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Dinner recipe · from the recipe book

Shrimp Noodle Bowls with Spinach-Herb Sauce

Garlicky seared shrimp over tender rice noodles tossed in a bright, nutty cilantro-basil-spinach sauce with lime and a little chili heat.

Shrimp Noodle Bowls with Spinach-Herb Sauce

Ingredients

  • 10 oz280 gRice noodles, dry
  • 1¼ lb560 gShrimppatted dry
  • 6⅔ cups loosely packed200 gBaby spinachdivided
  • 2½ cups chopped40 gFresh cilantroleaves and tender stems, divided
  • 1 cup leaves24 gFresh basilleaves
  • 2 tbsp chopped10 gFresh mintleaves
  • 4 cloves12 gGarlicpeeled, divided
  • 1½ tbsp grated10 gFresh gingerpeeled and chopped
  • 1½ limes, juiced60 gLime juice
  • 3½ tbsp45 gCanola oildivided
  • ¼ cup40 gDry-roasted peanuts, unsaltedchopped, divided
  • 2 tbsp30 gLow-sodium soy sauce
  • 1½ tsp10 gHoney
  • ¼ cup60 gWater
  • 2 cups sliced200 gCucumbercut into thin matchsticks
  • 3 medium45 gGreen onionsthinly sliced
  • ½ tsp1 gCrushed red pepper
  • ⅛ tsp1 gSalt

Steps

  1. Prep first: peel the garlic and mince one third of it, keeping the rest whole for the sauce. Cut the cucumber, slice the green onion and chop the peanuts. Set aside half of the cilantro for garnish and half of the spinach for the bowls.
  2. Soak the rice noodles in a large bowl of very hot water until tender, about 8 to 10 minutes, then drain and rinse with cool water.
  3. Meanwhile, make the herb sauce in a blender: add the first half of the spinach, the remaining half of the cilantro, the basil, the mint, the whole garlic, the ginger, the lime juice, the soy sauce, the honey, the water, half of the peanuts and 2/3 of the canola oil. Blend until smooth.
  4. Season the shrimp with the salt and the red pepper flakes.
  5. Heat the remaining 1/3 of the canola oil in a large skillet over medium-high heat. Add the shrimp in one layer and cook 2 minutes, flip, add the minced garlic and cook 1 to 2 minutes more until the shrimp are pink and opaque (145°F / 63°C). Move the shrimp to a plate.
  6. Turn off the heat, add the drained noodles and the herb sauce to the skillet and toss until the noodles are well coated.
  7. Divide the remaining half of the spinach among four bowls, top with the sauced noodles, then the shrimp and the cucumber.
  8. Finish with the green onion, the reserved cilantro and the remaining half of the peanuts, and serve right away.

Contains: Shellfish, Peanuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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