Ingredients
- 14 oz. flat rice noodles
- 1/2 cup fresh lime juice
- 1/3 fish sauce
- 1/2 packed light brown sugar
- 2 garlic cloves, finely chopped
- 1 to 2 teas. Asian chili sauce
- 1 lb. med.- large shrimp, peeled and deveined
- 1 med. bunch asparagus, trimmed
- 5 oz. shiitake mushrooms,trimmed
- 1 med. carrot, shredded
- 1/2 cup fresh cilantro
Preparation
Step 1
Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a med. bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss noodles with the remaining marinade.
Heat a grill or grill pan to med.-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
Divide the noodles among bowls and top with the shrimp and other vegetables.