House of Asia > Recipes > Poke bowl with vermicelli noodles and shrimp

Poke bowl with vermicelli noodles and shrimp

25 min

1 serving

spicy

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Served as an appetizer in Hawaii, this dish is a culinary hit that has also found its way to Poland. Residents of tropical islands prepare it with warm rice, cold fish, and local vegetables and fruit. Increasingly, however, poke bowls inspire significantly different combinations. Our poke bowl combines lightly sautéed shrimp with vermicelli noodles, along with fruit and vegetables.

Shrimp Pasta Vegetables Japanese 15-30 minutes

Ingredients

40 gr Gluten-Free Mung Bean Vermicelli Noodles House of Asia
2 tablespoons House of Asia Red Curry Paste
1 tablespoon unsalted peanuts
5 peeled shrimps
5-6 zucchini slices, cut lengthwise with a peeler, marinated in lemon juice
30 g red cabbage, finely chopped and marinated in lemon juice
juice of 1 lemon
0,5 mango, thinly sliced
salt, pepper to taste
coriander, chili, lime for decoration

SOS

1 spoon House of Asia Lime Juice
1 teaspoon House of Asia Fish Sauce
0,5 tablespoons chopped cilantro
0,5 teaspoons of sugar
1 cm chopped chili

A method of preparing

1. Cook the pasta according to the instructions on the packaging.
2. Dissolve the curry paste in 100 ml of water in a pan. Add the shrimp to the sauce and cook for about 2 minutes.
3. Marinate the cabbage and zucchini for about 10 minutes in lemon juice with a pinch of salt.
4. In a bowl, arrange the pasta, shrimp, cabbage, rolled zucchini, and mango in the following order.
5. Garnish the prepared bowl with peanuts, cilantro, lime and chili.
6. Mix all sauce ingredients thoroughly and pour over the bowl just before serving.