Rice Vermicelli Bowl

Rice vermicelli bowls are one of my favorite light meals to pack for work.  They are easy to make, very flavorful and, I actually think they taste even better the next day!

Ingredients:

1 portion dry rice vermicelli noodles (about 50 grams)

1 tsp. coconut oil

1/2 teaspoon minced ginger

1/2 teaspoon minced garlic

1 green onion

1/2 cup shrimp, fully peeled*

1/2 cup shredded carrots

1/2 cup bean sprouts

Juice of 1/2 a lime

2 Tbsp. soy sauce

1 Tbsp. fish sauce

1/4 cup cilantro

1 small red Thai chili

Directions:

1. Put dry noodles in a bowl.  Boil 2 cups of hot water and pour over noodles.  Set noodles aside to soak for 5 minutes.  Prep the rest of the ingredients while the noodles are cooking.  When 5 minutes has passed, use scissors to chop the noodles into about 2"lengths and then put them in a strainer and set aside.

2. Chop the cilantro and the red chili and put them in a small bowl with the lime juice, soy sauce, and fish sauce.

3. Heat the coconut oil in a pan over medium heat.  Chop the green onion and add to the oil along with the ginger and garlic.  Cook for 2 minutes, until fragrant.

4. Add the shrimp to the pan and cook for another 2 minutes.  

5. Add the noodles and sauce and cook for about 2 more minutes, until the shrimp is done.

6. Toss the mixture with the raw carrots and bean sprouts and enjoy!

*Note: you can use other proteins, such as chicken or beef in this dish and it will be just as delicious.