Seafood vermicelli noodle bowl with soy peanut sauce
This Asian-style seafood vermicelli noodle bowl includes a good dose of vegges for a delicious, as well as healthy and nutritious meal for lunch or dinner.
Ingredients
 | 250 g of seafood, such as shrimp, calamari, scallops, mussels, etc. I’m using a prepackaged frozen mix of various seafoods. |
 | 1 cup of fresh or baby spinach |
 | 250 g of vermicelli rice noodles of any type. I’m using flat vermicelli flat pad-thai noodles. |
 | 1 fresh grated carrot |
 | 1 tablespoon of butter |
 | 1 clove of crushed garlic |
For the soy peanut sauce:
 | 1/2 cup of soy sauce, low-sodium soy sauce if possible to control the amount of salt |
 | 1/2 cup of peanut butter |
 | 1 tablespoon of lemon juice |
| Pinch of garlic powder or flakes |
 | 1 teaspoon of brown sugar |
 | 1 tablespoon of rice vinegar |
 | (Optional) 1 teaspoon of red chilli or pepper flakes |
 | Pinch of salt and pepper |
How to make this vermicelli noodle bowl
- Soften the butter in a saucepan over medium heat and stir in the crushed garlic.
- Sauté the seafood in a pan with parsley for about 5 minutes, taking care not to overcook it.
- Cook the vermicelli rice noodles according to the package instructions, then drain.
- Mix the soy sauce, peanut butter, salt, pepper, garlic powder, lemon juice, and rice vinegar in a bowl until smooth.
- Chop the spinach and grate the carrot into small pieces.
- Assemble the bowls by adding noodles first, then top with seafood, spinach, and carrot.
- Serve at room temperature with the sauce on the side.
There is something about vermicelli noodles that just feels perfect on a warm summer night. In this Asian-inspired recipe, vermicelli noodles are combined with healthy spinach and carrots in a bowl that is at once delicious and nutritious.
The vermicelli bowl is then topped with seafood cooked simply in butter and garlic and then served with a sumptuous and creamy soy peanut sauce on the side.
Cooking tips
- I’m using a low-sodium soy sauce in the recipe, which you can substitute for regular soy sauce, if you wish. Just watch for the salt content! Note, do not use sweet soy sauce, as it will quite change the flavor of the dish.
Similar recipes
If you like this recipe, you may also like:
Vermicelli noodle bowl with seafood
Equipment
Ingredients
- 250 g of vermicelli rice noodles
- 250 g of seafood (shrimp, calamari, scallops, mussels, etc.) (0.5 lb)
- 1 cup of shredded fresh spinach
- 1 grated carrot
- 1 tablespoon of butter
- 1 clove of crushed garlic
Soy Peanut sauce
- 1/2 cup of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of brown sugar
- 1/2 cup of peanut butter
- 1 tablespoon of lemon juice
- 1/2 teaspoon of garlic powder
- Pinch of salt and pepper
- 1/2 teaspoon of red pepper flakes (optional)
Instructions
- Soften the butter and mix in the crushed garlic in a saucepan at a medium temperature.
- Place the seafood in a pan and sauté for 5 minutes with the parsley. Make sure not to overcook as it will become rubbery.
- Cook the vermicelli rice noodles in a large saucepan according to packet instructions.
- In a small bowl, mix the soy sauce, peanut butter, salt, pepper, garlic powder, lemon juice, and rice vinegar together to make the sauce.
- Chop the spinach and grate the carrot into small portions
- In individual serving bowls, serve the noodles and top off with the seafood, spinach, and carrots. Serve the sauce on the side.
- Serve at room temperature.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
You can serve this seafood vermicelli noodle bowl with a starter like these air fryer potstickers or a creamy scallops gratin. You can also serve it with a soup like this mushroom potato soup.
How to store it?
This seafood vermicelli noodle bowl can easily be prepared in advance, however I would suggest keeping the seafood separately from rice noodles and vegetables.
Keep everything in glass containers until ready to assemble. When ready to eat, heat the seafood quickly in the microwave, and then assemble them with the soy peanut sauce on the side.
