Coconut Bun Vermicelli
August 10, 2014
These thick rice noodles were really awesome. They had a nice firm texture that made me think they would actually work really well as a gluten free spaghetti. I popped the shrimp on the grill for just a few minutes. Mix some cucumber, carrot, peanut, and mint in with the noodles. Add coconut milk, fish sauce, and sriracha. This was so good for a hot summer night. A cool and light dish with not much actual cooking needed. I was so happy to learn this new take on one of my favorites! Creamy, salty, and just a little spice.
Coconut Bun VermicelliFor: 6 People
- 1 Pound Thick Rice Vermicelli Round, not wide
- 1 Pound Shrimp
- 2 Cups Shredded Carrots
- 2 Cups Matchstick Cut Cucumbers
- 1 Cup Chopped Peanuts
- 1/2 Cup Chopped Mint
- 1/4 Cup Fish Sauce
- 1/4 Cup Sriracha
- Splash Rice Vinegar
- 14 Ounce Can of Coconut Milk
- Cook the noodles by dropping them into boiling water. kill the heat immediately and let them sit in the water for about 10 or 15 minutes until tender. Strain and rinse really well. Mix all the ingredients in a large bowl and mix well. season the shrimp with salt and chile flakes and grill. Place shrimp on top of the noodles as you serve.