork, shrimp, carrots, cucumber, romaine, green onions, cilantro, eggrolls, and sweet and spicy fish sauce dip. Mix until combined. NOTE: The portions are all based on your preference. The ingredients as well—so feel free to substitute them for anything that fits your diet (tofu, cabbage, bell peppers, mangos, apples, etc.)
5. Serve with extra sauce on the side. Note: The sauce is a mixture of 2 minced garlic cloves, 1 minced thai chili pepper, 2 tbsp of sugar melted in 1/2 cup of warm water, and 2 tablespoon of fish sauce. Adjust the portions to your taste.
Optional Recipe Substitutes:
Proteins: Grilled Beef/Pork/Chicken/Tofu, Fried Eggs, Beans, Cooked Sausage, or no proteins.
Greens: Microgreens, Red Cabbage, Bell Peppers, Jicama, Apple, Pear, Peach, Salad Mix, Avocado, Sugarsnap Beans, Radish, Corn, Celery, Onion, or Beets.