Summer Roll Noodle Bowls

I’m on a noodle kick and as such, I decided to take one of my very favorite fresh and fun foods to eat — summer rolls — and turn them into a swirlable, slurpy bowl of noodles.

Summer Roll Noodle Bowls with Peanut Sauce are packed with craveable flavors and satisfying textures and, best of all, there’s no rolling required!

Summer Rolls Turned into Bowls

Chewy rice noodles are tossed with an irresistable peanut sauce then topped with chilled shrimp, spiralized cucumber and carrot, tons of chopped peanuts, and a punch of fresh herbs including mint and basil.

While this dish may not look like a neat little summer roll, the flavors are ALL there. It’s all about the fresh herbs. No, the peanut sauce. No, the chilled shrimp! Gahh, can’t pick a favorite.

Saucy, slurpy, and seriously scrumptious – you will LOVE this dish!

Start by dropping 1lb 16/20 count jumbo shrimp that have been peeled and deveined into salted, boiling water. Boil until just cooked through – 2-3 minutes. They don’t take long!

Transfer the cooked shrimp to an ice bath (a bowl with ice and water, y’all) to stop the cooking then, once chilled, drain and stick in the fridge until you’re ready to eat.

Fill the pot back up with water, bring to a boil, then add 14oz rice stick noodles and cook until al dente. Drain then rinse the noodles under cold water, add them back into the pot, and then cover with cold water until its time to eat.

Note: these cooking directions are different from the ones on the back of the noodle box. I like my method better!

Meanwhile, make the sauce.

To a medium-sized bowl add 1/2 cup each peanut butter and LOW-SODIUM gluten-free tamari (this dish will be too salty if you use regular so be sure to choose low-sodium!) 1 – 2 Tablespoons siracha style hot sauce depending on your preferred spice level, 2 Tablespoons rice vinegar, and 1/3 cup hot water scooped out of the rice noodle cooking pot – then whisk to combine.

Last step is to spiralize the vegetables. I like cucumber and carrots in my summer rolls so that’s what I spiralized using the thinnest noodle blade on my Paderno Spiralizer.

If you don’t have a spiralizer you could slice or shred the vegetables and/or use pre-shredded carrots. You’ll need 2 small thin cucumber (or 1 English cucumber) and 1 jumbo carrot that’s been peeled. Trim the spirals every 4″ or so to make them easier to eat.

All together now!

Drain the cold, cooked noodles then mix with the peanut sauce and divvy up into bowls. Top with the cooked shrimp, spiralized vegetables, tons of chopped peanuts and chopped fresh basil and mint, and then dig in.

I hope you love this fresh and swirlable twist on classic summer rolls — enjoy!

Save this recipe?

Get this recipe sent to your inbox, plus receive new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Title Email Permalink

Save

Summer Roll Noodle Bowls

5 from 1 vote

by Kristin Porter

Prep: 20 minutes mins

Cook: 5 minutes mins

Total: 25 minutes mins

Servings: 6

GFGluten FreeDFDairy FreeEFEgg Free

SaveSaved Pin Print

Summer Roll Noodle Bowls are the slurpable version of summer rolls! This gluten-free recipe is fresh, healthy, and so much fun to eat.

Equipment

• Spiralizer

Ingredients

• 1 lb 16/20 count jumbo shrimp, peeled and deveined
• 14 oz rice stick noodles, Thai Kitchen brand recommended
• 2 small thin cucumbers OR 1 English cucumber, spiralized using the thinnest noodle blade then trimmed into 4" sections
• 1 jumbo carrot, spiralized using the thinnest noodle blade then trimmed into 4" sections
• 24 fresh basil leaves, finely chopped
• 24 fresh mint leaves, finely chopped
• 1/4 cup dry roasted peanuts, minced

For the peanut sauce:

• 1/2 cup creamy peanut butter, I use JIF Naturals
• 1/2 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
• 2 Tablespoons rice vinegar
• 1 - 2 Tablespoons siracha chili sauce, Lee Kum Kee brand recommended
• 1/3 cup hot water

Directions 

• Fill a large bowl with ice and water to create an ice bath then set aside. Bring a large pot of water to a boil. Add a generous pinch of salt then add shrimp and cook through - 2 minutes or so. Transfer shrimp to ice bath then let cool completely. Drain then refrigerate until ready to use.
• Refill pot with fresh water then bring to a boil. Add rice stick noodles then cook until al dente, stirring often. Carefully remove 1/2 cup boiling water before draining noodles. Rinse noodles under cold water then return to pot, cover with cold water, and set aside.
• Add ingredients for peanut sauce to a bowl then whisk until smooth. Add additional Tablespoons hot water if necessary until sauce reaches a drizzling consistency - if it’s too thick the dish will be gloopy, but if you add too much water the sauce won’t stick to the noodles. I find 1/3 cup water was the perfect amount.
• Drain noodles well then return to pot, add desired amount of sauce, and toss to coat. Divide between four bowls then top with cooked shrimp, spiralized vegetables, fresh herbs, and minced peanuts, and then serve.

Nutrition

Calories: 492kcal, Carbohydrates: 64g, Protein: 26g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 122mg, Sodium: 1450mg, Potassium: 491mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1970IU, Vitamin C: 3mg, Calcium: 95mg, Iron: 2mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

Like this recipe? Leave a star rating below!

Like this recipe? Share it with friends!