I started this post a little over a year ago and never finished it, so after doing an inventory of the refrigerator last night I decided I would finally get back to this WAY overdue recipe. Wow, am I glad that I did. The Vietnamese noodles in my bowl were bombarded by all sorts of delicious vegetables–steamed and fresh. Mushrooms, onions (white and green), broccoli, carrots, bell pepper, kale and cucumber were perfectly flavored with an acidic and flavorful lime vinaigrette sauce. You might remember the vinaigrette sauce from my FRESH spring roll recipe–I sincerely hope that you do, anyway! It is super simple to whip together, packed with flavor, and absolutely perfect for this dish too…my mouth is watering just thinking about it! The shrimp in this BUN are totally optional, but they really tasted good to me last night! I also added an extra big hit of chopped cashews to top off the meal, which gave me extra healthy fat and protein to keep my belly full all night long! The really great thing about this noodle bowl is how good you feel after you eat it–smarter, faster, stronger! Ok, maybe that was more about my 90 minute power yoga class, but I did feel extra good last night! Give My Ozark BUN a try and see if how it makes your body feel! You will not be sorry that you did!
Here’s to feeding your belly well and loving every minute of it!
My Ozark BUN
- Rice Vermicelli noodles, enough for 2 servings
- Uncooked shrimp, optional. As much as you like in two servings of BUN!
- Your favorite vegetables! My choices this time were broccoli, kale, carrots, sweet bell pepper, yellow onion, green onion (for a heavy garnish), mushrooms, cucumber.
- Lime Vinaigrette Sauce–recipe follows
- Nuts, chopped–either peanuts or cashews, or both
- Cilantro and green onions, chopped for a heavy garnish
- Kosher salt for the shrimp boil
- Water for the shrimp boil and to cook the pasta
If using shrimp, quick boil them in a salted pot and refrigerate until serving. Reserve the salted liquid to use for cooking the rice pasta.
Cook the rice pasta, following the instructions on the pasta package. Use the reserved liquid from the shrimp boil to give the pasta extra flavor.
Steam the vegetables to al dente or as soft as you like. I grated the cucumber and added it raw to the dish. Serve them over the cooked pasta and garnish with the green onions, nuts, and cilantro.
Pour the lime vinaigrette sauce over the top of the dish and ENJOY the gorgeous, fresh flavor of My Ozark BUN!
LIME VINAIGRETTE SAUCE:
- 2 1/2 T fish sauce
- 3 T lime juice
- 1/2 t + chili sauce (sriracha)–or more depending upon your tolerance for HEAT
- 1 1/2 T garlic, minced
- 1/2 t anchovy paste
- 2 t ginger, minced
- 3 T sugar
- 1/8-1/4 c water
Mix all ingredients into a small bowl. Makes enough for a least 2 servings of BUN.