Shrimp spring roll bowls

INGREDIENTS

8 ounces vermicelli rice noodles
1 pound shrimp, peeled, deveined and thawed
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon ground black pepper
¼ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon fresh ginger, grated
1 garlic clove, minced
1 teaspoon toasted sesame oil
¼ cup vegetable oil
½ teaspoon red pepper flakes
1 large carrot, cut into matchsticks
1 cup thinly sliced red cabbage
1 cucumber, cut into matchsticks
½ cup chopped fresh mint leaves
½ cup chopped fresh cilantro
½ cup chopped fresh basil
2 green onions, thinly sliced, for garnish
2 tablespoons chopped peanuts, for garnish

DIRECTIONS

Cook rice noodles according to package instructions. Drain and rinse under cold water. Set aside.
Heat oil in large skillet over medium heat. Pat shrimp dry and add to skillet in single layer. Season with kosher salt and pepper and cook until shrimp turns pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
Meanwhile, whisk together soy sauce, vinegar, lime juice, honey, grated ginger, minced garlic, sesame oil, vegetable oil and red pepper flakes in small bowl until combined.
Divide rice noodles evenly among four bowls. Top with shrimp, carrot, cabbage, cucumber, mint, cilantro and basil. Drizzle with soy dressing. Garnish with green onions and peanuts and serve. Enjoy!