Plates | Vietnamese Shrimp Noodle Bowl

This was such a light, fresh, easy lunch! Highly recommend it.

1. Cook the rice noodles.

2. Salad dressing:
1/2 c lukewarm water
3 tbsp sugar
1/4 c lime juice
5 tsp fish sauce
chili flakes
Dissolve the sugar in water and add the remaining ingredients; set asside

3. Salad
4 c green leaf lettuce
3 c slices of cucumber
1/4 c cilantro, basil and mint (I just used basil and cilantro)

4. Shrimp
2 tsp cornstarch
1 tsp brown sugar
Salt & pepper
1 lb shrimp

Coat the shrimp in the cornstarch mixture and cook in the canola oil until cooked through.

Plating: Arrange 1 cup lettuce mixture, top with noodles, shrimp, and chopped peanuts. Coat the dish with 1/4 cup of the dressing.