Grilled Vietnamese Shrimp Noodle Bowl - cooking recipe

Ingredients

5 ounces rice vermicelli, uncooked
1/2 cup water, lukewarm
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce (such as Three Crabs)
2 serrano chilies, thinly sliced
4 cups green leaf lettuce, cut into 1/4-inch slices
3 cups kirby pickling cucumbers, seeded and diagonally sliced (can sub English cucumber)
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai basil, torn
1/4 cup mint leaf, torn
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 lb large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup green onion, cut into 1/4-inch slices
3 garlic cloves, finely chopped
1/2 cup dry-roasted unsalted peanuts, coarsely chopped

Preparation

Cook rice vermicelli noodles according to package directions.
Drain and rinse with cold water; drain.
Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves.
Add lime juice, vinegar, fish sauce and chiles; set aside.
Combine lettuce, cucumber and herbs; set aside.
Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat.
Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan.
Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp.
Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
Add onions and garlic; stir-fry 30 seconds.
Return shrimp to pan; stir-fry 1 minute.
Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts.
Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.