Get A Reboot With This Refreshing Vietnamese Cucumber-Noodle Bowl

Photo: Courtesy of Paul Delmont/Thrive Market.
Fresh, crunchy cucumber noodles stand in for rice noodles in this light, summery version of a classic Vietnamese hot-cold dish.

Shrimp Vietnamese Noodle Bowl
Adapted By Merce Muse
Serves 2

For The Shrimp Marinade:
8 shrimp, peeled and deveined
2 tsp coconut aminos
2 tbsp lime or lemon juice
2 tsp raw honey
1 tsp garlic powder
2 tsp sesame oil
1 tbsp mirin

For The Pickled Carrots & Cabbage:
1 tbsp sea salt
1 tbsp coconut sugar
1/4 cup coconut vinegar
2 carrots, peeled and cut paper-thin
1 cup white cabbage, thinly sliced

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For The Sauce:
1 clove garlic, minced
3 tbsp coconut sugar
3 tbsp coconut vinegar
3 tbsp Paleo-friendly fish sauce
4 tbsp lime juice
1/3 cup hot water
1 tbsp oil
1 onion, chopped
1 to 2 English or hothouse cucumbers
1 large handful bean sprouts
1/3 cup mint leaves
1/4 cup chopped cilantro leaves
1/4 cup cashews, chopped

Special equipment: a spiralizer

1. Place the shrimp in a bowl and toss with coconut aminos, lime juice, honey, garlic powder, sesame oil, and mirin. Set aside.

2. In a large bowl, whisk together the sea salt, coconut sugar, and vinegar. Add in carrots and cabbage and set aside to pickle.

3. In a small bowl, whisk together all the ingredients for the sauce. Set aside.

4. Place oil in a pan set over medium-high heat and add onions. Sauté, stirring, until they become translucent and golden around the edges.

5. Meanwhile, use spiralizer to slice cucumbers into cucumber noodles. Divide cucumber noodles between two bowls. Divide onions and pour over cucumber noodles.

6. In the same pan, sauté the shrimp in their marinade. Cook until pink and cooked through.

7. To serve, place bean sprouts, mint and cilantro leaves, and cashews in the bowls of cucumber noodles. Drain carrots and cabbage; then arrange over vegetables on top of bowls. Top with shrimp and serve with generous amounts of sauce on the side.

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