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Vietnamese Shrimp Noodle Bowls
Ingredients
  • ⅓ cup sweet chili sauce (such as Mae Ploy)
  • ¼ cup fresh lime juice (from 2 limes)
  • 1 tablespoon rice vinegar
  • 2 teaspoons fish sauce
  • 1 (8-oz.) pkg. uncooked rice vermicelli noodles
  • 1 pound large peeled, deveined raw shrimp
  • ¼ cup cornstarch
  • 1 tablespoon light brown sugar
  • 1 teaspoon black pepper
  • ¾ teaspoon kosher salt
  • 3 tablespoons canola oil
  • Matchstick carrots, thinly sliced English cucumber, thinly sliced romaine lettuce hearts, chopped fresh cilantro, chopped fresh mint, and chopped roasted peanuts, for topping
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