A refreshing, chilled noodle bowl with poached shrimp, shaved red radish, shredded carrots, sliced cucumber, sliced avocado, and rice vermicelli noodles. Finished with a drizzle of Oohnami! Tangy Ginger Lime Sauce.
Ingredients
- 6 cups rice vermicelli noodles, prepared according to package instructions and chilled
- 1 teaspoon kosher salt
- ¾ cup OohNami! Tangy Ginger Lime Sauce
- 20 large shrimp (31–40 count), raw, deveined, tail-off
- ½ cup red radish, cut into matchsticks
- ½ cup shredded carrots
- ½ cup English cucumber, thinly sliced into half moons
- 1 avocado, sliced
- 4 teaspoons cilantro, minced
- ¼ cup green onion, thinly sliced on an angle
Directions
- Prepare the poaching liquid
Fill a large pot with about 3 quarts of water.
Add the kosher salt and bring the liquid to a gentle boil. - Poach the shrimp
Add the shrimp to the pot.
Set over medium-high heat and cook, stirring occasionally, until the temperature reaches 150°F and the shrimp are just cooked through, about 5 minutes.
Adjust heat as needed to prevent the temperature from going significantly above 150°F. - Cool the shrimp
Remove the shrimp from the pot and transfer immediately to an ice bath to cool quickly.
Once chilled, remove from the ice bath, pat dry, and keep refrigerated. - Assemble the noodle bowls
Build each bowl in the following order:
1½ cups cooked and chilled rice vermicelli noodles
5 poached and chilled shrimp
2 tablespoons red radish matchsticks
2 tablespoons shredded carrots
2 tablespoons sliced cucumbers
¼ avocado, sliced
1 teaspoon minced cilantro
1 tablespoon sliced green onion
3 tablespoons OohNami! Tangy Ginger Lime Sauce drizzled over the entire bowl